Pina Colada Heart Cakes

Pina Colada Heart Cakes

Whether you’re celebrating Galentine’s day, valentines day or a random Thursday, these cakes are sure to brighten up your day. These go down a treat and are stunning to look at, not to mention super fun to make.

These cakes feature a light coconut and almond sponge, with a lime cream cheese frosting, and filled with a decadent pineapple jam. all encased in smooth, sweet white chocolate, topped with gorgeous sprinkles.

The jam is super easy to create since we’re using tinned pineapple and take minutes to cook, it has a lovely decadent sweetness, with a slight tart and fruity flavour. I love using Rose’s lime cordial so create a well balanced, citrusy, sweet, cream cheese frosting.

I used SpinklyUK sprinkles and they were tasty, crisp and the colours didn’t bleed at all, not to mention very affordable and high quality, I would highly recommend them.

I coloured the chocolate with gel colouring and oil, I loved using Menier white chocolate, it melted excellently and was perfectly sweet, while blending so well with the colour. These cakes are absolutely delicious and I’m sure Leslie Knope approve.

These heart-shaped silicone moulds from amazon worked wonderfully and we’re super easy to use. The coconut cream we are using is the fatty cream from the top of a coconut milk can, the leftover coconut water can be used for smoothies.

Pina Colada Heart Cakes

Hunar Baig

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Prep Time 2 hours hrs

Cook Time 1 hour hr 30 minutes mins

Baking Time 1 hour hr

Total Time 4 hours hrs 30 minutes mins

Course Cake, Dessert

Servings 12 cakes

Equipment

• 9 x 9 inch baking pan or 8 inch round tin
• Silicone heart moulds
• Small pallet knife
• Cooling Rack

Ingredients

  

Coconut Almond Sponge

• 100 g butter (7.5 tbsp)
• 100 g caster sugar (1/2 cup)
• 1 egg
• 1/8 tsp salt
• 1/2 can coconut cream (the cream of or the top or a can of coconut milk)
• 1/2 tsp vanilla paste (2 tsp vanilla extract)
• 100 g plain flour (1/2 cup)
• 25 g desiccated coconut (1/4 cup)
• 30 g ground almonds (1/4 cup)

Lime Cream Cheese Frosting

• 1 tbsp softened cream cheese
• 1 tbsp softened butter
• 6 – 8 tbsp icing sugar (based on preference)
• 2 – 3 tbsp lime cordial or lime juice (based on flavour)

Pineapple Jam

• 1/2 tin pineapple in juice (215g)
• 50 g sugar (1/4 cup)
• a pinch of sea salt
• a squeeze of lemon juice

Chocolate and Decorations

• 350 g white chocolate
• 1 3/4 tsp flavourless oil
• pink gel food colouring
• purple gel food colouring
• sprinkles

Instructions

 

Coconut Almond Sponge

• Preheat an oven to (170 degrees / 325 Fahrenheit / gas mark 3) and greased and line a 9 x 9 inch square baking pan or 8 inch round tin
• In a large bowl cream together the butter and sugar until light and fluffy
• Add in the eggs one at a time and mix well
• Sift in the flour and baking powder, and fold in until thoroughly combined
• Add in the coconut cream and vanilla, then combine
• Then the almonds and coconut, fold until everything is well combined and there are no lumps
• Bake for 35 – 40 minutes or until a skewer comes out clean and once cooked cool completely

Lime Cream Cheese Frosting

• Cream together the softened cream cheese and butter until pale and fluffy
• Sift in the icing sugar and mix well
• Add in the cordial or lime juice and combine, it should be smooth and slightly runny and set aside

Pineapple Jam

• Blend a can of pineapples with the juice until smooth
• Place into a saucepan with the sugar and lemon and bring to the boil, then turn to a simmer for 20 – 25 minutes or until it starts to become jammy and can coat the back of a spoon and take off the heat to cool and thicken

Assembly and Chocolate

• Melt 200g of white chocolate for the heart moulds in the microwave in 30 seconds increment stirring each time
• Add in 1 tsp of rapeseed or flavourless oil and mix well then add in the colouring using a toothpick a little at a time, till you get the colour you're looking for

  Important: 1/2 tsp oil per 100g of chocolate
• Using a spoon and a small palette knife and coat the moulds well and chill the fridge till fully set
• Crumble up the cake using your hands or a fork until you have crumbs and mix with the frosting a tbsp at a time until well combined and can be moulded, almost a play-doh consistency
• Place 1/2 a tbsp of the cake mixture into the mould and press down then place about 1 tsp of jam inside, then take 1/2 tbsp of the cake mix and press into a circle and place on top of the mould and press until fully sealed and filled and chill for at least 30 mins
• With 100g of white chocolate, colour the chocolate in the same way we did before and place a tsp of chocolate on each mould to coat and cover the back and chill in the fridge until set
• Take out of the moulds and trim the edges with a paring knife if needed and place on to a cooling rack
• Melt another 50g of white chocolate and using the same method dye the chocolate light purple
• Drizzle the purple chocolate onto one half of the heart and then place on some sprinkles, place in the fridge to set the sprinkles and the cakes are ready

Notes

– Only use 1/2 a tsp of oil per 100g of chocolate

– You can use buttermilk if coconut cream isn’t available 

– Use any kind of coloring that you like

Keyword Cake, Coconut, Lime, Pineapple