pina colada cake

How To Make pina colada cake

• 1

  NOTE: The sweetened coconut cream is the canned type.
• 2

  VARIATION: May use almond extract in place of coconut extract.
• 3

  For Cake: Preheat oven to 350 degrees.
• 4

  Butter two 9-inch round cake pans; line with parchment paper.
• 5

  Sift together flour, 1 cup sugar, baking powder and salt.
• 6

  Whisk yolks, oil, water and vanilla in large bowl until soft peaks form; gradually add remaining 1/2 cup sugar and continue beating until stiff but not dry.
• 7

  Fold dry ingredients into yolk mixture; gently fold in beaten whites.
• 8

  Pour batter into prepared pans; bake until lightly golden and tops spring back when touched, about 30 minutes.
• 9

  Invert cakes onto racks and cool.
• 10

  Mix pineapple juice, coconut cream and rum in small bowl; brush tops of cakes with juice mixture.
• 11

  For Frosting: Using electric mixer, beat powdered sugar, butter, cream, egg, vanilla and coconut extract in large bowl until smooth and creamy.
• 12

  Transfer 1 cup frosting to small bowl; stir in crushed pineapple.
• 13

  Add rum to remaining frosting in large bowl.
• 14

  Set 1 cake layer on plate; spread with pineapple frosting, then top with second cake layer smooth side up.
• 15

  Frost top and sides of cake with as much of remaining frosting as desired; sprinkle top of cake with coconut.
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