Pina colada meringue gelato cake. Great recipe for Pina colada meringue gelato cake. To start, credit to Nigella Lawson, for reviving a dessert from Italian chef Gioacchino Scognamiglio, whose meringue gelato formed the basis for this dish. However, whereas theirs featured chocolate and a no-longer-available coffee liqueur, mine.

The cake layers are then soaked in a rum-canned pineapple syrup before being assembled for a rum-y kick. The pina colada is a popular rum-based cocktail with ¼ cup rum, ¼ cup coconut cream, and ½ cup pineapple juice. The virgin pina colada is my kids' favorite. You can cook Pina colada meringue gelato cake using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pina colada meringue gelato cake

You need 1/2 cup of dehydrated pineapple.
You need 20 g of dark (70%) chocolate.
You need 100 g of ready-made meringue.
It's 1 1/4 cups of heavy cream.
You need 2-4 tbsp of Malibu coconut rum.
Prepare of Fresh mint or toasted shaved coconut, for garnish.

It is comprised of ½ cup coconut milk, ½ cup pineapple juice. The combination of pineapple and coconut is absolute heaven, no wonder this cake is so popular around the world. This Pina Colada Cake turns your favourite tropical cocktail into one delicious dessert! Coconut rum flavoured cake and frosting paired with pineapple filling and toasted coconut.

Pina colada meringue gelato cake step by step

Line a 13 x 23 cm loaf tin with plastic wrap. Be sure you leave several cm of plastic overhanging the sides..
Chop the pineapple so that no piece is bigger than a raisin. Do the same with the chocolate..
Smash the meringue into a crumble. Try to do this quickly because the meringue will pick up moisture from the air and turn sticky..
In a large mixing bowl, beat the heavy cream to soft peaks. Add the Malibu, then beat again for a few seconds until the soft peaks return..
Add the pineapple and chocolate to the bowl and fold them gently into the cream. Add the meringue, and gently fold again. Pour everything into the loaf tin and give it a couple of soft whacks against the counter so the contents settle and distribute. Fold the overhanging plastic over the top of the cake, then wrap the tin in another layer of plastic wrap. Put the cake in the freezer overnight..
To serve, use the overhanging plastic to pull the cake from the tin. Slice, and top with sprigs of mint, or better yet a sprinkle of toasted shaved coconut. It's a soft cream cake, so devour immediately..

What better time for a tropical cake than in the dead of winter. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. In a food processor, cover and pulse pineapple until almost smooth. Drain the pineapple, reserving the syrup. Mix cake mix, pudding, water, rum and oil.