Pina Colada Cake

Ingredients

Unit
Satin Crème Cake Mix Coconut 1.000 kg
Egg 0.350 kg
Oil 0.300 kg
Water 0.135 kg
Argenta Combo 0.350 kg
Classic Pineapple 0.040 kg
Citric acid solution 0.022 kg
Icing sugar 1.000 kg
Classic Coconut 0.040 kg
total 3.237

Method

  • Using a planetary mixer & beater mix the Satin Crème Cake Coconut mix, eggs, oil, water, Classic Pineapple & Classic Coconut.
  • Mix for 1 min on slow, scrape down.
  • Mix for 3 mins on medium.
  • Deposit into greased 3.5" tins at 200g.
  • Bake at 170˚C.
  • For the Frosting combine all Argenta Combo & icing sugar.
  • Mix on slow for 1 min medium 4 mins.
  • Coat the cakes once cooled & finish with 3 pineapple crisps.