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Pina Colada Cake

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

12 ServingsPrep: 35 min. Bake: 20 min + cooling

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) crushed pineapple, undrained
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.

2 of 2

Pina Colada Cake (continued)

Directions (continued)

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.

Nutrition 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.