Hi there– I have to say when we pull out a cake fro friends after a big long meal, most people say– “oh oh, just the tiniest slice” or they might even skip dessert. But this cake almost disappeared! People took big slabs and then asked for more! I had one ragged piece left to send you off a picture a slice. They liked it! I think you would too…
PINA COLADA CAKE WITH RUM CREAM CHEEE FROSTING
1 white cake mix
1/2 cup oil
2 tab. rum
1 cup shredded coconut
2 cups shredded coconut
1/4 cup sugar
2 tsp. conrstarch
14 oz. can crushed pineapple
1/2 cup butter (1 stick), room temperature
8 oz. cream cheese, room temperature
1 pound box powdered sugar (3 3/4 cups)
2 tab. rum
garnish: stemmed cherry!
Mix the cake mix according to the directions on the package (mine used 1 cup water, 1/2 cup oil & 3 eggs). Then stir in the rum and 1 cup shredded coconut.
Spoon the batter into three 8″ cake pans that have been sprayed with cooking spray and bake at 350 for about 25 minutes until it is firm to the touch. Let the cake layers cool completely before you frost them.
While the cake is baking, spread the 2 cups of coconut on a baking sheet that has been lined with foil (for easy clean up) and put it in the oven along with the cake. Cook for about 10 minutes, stirring every couple minutes until half of the coconut has started to brown (be careful, it’s easy to burn coconut!)
To make the pineapple filling, combine the sugar and cornstarch in the small sauce pan. Stir them together until there are no cornstarch lumps. Then dump in the crushed pineapple and stir on medium heat until it simmer for a 1 or 2 minutes and thickens. Set aside to cool.
To make the frosting, Put the cream cheese, butter, powdered sugar and rum into a mixing bowl and beat it with an electric mixer until it is smooth and creamy. If it seems too dry, add another tablespoon of water. (Be careful, it’s easy to add too much water and it turns to mush!)
To put it all together, set one cake layer on a plate and top with half of the pineapple filling. Add the second layer and pile on the rest of the filling. Next set on the 3rd layer.
Then frost the cake top and sides with the cream cheese frosting. Pat the toasted coconut around the sides of the cake (this is a little trickier than it sounds– be persistent!) And pop the cherry on top. It’s ready to serve!!