Piña Colada Cake
"The tropical flavors of coconut, pineapple and rum combine to make a deliciously moist cake that brings to mind warm sea breezes and swaying palm trees. This pina colada cake recipe is perfect for Mother’s Day, wedding or baby showers, anniversaries or any special occasion...."
INGREDIENTS
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Cake
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2 cups cake flour (spoon and sweep method*)
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2 teaspoons baking powder
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2 sticks unsalted butter, soft
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1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
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8 large egg yolks, at room temperature
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3/4 teaspoon salt
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1 tablespoon vanilla extract
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2 teaspoons lemon zest
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3/4 cup buttermilk
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1/2 cup + 3/4 cup sweetened coconut
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Rum Moistening Syrup
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6 tablespoons Dixie Crystals Extra Fine Granulated Sugar
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5 tablespoons water
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4 tablespoons white or light Rum
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Filling
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1 pound (4 ounce can) pineapple slices in juice
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Frosting Crème Chantilly
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2 cups (16 ounces) heavy whipping cream
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4 tablespoons Dixie Crystals Extra Fine Granulated Sugar
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2 teaspoons vanilla extract
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*Using spoon fill measuring cup with flour until required amount is obtained. (Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.)
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