Pina Colada Cake

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Ingredients

  • 1/2 c
    cake flour, sifted
  • FROSTING INGREDIENTS
  • 16 oz
    powdered sugar
  • 6 Tbsp
    butter, room temperature
  • 1/4 c
    whipping cream
  • 1
    egg
  • 1 tsp
    vanilla extract
  • 1 tsp
    coconut extract
  • 1/4 c
    pineapple, crushed, drained
  • 1 Tbsp
    dark rum
  • 2 Tbsp
    dark rum
  • 1/4 c
    coconut cream, sweetened
  • 1.5 c
    sugar
  • 3 Tbsp
    baking powder
  • pinch
    salt
  • 4
    egg yolks
  • 1/2 c
    corn oil
  • 1/2 c
    water
  • 1 tsp
    vanilla extract
  • 6
    egg whites, room temperature
  • 1/4 c
    pineapple juice
  • 4 oz
    coconut, shredded and toasted
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How To Make

  • 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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