Piña Colada Cake
Ingredients
The cake
-
2 ½
cups
all-purpose flour
-
2
teaspoons
baking powder
-
1
teaspoon
kosher salt
-
½
cup
unsalted butter
-
1
cup
white granulated sugar
-
1
cup
dark brown sugar
-
2
tablespoons
dark rum
-
½
cup
vegetable oil
-
3
large
eggs
-
½
cup
buttermilk
-
½
cup
shredded sweetened coconut
The frosting
-
1
cup
unsalted butter
-
3
cups
powdered sugar
-
1
tablespoon
heavy cream or milk
-
1
tablespoon
dark rum
-
1
teaspoon
vanilla extract or vanilla paste
-
1
pinch
kosher salt
-
1
slice
canned or fresh pineapple
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a stand mixer, beat the butter, white sugar, brown sugar, and rum until fluffy.
- Add the vegetable oil and eggs, and mix until combined.
- Alternately add the buttermilk and dry mixture to the butter mixture until just combined.
- Fold in the shredded coconut and pour the batter into the prepared pan.
- Bake for 35 to 40 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 5 to 10 minutes before transferring it to a cooling rack.
- For the frosting, beat the butter until smooth, then add powdered sugar, heavy cream, rum, and salt, beating until fluffy.
- Fold in the diced pineapple and mix until combined.
- Spread the frosting over the cooled cake and decorate as desired.
Nutrition Facts (estimated)
Servings
12
Calories
340
Total fat
21g
Total carbohydrates
32g
Total protein
5g
Sodium
21mg
Cholesterol
24mg
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