Lina Colada Cake

Recipe courtesy of Lina
Lina’s Lemon Cake:
Click here for Lina’s Lemon Cake recipe. Makes 2- 9” round cake layers.

Lina's Lemon Filling:
1-1/3 cups granulated sugar
4 eggs plus 1 egg yolk
2 Tablespoon cornstarch
2/3 cup Lina’s Crema di Limoncello
2/3 cup fresh lemon juice
6 Tablespoons butter
2 Tablespoons lemon zest

Pineapple Cake Wash:
1/2 cup pineapple juice or pineapple nectar (unsweetened)
1 cup powdered sugar
2 Tablespoons butter

Coconut Buttercream Frosting:
4 cups sifted powdered sugar
1-3/4 cup butter, softened
¼ cup shortening (unflavored)
2 Tablespoons milk
1 teaspoon coconut extract
Preheat oven to 350 degrees F. Grease and flour 2-9” pans and set aside while you mix cake ingredients.

Lina's Lemon Filling:
Whisk together sugar, eggs, an egg yolk and cornstarch until completely combined. Then cook over medium heat stirring constantly (so you don’t get scrambled eggs) for 3-4 minutes. Sugar should be completely dissolved and start to thicken slightly.

Remove from heat and add Lina’s Crema di Limoncello, fresh lemon juice, butter and lemon zest.

Return to medium heat and continue simmering over medium/low heat for 6-8 minutes until mixture thickens (similar to a pudding). Remove from heat and cool 15 mins, then refrigerate for 2-3 hours or until chilled and thick enough to spread.

Pineapple cake wash:
Cook over medium heat until it comes to a simmer, continue simmering for about 3-4 minutes. Take off heat and let cool to room temperature.

Coconut Buttercream Frosting:
Mix powdered sugar, butter and shortening together on medium speed until well combined. Add 2 Tablespoons milk and coconut extract and continue mixing until smooth, scraping bowl several times.

Assemble Cake:
Cut 9” layers in half horizontally, forming four layers. Starting with bottom layer, brush each layer with Pineapple Wash, about 3 Tablespoons per layer, do not brush on cake top. Add a scant ½ cup of Lina’s Lemon filling on top, then repeat with each of the 3 layers. When complete, refrigerate for at least one hour before icing.

Apply thin “crumb coat” to top and sides of cake and refrigerate for 30-45 minutes until icing is firm to touch. Ice entire cake with remaining Coconut frosting, then immediately apply flaked coconut to sides and top of cake. Waiting too long to apply coconut will make it more difficult as icing will start to firm up. Garnish with fresh pineapple slices if desired.