imstillworkin | How to Make Pina Colada Cake @imstillworkin | Uploaded October 2014 | Updated October 2024, 1 week ago.
Here's how I make pina colada cake. It's a lot of work, but well worth it.
Pina Colada Cake
1 stick butter, room temperature
1/2 cup shortening
2 cups sugar
5 egg yolks
1 tsp. baking powder
1/4 tsp. salt
2 cups flour
1 cup buttermilk
1 tsp. rum extract
1 cup coconut
1 cup crushed pineapple, drained
5 egg whites, beaten stiff
Cream butter and shortening. Add sugar and beat until smooth. Add yolks one at a time. Sift flour, baking powder and salt then add it to the creamed mixture alternately with buttermilk. Stir in pineapple, rum extract and coconut. Gently fold in beaten egg whites. Pour into 3 greased and floured cake pans. Bake at 350 for 25-35 minutes.
Filling:
1 cup crushed pineapple in it's own juice
1/4 cup sugar
1 tbsp. flour
Combine all ingredients in a small saucepan and cook until thick, stirring constantly. Cool completely before spreading between cake layers.
Icing:
1 (8 oz.) pkg. cream cheese, room temperature
1/2 stick butter, room temperature
1 tsp. rum extract
4-6 cups confectioners sugar
Mix together cream cheese, butter and rum extract. Add confectioners sugar until you reach the consistency you want. Frost sides and top of cake, then sprinkle the top with a little coconut.
Here's how I make pina colada cake. It's a lot of work, but well worth it.
Pina Colada Cake
1 stick butter, room temperature
1/2 cup shortening
2 cups sugar
5 egg yolks
1 tsp. baking powder
1/4 tsp. salt
2 cups flour
1 cup buttermilk
1 tsp. rum extract
1 cup coconut
1 cup crushed pineapple, drained
5 egg whites, beaten stiff
Cream butter and shortening. Add sugar and beat until smooth. Add yolks one at a time. Sift flour, baking powder and salt then add it to the creamed mixture alternately with buttermilk. Stir in pineapple, rum extract and coconut. Gently fold in beaten egg whites. Pour into 3 greased and floured cake pans. Bake at 350 for 25-35 minutes.
Filling:
1 cup crushed pineapple in it's own juice
1/4 cup sugar
1 tbsp. flour
Combine all ingredients in a small saucepan and cook until thick, stirring constantly. Cool completely before spreading between cake layers.
Icing:
1 (8 oz.) pkg. cream cheese, room temperature
1/2 stick butter, room temperature
1 tsp. rum extract
4-6 cups confectioners sugar
Mix together cream cheese, butter and rum extract. Add confectioners sugar until you reach the consistency you want. Frost sides and top of cake, then sprinkle the top with a little coconut.
