White Chocolate Pina Colada Cake

White Chocolate Pina Colada Cake
25 Mins
Prep time
80 Mins
Cooking time
Serves 10

What you need


  • 200g CADBURY White Baking Chocolate, broken into pieces
  • 125g PHILADELPHIA Block Cream Cheese, softened
  • 125g butter, softened
  • 1 cup caster sugar
  • 1 cup milk
  • 2 teaspoons vanilla
  • 2 teaspoons coconut essence
  • 2 eggs, lightly beaten
  • 1 cup flour
  • 1 cup SR flour
  • ⅓ cup desiccated coconut

Serving Suggestion

  • Vanilla Bean Roasted Pineapple

How to make it

1. PLACE the chocolate, PHILLY, butter, sugar, milk, vanilla and coconut
essence in a saucepan and stir over a low heat until the chocolate and
butter have melted. Transfer to a bowl and cool.
2. WHISK in the eggs, sifted flours and coconut until smooth and
combined. Spoon mixture into a greased 24cm fluted cake pan.
3. BAKE in a moderately slow oven 160°C for 60-70 minutes or until cooked when tested. Stand for 10 minutes before turning out onto a wire rack. Cool.
4. DECORATE the cake with Vanilla Bean Roasted Pineapple and serve
drizzled with syrup.


Vanilla Bean Roasted Pineapple

Serves 10-12 | Prep time 25 minutes | Cooking time 1 hour 20 minutes

1 small pineapple, peeled, halved lengthways and cut into 1cm thick slices
8 thin slices root ginger
¾ cup sugar
½ cup white rum
2 tablespoons vanilla bean paste

1. ARRANGE pineapple in a single layer on a lined baking tray and top with sliced ginger. Combine sugar, rum and vanilla and pour over pineapple. Gently toss to coat.
2. BAKE in a hot oven 200°C, turning occasionally, for 35-45 minutes or until pineapple is golden and syrup has thickened slightly. Syrup will continue to thicken as it cools down. Use as required.

TIP: If pineapple juices appear to be drying up, add 2 tablespoons of water during the cooking process.