Piña Colada Cake Recipe
"This amazing Pina Colada Cake consists of homemade coconut cake layers, brushed with rum syrup, and filled with pineapple filling!..."
INGREDIENTS
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1 ½ sticks (170g) unsalted butter ((holds it shape but dents when pressed))
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2 cups (400g) sugar
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4 large eggs (room temperature)
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3 cups (342g) cake flour ((spooned into measuring cup and leveled off) If you do not have cake flour see substitution in Notes below.)
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2 teaspoons (8g) baking powder
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½ teaspoon (3g) baking soda
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½ teaspoon (3g) salt
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1 ¼ cups (296g) buttermilk ((if you do not have buttermilk, see substitution below))
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¼ cup (54g) vegetable oil
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1 ½ teaspoon (6g) coconut extract
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1 teaspoon (4g) vanilla extract
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1/3 cup water
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1/3 cup sugar
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1/4 cup rum ((we used white rum) See Notes)
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One 20 ounce can (567g of crushed pineapple)
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½ cup 200g granulated sugar
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2 Tablespoons 14g cornstarch
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2 sticks (1 cup (226g) unsalted butter, slightly softened)
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16 oz (452g) cream cheese , softened (This is equal to two (8 oz) packages of cream cheese. Use full fat.)
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1 ½ teaspoon (6g) coconut extract
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1 teaspoon (4g) rum extract
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6 to 6 ½ cups (747g) powdered sugar
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1 bag (14 oz) Sweetened Coconut
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Maraschino Cherries (ours was with stems) (Optional for decoration on top)
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