Email to Cat      

Pina Colada Cake

Source of Recipe


Coastal Living






List of Ingredients



• 4 eggs, separated
  
• 2 egg whites
  
• 1-1/2 cups sugar, divided
  
• 1/2 cup vegetable oil
  
• 1/2 cup water
  
• 2 tsp 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 cream of coconut
  
• 2 Tbsp light rum
  
• 6 Tbsp butter or margarine, softened
  
• 1 (16-oz.) pkg. powdered sugar
  
• 1/3 cup whipping cream
  
• 1/4 cup drained crushed pineapple
  
• 1 Tbsp dark rum
  
• 2 cups flaked coconut, toasted
  
• Garnishes: Fresh strawberries, mango slices, red grapes
  






Instructions



1. Beat 6 egg whites at high speed with an electric mixer until foamy. Add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves, 2 to 4 minutes.
   
   
2. Whisk together 4 egg yolks, oil, 1/2 cup water, and 1 teaspoon vanilla; set aside.
   
   
3. 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 degrees (F) for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool on wire racks.
   
   
4. Stir together pineapple juice, cream of coconut and light rum; brush over cake layers.
   
   
5. Beat butter at medium speed with an electric mixer until creamy. Gradually beat in powdered sugar and whipping cream until smooth. Stir in remaining 1 teaspoon vanilla. Remove 1/2 cup frosting; reserve remaining frosting.
   
   
6. Stir pineapple into 1/2 cup frosting. Spread pineapple frosting between layers.
   
   
7. Stir dark rum into the 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.
   
   
8. Spoon reserved 1/2 cup rum frosting into a decorator bag with a star tip; pipe around top edge. Garnish, if desired.
   
   Yield: One 2-layer cake.