Pina Colada Cake

• 1 3/4 cups butter, softened and divided
• 1 1/2 cups sugar
• 4 eggs
• 3 cups sifted cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 2 1/2 teaspoons vanilla extract, divided
• 1/2 cup unsweetened pineapple juice
• 1/2 cup cream of coconut
• 2 tablespoons rum
• 3 cups sifted powdered sugar
• 3/4 cup pineapple preserves
• 1 cup flaked coconut
• 1 (3 1/2-ounce) jar macadamia nuts, chopped

1. Beat 3/4 cup butter at medium speed of an electric mixer until creamy. Gradually add 1 1/2 cups sugar, beating well. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 teaspoons vanilla.
2. Pour batter into a greased and floured 13- x 9- x 2-inch pan. Bake at 350u0b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven. Punch holes in cake with wooden pick.
3. Combine pineapple juice, cream of coconut, and rum; stir well. Drizzle juice mixture over warm cake. Cool completely in pan on a wire rack.
4. Beat remaining 1 cup butter at medium speed of electric mixer until creamy; gradually add powdered sugar, beating well. Add preserves and remaining 1/2 teaspoon vanilla, beating at medium speed of electric mixer until of spreading consistency. Spread frosting on top of cake; sprinkle with coconut and macadamia nuts.

butter, sugar, eggs, cake flour, baking powder, salt, milk, vanilla, pineapple juice, cream of coconut, rum, powdered sugar, pineapple preserves, flaked coconut, nuts

Taken from www.myrecipes.com/recipe/pina-colada-cake-0 (may not work)