Pina Colada Cake is so soft and moist with an equally delicious frosting - filled with the flavors of the tropical cocktail which just screams Summer !
Pre-heat oven to 180 deg C (350 deg F) – Spray 2 cake pans with cooking oil and line the bottoms with baking paper
Beat the Butter and Sugar until fluffy – Add the Egg yolks, one by one, beating between additions – Add the Vanilla, Coconut extract and 2/3 cup of the Crushed Pineapple (undrained) – Mix until well combined
Sift together the Flour, Baking Powder and Salt – Add in 3 batches to the Butter mixture, beating all the time
Beat the Egg whites with the Cream of Tarter until stiff – Add the Sugar slowly whilst still beating until medium peaks form
Add 1/4 of the whisked Egg white to the batter and beat in – Fold in the rest of the Egg white gently until just mixed
Divide the batter between the 2 cake pans and bake approximately 20 minutes (When I tested mine after 20 minutes, using a toothpick, it was a bit wet but not sticky with batter – I left it for another 5 minutes and then removed it from the oven) – Cool on wire rack until completely cool
FROSTING:
Meanwhile make the frosting: Beat the Cream Cheese and Butter together until very smooth – Add the Vanilla and Coconut Extract beat well and scrape the bottom and sides of the mixing bowl – Add the Icing Sugar by the cup-full until the desired consistency is reached
Fill the cake with the Cream cheese frosting and frost the top and sides as well – Decorate with the Coconut and the retained, drained Pineapple
Add a Maraschino Cherry (optional)
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.