Ingredients

How to make it

  • DIRECTIONS
  • Preheat oven to 350°F.
  • Butter and flour two 8 or 9 inch baking pans and set aside.
  • Sift together flour and baking powder and set aside.
  • Mix butter until creamy and smooth. Add sugar and mix until light and fluffy. Add one egg yolk at a time and mix well between each (at least 45 seconds).
  • Add salt, vanilla extract and lemon zest.
  • Add 1/3 of flour and mix until combined. Add half of buttermilk and mix until smooth. Add another 1/3 of flour and mix smooth. Add remaining buttermilk and once combined add remaining flour. Add first amount (1/2 cup) of coconut.
  • Divide batter into pans and place in oven and bake for 25-28 minutes or until an inserted toothpick comes clean.
  • Remove from oven and turn upside down after 5 minutes of cooling.
  • Spread coconut on cookie sheet and place in oven, toast evenly golden.
  • To make syrup bring sugar and water to full boil and remove from heat. Place pan in ice water to completely chill. Add Rum and set aside.
  • Drain pineapple, cut half of the amount in small pieces and set aside. Retain slices.
  • Continue following steps when cake is at room temperature:
  • Place one cake layer on a serving tray. Using a pastry brush moisten cake layer with half of Rum syrup. Spread cut pineapple onto cake.
  • In a cold bowl whip whipping cream, sugar and vanilla extract until stiff peaks form. Spread a half inch layer of whipped cream onto cake layer.
  • Place second cake layer on top and moisten with remaining syrup. Spread whipped cream on surface and sides of cake.
  • Sprinkle with toasted but cooled coconut. Decorate with pineapple slices.
  • DIXIE CRYSTALS INSIGHT
  • The flavors of Piña Colada: pineapple, coconut and Rum are combined and make a most delicious and moist cake.

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  • 22566 10 years ago
    It rained today...
    Nice escape for a Piña Colada Cake :o)
    http://youtu.be/XcTYodOfmfc
    Thank-you
    Kind Regards
    Joyce
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