Piña Colada Cake
From twill10 10 years agoIngredients
- rum,Piña Colada cake shopping list
- Prep time : shopping list
- 40 minutes shopping list
- Bake/Cook time : shopping list
- 20 minutes shopping list
- Yield : shopping list
- One 8 or 9-inch cake shopping list
- INGREDIENTS shopping list
- cake shopping list
- 2 cups cake flour (spoon and sweep method*) shopping list
- 2 teaspoons baking powder shopping list
- 2 sticks unsalted butter, soft shopping list
- 1 1/2 cups Dixie Crystals Extra Fine Granulated sugar shopping list
- 8 large egg yolks, at room temperature shopping list
- 3/4 teaspoon salt shopping list
- 1 tablespoon vanilla extract shopping list
- 2 teaspoons lemon zest shopping list
- 3/4 cup buttermilk shopping list
- 1/2 cup + 3/4 cup sweetened coconut shopping list
- rum Moistening syrup shopping list
- 6 tablespoons Dixie Crystals Extra Fine Granulated sugar shopping list
- 5 tablespoons water shopping list
- 4 tablespoons white or light rum shopping list
- Filling shopping list
- 1 pound (4 ounce can) pineapple slices in juice shopping list
- frosting Crème Chantilly shopping list
- 2 cups (16 ounces) heavy whipping cream shopping list
- 4 tablespoons Dixie Crystals Extra Fine Granulated sugar shopping list
- 2 teaspoons vanilla extract shopping list
- *Using spoon fill measuring cup with flour until required amount is obtained. (Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.) shopping list
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.
People Who Like This Dish 2
- tina32ronnie Nowhere, Us
- clbacon Birmingham, AL
- twill10 Cape Girardeau, MO
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