The June selection for the Cake Slice is the Pina Colada Cake. It is a brown sugar cake (YUM) with a pineapple filling made by simmering a can of crushed pineapple a vanilla bean and sugar(Double YUM), some rum( more YUM) and a coconut butter cream.
I was really reluctant to make this cake in regular 8" sky high style so I went with petite fours.
Wow are they cute! A little time consuming but the individual servings are great to bring to work to give away. I made the coconut butter cream frosting the recipe calls for but, after trying to frost a couple of my minis I decided a Ganache was the way to go. I made the white chocolate Ganache from sky high with coconut extract instead of vanilla... and I loved it! It' even better than the butter cream. Dipping into the Ganache was so much easier than frosting each individual cake.
I used a combination of dark rum and coconut rum because I could not decide which one I liked better. The flavor of this cake is just perfect for summer... so light and fragrant. Some day I will make this cake in full sky high style full size!
I had so much fun setting up the photos for these little cakes. I even got a super tiny slice! No worries about having more than one slice with these little cakes... um, er ... except I probably ate ate least 4 of them...
For more great photos and stories of this months selected cake visit the Cake Slice Bakers blog roll!
White Chocolate Coconut Ganache Adapted from Sky High:Irresistible Triple Layer Cakes by Alsia Huntsman and Peter Wynne
8 ounces of white chocolate chopped
2 and 1/2 cups of heavy cream
1 teaspoon coconut extract or more is you like it a bit stronger
Put the white chocolate in a medium heat proof bowl. In a small sauce bring 1/2 cup of the cream to a boil. Pour the hot cream over the chocolate. Let stand for 1-minute, then whisk until smooth. Let the white chocolate cream stand until cooled to room temperature.
In a chilled bowl with chilled beaters beat the remaining 2 cups of heavy cream and vanilla until softly whipped. Stir in the white chocolate cream and beat until fairly stiff. taking care not over beat, which would cause the ganache to separate.