Piña Colada Cake

 

       Earlier this week I posted a recipe for a delicious, gluten-free Tropical Coconut Cream Cake.  Let's continue with that theme and start the weekend out right with a little slice of tropical heaven: Piña Colada Cake with a Pineapple Rum Frosting.  It's like a party in your mouth!  

 

Leave us a comment and let us know what you think.

 You'll need:

1 Cup Softened Butter

1 ¾ Cup Sugar

1 Cup Coconut Cream*

4 Eggs

1 Cup Buttermilk

1 tbsp Pineapple Juice

2 tsp Coconut Extract

2 ½ Cups Flour

1 tsp Baking Powder

½ tsp Baking Soda

1 tsp Salt, divided

2/3 Cup Unsweetened Shredded Coconut

 *Here is a simple and effective way to get the coconut cream. With this method, you will need to have a can of coconut milk that has been refrigerated for at least 24 hours. 

I personally like to use the Thai brand coconut milk when I'm needing a thick cream for a recipe.

 Step 1. Take your can of coconut milk from the refrigerator and turn it upside down.

 Step 2. Now you will need to use a can opener to open it up on the bottom of the can, which is now on top.

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Step 3. Next you'll need to drain off the watery part of the coconut milk that is on top of the coconut cream.  I recommend using the coconut milk in a smoothie because it gives it such a good taste.  But there are many ways you can use the coconut milk, just don't waste it!  Be creative!

 Step 4. Now that the milk has been drained off, you have easy access to the coconut cream and can measure it out.

   

This is an easy and useful technique to use the next time you are making a recipe that calls for coconut cream!

     

Preheat oven to 350°F.  Grease and flour two 9" round pans.

       Separate the eggs into two medium mixing bowls.  Set aside the egg whites.

        In the other mixing bowl, whip together butter, sugar, coconut cream, and egg yolks until fluffy.  In a small bowl, combine buttermilk, pineapple juice, and coconut extract then set aside.

        In a separate bowl, combine flour, baking powder, baking soda, and 1/2 teaspoon of salt.

 Next, add the dry ingredients alternately with the liquids to the coconut cream mixture using a mixer on low speed.

       Beat egg whites with ½ teaspoon salt until stiff peaks form.  Fold the egg whites into the batter then gently fold in the shredded coconut, mixing until just combined.

        Bake for 30 minutes then check to see if a toothpick comes out clean.  If not, continue baking, checking every few minutes to make sure it doesn't over bake. 

        Once your cake is done, allow to cool in the pans for about five minutes at room temperature, then place in the refrigerator for about two hours before removing from pans and frosting.  

 

Pineapple Rum Butter Cream Frosting

 

1 Cup Softened Butter

3 Cups Powdered Sugar

1 Cup Powdered Xylitol

1 tsp Vanilla Extract

1 tsp Rum Flavor

1 tsp Salt

2 tbs Pineapple Juice

1/2 Cup Unsweetened Shredded Coconut (optional)

Cream butter until smooth and fluffy.  Whip in powdered sugar one cup at a time, beating well between each addition.  Next add in pineapple juice and whip until fully incorporated.  Then add powdered xylitol and the extracts and continue beating until all the ingredients are fully combined.

 

 Frost the cake and garnish with about a ½ cup of shredded coconut, if desired.  Serve and enjoy!