Pina Colada Cake Recipe

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This Pina Colada Cake turns your favourite tropical cocktail into one delicious dessert! Rum flavoured cake and frosting paired with pineapple filling and toasted coconut.


Servings 12


INGREDIENTS


Cake:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter room temperature
1 cup granulated sugar
2 large eggs room temperature
1 Tbsp rum or 1 tsp rum extract
3/4 cup buttermilk room temperature


Buttercream:
1/2 cup egg whites 3 large
1 cup granulated sugar
1 1/2 cups unsalted butter (cubed, room temperature)
2 tsp rum or 1 tsp rum extract


Pineapple Filling:
14 oz crushed pineapple 1 can
1/4 cup granulated sugar
2 tsp cornstarch


Toasted Coconut:
200 g flaked coconut sweetened


INSTRUCTIONS


Cake:

  1. Preheat oven to 350F. Grease and flour three 6″ cake rounds, line with parchment.
  2. In a medium bowl, whisk flour, baking powder, and salt and set aside.
  3. Beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
  4. Visit Pina Colada Cake @ livforcake.com for full instructions.

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