Ingredients: |
Ingredients: Cake:
Basic vanilla cake, baked and cooled
1/4 cup pineapple juice
Filling:
1 1/4 cups chopped dried pineapple
1/2 cup pineapple juice
1/4 cup cream of coconut
Frosting and Topping:
2 1/2 sticks unsalted butter, at room temperature
Pinch of salt
2 1/4 cups confectioners' sugar
1/3 cup cream of coconut
1/2 cup coconut flakes, toasted
1/4 cup chopped dried pineapple
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Directions: |
Directions:Poke holes all over the tops of the 2 cake layers using a toothpick. Brush the cakes with the pineapple juice, letting it soak into the holes.
Filling: Bring filling ingredients and 1/2 cup of 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. Let cool; mash with a potato masher to make a chunky jam.
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 sugar until smooth. Add the cream of coconut; increase the speed to medium high and beat until thick, 2 to 3 minutes more.
Assembling: Place 1 cake layer on a platter; spread the 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. |
This recipe for Pina Colada Cake is from