Pina Colada Cake

Pina Colada Cake
Pina Colada Cake is a vegetarian dessert. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains roughly 8g of protein, 56g of fat, and a total of 1007 calories. Head to the store and pick up pineapple juice, butter, confectioners' sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 20 minutes.

Instructions

1
Prepare the cake: Poke holes all over the tops of the 2 cake layers using a toothpick.
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ToothpicksToothpicks
2
Brush the cakes with the pineapple juice, letting it soak into the holes; set aside.
Ingredients you will need
Pineapple JuicePineapple Juice
3
Make the filling: Bring the dried pineapple, pineapple juice, cream of coconut and 1/2 cup water to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally, until the dried pineapple is soft and the liquid is reduced to a thick syrup, about 20 minutes.
Ingredients you will need
Cream Of CoconutCream Of Coconut
Dried PineappleDried Pineapple
Pineapple JuicePineapple Juice
SyrupSyrup
WaterWater
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Sauce PanSauce Pan
4
Let cool, then mash with a potato masher to make a chunky jam.
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PotatoPotato
JamJam
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Potato MasherPotato Masher
5
Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Gradually beat in the confectioners' sugar until smooth.
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Powdered SugarPowdered Sugar
FrostingFrosting
ButterButter
SaltSalt
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BlenderBlender
BowlBowl
1
Place 1 cake layer on a platter; spread the pineapple filling on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the whole cake with the coconut frosting. Top with the toasted coconut and dried pineapple.
Ingredients you will need
Dried PineappleDried Pineapple
PineapplePineapple
FrostingFrosting
CoconutCoconut
SpreadSpread
2
Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
Ingredients you will need
ButterButter
All Purpose FlourAll Purpose Flour
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Baking PaperBaking Paper
OvenOven
3
Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
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Baking PowderBaking Powder
VanillaVanilla
ButterButter
All Purpose FlourAll Purpose Flour
SugarSugar
EggEgg
SaltSalt
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BlenderBlender
WhiskWhisk
BowlBowl
4
Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
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ButterButter
CreamCream
All Purpose FlourAll Purpose Flour
WaterWater
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Measuring CupMeasuring Cup
BowlBowl
5
Divide the batter between the prepared pans.
6
Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes.
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OvenOven
7
Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely.
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KnifeKnife
8
Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
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Serrated KnifeSerrated Knife
9
Photograph by Levi Brown
DifficultyExpert
Ready In2 hrs, 20 m.
Servings10
Health Score2
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