Home » Recipes » Pina Colada Cake
Print recipe Print Email recipe Email

Pina Colada Cake Recipe

by
Pina Colada Cake
click to rate
0 votes | 922 views
0 reviews | 0 comments
Servings: 12

Ingredients

  • 1 1/2 cups cake and pastry flour
  • 1 1/4 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • For this recipe it is very important to be sure to sift the flour very
  • well before measuring. Flour that is too compacted can cause a denser,
  • heavier cake. If you do not have a flour sifter, put some flour in a
  • bowl and whisk it for a minute before spooning the flour into the
  • measuring cup to measure. Do this for both types of flour in the recipe.
  • Cream together until fluffy:
  • 1 cup unsalted butter, at room temperature
  • 2 cups sugar
  • Add, one at a time, beating well after every addition;
  • 4 eggs at room temperature
  • Beat in:
  • 4 teaspoons vanilla extract
  • Gently fold in the dry ingredients in three equal portions, alternately with
  • 1 cup undiluted evaporated milk
  • When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.
  • Pour batter evenly into 2 well greased and floured 9 inch cake pans.
  • Bake in a 325 degree F oven for about 35-40 minutes or until a toothpick
  • inserted in the center comes out clean. Watch it carefully, you will
  • not want to over bake this cake, as soon as the toothpick comes out
  • clean, remove the cake from the oven and let it rest in the pans for 5
  • minutes before turning it out onto a wire rack to cool completely.
  • Coconut Marshmallow Frosting
  • 4 egg whites
  • ¼ tsp cream of tarter
  • 2 tsp vanilla extract
  • 1 1/4 cups sugar
  • ½ cup corn syrup
  • 1/4 cup water
  • 1 cup dried unsweetened shredded coconut
  • In a small saucepan combine sugar, corn syrup and water. Bring to a boil
  • over medium heat and continue to cook until the mixture reaches 240
  • degrees F on a candy thermometer or when a teaspoonful of the mixture
  • dropped into ice water forms a soft ball that holds its shape when cool.
  • Whip
  • the egg whites, cream of tartar and vanilla extract to soft peaks in a
  • large bowl. With the mixer on medium high speed, slowly begin to pour
  • the sugar syrup down the side of the egg white bowl in a thin continuous
  • stream. Continue to whip the frosting until it forms stiff peaks. Finally fold the coconut in by hand.
  • To construct the cake you will also need:
  • 2 cups roasted pineapple jam ( Find that recipe here.)
  • 4 ounces dark rum
  • 1/2 cup toasted coconut

Toolbox

Add the recipe to which day?
« Today - Apr 26 »
Today - Apr 26
Apr 27 - May 03
May 4 - 10
May 11 - 17
Please select a day
or Cancel
Loading... Adding to Planner
Add to Shopping List Add to Shopping List
Add to Recipe Box Add to Recipe Box
Add Personal Note Add Personal Note
Conversion Calculator Conversion Calculator

Nutrition Facts

Amount Per Serving %DV
Serving Size 255g
Recipe makes 12 servings
Calories 828  
Calories from Fat 217 26%
Total Fat 24.77g 31%
Saturated Fat 13.56g 54%
Trans Fat 0.0g  
Cholesterol 112mg 37%
Sodium 651mg 27%
Potassium 242mg 7%
Total Carbs 140.43g 37%
Dietary Fiber 2.1g 7%
Sugars 87.32g 58%
Protein 7.79g 12%
How good does this recipe look to you?
Click to rate it:
 
Advertisement
Advertisement

Leave a review or comment

Advertisement