White Chocolate Tropical Pineapple Easter Cake
This festive Easter cake layers a fluffy cornflour sponge with homemade pineapple curd, then tops it with a rich white chocolate and cream cheese frosting. Finished with Cadbury Pineapple Easter Eggs and white chocolate eggs, it's a tropical twist on a classic celebration cake, perfect for sharing with family over the Easter long weekend.
30 minutesPrep Time
2 hoursCooking Time
8Servings
Shop Ingredients
Makes 8 servings4 Eggs (Sponge Cake)
¾ Cup of Caster Sugar (Sponge Cake)
¾ Cup of Cornflour (Sponge Cake)
1½ Teaspoon of Baking Powder (Sponge Cake)
2 Teaspoons of Self-Raising Flour (Sponge Cake)
¾ Cup of Pineapple Curd* (Sponge Cake)
100g Caster Sugar (White Chocolate Frosting)
250g of Cream Cheese Block, softened (White Chocolate Frosting)
300ml Thickened Cream (White Chocolate Frosting)
180g Baking White Chocolate Block, melted and cooled (White Chocolate Frosting)
Various sizes of Cadbury Milk Chocolate eggs, broken up, to decorate (To Decorate)
118g Cadbury Pineapple Easter Eggs (To Decorate)
150ml Pineapple Juice Concentrate (For the Pineapple Curd)
100g Unsalted Butter (For the Pineapple Curd)
250g of Sugar (For the Pineapple Curd)
6 Large Egg Yolks (For the Pineapple Curd)
1 Tablespoon of Cornflour (For the Pineapple Curd)
Directions
- Bring a medium pot of water to the boil. Place the pineapple juice concentrate, butter, and sugar in a heatproof bowl set over the pot and allow to melt. Stir well to combine.
- Whisk in the egg yolks and cornflour. Continue to whisk constantly for 5 minutes, or until the mixture thickens and coats the back of a spoon. Remove from the heat and pour into a sterilised jar. Refrigerate until cold.
- Preheat the oven to 200°C. Butter and line two 20cm round sponge tins.
- Separate the eggs. Beat the whites until stiff, then add the caster sugar and beat until thick and shiny. Add the yolks and beat until the mixture forms thick ribbons.
- Sift the cornflour, self-raising flour, and baking powder together, then gently fold the dry ingredients into the egg mixture.
- Divide the batter evenly between the two prepared tins. Bake for 20 minutes, or until a skewer inserted in the centre comes out clean. Remove from the oven and cool on a wire rack. Once cooled, cut each cake in half horizontally to give four layers.
- Beat the Philadelphia cream cheese with the caster sugar and thickened cream until smooth and thick. Add the cooled, melted Cadbury Baking White Chocolate, then beat until smooth and well combined.
- Place the first sponge layer on a serving plate and spread with pineapple curd. Repeat with the remaining layers.
- Use the white chocolate frosting to cover the top and sides of the cake.
- Decorate with Cadbury Pineapple Easter Eggs and broken Cadbury Milk Chocolate eggs to serve.