Pina-Colada Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Yield; Two Layer Cake
4 eggs, separated 2 egg whites 1 1/2 cups sugar, divided 1/2 cup of vegetable oil 1/2/ cup water 2 tsps. vanilla extract, divided 1 1/2 cups all purpose flour 1 Tbsp. baking powder 1/8 tsp. salt 1/4 cup pineapple juice 1/4 cup coconut 2 Tbsps. light rum 6 Tsps. butter or margarine, softened 1 (16-ounce) package powdered sugar 1/3 cup whipping cream 1/4 cup drained crushed pineapple 1 Tbsp. dark rum 2 cups flaked coconut, toasted
Garnished; fresh strawberries, mango slices, red grapes
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Directions: |
Directions:Beat 6 egg whites on high speed with electric mixer until foamy. Add 1/2 cup sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 min.) Whisk together 4 egg yolks, oil, 1/2 cup water, and 1 tsp. vanilla: set aside. Stir together remaining 1 cup sugar, flour, baking powder, and salt in a large bowl. Fold in egg yolk mixture until blended: fold in egg white mixture. Pour batter into 2 lightly greased wax paper-lined 9 inch round cake pans.
Bake at 350º for 25 to 30 min. or until a wooden toothpick inserted in the center comes out clean. Cool in pans on wire racks for 10 min.: remove from pans , cool on wire racks. Stir together pineapple juice, cream of coconut, and light rum; brush over cake layers. Beat butter at a medium speed with an electric mixer until creamy. Gradually beat in powdered sugar and whipping cream until smooth. Stir in remaining 1 tsp. vanilla. Remove 1/2 cup frosting; reserve remaining frosting.
Stir pineapple into 1/2 cup frosting. Spread pineapple frosting between layers. Stir dark rum into remaining frosting; reserve 1/2 cup rum frosting. Spread remaining rum frosting on top and sides of cake. Press coconut onto top and sides of cake. Spoon reserved 1/2 cup rum frosting into a decorator bag with a star tip; pipe around top edge. Garnish if desired. |
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Number Of
Servings: |
Number Of
Servings:8 to 10 |
Preparation
Time: |
Preparation
Time:45 min. |
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