Piña Colada Cake

Recipe from

Coastal Living

Ingredients

4 eggs, separated
2 egg whites
1 1/2 cups sugar, divided
1/2 cup vegetable oil
1/2 cup water
2 teaspoons vanilla extract, divided
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
1/4 cup pineapple juice
1/4 cup cream of coconut
2 tablespoons light rum
6 tablespoons butter or margarine, softened
1 (16-ounce) package powdered sugar
1/3 cup whipping cream
1/4 cup drained crushed pineapple
1 tablespoon dark rum
2 cups flaked coconut, toasted
Garnishes: fresh strawberries, mango slices, red grapes

Preparation

Beat 6 egg whites at high speed with an electric mixer until foamy. Add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).

Whisk together 4 egg yolks, oil, 1/2 cup water, and 1 teaspoon vanilla; set aside.

Stir together remaining 1 cup sugar, flour, baking powder, and salt in a large bowl. Fold in egg yolk mixture until blended; fold in egg white mixture. Pour batter into 2 lightly greased wax paper-lined 9-inch round cake pans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, cool on wire racks.

Stir together pineapple juice, cream of coconut, and light rum; brush over cake layers.

Beat butter at medium speed with an electric mixer until creamy. Gradually beat in powdered sugar and whipping cream until smooth. Stir in remaining 1 teaspoon vanilla. Remove 1/2 cup frosting; reserve remaining frosting.

Stir pineapple into 1/2 cup frosting. Spread pineapple frosting between layers.

Stir dark rum into remaining frosting; reserve 1/2 cup rum frosting. Spread remaining rum frosting on top and sides of cake. Press coconut onto top and sides of cake.

Spoon reserved 1/2 cup rum frosting into a decorator bag with a star tip; pipe around top edge. Garnish, if desired.

Jinx and Jefferson Morgan,

The Sugar Mill Caribbean,

Coastal Living

January 1999
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