Piña Colada Party Cake(a reader sent this winging along as thanks for this recipe)

Pillsbury Plus White Cake Mix
1 cup coconut
1/2 cup cold water
1/2 cup pineapple juice
1/3 cup oil
1/4 cup rum
(OR, use 1/4 cup water with 1 tsp. rum extract)
4 egg whites
1/2 cup pineapple juice
1/2 cup sugar

Preheat oven to 350° F.
Toast 1 cup coconut for 5 to 7 minutes. Reserve 1/2 cup for frosting.
Grease and flour 13 x 9 inch pan.
In large bowl, blend cake mix, water, 1/2 cup pineapple juice, oil, 1/4 cup rum and egg whites at low speed until moistened, beat 2 minutes at high speed. Stir in 1/2 cup toasted coconut. Pour into prepared pan.
Bake at 350° F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
Meanwhile, in small saucepan, heat 1/2 cup pineapple juice and 1/2 cup sugar to boiling. Using fork, prick baked cake at 1/2-inch intervals. Pour hot pineapple mixture over cake. Cool completely before frosting.

Frost cake (see directions below); sprinkle frosted cake with 1/2 cup of the reserved, toasted coconut. Serve chilled.

Yield:  12 servings.

             used with 1/2 cup of the reserved toasted coconut

A very simple buttercream icing can be made using one stick of softened butter to which you gradually add one box of sifted (or slowly poured) confectioners' sugar, 1 tablespoon rum or 1/2 teaspoon rum extract as flavoring, instead of vanilla, then add a small amount of milk or cream until smooth and creamy.
Note: You really do not need a sifter; just add de-lumped confectioners’ sugar by tablespoonsful gradually to the softened, beaten butter.

This recipe has been kitchen tested--quite a few times in Vermont at the Seasons' condo. Click on piña colada cake recipe to compare the above to another piña colada cake with quite a different approach.

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