1.In a mixer, whip the Flavor Right Concentrate with ½ cup of Pineapple juice and the ½ cup of Coconut Cream on medium speed until a firm consistency is achieved.
2.In a bowl, mix the Festejos Tres Leches with 1½ cups of pineapple juice and 1½ cups of coconut cream.
3.Place one layer of sponge cake upside down in an 8” bake mold.
4.Pour half of the Festejos Piña Colada Tres Leches onto the layer. Let cake stand.
5.Fill with Concentrate Piña Colada mix on top of your first layer.
6.Add the chopped pineapple, ½ cup of toasted coconut and some of your Concentrate mix.
7.Place the second sponge cake over the filling and repeat the layering steps.
8.Let cake stand 5 hours in the fridge.
9.Once the cake absorbed the Tres Leches, turn it over on the cake board.
10.Using the remaining Concentrate mix, ice the top and sides of the cake and smooth with a cake spatula.
1.Press the toasted coconut onto the sides of the cake.
2.Using a star tip, pipe a border around the top of the cake. Using the same tip, make 8 rosettes and top with cherries and pineapples.