Pina Colada Cake

If you like Pina Coladas...

1 hour prep

3 hours cook

Serves 8-10

Chris Cahill

Ingredients

Pineapple Custard:

240mlPineapple Juice

2Egg Yolks

40gSugar

40gCornstarch

Lime Spiked Custard Cream:

300mlMilk

2Zest of Lime

1 TspSugar

2Egg Yolks

Juice of 1 Lime

Mascarpone

Condensed Milk

Heavy Cream

Coconut Biscuit Base:

200gNice Biscuits

30gDesiccated Coconut

80gMelted Butter

Here's a creamy cake that will take you right to the beach. Coconut biscuit base and a fresh pineapple custard, all underneath a lime spiked custardy cream topped with toasted desiccated coconut.

Method

Pour pineapple juice, 2 egg yolks, sugar and cornstarch into a pan and cook while stirring constantly. Once thickened pour into a bowl, cover with cling film to prevent skinning and leave to one side to cool.

In the hot milk add the zest of one lime and leave to the side to cool and infuse.

Once cooled pour the milk through a sieve into a new pan to strain the rind.

Then add 2 egg yolks, sugar and cornstarch. Cook while stirring until the custard thickens. Leave to cool.

Add Lime Juice to condensed milk and mascarpone and beat until thickened. In a separate bowl whip the cream until thick and then fold into your mixture.

Slowly fold your lime custard into your lime cream filling.

Blitz up your biscuits to a fine crumb, add dessicated coconut and pour in melted butter. Press into the base of a 8" or 9" tin then chill.

On your chilled base layer the cooled pineapple custard and your freshly made lime cream. Then chill in the fridge overnight to set.

Serve with toasted coconut over the top.

For an extra punch of flavor we've drizzled over a lime rum syrup.