Pina Colada Cake
Pina Colada Cake — a Dawn Foods recipe. Uses Dawn Golden Genoese Cake Base 12.5 kg, Dawn Belmonte Flavouring Aroma — Rum, 1kg and Ready-to-Use Frosting, Vanilla – 12 kg.
- mixing time (slow speed, first stage)
- 1 min
- mixing time (medium speed)
- 3-4 min
- mixing time (slow speed, adding remaining water and flavouring)
- 1 min
- mixing time (slow speed, final)
- 2 min
- batter weight per tin
- 840 g
- baking temperature
- 170-180 °C
- baking time
- 35-45 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Dawn Golden Genoese Cake Base 12.5 kg | 1000 g |
| Water | 570 g |
| Vegetable oil | 100 g |
| Dawn Belmonte Flavouring Aroma — Rum, 1kg | 10 g |
| Ready-to-Use Frosting, Vanilla – 12 kg | |
| Dawn Delifruit Classic Pineapple | |
| Desiccated coconut | |
| Maraschino cherries |
Method
Prep: Add the Dawn Golden Genoese Cake Base, vegetable oil and 375 g water to a mixing bowl fitted with a beater and beat for 1 minute on slow speed, scrape down, then for a further 3-4 minutes on medium speed.
Prep: Add the remaining water (200 g) and the Dawn Belmonte Rum Flavouring over 1 minute on slow speed and scrape down. Finally mix for a further 2 minutes on slow speed.
Prep: Deposit approximately 840 g of batter into 2 x 200 mm Ø tins.
Bake: Bake at 170-180 °C for 35-45 minutes.
Finish: Once cool, cut one of the cakes into 2 layers so you have 3 layers overall.
Finish: Sandwich the 2 thinner cake layers with Dawn Delifruit Classic Pineapple, then spread a layer of Dawn Vanilla Frosting over the top layer and finish with the thicker cake layer.
Finish: Mask the top and outside of the cake with Dawn Vanilla Frosting and coat the sides with toasted desiccated coconut.
Finish: Sprinkle some more of the toasted desiccated coconut over the top of the cake and finish with piped bulbs around the edges, each topped with a maraschino cherry.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.