Health for life

Pina colada is a sweet rum based cocoktail prepared usually with rum, coconut cream and pineapple juice, usually served either by blending together or shaken with ice. Actually this drink tastes fabulous, if you go for this combination in a cake you can call the cake as pina colada cake. This cake was this months challenge of Baking Eggless,a monthly event owned by Gayathri. The member of this group should convert a egg based baked goodies to an eggless bakes with available egg substitutes, each member of this group come up with their eggless bakes and this group is  running successfully more than a year. This Pina colada cake was challenged by Meena Thenappan of Chettinad Fiesta.

Thanks Meena for challenging us with this fabulous cake, i prepared it during this weekend with a eggless and butterfree vanilla-pineapple sponge cake and frosted this cake with mascarpone cheese-coconut cream. I went for both fresh and canned pineapples along with storebought mascarpone cheese,coconut cream. This cake turned out extremely spongy, very fruity and extremely delicious coz of both pineapple mousse and coconut cream prepared with mascarpone cheese and coconut milk. This cake suits pectly for celebration like birthday,get together or else a kids party. This cake may sounds rich but somehow they are low fat coz this cake is completely butterfree and eggfree. The whole cooking process may sounds long and time consuming, but this cake is worth to try.Sending to Srivallis Cake Mela.


For sponge:
2cups All purpose flour
1cup Yogurt
1cup Sugar
1/2cup Oil
2tsp Baking powder
1tsp Baking soda
1/2cup Pineapple juice
1tsp Vanilla extract

Sieve together the all purpose flour, baking powder, baking soda and keep aside.

Meanwhile in a bowl, take the yogurt,sugar,oil,pineapple juice and mix with a hand beater until the sugar gets well dissolved.

Make a well in the flour mixture, add in the wet ingredients, mix it well, dont overmix the batter.

Pour the batter to the greased 8 round baking pan.

Bake for 25-30minutes or until a skewer inserted comes out clean.

Pineapple mousse:
1cup Chopped pineapples
1cup Pineapple juice
1tsp Corn flour

Cook the pineapple chunks with half a cup of water until they gets half cooked.

Add the pineapple juice and cook until the fruits gets well cooked.

Grind this mixture as smooth paste, take it in a vessel,bring it to boil.

Mix the cornflour with a enough water to make a thin paste.

Add this cornflour paste to the cooking pineapple paste,cook until it turns thick.

Put off the stove,keep aside until they gets cool.

Wrap it and keep in fridge.

Coconut Cream:
1can Coconut milk
2cups Mascarpone cheese
1/2cup Cream cheese
1/2cup Sugar
1/2cup Confectioners Sugar

Heat the coconut milk and sugar in a vessel, stir and cook until they turns bit thick.

Add the cream cheese to the warm coconut cream and put off the stove.

Whisk the cream cheese and coconut cream,keep aside until the mixture gets cool.

Beat the mascarpone cheese with confectioners sugar until they turns soft.

Add in the cooled cheese-coconut cream mixture,beat for few minutes.

Keep this mixture in fridge for atleast two hours (i kept mine for overnite in fridge).


For Assembling:
Sponge
Pineapple mouse
Mascarpone-Coconut cream
Chopped pineapple pieces
Dessicated coconut flakes

Slice the sponge as two equal round pieces.

Now spread generously the pineapple mousse over it, top it with some coconut cream, spinkle some chopped pineapple over it.

Top it with the another spong piece and brush the top and sides of the sponge with the pineapple mousse.

Frost the cake with the remaining coconut-mascarpone cream.

Sprinkle generously the dessicated coconut and keep the cake in fridge for atleast two hours before slicing.

You can garnish with pineapple chunks but i went for sugar pearls.

Related Posts : butterfree, cake, colada, eggless, pina, tort