Midori Splice Bundt Cake ~ #BundtBakers

I remember the joy of eating a Pine Lime Splice popsicle as a kid.  Then I discovered the joy of a Midori Pine Lime Splice cocktail - which has the same flavor profile as the popsicle - as an adult, and fell in love with the flavors all over again. Both are still favorites of mine, and that is why are decided to turn these flavors into a bundt cake for this months #BundtBakers.

How much fun is it that the theme for this months #BundtBakers is cocktails?  Since I live on a tropical island cocktails are pretty much a way of life here.  Although I could have picked any of the cocktails that are famous in Hawaii - Mai Tai, Blue Hawaii, Pina Colada, Tropical Itch, Lava Flow - my mind immediately went back to a cocktail I had on the Central Coast of New South Wales in Australia many years ago.  It was called a Pine Lime Splice, and it was based on a favorite Aussie popsicle called, naturally, a Pine Lime Splice.  One of these popsicles on a hot summer day really hit the spot, and so did the cocktail. This particular cocktail is also known as a Midori Splice or a Malibu Splice.

There are a few components to this cake, but do not let that deter you since they not have to be made all in one day.  You could make both the curd and the frosting a couple of days prior to baking the actual cake, and store them in the refrigerator. Just remember to take the frosting out at least an hour before you want to decorate the cake so that it has time to soften a little bit.  And, as always with both baking and cooking, mise en place (everything in its place) really helps. Now if only I had some magic fairies to help clean up the kitchen after an epic baking marathon.

This cake was definitely a success.  The combination of a cream of coconut bundt, with a pineapple-lime curd swirled through the center, and a Midori cream cheese frosting was delicious and decadent. It was the sort of cake that you only need a small piece but you really wanted a large slice.  The cake itself was so good that I am going to use it as a base for some other ideas I have.  The only problem I had with the cake was that I think I added too much of the curd, and I added it in the middle of the cake and the top.  During the baking process a lot of it sunk to the bottom of the cake pan, which as you know with a bundt, is actually the top.  After letting it cool, I tried to release it from the pan and some of it stuck to the top.  I have never had a bundt cake stick to the pan before like this one. To alleviate this problem I amended the recipe so that you put in three-quarters of the batter and then the curd, and also decreased the amount of curd added.  Speaking of the curd, the leftovers are amazing on an English Muffin.

If you would like to know more about #BundtBakers and see what the other bakers made for our Cocktail Bundts theme please scroll down below the recipe.

Midori Splice Bundt Cake
Printer Friendly Recipe

Ingredients
Cake ~

• 350g (2½ cups) all-purpose flour
• 15g (1 tablespoon) cornstarch
• ½ teaspoon kosher salt
• 1 teaspoon baking powder
• 225g (1 cup/2 sticks) butter, room temperature
• 400g (2 cups) sugar
• 1 teaspoon vanilla extract
• 1 tablespoon Malibu Rum
• 5 eggs
• 425ml (1 can/15 oz) can cream of coconut
• 100g (1 cup) sweetened, shredded coconut

Pineapple & Lime Curd ~

• 150g (¾ cup) granulated sugar
• 15g (1 tablespoon) cornstarch
• 55m (¼ cup) lime juice
• zest of 2 limes
• 75ml (¼ cup) pineapple juice concentrate
• 60ml (⅓ cup) water
• 5 egg yolks
• 113g (½/1 stick) butter, cut into small cubes

Midori Frosting ~

• 340g (12 ounces) cream cheese, softened
• 750g (6 cups) powdered sugar
• 30ml (2 tablespoons) Midori
• zest of 1 lime (for decoration, optional)

Preparation
Cake ~ 

1. Preheat oven to 160℃ (325°F).
2. Prepare a Bundt pan by spraying it well with baking spray.
3. Add flour, cornstarch, salt, and baking powder to a large bowl and whisk to combine; set aside.
4. In a large bowl of a stand mixer fixed with the paddle attachment, add butter and sugar and beat until until light and fluffy, about 5 minutes.
5. Add vanilla and Malibu to the bowl, and beat until combined.
6. Add eggs one at a time, beating well after each addition.
7. Add flour mixture in three additions, alternating with the cream of coconut, starting and ending with flour, and mixing just until combined.
8. Stir in shredded coconut.
9. Pour ¾ of the batter into the prepared pan, and then place about 6-8 teaspoons of the pineapple & lime curd on top.  Using a knife, gently swirl the curd into the batter.
10. Pour the remaining batter over the top and smooth with a spatula. 
11. Bake for 60-70 minutes, or until a toothpick inserted in the middle comes out clean.
12. Place on a wire cooling rack for 5-10 minutes.
13. Place the wire rack face down on top of the exposed part of the Bundt cake. Flip over and let it rest for a minute, then gently remove the pan. Let cool completely.
14. Once the cake is fully cooled decorate with frosting.

Pineapple & Lime Curd ~

1. Place the sugar and the cornstarch into a medium-sized saucepan, and whisk to combine.
2. Add the lime juice, the pineapple concentrate, and the water, and whisk until thoroughly blended.
3. Place the pan over medium heat and cook until the mixture has thickened and is bubbling.
4. In a medium bowl, whisk the yolks together until smooth and then slowly add half of the hot lime mixture to the yolks, whisking vigorously to combine.
5. Pour the yolk mixture back into the pan with remaining lime mixture and cook for an additional 2 minutes.
6. Remove the pan from the heat and stir in the butter, mixing to combine until butter has completely melted.
7. Place the curd into the refrigerator until ready to use.

Midori Frosting ~

1. Combine all ingredients in a mixing bowl and beat on high until smooth.
2. Spoon frosting into a piping bag and pipe the frosting over the top.
3. Sprinkle with a little additional lime zest if desired

Recipe inspired by Imperial Sugar, She Knows, and Chef in Training and my childhood

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.  Many thanks to our co-hosts this month, Patricia from Patty’s Cake and Cristina from Bizcocheando. You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month ~

• Banana Daiquiri Bundt Cake by Bizcocheando
• Caipiroska Bundt Cake by I Love Bundt Cakes
• Dirty Banana Mini Bundts by Passion Kneaded
• Eggless Bundt Anise Pound Cake by Sneha’s Recipe
• Harvey Wallbanger Bundt Cake by The Queen of Scones
• Irish Car Bomb Bundt Cake by Making Miracles
• Limoncello Pound Cake by Faith, Hope, Love, & Luck Survive Despite A Whiskered Accomplice
• Maracuya Sour Bundt Cake by Patty’s Cake
• Midori Splice Bundt Cake by All That’s Left Are The Crumbs
• Mimosa Bundt Cake by Palatable Pastime
• Strawberry Margarita Bundt by A Day in the Life on the Farm