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 together (flour, baking soda, baking powder, salt).

In another mixing bowl, beat eggs, sugar, vegetable oil, buttermilk, 1/4 cup pureed pineapple and lime zest at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended.

Pour batter into prepared cakepans. Bake for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans for 10 minutes. Remove from pans and wrap in cling film until ready to use.

To make the filling/frosting, beat heavy cream and sugar with electric beaters at high speed until the mixture reaches a thick consistency and sugar has fully dissolved (about 5 minutes). Add mascarpone, vanilla and beat for an additional 2 minutes. Finally, add shredded coconut and blend in with a spatula.

To assemble the cake, place one cake layer on a tray. Spread 2 or 3 tablespoons of pureed pineapple and 2 tablespoons of reserved pineapple juice on top, smoothing it with a spatula. Let the juice soak in for a few minutes, then add a quarter of the coconut cream/mascarpone filling. Repeat with second layer. Finally cover top of third layer and sides of the cake with the rest (1/2) of the frosting.
Sprinkle toasted coconut flakes on the top and sides of the cake just before serving (so they remain crunchy).