Piña colada cake recipe

Name: Piña colada cake
Yield: Serves 10
Ingredients: 2 x coconut sponge cakes; 600g Tesco Finest vanilla frosting; ⅓ small fresh pineapple, peeled, cored and cut into 1cm half-moons, plus a few leaves; 5 glace cherries; 2 tbsp desiccated coconut; 3 tbsp Tesco Finest Alphonso Mango & Passion Fruit Coulis; a few mint springs, to serve

The biggest trend on TikTok right now? Turning shop-bought cakes into show-stoppers! Here’s how – without even turning on the oven. Try this easy piña colada number, inspired by a taste of the Tropics.

See method

Serves 10
45 mins plus setting
506 calories / serving

Vegetarian

Shop your ingredients

Tesco Finest Victoria Sponge Cake
2 x coconut sponge cakes
£4.00
£4.00/each
Tesco Finest Madagascan Vanilla Frosting 400G
600g Tesco Finest vanilla frosting
£2.30
£5.75/kg
Tesco Pineapple
Aldi Price Match
⅓ small fresh pineapple, peeled, cored and cut into 1cm half-moons, plus a few leaves
£0.98
£0.98/each
Tesco Glace Cherries 200G
5 glace cherries
£2.25
£11.25/kg
East End Desiccated Coconut 200G
2 tbsp desiccated coconut
£1.50
£7.50/kg
Tesco Finest Red Berry Coulis 275g
3 tbsp Tesco Finest Alphonso Mango & Passion Fruit Coulis
£3.00
£10.91/kg
Tesco Fresh Cut Mint 30G
Aldi Price Match
a few mint springs, to serve
£0.50
£16.67/kg

Method

Place one of the coconut sponges on a plate or cake board, securing it with a little of the vanilla frosting underneath.
Beat the vanilla frosting with a spatula to loosen slightly, then spread a thick layer on top of the sponge and press in the pineapple chunks or most of the half-moons. Place the second sponge on top and press down to secure. Spread half the remaining icing around the top and sides of the sponge, then drag a palette knife around the outside and top to smooth. Transfer to the freezer for 20 mins (or the fridge for 1 hr).
Beat the remaining icing again, then spread over the set first layer, dragging your palette knife as before to create a smooth finish.
Lay the remaining pineapple over half of the top of the cake and place the cherries and fresh pineapple leaves around them. Sprinkle over the desiccated coconut, then spoon the coulis over the exposed part of the cake and let it dribble down the sides. Top with the mint and keep in the fridge, covered, for up to 4 days.