Pina Colada Cake
Recipe: #21120
September 28, 2015
Categories: Desserts, Cakes, Coconut, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day Mothers Day, Potluck, Thanksgiving, Oven Bake, Vegetarian, Alcohol, Flour, more
"Oh my, I made this cake a while back and I think it's my new favorite cake, coconut and pineapple are just meant to go together. The cake is moist and has a yummy thick creamy coconut icing"
Ingredients
- FOR THE CAKE
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- FOR ICING
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Nutritional
- Serving Size: 1 (279.8 g)
- Calories 849.6
- Total Fat - 18.3 g
- Saturated Fat - 11.2 g
- Cholesterol - 60.7 mg
- Sodium - 235.9 mg
- Total Carbohydrate - 172.4 g
- Dietary Fiber - 4.5 g
- Sugars - 148.2 g
- Protein - 6.9 g
- Calcium - 108 mg
- Iron - 1.7 mg
- Vitamin C - 22.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350F. Grease a 9 X 13 inch baking dish.
FOR THE CAKE
Step 2
Mix the flour, baking powder, and salt together in a medium bowl.
Step 3
In the bowl of your electric mixer, add the softened butter and sugar, cream until light and fluffy, 3 minutes. Beat in the egg and rum, then slowly add the flour mixture and coconut milk until well combined. Scrape the bowl and beat again for 30-45 seconds.
Step 4
Pour the batter into the prepared baking dish. Smooth it out with a spatula and bake for 30 minutes or until cake test done.
Step 5
Once the cake is out of the oven and has had time to cool, dump the pineapple in a colander and press out as much excess moisture as possible (dry pineapple makes a better icing).
FOR ICING
Step 6
Place the cream cheese in a clean mixing bowl and beat to soften and remove clumps. Then add the crushed pineapple and beat to combine. Turn the mixer on low and slowly add the powdered sugar, until the consistency is like really thick school glue.
Step 7
Pour the icing over the top of the cooled cake, then sprinkle with toasted coconut. Place in the refrigerator for at least one hour.
Tips
No special items needed.
0 Reviews
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