Piña Colada Cake

Ingredients for 1 servings:

• 1 can pineapple rings
• 275 g butter, soft
• 175 g sugar
• 3 eggs
• ½ bottle of rum flavoring
• 200 g flour
• ½ pack of baking powder
• 2 tbsp milk for the dough
• 300 ml milk for the pudding
• 1 tbsp cocoa powder
• 1 packet of vanilla pudding powder for 500ml milk
• 125 ml Batida de Coco (coconut liqueur)
• 150 g chocolate coating
• 1 cocktail cherry(s) for decoration
• n. B. Desiccated coconut as decoration
• Mint leaves
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 10 minutes

Cut the pineapple into small pieces, leaving only a ring. Beat 125g butter until smooth. Add 125g sugar and beat both until creamy. Beat in the eggs one at a time. Add the rum flavoring. Mix the flour and baking powder and stir in, adding 2 tablespoons of the milk. Pour half of the batter into a greased springform pan (26cm diameter). Stir the cocoa powder into the remaining batter and spread it over the light-colored batter. Arrange the pineapple pieces on top. Bake in a preheated oven at 175°C (top/bottom heat: 150°C) for about 40 minutes. Let cool in the pan. Mix the pudding powder, liqueur, and 50g sugar. Bring 300ml of milk to the boil. Stir in the pudding powder mix and bring to the boil. Let the finished pudding cool. Beat 150g butter until creamy. Stir the pudding into the butter, tablespoon by tablespoon. Spread on the cake. Chill for about 2 hours. Melt the chocolate coating in a hot water bath. Spread lukewarm chocolate coating over the buttercream. Decorate with a cake comb or fork in a wave-like pattern. Allow to set. Just before serving, garnish with the remaining pineapple ring, cocktail cherry, desiccated coconut, and mint leaves.