Customer recipe
Piña Colada Cake
A chilled cream cake with pineapple, coconut and INSTICK Pina Colada flavour.
Official recipe · INSTICK Kitchen
★★★★★ 4.9 (127)
- ⏱ Prep Time
- ⏱ 30 minutes
- 📶 Difficulty
- Medium
What You Need
0/5 ingredients checked
How to Make It
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1
Prepare the pineapple
Drain the pineapple and reserve a little liquid for moistening the cake. Set aside about 4 rings for decoration and chop the rest.
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2
Prepare the gelatin
Prepare the gelatin according to its package using water from the total 200 ml. Do not boil.
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3
Make the cheese base
Mix the thick soft white cheese, remaining water and INSTICK Pina Colada. Add the powder gradually and taste as you go.
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4
Add the gelatin
First mix the dissolved gelatin with a small amount of the cheese base to balance the temperature, then stir it into the remaining base.
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5
Add the cream and pineapple
Whip the cold cream separately and gently fold it into the mixture. Add the well-drained pineapple pieces.
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6
Assemble the cake
Lightly moisten the sponge base with the reserved pineapple liquid, fit the cake ring and spread the cream over the base.
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7
Chill and decorate
Chill until fully set according to the gelatin instructions, for at least 2 hours. Decorate with coconut and the reserved pineapple rings.
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8
If using two cake layers
Double the cream mixture and recalculate the gelatin amount for the full quantity.
What is the best way to serve it? 🍽️
Serve as directed in the recipe: warm or well chilled, depending on the dessert or drink.
Tip 💡
Follow the preparation order and add INSTICK gradually wherever the recipe calls for it.
What People Who Made It Said
★ 4.9 · 127 ratings
«I made it for my son’s birthday — it was gone before the cake. The kids were sure it came from a slush stand.»
«Works perfectly even with ice from a regular freezer. It really takes two minutes — that’s not marketing.»
«I added a little lime juice — a winning combination. I recommend making a double batch.»
