THIS CAKE IS TO DIE FOR! – PINA COLADA CAKE

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. 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.
  • 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° 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 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.

Click on the Next Page Arrow Button to continue reading and don’t forget to SHARE with your Facebook friends