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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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My favorite pina colada in cake form. Yum. And it is an absolutely beautiful cake, to boot. From an old Bon Appetit. Ingredients:
1 1/2 c. sifted cake flour |
1 1/2 c. sugar |
3 t. baking powder |
pinch of salt |
4 egg yolks |
1/2 c. canola oil |
1/2 c. water |
1 t. vanilla |
6 egg whites, room temperature |
1/4 c. pineapple juice |
1/4 c. sweetened coconut cream |
2 t. dark rum |
16 oz. box powdered sugar |
6 t. butter, room temp |
1/4 c. whipping cream |
1 egg |
1 t. vanilla |
1 t. coconut or almond extract |
1/4 c. drained crushed pineapple |
1 t. dark rum |
4 oz. shredded coconut, toasted |
Directions:
1. Cake: Preheat oven to 350. Butter 2 9 round cake pans. Line with parchment and then butter parchment in pan. Sift together flour, 1 c. sugar, baking powder and salt. Whisk yolks, oil, water and vanilla in large bowl until pale yellow. Beat whites in another large bowl until soft peaks form. Gradually add remaining 1/2 c. sugar and continue beating until stiff, but not dry. Fold dry ingredients into yolk mixture. Gently fold in beaten whites. Pour batter into prepared pans. Bake until lightly golden and tops spring back when touched, about 30 minutes. Invert cakes onto racks and cool.
2. Mix pineapple juice, coconut cream and rum in small bowl. Brush tops of cakes with juice mixture.
3. Frosting: Using electric mixer, beat powdered sugar, butter, cream, egg, vanilla and coconut extract in large bowl until smooth and creamy. Transfer 1 cup frosting to small bowl. Stir in crushed pineapple. Add rum to remaining frosting in large bowl.
4. Assembly: Set 1 cake layer on plate. Sprind with pineapple frosting. Top with 2nd cake layer smooth side up. Frost top and sides of cake with as much of remaining frosting as desired. Sprinkle top of cake with coconut.
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