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Pina Colada Heart Cakes

Hunar Baig
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 1 hour 30 minutes
Baking Time 1 hour
Total Time 4 hours 30 minutes
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