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Pina colada ripple cake recipe
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Prep Time:
45 minutes
Cook Time:
Total Time:
45 minutes
Tropical twist on pina colada ripple cake - a delightful summer dessert with pineapple, coconut, and rum flavors.
Ingredients:
  • 600ml thickened cream
  • 10.00 gm caster sugar
  • 50g sachet coconut milk powder
  • 225g can pineapple pieces in natural juice
  • 62.50 ml coconut-flavoured white rum
  • 250g packet butternut snap cookies
  • Toasted flaked coconut, to serve
  • Maraschino cherries, to serve
  • Caramel syrup, to serve
Instructions:
  • Whip 1 cup cream with 1 teaspoon sugar and milk powder in a bowl using an electric mixer until firm peaks are formed.
  • Drain the pineapple, saving the juice. Finely chop half of the pineapple and store the rest in the fridge for serving later. Mix the reserved juice and rum in a bowl, then add the chopped pineapple to the cream mixture and fold together.
  • On a serving plate, create a bed of cream mixture for the log. Soak one biscuit in rum mixture and layer with a generous spoonful of cream. Sandwich with another biscuit soaked in rum. Stand them upright on the plate. Continue layering biscuits to build a log. Use any leftover cream mixture to coat the log completely. Cover with plastic wrap and chill in the refrigerator for at least 6 hours.
  • Peel off and discard plastic from log. Use an electric mixer to whip the remaining cream and sugar until firm peaks form. Spread the cream over the top and sides of the log. Garnish with the reserved pineapple pieces, toasted coconut, and cherries. Drizzle with caramel syrup. Enjoy right away.

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