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Pina Colada Cake




Source of Recipe


Terri B/EDC


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8120.7


Make your favorite yellow cake in two layers (8 or 9 inch, it doesn't matter) and cool completely.

While cake is cooling, drain the juice from one can of crushed pineapple into a measuring cup. Reserve the pineapple. Add enough Coco Lopez to bring the level up to one cup. Pour into a saucepan and stir in 1 tablespoon of cornstarch, 1 tablespoon of lime juice, and 1/2 teaspoon rum flavoring. Heat until thick and bubbly. Stir in reserved pineapple and flaked coconut to taste. Cool slightly then spread between cake layers.

While filling is cooling between cake layers, crack open that good ole Betty Crocker cookbook and whip up a batch of 7-minute frosting (for the size layers you used), substituting rum flavoring for vanilla extract. Spread on cooled cake. Top with toasted flaked coconut (optional).