Recipes Recipes

Pina Colada Cake 

Pina Colada Cake with Season Cake



1000g.    Season cake 

1100g.    Flour

1400g.    Sugar

1100g.    Egg

1100g.    Oil

  600g.    Water

  160g.    Flavour Rum.

Filling 1:

  600g.    Coconut flakes

  300g.    Sugar

  250g.    Water (*)

  300g.    Pineapples


    20g   Vanilla crumble dough for each cake.

* 100 °C


Mix all the ingredients for the filling.

Leave to stand for at least 4 hours

Mix the ingredients of the recipe including the coconut mass 

for 5 mins at first speed with a flat beater.

Fill cake forms in tray with 350g batter.

Decorate with the crumbs dough before baking.

Baking temperature:

Deck oven 180 °C

Rotation oven 160 °C

Baking time 50 minutes.

Pina Colada Cake