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INGREDIENTS

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
FROSTING
4 Egg yolks
1/4 c Pineapple juice
4 oz Shredded coconut; toasted
CAKE
1 1/2 c Cake Flour ; Sifted
1/4 c Sweetened coconut cream
1 ts Vanilla

Servings

INSTRUCTIONS

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.

NOTES

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Pina Colada Cake

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 
  FROSTING 
4  Egg yolks 
1/4 c Pineapple juice 
4 oz Shredded coconut; toasted 
  CAKE 
1 1/2 c Cake Flour Sifted
1/4 c Sweetened coconut cream 
1 ts Vanilla

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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Nutrition

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Serving Size: 1 Serving (528g)
Recipe Makes: 8 Servings

Calories: 1982
Calories from Fat: 938 (47%)

Amt Per Serving		% DV

	Total Fat 104.2g	139 %
	Saturated Fat 14g	70 %
	Monounsaturated Fat 57.7g
	Polyunsanturated Fat 27.8g
Cholesterol 868.1mg		267 %
Sodium 453.6mg		16 %
Potassium 202.7mg		5 %
Total Carbohydrate 245.4g		72 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 243.7g
Protein 19.1g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1982

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