Pina Colada Cake
- Basic Vanilla Cake, baked and cooled
- 1/4 cup pineapple juice
- 1 1/4 cups chopped dried pineapple
- 1/2 cup pineapple juice
- 1/4 cup cream of coconut
- 2 1/2 sticks unsalted butter, at room temperature
- Pinch of salt
- 2 1/4 cups confectioners' sugar
- 1/3 cup cream of coconut
- 1/2 cup coconut flakes, toasted
- 1/4 cup chopped dried pineapple
- Prepare the cake: Poke holes all over the tops of the 2 cake layers using a toothpick.
- Brush the cakes with the pineapple juice, letting it soak into the holes; set aside.
- Make the filling: Bring the dried pineapple, pineapple juice, cream of coconut and 1/2 cup water to a simmer in a medium saucepan over medium heat.
- Cook, stirring occasionally, until the dried pineapple is soft and the liquid is reduced to a thick syrup, about 20 minutes.
- Let cool, then mash with a potato masher to make a chunky jam.
- Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, 1 to 2 minutes.
- Gradually beat in the confectioners' sugar until smooth.
- Add the cream of coconut, increase the mixer speed to medium high and beat until thick, 2 to 3 more minutes.
- Assemble the cake: Place 1 cake layer on a platter; spread the pineapple filling on top, stopping about 1/2 inch from the edge.
- Top with the second cake layer and press down gently.
- Cover the whole cake with the coconut frosting.
- Top with the toasted coconut and dried pineapple.
- Photograph by Levi Brown
vanilla cake, pineapple juice, pineapple, pineapple juice, cream of coconut, butter, salt, sugar, cream of coconut, coconut flakes, pineapple
Taken from www.foodnetwork.com/recipes/food-network-kitchens/pina-colada-cake-recipe.html (may not work)