pina colada cake

How To Make pina colada cake

• Step 1
  NOTE: The sweetened coconut cream is the canned type.
• Step 2
  VARIATION: May use almond extract in place of coconut extract.
• Step 3
  For Cake: Preheat oven to 350 degrees.
• Step 4
  Butter two 9-inch round cake pans; line with parchment paper.
• Step 5
  Sift together flour, 1 cup sugar, baking powder and salt.
• Step 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.
• Step 7
  Fold dry ingredients into yolk mixture; gently fold in beaten whites.
• Step 8
  Pour batter into prepared pans; bake until lightly golden and tops spring back when touched, about 30 minutes.
• Step 9
  Invert cakes onto racks and cool.
• Step 10
  Mix pineapple juice, coconut cream and rum in small bowl; brush tops of cakes with juice mixture.
• Step 11
  For Frosting: Using electric mixer, beat powdered sugar, butter, cream, egg, vanilla and coconut extract in large bowl until smooth and creamy.
• Step 12
  Transfer 1 cup frosting to small bowl; stir in crushed pineapple.
• Step 13
  Add rum to remaining frosting in large bowl.
• Step 14
  Set 1 cake layer on plate; spread with pineapple frosting, then top with second cake layer smooth side up.
• Step 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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