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Pina Colada Cake

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Recipe

 

Yield

1 cake

Prep

20 min

Cook

30 min

Ready

60 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Cake
1 ½ cups cake flour
sifted
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1 ½ cups sugar
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3 tablespoons baking powder
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1 pinch salt
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4 each egg yolks
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½ cup corn oil
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½ cup water
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1 teaspoon vanilla extract
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6 each egg whites
room temperature
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¼ cup pineapple juice
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¼ cup coconut cream
sweetened, canned
2 tablespoons dark rum
Frosting
16 ounces powdered sugar
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6 tablespoons butter
room temperature
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¼ cup whipped cream
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1 each eggs
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1 teaspoon vanilla extract
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1 teaspoon coconut extract
or almond
*
¼ cup pineapple
drained, crushed
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1 tablespoon dark rum
4 ounces coconut
toasted, shredded
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Ingredients

Amount Measure Ingredient Features
Cake
355 ml cake flour
sifted
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355 ml sugar
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45 ml baking powder
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1 pinch salt
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4 each egg yolks
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118 ml corn oil
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118 ml water
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5 ml vanilla extract
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6 each egg whites
room temperature
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59 ml pineapple juice
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59 ml coconut cream
sweetened, canned
3E+1 ml dark rum
Frosting
462.4 ml/g powdered sugar
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9E+1 ml butter
room temperature
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59 ml whipped cream
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1 each eggs
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5 ml vanilla extract
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5 ml coconut extract
or almond
*
59 ml pineapple
drained, crushed
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15 ml dark rum
115.6 ml/g coconut
toasted, shredded
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Directions

For Cake: Preheat oven to 350℉ (180℃).

Butter two 9 inch round cake pans.

Line with parchment paper. Sift together flour, 1 cup sugar, baking powder and salt.

Whisk yolks, oil, water and vanilla in large bowl until soft peaks form.

Gradually add remaining ½ cup sugar and continue beating until stiff but not dry.

Fold dry ingredients into yolk mixture.

Gently fold in beaten whites.

Pour batter into prepared pans.

Bake until lightly golden and tops spring back when touched, about 30 minutes.

Invert cakes onto racks and cool.

Mix pineapple juice, coconut cream and rum in small bowl.

Brush tops of cakes with juice mixture.

For Frosting: Using electric mixer, beat powdered sugar, butter, cream, egg, vanilla and coconut extract in large bowl until smooth and creamy.

Transfer 1 cup frosting to small bowl.

Stir in crushed pineapple.

Add rum to remaining frosting in large bowl.

Set 1 cake layer on plate.

Spread with pineapple frosting.

Top with second cake layer smooth side up.

Frost top and sides of cake with as much of remaining frosting as desired.

Sprinkle top of cake with coconut.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 347g (12.2 oz)
Amount per Serving
Calories 134945% from fat
 % Daily Value *
Total Fat 68g 105%
Saturated Fat 34g 171%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 164mg 7%
Total Carbohydrate 58g 58%
Dietary Fiber 6g 24%
Sugars g
Protein 17g
Vitamin A 12% Vitamin C 13%
Calcium 3% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
 

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