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07/10/2011 National Pina Colada Day Pina Colada Cake

Source of Recipe

TLC


Recipe Introduction

It’s Pina Colada Day! You don’t need to be on a beach to enjoy this tropical drink. Still, a Pina colada is a great way to sit back, relax and enjoy summer. Did you know that Pina coladas were first created in San Juan, Puerto Rico? What’s more, "Pina colada" means "strained pineapple" in Spanish. This makes sense—pineapple juice is one of the main ingredients of this delicious, frozen beverage! If you like Pina coladas (“and getting caught in the rain!”) fix yourself an ice cold drink, put an umbrella in it and celebrate National Pina Colada Day! Punch Bowl

List of Ingredients

HOME COOKIN’ 07/10/2011 National Pina Colada Day Pina Colada Cake




Pina Colada Cake


1 package (18-1/4 ounces) white cake mix, plus ingredients to prepare mix

Rum Filling

1/2 cup cold whipping cream
1/4 cup dark rum
2 tablespoons powdered sugar
3/4 teaspoon vanilla

Whipped Topping

2 cups cold whipping cream
3/4 cup powdered sugar
2 teaspoons vanilla

Garnishes

1 fresh pineapple, peeled, cut in half lengthwise and cored
2 cups sweetened shredded coconut, toasted*
*To toast coconut, spread evenly on ungreased cookie sheet. Toast in preheated 350°F oven 5 to 7 minutes, stirring occasionally, until light golden brown.


Recipe




Prepare cake mix and bake according to package directions using 2 (9-inch) round cake pans. Cool in pans on wire racks 15 minutes. Remove cakes from pans; cool completely.

For rum filling, combine all ingredients in small bowl until well blended. Cover with plastic wrap; refrigerate until ready to use.

For whipped topping, place 2 cups whipping cream in large bowl; beat 1-1/2 to 2 minutes or until soft peaks form. Add powdered sugar and vanilla; beat 20 seconds or until stiff peaks form. Cover with plastic wrap; refrigerate until ready to use.

Place pineapple cut side down on cutting board; slice very thinly. Place slices on paper towels; pat dry.

Place 1 cake layer on serving plate. Spread half of rum filling evenly over cake. Spread 1 cup whipped topping evenly over cake. Sprinkle with 1 cup coconut; top with remaining cake layer. Spread remaining rum filling evenly over cake. Spread remaining whipped topping evenly over top and side of cake; sprinkle top with remaining coconut.

Press pineapple slices around side of cake vertically, overlapping slightly. Reserve any remaining pineapple slices for another use. Refrigerate cake until ready to serve.