Pina Colada Cake From Scratch |
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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 10 |
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This is a wonderful cake we had on Thanksgiving. My husband found this recipe in a magazine in the waiting room of the Mayo Clinic and wrote it down for me to make. Was a hit with everyone! Ingredients:
1/2 lb unsalted butter |
2 cups sugar |
2 cups all purpose flour, sifted |
1 tablespoon citrus juice (i used lemon juice, it's what i had on hand) |
1 teaspoon vanilla |
5 eggs |
1 cored pineapple, cut into quarter lengthwise then sliced |
1 small bag grated coconut |
2 tablespoons coconut cream |
2 tablespoons rum |
Directions:
1. Preheat oven to 350 degrees.
2. Grease and flour 11 spring form pan.
3. Cream butter and sugar until fluffy, sift in flour, stirring just enough to blend and add juice and vanilla.
4. Add eggs one at a time, mixing well after each.
5. Pour batter into pan and layer pineapple on top.
6. Bake 1 hour and remove from oven.
7. Toast coconut until brown and sprinkle on top.
8. Mix rum and coconut cream and pour over top.
9. Bake for 20 minutes more.
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