Pina Colada
Our tropical Pina Colada Cocktail Cake has a pineapple flavoured sponge held together with rum and coconut infused buttercream. It's topped with a pineapple buttercream, coconut and glace cherries! *Contains Alcohol
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Ingredients & allergens
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Ingredients & allergens
Sugar, self raising flour (wheat flour, raising agents (sodium bicarbonate, mono calcium phosphate), calcium carbonate, iron, niacin, thiamin), margarine (palm oil, rapeseed oil, salt, emulsifier E475, flavouring, sunflower oil, colours (curcumin, annatto), eggs, pineapple puree, butter (milk), desiccated coconut, Malibu rum, glace cherries (sugar, preservatives: E202, E220; acidity regulator: E330; colour E127) sulphites, natural pineapple flavouring.
CONTAINS ALCOHOL
ALLERGENS IN BOLD. Made in a kitchen which handles eggs, nuts, milk, soya & sulphites.
Storage & Care
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Storage & Care
GET THAT SWEET SPOT
Buttercream loves a gentle warm-up, and brownies need a little patience to reach their soft, gooey magic. Our bakes have been chilling in transit and need time to be their best so if your sponge is a little dry give it some more time.
ROOM TEMP, BEST TEMP
Let your bake rest in their packaging for up to 12 hours or when it reaches room temperature. It will then be at its full, fluffy glory. Cake is always at its best when it’s cosy, not chilly.
KEEP IT FRESH
Pop leftovers in an airtight container and store somewhere cool and dry... no fridge chills or sunbathing, please! Keeping them at room temperature keeps your bakes soft, gooey, and full of joy.
FREEZE FOR FUTURE JOY
Celebration postponed? Wrap your cake carefully and freeze for up to six months. When you’re ready, thaw at room temperature to bring back that soft, fresh-baked magic you love.
