Pina Colada Cake
Heavenly
cake recipe filled with lots of coconut flavor. This charming and festive cake
is soft and delicious. Color the coconut on top with holiday colors if desired.
Ingredients
- 2 cups sugar
- 1 cup sour cream
- 1 teaspoon coconut extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 6 large eggs, room temperature
- 1 teaspoon baking powder
- 1 cup butter, softened
- 1 can (8 ounces) crushed pineapple, undrained
FROSTING:
- 3 to 4 tablespoons water
- 4 cups confectioners' sugar
- 2 teaspoons coconut extract
- 1 cup butter, softened
FILLING:
- 1 jar (18 ounces) pineapple preserves
- Dried pineapple slices and toasted sweetened shredded coconut, optional
Instructions
First, in a
large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at
a time, beating well after each addition. Beat in extract.
Combine flour,
baking powder and baking soda; add to the creamy mixture alternately with sour
cream, beating well after each addition.
Then, in a
food processor, cover and mix the pineapple until it is almost smooth. Stir in
the dough. Transfer to three greased and floured 9 inches. round pans. Bake at
350 ° until a toothpick inserted in the center comes out clean, 20-25 minutes.
Let cool 10
minutes before removing pans from racks to cool completely.
For the
frosting, in a large bowl, beat the butter until fluffy. Add the sugar from the
confectioners, extract and enough water to obtain a spreading consistency.
To assemble,
place a layer of cake on a serving plate; spread with half of the preserves.
Repeat the layers. Top with the remaining cake layer. Frosted top and sides.
Garnish with pineapple and coconut slices if desired. Happy Cooking Time.
