PINA COLADA CAKE

 

  • Cooking Time: 20-25
  • Servings: 10-12
  • Preparation Time: 20

Ingredients

  • CAKE:
  • 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. 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.

Notes

Categories: Cake  Dessert 

Author Credit: Stephanie McShan

Website Credit: http://www.tasteofhome.com/recipes/pina-colada-cake?keycode=ZFB0514&utm_content=buffer5beef&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer

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