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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 12 |
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As an avid baker, I wanted to create something that was mine and from my heart. I wanted to make a cake that tasted like the perfect pina colada drink and I feel like I accomplished just that with this recipe.Stephanie McShan, Apopka, Florida Ingredients:
1 cup butter, softened |
2 cups sugar |
6 eggs |
1 teaspoon coconut extract |
3 cups king arthur unbleached 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 |
frosting: |
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 |
Directions:
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.
2. 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.
3. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners' sugar, extract and enough water to achieve a spreading consistency.
5. 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.
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