- 180 g cake flour
- 2 t baking powder
- ½ t bicarbonate of soda
- ½ t salt
- 200 g sugar
- 2 T lemon zest
- 2 T lemon juice
- 3 free-range eggs
- 1 cup Greek yoghurt
- ½ cup coconut milk
- Edible gold glitter, for dusting
- For the piña-colada icing:
- 125 g butter
- 375 g icing sugar
- ½ pineapple, grated and drained
- 3 T desiccated coconut
- 1 t pineapple essence
- 2 T coconut essence
- Salt to taste
- For the coconut drizzle:
- 200 g icing sugar
- 2 T lemon juice
- 2 T coconut liqueur or 1 t coconut essence
Preheat the oven to 180°C and grease two 18 x 6 cm springform cake tins.
Sift the flour, baking powder, bicarbonate of soda and salt.
In a separate mixing bowl, whisk the sugar, lemon zest, lemon juice, eggs, yoghurt and coconut milk.
Whisk the dry ingredients into the wet ingredients, a little at a time, until combined.
Pour the batter into the greased cake tins and bake for 45–50 minutes, or until a skewer inserted comes out clean. Allow the cake to cool slightly before removing it from the tin and placing on a wire rack.
To make the icing, beat the butter and icing sugar using an electric mixer until light and fluffy. Add the grated pineapple, coconut, pineapple essence, coconut essence and salt. Mix for another 3 minutes, then spoon into a piping bag.
To make the coconut drizzle, mix the icing sugar, lemon juice and coconut liqueur in a small mixing bowl. The mixture should be slightly runny, so add a little water if necessary.
To assemble the cake, pipe the piña-colada icing on top of one cake, then top with the second layer. Pour the coconut drizzle over the top layer of the cake and dust with the gold glitter.
Cook's note: Warning! The icing is good enough to eat on its own. We tripled the recipe to make the elegant tower in the photo.