Pina Colada Cake
Posted By, Casandra Brown Cake: 1 can (15 oz) cream of coconut 1 pkg plain yellow cake mix 1 4-serv pkg vanilla instant pudding 1/2 cup light rum 1/3 cup vegetable or canola oil 4 large eggs 1 can (80z) crushed pineapple packed in juice, drained 1 cup frozen unsweetened grated coconut, thawed Syrup: 1 cup cream of coconut 2 Tbsp light rum Coconut Whipped Cream: 1 cup heavy whipping cream 1 can(8.5oz) cream of coconut Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray then dust with flour. Shake out the excess flour. Set the pan aside. Stir the cream of coconut, then pour 1/2 cup into a liquid measuring cup and reserve the remaining 1 cup for the syrup. Place the cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl. with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more., scraping the sides down again if needed. the batter should be thick and smooth. fold in the crushed pineapple until it is well distributed throughout the batter. POur the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven. Bake the cake until it springs back when light pressed with your finger, about 50-55 minutes. Remove the pan from the oven and place it on a wire rack to cool for about 20 minutes. Place the coconut in an aluminum pie pan and toast it in the oven until lightly browned, 4-5 minutes. Remove the pan and set aside. Run a long sharp knife around the edge and invert it onto a serving platter. Prepare the rum syrup: Place the reserved 1 cup cream of coconut and 2 Tbsp light rum in a small mixing bowl and stir till well combined. While the cake is still warm, poke holes in the top with a wooden skewer or toothpick. Spoon the rum syrup over the top, allowing it to seep into the holes and drizzle down the sides and into the center of the cake. Let the cake cool completely. For the coconut whipped cream: Place the heavy cream and cream of coconut in a large mixing bowl. Beat with an electric mixer on high spped until stiff peaks form about 2-3 minutes. Slice and serve the cake topped with coconut whipped cream and garnished with the toasted coconut. Sugar Syl says, Go on & touch someone with a little sugar --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
