"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pina-Colada Cake Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Pina-Colada Cake, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Howard Couch

Category:
Category:

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

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 350 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.

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
45 min.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

17W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!