Piña Colada Cake

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One bite and you will feel the warm tropical ocean breeze!

Prep Time1

Cook Time30

Cooling and Chilling Time6

Total Time7 30

Course: Dessert

Cuisine: American

Keyword: Cake, Coconut, Pineapple, Rum, Tropical

Servings:

Coarsely chop two of the pineapple quarters, then pulse in the food processor until finely ground, 8-10 pulses (you should have 1 ½ cups). Transfer ground pineapple to a medium saucepan and add cornstarch, granulated sugar, rum, and a pinch of Kosher salt. Bring to a boil over medium heat and cook until thickened, about 4 minutes. Off heat, stir in 2 tablespoons of butter until incorporated. Transfer to a bowl and refrigerate until set, at least 4 hours and up to 24 hours.

Adjust oven rack to lower-middle position and preheat to 350ºF. Line three 8-inch round cake pans with parchment paper and spray with non-stick baking spray.
In a medium bowl, whisk together the eggs, coconut milk, vanilla, and coconut extract; set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter in small additions and mix until pea-size pieces form, about 1-2 minutes.
Add half of the egg mixture, increase the speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce the speed to low and add the remaining egg mixture. Beat on medium-high until fully combined, about 1-2 minutes. Give the batter a final stir by hand. Divide the batter evenly between the prepared pans and smooth the tops. Bake until the tops are light and golden and a toothpick inserted in the center comes out clean, 20-22 minutes. Let cakes cool in pans on a wire rack for 10 minutes. Remove cake from pans and allow to cool completely on wire racks.

In the bowl of a stand mixer fitted with the whisk attachment, whip 18 tablespoons of butter, coconut milk, vanilla extract, coconut extract, and a pinch of kosher salt on medium-low speed until combined. Slowly add the confectioners' sugar and continue to whip until smooth, about 2 minutes. Increase the speed to medium-high and whip until light and fluffy, about 5 minutes.
Slice one of the remaining pineapple quarters ⅛-inch thick slices and pat dry on paper towels.(The remaining pineapple quarter is a cook's treat to eat.)

Place 1 cake round on a cake round pedestal, laying several small pieces of parchment under the cake to keep the frosting of the pedestal. Spread a generous ½ cup of filling over the cake. Top with another cake round, another generous ½ cup of filling. Top with the remaining cake layer (remaining filling can be served on the side or on top of ice cream). Spread the frosting over the top and sides of the cake. Gently press the coconut onto the side of the cake and fan the pineapple slice in a circle around the top edge of the cake. Enjoy!

The alcohol will burn out of the rum when cooked.

TIp:

Toast the coconut in a dry non-stick skillet over medium-low heat, stirring frequently, until lightly browned and smells coconutty.

To store:

Cake should be covered and refrigerated for up to 3 days.

Due to the fresh pineapple, I do not recommend freezing the cake.