Piña Colada 'Misu' Cake

This is a Piña Colada take on the Tiramisu. Four layers of pineapple rum soaked Italian sponge cake between coconut mascarpone filling, pineapple curd and crushed pineapples.

    

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Before we kiss summer goodbye, I figured I'd share one last summer recipe. This recipe is inspired by the famous cocktail and the Italian dessert tiramisu. There is a lot going on in this recipe but I assure you it's easy to make and great addition to Labour Day dessert table spread.

What You'll Need For This Recipe

• Cake Flour
• Eggs
• Sugar
• Olive Oil
• Vanilla Extract
• Coconut Extract
• Heavy Cream
• Coconut Milk
• Mascarpone Cheese
• 20 Ounce Can of Crushed Pineapples
• Butter
• 9 inch springform pan
• Parchment Paper

How To Make Pina Colada 'Misu'

Make the Sponge Cake: The base of this recipe is a mix between a genoise sponge cake and a Italian sponge cake (Pan di Spagna). The texture of this cake is intentionally on the drier side and for good reason. Drier cakes allow for any soaking liquid to not only flavor the cake but also provide moisture.

There is no leavening in this recipe. The rise comes from aerating the eggs. The key is to whip the egg at room temperature, along with the sugar, for 15-20 minutes till they're pale yellow and have doubled in size. A stand mixer works best for this but if you need a strength training workout a hand mixer works as well.

Next sift cake flour in four parts, folding after each addition. Resist the urge to add all the flour at once. This will create pockets of flour that will be difficult to incorporate into the eggs without over mixing.

Lastly, add the olive oil into a small bowl with about a half cup of the batter (just eye ball it). Mix together so that there are no streaks of oil. Then gently fold this mixture back into the main batter. Try your best not to deflate the egg too much.

Pour the batter into buttered and floured pans and bake for 30-35 minutes at 325 degrees Fahrenheit. Check the doneness by inserting a toothpick into the center. If it comes out clean it's done. Allow to cool in the pan, then remove and let cool completely.

Once completely cool, split the cakes in half so that you have 4 cakes total. Set aside till ready to assemble.

     

Make the Coconut Mascarpone Filling: Combine the coconut milk, mascarpone cheese, heavy cream, sugar, coconut extract in bowl and beat till stiff peaks form. Refrigerate till ready to use.

Make the Pineapple Rum Soak:  Using a strainer, push out as much of the juice as you can from a 20 ounce can of crushed pineapples. Reserving a half cup for the pineapple curd and the crushed pineapples. Add the remaining juice and sugar to a saucepan on medium heat. Cook until sugar is dissolved. Allow to cool completely then add the white rum. 

Make the Pineapple Curd: Add the sugar, reserved pineapple juice, eggs, egg yolk, lemon juice and butter into a microwave proof bowl. Heat in 45 second intervals until the curd is thick enough to cover the back of spoon. Cover with plastic wrap directly touching the curd and refrigerate. It will continue to thicken as it cools. 

Putting It All Together

1. Line the inside of a springform pan with parchment paper, place one layer of cake. 

2. Evenly spoon over a half cup of the pineapple rum soak. 

3. Next spread over about a fourth of the coconut mascarpone filling. 

4. Top with pineapple curd if using and crushed pineapples. 

5. Repeat ending with the coconut mascarpone. Cover with plastic wrap and refrigerate for 4-12 hours.

6. Top with pineapple curd and toasted coconut and serve chilled. Store in the fridge for up to 4 days

Tips On How To Make This Recipe:

• This cake taste better the longer it sits. For the best flavor, refrigerate for at least 12 hours
• To make ahead: bake the cake layers and cool. Cover tightly in plastic wrap a few times and freeze for up to 1 month. Defrost in the fridge or on the counter then proceed with the rest of the recipe.