Piñacolada Cake
After experimenting for years, trying to create the ultimate pineapple/coconut cake (Mark's favorite), with light and fluffy layers, separated by a rich, thick, creamy filling, I finally came up with something that ticks all the boxes! Ask Mark, he'll agree. CAKE 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 large eggs 2 cups caster sugar 3/4 cup vegetable oil 3/4 cup buttermilk zest of one lime 1 (8-ounce) can of crushed/sliced pineapple, drained (keep the juice), and pureed FILLING 1 1/2 (8-ounce) packs mascarpone (I used 375 grams) 2 cups heavy cream (at least 30% fat) 1/2 cup caster sugar 2 teaspoons vanilla extract 1 cup shredded unsweetened coconut TOPPING 1 1/2 cups coconut flakes, toasted Preheat oven at 350°F/180°C. Line 3 (9-inch) round cakepans with parchment paper; butter and flour sides and set aside. Mix dry ingredients tog