Piña Colada Cake Recipe

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Servings: 10
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Ingredients

Cost per serving $1.00 view details

Directions

  1. Cake;
  2. Preheat the oven to 350ºF. Grease two round 8 inch pans and line with parchment paper.
  3. Beat the butter and sugar for about five minutes until fluffy. Add the egg yolks one at a time beating well until smooth. Add the vanilla and coconut extract and pineapple and mix until combined.
  4. Sift together the flour, powder and salt. Sift in a little at a time.
  5. Beat the egg whites and cream of tartar in a separate bowl until soft peaks form. Add the 2 tablespoons of sugar and beat until medium peaks form.
  6. Whisk about 1/4 of the whites into the batter to soften it and then fold in the rest. Do not over mix.
  7. Divide evenly into the pans and bake for about 20 minutes or until a toothpick comes out clean.
  8. Frosting;
  9. Slightly soften the cream cheese and butter, just enough so that you can beat them together. Beat for about five minutes until smooth. Add the extracts and then the powdered sugar about 1/2 cup at a time until desired consistency is reached. Frost cool cake and top with some sweetened flaked coconut and dried pineapple flowers.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 153g
Recipe makes 10 servings
Calories 618  
Calories from Fat 284 46%
Total Fat 32.31g 40%
Saturated Fat 19.41g 78%
Trans Fat 0.0g  
Cholesterol 142mg 47%
Sodium 566mg 24%
Potassium 83mg 2%
Total Carbs 79.6g 21%
Dietary Fiber 0.4g 1%
Sugars 65.18g 43%
Protein 4.69g 8%
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