Pina Colada Cake

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16 oz Powdered sugar
1 pn Salt
1/2 c Water
1 Egg
1 ts Coconut or almond extract
6 Egg whites; room temperature
3 tb Baking Powder
1/4 c Drained crushed pineapple
6 tb Butter; room temperature
1/4 c Whipping cream
1 tb Dark rum
1/2 c Corn oil
1 1/2 c Sugar
1 ts Vanilla
2 tb Dark rum
4 Egg yolks
1/4 c Pineapple juice
4 oz Shredded coconut; toasted
1 1/2 c Cake Flour; Sifted
1/4 c Sweetened coconut cream
1 ts Vanilla

Original recipe makes 8 Servings



Note: The sweetened coconut cream is the canned type. For Cake: Preheat oven to 350 degrees. Butter two 9-inch round cake pans. Line with parchment paper. Sift together flour, 1 cup sugar, baking powder and salt. Whisk yolks, oil, water and vanilla in large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and continue beating until stiff but not dry. Fold dry ingredients into yolk mixture. Gently fold in beaten whites. Pour batter into prepared pans. Bake until lightly golden and tops spring back when touched, about 30 minutes. Invert cakes onto racks and cool. Mix pineapple juice, coconut cream and rum in small bowl. Brush tops of cakes with juice mixture. For Frosting: Using electric mixer, beat powdered sugar, butter, cream, egg, vanilla and coconut extract in large bowl until smooth and creamy. Transfer 1 cup frosting to small bowl. Stir in crushed pineapple. Add rum to remaining frosting in large bowl. Set 1 cake layer on plate. Spread with pineapple frosting. Top with second cake layer smooth side up. Frost top and sides of cake with as much of remaining frosting as desired. Sprinkle top of cake with coconut. From "Bon Appetit" magazine, date unknown.

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