The Great Australian Bake Off

Put the fun into your baking with this Pina Colada special.


  • Coconut Cakes  (Makes 5 - 10” round cakes)

  • 2 ½ cups desiccated coconut

  • 6 cups self-raising flour

  • 2 cups sour cream

  • 1 cup coconut milk

  • 480g unsalted butter, at room temperature

  • 3 ¾ cups caster sugar

  • 8 large eggs

  • Electric yellow food colouring gel

  • Orange food colouring gel

  • (Makes 5 - 6” round cakes)

  • 1 ¼ cups desiccated coconut

  • 3 cups self-raising flour

  • 1 ¼ cups sour cream

  • ½ cup coconut milk

  • 240g unsalted butter, at room temperature

  • 1 ¾ cups caster sugar

  • 4 large eggs

  • Electric yellow food colouring gel

  • Orange food colouring gel

  • Filling

  • 1/3 cup white rum

  • 250g unsalted butter, at room temperature

  • 4 cups pure icing sugar

  • ½ pineapple, chopped, crushed

  • 3 tablespoons unsalted butter

  • 2 tablespoon brown sugar

  • ½ teaspoon vanilla extract

  • Topping

  • (Sides)

  • 225g unsalted butter, at room temperature

  • 3 cups icing (confectioners) sugar

  • 4 cups pure icing sugar

  • 1/4 cup pineapple juice – (1/2 a fresh pineapple, chopped and juiced)

  • Electric Yellow food colouring gel

  • Orange food colouring gel

  • (Top)

  • 2 egg whites, at room temperature

  • 1 1/3 cup desiccated coconut

  • 2 cups icing (confectioners) sugar

  • Electric Yellow food colouring gel

  • 4 egg whites, at room temperature

  • 4 cups icing (confectioners) sugar

  • Electric Green food colouring gel

  • 2 tsp. coconut essence

  • 12 teaspoons tylose (CMC) powder

  • 2 tbsp. vegetable shortening


  • 1.

    For the cakes, preheat oven to 170°C conventional. Grease and line base and sides 5x - 2” deep, 10” round springform tins. Make sure oven rack is within bottom third of oven. Combine coconut and sieved flour in a separate bowl. In another separate bowl, combine coconut milk and sour cream. Beat butter and caster sugar in a stand mixer until light and pale coloured.

  • 2.

    Add eggs, 1 at a time until incorporated. Add 1/3 of the sour cream/coconut milk mixture on low speed – alternating with 1/3 of the flour/coconut mixture until all is incorporated – do not over beat. Separate into 5 bowls, evenly portioned – set 1 bowl aside. Tint 1 mix with a drop of orange, lightly beating with a hand whisk to ensure colour is even throughout, repeat, adding more drops to the remaining 3 bowls so each mixture is darker than the last. Carefully transfer each mixture into prepared tins – darkest colours first to bake. Cut tops level off, we’re aiming for 2” high round cakes. Place cakes on plates leaving space between them and leave on wire racks to cool completely. Repeat method for smaller cakes.

  • 3.

    For the filling, melt butter in a saucepan over medium heat, stir in brown sugar until dissolved. Increase heat to high, add pineapple and cook until a golden caramel colour. Take off heat and add vanilla. Cool before spreading on layers of cake. Cream butter until creamy and pale in a stand mixer. Reduce speed and slowly add icing sugar until fluffy. Place bowl, plastic wrapped in the fridge to chill.

  • 4.

    For the topping (sides), chop pineapple and blend in juicer until smooth. Cream butter until creamy and pale in a stand mixer. Reduce speed and slowly add icing sugar until fluffy

  • 5.

    Add pineapple juice, beating just enough to ensure the flavor is throughout. Separate the buttercream into 3 bowls – tint to 3 subtle shades of orange – put in the fridge covered in cling wrap.

  • 6.

    For the topping (top), combine Coconut and sieved icing sugar in a large bowl. Add egg whites and beat on low speed for 1 min, then high until mix is light. Add a few drops of orange colouring so it matches the darkest shade of the side frosting. Set aside wrapped in cling film.

  • 7.

    For the gum paste, place the egg whites into a bowl and beat for 15 seconds at high speed in a stand mixer with whisk. Reduce speed to lowest, add icing sugar slowly, keeping about 1 cup aside. Add green food colouring and coconut essence until consistent through

  • 8.

    Increase speed a little and beat mixture to soft peaks. Reduce speed again and sprinkle tylose powder where the mixture should thicken up. Change whisk for dough hook to knead mixture for a further minute. When pieces can be taken cleanly from gum paste, tightly cling wrap and set aside, ready to use.

  • 9.

    To assemble, place darkest tinted cake on a blue cake plate on top of a rotating stand. Brush top of cake with white rum – don’t overdo it! Set aside 1 cup of the un-tinted (filling) buttercream. Pipe filling with 2” flat piping nozzle to approx. 5-10mm thick, using a palette knife to flatten. Repeat with the next lighter colour until the un-tinted cake is on top – do not pipe buttercream on top of this layer. Dirty ice (light cover) the leftover buttercream onto the sides of the cake, smoothing with icing smoother tool. Cut a 1” hole through the centre of the top cake using a cookie cutter – leaving a 1” hole. Scrape coconut icing on top of the cake – not the sides, roughly wave the top with a palette knife – do not fill the hole in the top of the cake. Fill 3 piping bags with large leaf type piping nozzles with the 3 tinted buttercream. Starting from the bottom with the darkest tint, pipe a smooth layer around the circumference and smooth with a small palette knife. From the top of the butter cream ring, pipe leaves upward around circumference, staggering each layer, working up to the lighter colour – there should be around 2-3 leaf layers of each tint. Roll, cut and shape gum paste to resemble the stem of a pineapple, having a base stub of 1”. Place stem in hole cut into the top. Wet 1” of the end of the ribbon in water and carefully wrap ribbon around the bottom of the cake.


This recipe has not been edited or tested by the Bake Off Food Department.

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