[title subtitle=”RECIPE adapted tasteofhome
IMAGES Lesya Dolyuk/Shutterstock”][/title]
If you like piña coladas… make this cake! This delicious rum infused cake combined with creamy frosting and pineapple filling has us dreaming of an island getaway.
INGREDIENTS
FOR THE CAKE
• 2 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup salted butter, room temperature
• 1 1/2 cups granulated sugar
• 1/4 cup sour cream
• 6 egg whites, room temperature
• 2 Tablespoonss rum or 2 teaspoons rum extract
• 1 Tablespoon coconut extract
• 3/4 cup coconut milk, room temperature
• 3/4 cup water, room temperature
FOR THE PINEAPPLE FILLING
• 16 ounces crushed pineapple, with juice
• 2/3 cup granulated sugar
• 3 Tablespoons cornstarch
• 2/3 cup water
• 1/4 teaspoon vanilla extract
FOR THE FROSTING
• 10 cups powdered sugar
• 1 1/4 cups unsalted room-temperature butter, cubed
• 1 1/4 cups shortening
• 1 1/2 Tablespoons coconut extract
• 6-7 Tablespoons coconut milk or water
• 2 teaspoons clear rum or 1 teaspoon clear vanilla extract if preferred
FOR THE COCONUT BALLS
(optional for top of cake)
• 1 1/2 cups coconut
• 1/2 cup condensed milk
FOR THE GARNISH
• 2 cups flaked coconut, sweetened, more if needed
• lime, cut to thin round slices (optional)
METHOD
C A K E
Preheat oven to 350°F. Grease and flour three round cake pans, line bottom of pans with parchment paper circles. In large bowl, cream together butter and sugar until fluffy – about four minutes. Next, add coconut extract, rum or rum extract, and sour cream, mix until combined. Add egg whites in two phases, mixing after each. In a separate bowl, combine dry ingredients, set aside. In a small bowl or cup, combine water and coconut milk. Add half the dry mixture to the wet mixture and blend until combined. Add coconut milk mixture and stir to blend. Add remaining dry mixture and mix well. Divide batter between pans and bake for 20-25 minutes, until a toothpick comes out with a few crumbs. Remove cakes and cool completely before assembling.
P I N E A P P L E F I L L I N G
In a large saucepan, combine sugar and cornstarch, then add in pineapple, juice, and water. Cook over medium-high until mixture begins to thicken – about ten minutes. Let boil for one – two minutes, remove from heat. Add vanilla extract, set aside to cool.
F R O S T I N G
In mixing bowl, blend butter and shortening until smooth. Slowly add half the powdered sugar until smooth. Add coconut extract, rum (or vanilla extract) and coconut milk, blend until smooth. Add remaining powdered sugar, mix until smooth, adding additional coconut milk if needed to reach desired consistency.
C O C O N U T B A L L S
Mix one cup of the coconut with condensed milk until combined. Form mixture into balls. Coat each ball with remaining coconut.
A S S E M B L E
Place one layer of cake onto serving plate or cake stand. Add a thin layer of buttercream and pipe or spoon a dam around the outside to hold filling in place. Add two Tablespoons of pineapple filling inside the dam and spread evenly. Top with some coconut. Repeat with another layer. Add final layer and crumb coat the entire cake (this is simply a thin layer of frosting). Chill cake for thirty minutes. Cover outside of cake with frosting, then press coconut into frosting over entire cake. Decorate top with coconut balls and lime slices if desired. Will keep in refrigerator for three to four days.
