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.
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