Pro Baker & Chopped Champion Mel Asseraf Shares Her Expertise
Our Sugarfina x COOLA Stay Tropical Gift Set is the summer treat of our dreams! If you somehow haven’t eaten all your Island Pineapples yet, give them a spotlight on this fun pineapple cake. Mel (@bakingbossbabe) will walk you through each step you need to make this stunning dessert and impress at your next summer event!
Pineapple Beach Surprise Cake
- Total time: 1 hour
- Yield: 3 9-inch white cake layers
For the Cake:
- 480g all-purpose flour
- 60g corn starch
- 450g sugar
- 3 tbsp baking powder
- 300ml whole milk
- 340g melted butter
- 5 large eggs + 1 yolk
For the Frosting:
- 227g softened butter
- 350g powdered sugar
- 4 tbsp coconut milk
For the Toppings:
- 1 Candy Cube® of Sugarfina Piña Colada Bears (also available in the Sugarfina x COOLA Stay Tropical Gift Set)
- 10-12 Candy Cubes® of Sugarfina Parisian Pineapples (also available in the Sugarfina x COOLA Stay Tropical Gift Set)
- 3 Candy Cubes® of Sugarfina Champagne Bubbles
Bake the Cake:
Preheat your oven to 350 degrees Fahrenheit. Prepare your cake molds by spraying a non-stick spray and lining the bottoms with parchment paper. In a mixing bowl, combine all your dry ingredients. Mix with a hand whisk to combine. In a separate bowl, add the wet ingredients and whisk to combine. Pour the wet ingredients over the dry and whisk for 2-3 minutes until smooth. Divide the batter between 3 of your prepared cake molds. Bake for about 20 minutes, or until golden brown. Set aside and allow to cool.
Make the Frosting:
In a mixing bowl, combine your softened butter and half the powdered sugar. Whisk for about 10 minutes until combined (if using an electric mixer, this takes about 6 minutes). Once the frosting is smooth, add in the rest of your sugar and coconut milk. Mix for another 10 minutes until doubled in volume.
Build the Cake:
Begin by removing the center of each cake layer by cutting out a 3 inch circle and discarding all but one. Take the remaining circle and cut it in half length-wise, to make two equal cutouts. Begin by placing one cake layer down on your plate and inserting one of the cutouts at the bottom. Stack each remaining cake layer on top, being sure to add frosting in between the layers. Fill the center of the cake with the Sugarfina Champagne Bubbles. Use the second of the circle cutouts to fill the hole at the top. Use the rest of your frosting to lightly coat the entire cake, making sure to trap in as many crumbs as possible. Place in the refrigerator for one hour.
Use the Sugarfina Parisian Pineapples to decorate the exterior of your cake. Begin from the bottom, working clockwise, and make your way up to the top of the cake. Feel free to decorate the top of your cake however you’d like! We used brown sugar to create a sandy beach, blue sugar (granulated sugar + blue food dye) for the ocean, and the Piña Colada Bears as resort guests!
You can check out more of Mel’s cake creations on her website Bake It With Mel or keep up with her on Instagram @bakingbossbabe. Be sure to share your version of this cake by tagging @sugarfina! The Sugarfina x COOLA Stay Tropical Gift Set is available now for a limited time. Shop online at sugarfina.com or at a Sugarfina boutique near you!