Pina Colada Cake

Name: Pina Colada Cake
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoons baking soda; 237 milliliters butter, softened; 227 grams can crushed pineapple, undrained; 1 slice Dried pineapple and toasted coconut, optional; 2 teaspoons coconut extract; 946 milliliters confectioners sugar; 6 eggs; 710 milliliters all-purpose flour; 510 grams jar pineapple preserves; 227 grams cup sour cream; 473 milliliters sugar; 3 Tbsps water

Pina Colada Cake takes about 55 minutes from beginning to end. One serving contains 735 calories, 7g of protein, and 22g of fat. For $1.33 per serving, you get a dessert that serves 12. Head to the store and pick up baking powder, coconut extract, eggs, and a few other things to make it today.

Instructions

In a large bowl, cream butter and sugar until light and fluffy.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition. Beat in extract.

Ingredients you will need

Extract

Egg

Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition.

Ingredients you will need

Baking Soda

Sour Cream

All Purpose Flour

In a food processor, cover and pulse pineapple until almost smooth. Stir into batter.

Ingredients you will need

Pineapple

Equipment you will use

Food Processor

Transfer to three greased and floured 9-in. round baking pans.

Equipment you will use

Baking Pan

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.

Equipment you will use

Toothpicks

Oven

Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners' sugar, extract and enough water to achieve a spreading consistency.

Ingredients you will need

Powdered Sugar

Frosting

Extract

Butter

Water

Equipment you will use

Bowl

To assemble, place one cake layer on a serving plate; spread with half of the preserves. Repeat layers. Top with remaining cake layer. Frost top and sides.

Ingredients you will need

Preserves

Spread

Garnish with pineapple slices and coconut if desired.

Ingredients you will need

Pineapple Rings

Coconut

Equipment

Ingredients

Servings:

1teaspoon

baking powder 1teaspoons

baking soda 237milliliters

butter, softened 227grams

can crushed pineapple, undrained 1slice

Dried pineapple and toasted coconut, optional 2teaspoons

coconut extract 946milliliters

confectioners' sugar 6

eggs 710milliliters

all-purpose flour 510grams

jar pineapple preserves 227grams

cup sour cream 473milliliters

sugar 3Tbsps

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.