Tropical Fruit Surprise Piñata Cake
This piñata cake features layers of moist coconut and pineapple-flavored sponge, filled with a vibrant assortment of tropical fruits and a hint of rum. When cut, it reveals a delightful cascade of fruity goodness, perfect for summer celebrations.
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 3 large Eggs
- 1 cup coconut milk
- 1 teaspoon pineapple extract
- 2 tablespoons rum
- 2 cups, diced assorted tropical fruits (mango, kiwi, strawberries)
- 1 cup whipped cream
- 1/2 cup toasted coconut flakes
Instructions
-
Step 1:
Preheat your oven to 350°F (175°C). In a large bowl, mix together the flour, sugar, baking powder, and salt.
-
Step 2:
In another bowl, cream the butter until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the coconut milk, pineapple extract, and rum.
-
Step 3:
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
-
Step 4:
Divide the batter evenly between two greased 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
-
Step 5:
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
-
Step 6:
Once cooled, place one cake layer on a serving plate. Hollow out the center of the layer to create a well for the fruit. Fill the well with diced tropical fruits.
-
Step 7:
Place the second cake layer on top of the first, pressing down gently. Frost the top and sides of the cake with whipped cream.
-
Step 8:
Sprinkle toasted coconut flakes on top of the cake for decoration.
-
Step 9:
Slice the cake to reveal the fruity surprise inside and serve immediately.