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Pina Colada Cake

Yield 1 (6-layer) cake
"If it was possible to give a rating higher than 5 - this cake would get it!" We love a good rave and this tropical-inspired cake recipe deserves it.

Ingredients

How to Make It

  1. Pour cake batter into 3 greased and floured 8-inch round cakepans.

  2. Bake at 325° for 30 to 35 minutes or until a wooden pick inserted in center of each layer comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

  3. Split layers horizontally. Spread Pina Colada Filling evenly between layers (not on top); cover and chill at least 4 hours.

  4. Spread Rum Buttercream Frosting on top and sides of cake; sprinkle top and sides evenly with flaked coconut, pressing in gently. Garnish, if desired. Store cake in refrigerator. (Cake may be frozen up to 1 month.)