Friday, September 10, 2010
2 Cups Granulated Sugar
1 Cup Unsalted Butter, softened
4 Large Eggs
1 Cup Pineapple Juice, Unsweetened
1/2 Cup Cream of Coconut
1 teaspoon Coconut extract
1 Tablespoon Dark Spiced Rum
3 Cups Cake Flour
3 teaspoons Baking Powder
1 teaspoon Salt
In a mixing bowl, cream sugar and butter together. Add eggs, one at a time, mixing well after each addition.
In separate bowl, combine pineapple juice, cream of coconut, coconut extract and rum. Combine flour, baking powder and salt together. Add pineapple juice mixture to sugar and egg mixture alternating with dry ingredients. Mix well and pour into 2 greased and floured 9-inch pans. Bake at 350 degrees for 35 minutes. Cool 15 minutes. Remove from pan and chill on rack.
PINA COLADA CAKE FILLING AND ICING:
1/2 Cup Pineapple Juice
1 Tablespoon Gelatin powder
1 Cup Crushed Pineapple
1 1/2 Cup Whipped Cream
1/2 Cup Confectioners' Sugar
1 teaspoon Coconut Extract
Toasted Shredded Coconut for garnish
In a small pan, combine pineapple juice and gelatin. Let stand for 5 minutes. Heat to dissolve gelatin( Do Not Boil). Pour into blender, puree with crushed pineapple until smooth. Pour into bowl and chill until half set.
In another bowl, add whipped cream, confectioners' sugar and coconut extract. Whip until it forms a stiff peak. Then fold half of mixture into chilled pineapple mixture and spread half of filling on top of one layer. Place other layer on top and spread the remaining filler. Frost the side with the other half of whipped cream and sprinkle with toasted coconut and chill!