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
Pina Colada Cake
Pina Colada Cake
Prep Time
35 min
Cook Time
20 min
Yield
12 servings
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 6 large eggs, room temperature
- 1 teaspoon coconut extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup 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 sweetened shredded coconut, optional
Directions
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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.
- In a food processor, cover and pulse pineapple until almost smooth. Stir into batter. Transfer to 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners' sugar, extract and enough water to achieve a spreading consistency.
- To assemble, place 1 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.
Nutrition Facts
1 slice: 868 calories, 36g fat (22g saturated fat), 199mg cholesterol, 344mg sodium, 129g carbohydrate (101g sugars, 1g fiber), 7g protein.
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