Pina Colada Torte w/Strawberry Guava Sauce
Rich coconut cakes layered with pineapple bavarian in a strawberry-guava sauce. Paradise!
8 TBSP unsalted butter, at room temperature
½ cup vegetable shortening
1 TBSP baking powder
1 ¾ cup granulated sugar
¾ tsp salt
1 tsp vanilla extract
1 tsp coconut extract
5 large egg whites
2 ¾ cup cake flour
1 cup milk
1 cup sweetened shredded coconut
1 packet powdered gelatin(around 2 ¼ tsp)
1 cup fresh pineapple juice, divided
3 large eggs, separated
¼ cup granulated sugar, divided
1 cup heavy whipping cream
½ cup granulated sugar
2 ounce water
2 ounces guava juice
3 ounces of strawberries, pureed
Preheat oven to 350F.
In a large mixing bowl, cream together butter, shortening, baking powder, sugar, salt and extracts until light and fluffy, at least 3 minutes. Add the egg whites to the butter mixture one at a time, beating well after each addition.
Stir in one-third of the flour into the creamed mixture, then half the milk, another third of the flour, the remaining milk, and the remaining flour. Be sure to scrape the sides and bottom of the bowl occasionally throughout this process. Fold the coconut into the batter.
Pour the batter into a greased and floured 9-x-13-inch pan. Bake for 30-35 minutes. Remove cakes from oven, and cool them on rack.
Place ¼ cup of the pineapple juice into a small bowl. Sprinkle gelatin over and let dissolve.
In a saucepan, whisk together egg yolks and 1/8 cup granulated sugar. Do not place over heat, yet.
Bring remaining pineapple juice to a boil in a small saucepan. Once boiled, remove from heat. Temper egg mixture with juice, slowly adding the juice to the egg mixture and whisking the whole time. Move to stove top and heat and simmer, stirring constantly, until sauce coats the back of a spoon.
Place saucepan into a large, heat proof bowl filled with ice. This will help the mixture cool quicker. Watch to make sure the gelatin doesn’t start to set. Once cool, remove from ice bath and set aside.
In a small saucepan, bring sugar and water to a boil. Remove from heat and stir in the guava juice and strawberry puree. **For a richer sauce, add 1/4 heavy whipping cream to sauce.
To assemble: Find a round cookie cutter that is the size of the bottom of the dish you are using. Cut out coconut cake using that cutter.
Spray your dish with baking spray or butter them lightly.
Place cake circle at bottom of dish. Top with pineapple(optional). Fill remainder of the dish with pineapple Bavarian.
Refrigerate for at least 4 hours.
Unmold and serve with Strawberry-Guava Syrup.
Whip 1 cup heavy cream into stiff peaks. Set aside.
Whip egg whites and the remaining 1/8 cup granulated sugar until stiff peaks form.
Carefully fold the egg whites with the whipped cream. Then fold the mixture into the cooled pineapple mixture.