Piña Colada Madeira Cake

A coconut-flavoured rum buttercream sandwiches three layers of coconut cake together in this cocktail-inspired party cake.

Baking Vegetarian Dessert Coconut Cake

Estimated Nutrition

Calories

701

kcal / serving

8412 kcal total

Carbs

85.2g

per serving

1022 g total

Fat

36.3g

per serving

435.2 g total

Protein

per serving

84.5 g total

Cook Time

105

minutes

Serves

slices

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

450

Self-Raising Flour

400

Caster Sugar

400

Icing Sugar

sifted

Dairy

piece

Eggs

free-range

Milk

200

Butter

softened

Liquids

tbsp

Coconut-Flavoured Rum

such as Malibu

NutsSeeds

Desiccated Coconut

OilsFats

400

Margarine

plus extra for greasing

Method

Preheat the oven to 150°C.

Grease and line a 20cm square or 23cm round cake tin with margarine and paper.

Place cake ingredients into a large bowl and combine using an electric mixer on the slowest setting.

Increase the speed and mix for one minute until fully combined.

Spoon the mixture into the prepared tin and smooth the top.

Bake in the middle of the oven for 105 to 120 minutes until golden-brown.

Cool in the tin for five minutes before transferring to a wire rack.

Beat softened butter with icing sugar and stir in the coconut rum to make buttercream.

Slice the cooled cake horizontally into three layers and sandwich them with buttercream.