- 8
Ingredients
- FOR CAKE:
- 1/2 cup unsalted butter
- 1 3/4 cups sugar
- 3/4 cup coconut rum
- 1/2 cup sweetened cream of coconut
- 4 eggs
- 2 3/4 cups all purpsoe flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup sour cream
- FOR FROSTING:
- 2 (8oz) pkgs cream cheese
- 1/2 cup unsalted butter
- 1/4 cup sweetened cream of coconut
- 1/2 teaspoon vanilla extract
- 1/4 cup coconut rum
- 1 cup confectioners' sugar
- FINISHING:
- 1/2 cup crushed pineapple, drained well
- 1 (10oz)pkg sweetened flaked coconut, toasted
- Maraschino Cherries
Preparation
Step 1
1. Preheat oven to 350. Grease and flour tow 9 inch cake pans.
2. In a mixing bowl, beat butter, sugar, coconut rum, and cream of coconut 3 to 5 minutes, or until smooth. Beat in eggs one at a time. In a separate bowl, combine flour, baking powder, baking soda, and salt. In a nother bowl, whisk together milk and sour cream. Mix in the flour and milk mixtures in three alternating additions.
3. Pour batter into pans and bake 30 minutes, or until a knife inserted in the center comes out clean. Let cool.
4. For Frosting: In a mixing bowl, beat together cream cheese, butter; cream of coconut, vanilla, and coconut rum until light and fluffy. Beat in confectioners' sugar. Refrigerate until cakes are cooled.
5. Place one cake layer on a serving plate and top with frosting. Add a layer of crushed pineapple and half the toasted coconut. Place second layer on top. Spread the rest of the frosting over the cake and sprinkle with the remaining coconut.