Pina Colada Cake

By chelyc13

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

Details

Servings 8

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.