Piña Colada Angel Food Cake

IMG_0012.jpgBasically this is what this cake has, the ingredients of the famous cocktail Pina Colada perfectly combined with an Angel Food Cake. A cream based on coconut milk, filled with pieces of caramelized pineapple with brown sugar and rum … and everything inside the softest, lightest and fluffiest cake ever. No need to ask if you want to try it, I think I have the answer!


As I guess all my followers already know, I have a large backlog of recipes for all the time it took me to finish migration and design of the new blog style. So we go a little out of season. Not because it is not pineapples season now (if it is cheap and are also good), but because in autumn it is not fancy to eat a tropical cake.


But hey, I already had done it, and was very tasty and still people who tasted it keep asking me for the recipe, so I publish it. You can always find an excuse to prepare such as festive cake. And I think that you will not care which season we are, because pineapple and coconut fans are going to love it.


The preparation of this recipe only has a small complication, and is the Angel food cake itself. If you have never tried I highly recommend it, only I say it’s my favorite cake. But prepare it requires some technique, a special pan and delicacy. You can follow the footsteps of Bea Roque in this blog post he explains everything perfectly. If you do so I am sure you comes out perfect.


But if you want to make your life easier, I recommend you try the version takes cake of strawberry and lavender cake I published some time ago, is also a soft and light cake that can be a good substitute.


Piña Colada Angel Food Cake

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Serves: 10-12
Cooking Time: 1 hour. Total: 3 hours


  • 9 egg whites (room temperature)
  • 1 pinch of salt
  • 200 gSugar
  • 1 sachet of vanilla sugar
  • 100 g flour
  • 1 teaspoon baking powder
  • half pineapple
  • 2 tablespoons brown sugar
  • 2 tablespoons black rum
  • 5 sheets of neutral gelatin
  • 100 g Sugar
  • 500 g mascarpone (at room temperature)
  • 400 ml of coconut milk
  • 200 g of whipping cream (very cold)
  • 150 g of grated coconut
  • half pineapple
  • A handful of coconut chips (optional)



First, I will explain how to make dried pineapple flowers, this is entirely optional and for decoration. Peel the pineapple and cut in slices as thinly as you can. Place the slices on a baking muffins pan and bake at 100 ° C for 50 minutes until they dry and keep the muffins form. Pineapple flowers can be stored for several months in a closed pot.


Preheat oven to 175 ° C. Whip egg whites with salt at medium speed until foamy, not to form peaks When they start foaming, add sugar, one spoon at a time, and continue beating until having a glossy meringue. Add the vanilla sugar and whip a little faster for 1 minute more.


Sift flour with baking powder and add it to the mixture of egg whites in two parts, incorporate it in soft hand movements. Pour the mixture into the special pan for Angel Food Cake (important not to fat it). Bake for about 45 minutes. Remove from oven and flip the pan to cool on the legs. Cool completely before handling.


To prepare the filling, peel and cut the half pineapple into dices. In a saucepan mix the diced pineapple with brown sugar, rum and 4 tablespoons of water. Bring to the boil and cook until caramelized pineapple. Remove from the fire and let cool.


To prepare the coconut cream, start by soaking the gelatin sheets in cold water to soften.


Mix the mascarpone, coconut milk and sugar in a bowl and beat with electric mixer and accessory rod for 3 minutes.


Drain the gelatin and put it in a bowl, separated 3 tablespoons of coconut mixture in a small bowl and heat it in the microwave 30 seconds. Incorporates sheets of gelatin and mix well. Add to the rest of the coconut mixture. On another bowl, whip the cream and incorporate it into the coconut mixture mixing well until combined. Put the filling in the refrigerator about 15 minutes.


Unmold the cake and cut into 3 equal layers. Cover the first layer of cake with a cream layer height of a finger or so. Spread half of the caramelized pineapple evenly. Cover with another layer of cake and repeat the same operation. Top with last layer of cake and cover the entire cake with the remaining cream.


Sprinkle the grated coconut all over the cake and decorate with dried pineapple flowers and some coconut chips.


Do not throw the egg yolks!! Beat them lightly with a fork adding a pinch of salt and you can freeze in an airtight container for about two months. Thus you can use when you need it for another recipe.

Sweet dreams,

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