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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
3 3/4 cups flour
2 2/3 cup sugar
1 (3.4 oz) pkg box vanilla instant pudding
8 egg yolks; room temperature
1 tbsp baking powder
1 cup pineapple juice
21/2 tsp baking soda
1 cup water
1 tsp salt
1/2 cup Captain Morgan’s Spiced Dark Rum
1 cup + 2 tbsp butter; softened
1 cup flaked coconut
1 tsp vanilla extract
8 egg whites; room temperature
1 1/2 tsp grated orange zest
1/2 tsp cream of tartar
Frosting
1 (8 oz) pkg cream cheese; softened
2 (16 oz) boxes confectioners sugar
1/2 cup butter; softened
2 tbsp Captain Morgan’s Spiced Dark Rum
1 tsp vanilla extract
1/2 cup crushed pineapple; well drained
3/4 tsp coconut extract
12 oz toasted flaked coconut
Sift together flour, pudding, baking powder, baking soda and salt. In a large mixing bowl beat butter, vanilla, and orange zest until soft. Gradually mix in 2 cups sugar until light. Beat in egg yolks 1 at a time. Combine pineapple juice, water, and rum in a measuring cup. Alternately mix in flour and pineapple juice mixtures starting and ending with flour. DO NOT over beat the batter. Stir in coconut.
In a separate bowl beat egg whites and cream of tartar until soft peaks form. Gradually mix in the remaining 2/3 cup sugar and continue beating until stiff but not dry. Gently fold egg whites into batter one half at a time.
Grease the bottom and sides of a Bundt pan. Pour batter into Dutch oven and spread evenly to sides. Bake at 350 until lightly golden and top springs back when touched, about 90 minutes. Cut cake in half horizontally. Separate halves. Place in refrigerator until chilled.
In a large bowl cream together cream cheese, butter, vanilla, and coconut extract. Slowly mix in confectioners sugar and rum. Transfer 1 cup frosting to another bowl and stir in pineapple.
Set 1 cake layer on a plate. Spread with pineapple frosting. Top with second cake layer, smooth side up. Frost top and sides of cake with remaining frosting. Press toasted coconut into frosting on top and sides of cake. Return to icebox and chill for 1 hour. Garnish with whipped cream and sliced strawberries. Serves: 18
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PINA COLADA CAKE - Captain Morgan
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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
3 3/4 cups flour
2 2/3 cup sugar
1 (3.4 oz) pkg box vanilla instant pudding
8 egg yolks; room temperature
1 tbsp baking powder
1 cup pineapple juice
21/2 tsp baking soda
1 cup water
1 tsp salt
1/2 cup Captain Morgan’s Spiced Dark Rum
1 cup + 2 tbsp butter; softened
1 cup flaked coconut
1 tsp vanilla extract
8 egg whites; room temperature
1 1/2 tsp grated orange zest
1/2 tsp cream of tartar
Frosting
1 (8 oz) pkg cream cheese; softened
2 (16 oz) boxes confectioners sugar
1/2 cup butter; softened
2 tbsp Captain Morgan’s Spiced Dark Rum
1 tsp vanilla extract
1/2 cup crushed pineapple; well drained
3/4 tsp coconut extract
12 oz toasted flaked coconut
Sift together flour, pudding, baking powder, baking soda and salt. In a large mixing bowl beat butter, vanilla, and orange zest until soft. Gradually mix in 2 cups sugar until light. Beat in egg yolks 1 at a time. Combine pineapple juice, water, and rum in a measuring cup. Alternately mix in flour and pineapple juice mixtures starting and ending with flour. DO NOT over beat the batter. Stir in coconut.
In a separate bowl beat egg whites and cream of tartar until soft peaks form. Gradually mix in the remaining 2/3 cup sugar and continue beating until stiff but not dry. Gently fold egg whites into batter one half at a time.
Grease the bottom and sides of a Bundt pan. Pour batter into Dutch oven and spread evenly to sides. Bake at 350 until lightly golden and top springs back when touched, about 90 minutes. Cut cake in half horizontally. Separate halves. Place in refrigerator until chilled.
In a large bowl cream together cream cheese, butter, vanilla, and coconut extract. Slowly mix in confectioners sugar and rum. Transfer 1 cup frosting to another bowl and stir in pineapple.
Set 1 cake layer on a plate. Spread with pineapple frosting. Top with second cake layer, smooth side up. Frost top and sides of cake with remaining frosting. Press toasted coconut into frosting on top and sides of cake. Return to icebox and chill for 1 hour. Garnish with whipped cream and sliced strawberries. Serves: 18
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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