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Pina Colada Cake! Tropical Bomb! You will be delighted!
Sponge cake: (form diameter 20 cm, cake weight - 1.8 kg)
Eggs - 5 pcs
Salt - a pinch
Sugar - 150 g / 5.2 oz
Flour - 125 g / 4.4 oz
Cornstarch - 30 g / 1.0 oz
Baking powder - 1 tsp.
Bake at 180°C (356~°F) 35 - 40 minutes
Pineapple filling:
Canned Pineapple - 300 g / 10.5 oz
Sugar - 70 g / 2.4 oz
Cornstarch - 20 g / 0.7 oz
Canned Pineapple Juice - 30 g / 1.0 oz
Coconut cream:
Cream Cheese - 380 g / 13.4 oz
Whipping cream 33% - 250 g / 8.8 oz
Coconut cream 30% for whipping - 100 g / 3.5 oz
Powdered sugar - 80 g / 2.8 oz
Coconut flakes - 80 g / 2.8 oz
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