Pina Colada Cake Recipe

Pina Colada Cake Recipe photo by Taste of Home

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As an avid baker, I wanted to create something that was mine and from my heart. I wanted to make a cake that tasted like the perfect pina colada drink and I feel like I accomplished just that with this recipe.—Stephanie McShan, Apopka, Florida

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Pina Colada Cake Recipe

Prep: 35 min. Bake: 20 min + cooling

Yield: 12 Servings

35 20 55

Ingredients

1 cup butter, softened
2 cups sugar
6 eggs
1 teaspoon coconut extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (8 ounces) sour cream
1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice
FROSTING:
1 cup butter, softened
4 cups confectioners' sugar
2 teaspoons coconut extract
3 to 4 tablespoons water
FILLING:
1 jar (18 ounces) pineapple preserves
Dried pineapple slices and toasted coconut, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition.
In a food processor, cover and pulse pineapple until almost smooth. Stir into batter. Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners' sugar, extract and enough water to achieve a spreading consistency.
To assemble, place one cake layer on a serving plate; spread with half of the preserves. Repeat layers. Top with remaining cake layer. Frost top and sides. Garnish with pineapple slices and coconut if desired. Yield: 12 servings.

Nutritional Facts 1 slice (calculated without garnishes) equals 868 calories, 36 g fat (22 g saturated fat), 199 mg cholesterol, 344 mg sodium, 129 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Pina Colada Cake in The Taste of Home Cookbook , p80