Pina Colada Cake

By MissiAnn

Pina Colada Cake with Cream Cheese Frosting

Ingredients

• Pina Colada Cake
• 1 can (15oz) cream of coconut (Coco Lopez)
• 1 package rich butter or vanilla cake mix (I use Duncan Hines)
• 1 Package (3.5oz) vanilla instant pudding
• 1/2 cup plus 2 tablespoon Malibu Rum
• 1/3 cup vegetable oil
• 4 large eggs, room temp
• 1 can (8 oz) crushed pineapple in Juice, drained
• 1 cup frozen unsweetened grated coconut
• Coconut-Cream Frosting
• 2 (3oz) cream cheese, room temp
• 1 cups sifted powdered sugar
• 2 tablespoon heavy whipping cream
• 2 tablespoon cream of coconut syrup

Preparation

Step 1

Method:

Prepare 12-cup bundt pan with spray and flour.

Preheat over to 350

1. Stir the cream of coconut, then pour 1/2 cup into a liquid measuring cup and reserve the remaining 1 cup for syrup.
2. Place the cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil, eggs in a large mixing bowl. Blend with an electric mixer on low for 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping down sides if needed. The batter should look thick and smooth. Fold in the crushed pineapple until it is well distributed throughout the batter. Pour the batter into the prepared plan and smooth out with the rubber spatula. Place in oven.
3. Bake the cake until it springs back when lightly pressed and just starts to pull away from pan. 50 to 55 minutes. Remove from over and place on wire rack. Place the coconut in aluminium pan pie pan and toast it in the over until light brown. 4 to 5 minutes. Run a long sharp knife around the edge of the cake and invert onto serving platter.
4. Prepare the rum syrup. Place the reserved 1 cup cream of coconut and the remaining 2 tbs rum in a small mixing bowl. Stir until well combined.
5. While the cake is still ward poke holes in the top with a long wooden skewer. Spoon syrup over the top, allowing it to seep into the holes and drizzle down the sides. Reserve 2 tablespoon syrup for frosting.
6. Cool cake completely before frosting.

Coconut-Cream Frosting


Using a mixer beat the cream cheese and powdered sugar in a large bowl on medium-high speed about 1 minute. Add whipping cream, syrup beat until combined. If to thick add more cream.

Frost cool cake and top with toasted coconut.