Pina Colada Cake

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I am a huge fan of Yammie's Noshery - This girl knows her stuff when cooking and baking! If you're unfamiliar with her recipes - jump over to her blog and check it out.

My addiction to coconut is now really getting out of hand, it seems every second or third post is coconut related - sweet and savory. It's just so TROPICAL ! Pair it up with Pineapple and you have a winner.

This cake is very moist as Crushed Pineapple (undrained) is added to the batter - be careful when removing from pans .. I almost broke mine!

Pina Colada Cake

original source HERE

Cake;

3/4 cup Butter, room temperature

1 cup Sugar

3 Extra-Large Eggs, separated

1 t Vanilla

2 t Coconut Extract

2/3 cup Crushed Pineapple (do not drain) - I used a can see note * at frosting

1 1/4 cup Cake Flour

2 t Baking Powder

1/4 t Salt

Pinch of Cream of Tarter

2 TB Sugar

Frosting;

250g (8 oz) Cream Cheese, softened

1/2 cup Butter, room temperature

1 t Vanilla

2 t Coconut Extract

3 - 4 cups Icing Sugar

Shredded Coconut (I used unsweetened as the frosting is SWEET)

remainder of Crushed Pineapple from can - very well drained *

1.) Pre-heat oven to 180 deg C (350 deg F) - Spray 2 cake pans with Spray 'N Cook and line the bottoms with baking paper.

2.) Beat the Butter and Sugar until fluffy - Add the Egg yolks, one by one, beating between additions - Add the Vanilla, Coconut extract and the crushed pineapple - Mix until well combined.

3.) Sift together the Flour, Baking Powder and Salt - Add in 3 batches to the Butter mixture, beating all the time.

4.) Beat the Egg whites with the Cream of Tarter until stiff - Add the Sugar slowly whilst still beating until medium peaks form.

5.) Add 1/4 of the whisked Egg white to the batter and beat in - Fold in the rest of the Egg white gently until just mixed.

6.) Divide the batter between the 2 cake pans and bake approximately 20 minutes (When I tested mine after 20 minutes, using a toothpick, it was a bit wet but not sticky with batter - I left it for another 5 minutes and then removed it from the oven) - Cool on wire rack until completely cool.

7.) Meanwhile make the frosting: Beat the Cream Cheese and Butter together until very smooth - Add the Vanilla and Coconut Extract beat well and scrape the bottom and sides of the mixing bowl - Add the Icing Sugar by the cup-full until the desired consistency is reached.

8.) Fill the cake with the Cream cheese frosting and frost the top and sides as well - Decorate with the Shredded Coconut and the drained Pineapple.

Ciao for now,

Linda

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