Piña Colada Cake

Piña Colada Cake

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Can't get to a tropical beach for an island getaway and a glass of the popular drink made with frozen pineapple, pineapple juice, coconut, cream, and rum?  Then... MAKE THIS CAKE! I already know how good this cake tastes, but boy oh boy, is the picture making me drool as I type and it's bringing back fond memories of taking that first bite this past Sunday (cue the ocean breeze).  However, you are going to probably take one look at the recipe and say, "Nope, not happening."  It is a long recipe that requires serval parts and steps, but I guarantee that It comes together fairly easily.

The filling is a cooked combination of pureed pineapple and rum (the alcohol is cooked out) that is thickened with cornstarch.  It can be made up to a day ahead (easy prep work).  The cake itself is a simple yellow cake that is made in a rather unconventional way.  Instead of creaming the butter and sugar first, the butter, sugar, and flour are blended together before adding the wet ingredients.  The frosting is a traditional confectioners' sugar buttercream flavored with a little more coconut.  The assembled cake is garnished with toasted coconut and thin slices of pineapple (that I did dry on paper towels so they would slide around on the top of the cake and make the frosting wet).

I just have one warning before you read the recipe.  There is a copious amount of butter in the cake and the frosting!  But, you are only eating a sliver or a slice (ok maybe two).  Just try not to think about it, don't tell you guests, and wait to feel the island breeze when you take that first bite.

Now, if upon reading the recipe and you still don't want to tackle it, here are some other tasty sweets for your Cinco de Mayo Fiesta!

Frozen Strawberry Margarita Pie

Margarita Cream Cake

Margarita Ice Cream

Tres Leches Cake

Printable Recipe

Piña Colada Cake

serves 10-12

For the Filling

Ingredients

  • 2 teaspoons cornstarch
  • 1 pineapple, peeled, cored, quartered lengthwise, and divided
  • 1/3 cup granulated sugar
  • 1/4 spiced rum
  • 2 Tablespoons unsalted butter, softened
  • 4 extra large eggs at room temperature
  • 2 teaspoon pure vanilla extract
  • 1/4 teaspoon coconut extract
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 3 Tablespoons canned coconut milk (you can use lite)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon coconut extract
Read the whole recipe on The Galley Gourmet