Pina Colada Cake

Our Pina Colada Cake!

I stumbled upon this delicious Pina Colada Cake on Pinterest from A Bountiful Kitchen.  I knew immediately that I had to make it.  One reason was because it was the 2011 Utah State Fair Winner.  And the other reason was because my brother, Patrick, loves coconut...especially Pina Colada recipes...so I was set to make this for him while he was visiting home for the summer.  I ended up letting him do the majority of the baking.  :)  I guess he enjoyed it.  It looks like he's smiling below, right?  But I could tell you that he really enjoyed eating it.

Patrick layering the cake.

Well, about a week later, our younger brother, Phillip, wanted some more cake.  It was gone in days.  I told him I was lazy, so he offered to make it...the same guy who put too much salt in his omlettes.  hehehe  He really wanted it.  I already had the King Arthur's flour I bought previously for this recipe.  So I sent him to buy the ingredients that I was lacking...and made him bake.  He claimed to have made a better cake than Patrick, yet he was too "scared" to layer the cake.  hehehe  I have to make fun of him.  He's the baby of the house! LOL

Phillip frosting the cake.

And cake battling off we go!  They both claimed that their cake was better.  But it's not like it was their own recipe, right? hehehe  I would say they both were excellent!  Two thumbs up for the 2 non-bakers in the house.  I reduced the amount of sugar in the first cake, but it was too sweet.  So I reduced the amount of sugar some more in the second cake.  It was great!  Here is my version below.  The only difference between my recipe and the original recipe is that I reduced the amount of sugar.  I followed everything else exactly from A Bountiful Kitchen.  Enjoy!

Such a delicious slice!

Pina Colada Cake

By:  Lisa Blodgett (Take from A Bountiful Kitchen)

Ingredients:

Cake:

·         2 c. King Arthur all-purpose flour, sifted

·         1 Tbsp. baking powder

·         1 tsp. salt

·         ½ c. unsalted butter, room temperature

·         1 ½ c. sugar

·         1 1/4 c. coconut milk

·         1 1/2 tsp. coconut extract

·         5 egg whites

Pineapple Filling:

·         1-20 oz. can crushed pineapple

·         1/3 c. sugar

·         2 Tbsp. cornstarch

Frosting:

·         1-8 oz. package cream cheese, softened

·         2 Tbsp. coconut milk

·         1 c. powdered sugar

·         1 tsp. coconut extract

·         1-16 oz. container whipped topping (or 1 1/2 cups heavy whipping cream, whipped)

·         Topping:  1-2 c. coconut shavings (optional)

Directions:

1.      Preheat oven to 350.  Mix flour, baking powder & salt together in a bowl and set aside.

2.      Place the butter in a mixing bowl and beat on medium speed with a mixer for 1 minute.  Add sugar and beat for another minute.  Add coconut milk and coconut extract to butter mixture.

3.      Gradually add flour mixture into the butter mixture and beat for 2 minutes.

4.      In another bowl, beat egg whites until stiff peaks form.  Fold the egg whites into the batter and mix until all ingredients are incorporated.  

5.      Grease or line two 8-inch cake pans and divide batter evenly between them.  Bake for 23-28 minutes until a toothpick inserted in the center of the cake comes out clean.

6.      Remove the pans from the oven and place on a cooling rack for 5-10 minutes to cool before removing cake from the pans

7.      In a saucepan combine all filling ingredients over medium heat.  Cook, stirring frequently until mixture gets a glossy look.  Set aside to cool.

8.      Beat cream cheese in a bowl until smooth.  Add coconut milk, powdered sugar and coconut extract.  Mix well, then fold the whipped topping or cream into the mixture.

9.      To assemble, cut both cakes open, making four 8-inch rounds.  On top of one, place half the pineapple filling and top with a cake layer.  Next add a layer of frosting, then a cake layer.  Place remaining pineapple mixture on the cake and top with the last cake layer.  Frost the sides and top of the cake. Sprinkle with coconut.
This is best when refrigerated for at least four hours.