Piña Colada Cake
- Pineapple Curd:
- 6 large egg yolks
- 3 (6 ounce) cans (2-1/4 cups) pineapple juice
- 3/4 cup granulated sugar
- 5 tablespoons cornstarch
- 1 cup sweetened flaked coconut
- Rum Syrup:
- 1 cup water
- 1 cup granulated sugar
- 1/2 cup rum
- 2-3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-3/4 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup canned sweetened cream of coconut (such as Coco López)
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Swiss Meringue Buttercream:
- 5 egg whites
- 1-1/2 cups granulated sugar
- 2 cups (4 sticks) unsalted butter, cut into 1/2 inch cubes, cool but not cold
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- toasted coconut to garnish
Adapted from keyingredient.com
Make Pineapple Curd:
Combine all of the ingredients in a saucepan.
Cook over medium heat for about 5-10 minutes, whisking constantly, until mixture thickens.
Remove from the heat and cool.
Make Rum Syrup:
In a heavy saucepan, bring the water and sugar to a boil. Stir only until the sugar is dissolved.
Simmer over low heat for 5 minutes and then remove from heat.
Cool slightly and stir in the rum.
Preheat oven to 350°F. Butter and flour two 9-inch cake pans.
Whisk flour, baking powder, baking soda, and salt in medium bowl to blend.
Using an electric mixer, beat the sugar, butter, and cream of coconut in a large bowl until fluffy.
Beat in the egg yolks and vanilla extract.
On low speed, beat in the dry ingredients and then the buttermilk, each just until blended.
Using clean dry beaters, beat the egg whites with pinch of salt in another large bowl until stiff but not dry.
Fold the beaten egg whites into batter.
Divide the cake batter between the prepared pans. Bake the cakes until a tester inserted into the center comes out clean, about 45 minutes.
Cool the cakes in the pans on a rack for 10 minutes, then turn them out onto racks to cool completely.
Cut both layers in half. Put one half of a cake layer on a cake plate, brush generously with the rum syrup, spread evenly with pineapple curd, and sprinkle with sweetened flaked coconut.
Repeat steps with remaining cake layers and chill cake 15 minutes.
In a medium bowl, whisk the egg whites and sugar together.
Set the bowl over a pan of simmering water but do not let the water touch the bottom of the bowl.
Heat the mixture until the sugar is completely dissolved, stirring often.
Stop when the color is a milky white, about 2 to 3 minutes.
Transfer the egg mixture to the bowl of an electric mixture fitted with the whisk attachment and beat on medium-high speed.
Beat until smooth and fluffy, about 5 minutes. Remove the whisk attachment and replace with the paddle attachment.
Add the cubed butter and beat on medium-high speed until smooth and fluffy, about 5 minutes more.
Add the salt and vanilla and beat for 5 seconds to combine.
Spread frosting over the top and sides of the cake.
Sprinkle the toasted coconut over the frosted cake, gently pressing into sides to adhere.