Pina Colada Cake Recipe

By RoketJSquerl

Ingredients

• FROSTING:
• 1 cup butter, softened
• 2 cups sugar
• 6 eggs
• 1 teaspoon coconut extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup (8 ounces) sour cream
• 1 can (8 ounces) crushed pineapple, undrained
• 1 cup butter, softened
• 4 cups confectioners' sugar
• 2 teaspoons coconut extract
• 3 to 4 tablespoons water
• FILLING:
• 1 jar (18 ounces) pineapple preserves
• Dried pineapple slices and toasted coconut, optional

Details

Servings 12
Preparation time 35mins
Cooking time 55mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition.

In a food processor, cover and pulse pineapple until almost smooth. Stir into batter. Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners' sugar, extract and enough water to achieve a spreading consistency.

To assemble, place one cake layer on a serving plate; spread with half of the preserves. Repeat layers. Top with remaining cake layer. Frost top and sides. Garnish with pineapple slices and coconut if desired.
Yield: 12 servings.