Pina Colada Cake
CATEGORIES
INGREDIENTS
  • Cooking Time: 20-25
  • Servings: 10-12
  • Preparation Time: 20
  • 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
  1. 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.
  2. 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.
  3. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners' sugar, extract and enough water to achieve a spreading consistency.
  5. 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.