Piña Colada Cake | #SundaySupper

When I was a kid, my parents enjoyed occasionally taking the family out to dinner at a local Mexican restaurant. One of the biggest treats about going to this particular restaurant, was that when we went, Mom & Dad would let us get virgin Piña Coladas. I’ve always loved pineapple and coconut together, and to this day piña colada is one of my favorite flavors of things. This cake is a fun way to play up those flavors with pineapple cake and a coconut frosting.

Pina Colada Cake from The Foodie Army Wife

 

To begin, preheat your oven to 350 degrees. Grease & flour a 9×13 cake pan, or spray it with baking spray. Set it aside.

Grab a 20 ounce can of crushed pineapple and pour it into a sieve to drain. Don’t squeeze this out, just let it sit while you prepare the batter.

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In a bowl, combine 2 1/2 c flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Stir together and set aside.

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In your mixing bowl, you will need 3 eggs.

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Along with the eggs, combine 1 2/3 c sugar, 1/2 c plain applesauce and 1/2 c extra virgin olive oil.

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To those add a teaspoon of vanilla, and a half teaspoon of coconut extract. Beat those together for about a minute until nice and smooth.

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Add in half of your flour mixture and mix it in.

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Add in 3/4 cup sour cream. Mix it until smooth and then add in the rest of the flour mixture – again mixing until completely combined. Be sure to scrape the bowl with a rubber spatula.

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Fold in the drained pineapple. Pour it into your prepared baking pan.

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Bake this for 35-40 minutes or until it tests done in the center with a toothpick. Allow the cake to cool completely.

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Now for the frosting. In your mixing bowl, beat 1/2 cup (1 stick) of unsalted, room temperature butter. Beat it until fluffy.

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Add in 8 ounces of room temperature cream cheese. Again, beat it until fluffy.

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Add in a teaspoon of vanilla.

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Stir in 4 cups of powdered sugar, mixing until smooth.

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Finally stir in a tablespoon of dark rum. Beat it until combine and smooth.

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Spread the frosting over the top of the cooled cake.

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For the final touch, we’ll toast some shredded coconut. Spread about 2/3 cup of a baking sheet and bake at 350 degrees for 10 minutes or until lightly golden.

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Let the coconut cool, then sprinkle it over the top of the cake.

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That’s it.

Pina Colada Cake from The Foodie Army Wife

Cut yourself a square and enjoy your piña colada on a plate.

Pina Colada Cake from The Foodie Army Wife

Pina Colada Cake from The Foodie Army Wife

Pina Colada Cake from The Foodie Army Wife

Piña Colada Cake

Ingredients

    For the Cake
  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 2/3 cup sugar
  • 1/2 cup plain apple sauce
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 3/4 cup sour cream
  • 20 ounce can crushed pineapple
  • For the Frosting
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 8 oz. cream cheese, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 4 cups powdered confectioners sugar
  • 1 Tablespoon Dark Rum
  • 2/3 c shredded coconut for topping

To begin, preheat your oven to 350 degrees. Grease & flour a 9×13 cake pan, or spray it with baking spray. Set it aside. Grab the can of crushed pineapple and pour it into a sieve to drain. Don’t squeeze this out, just let it sit while you prepare the batter.

In a bowl, combine the flour, baking powder, baking soda and salt. Stir together and set aside. In your mixing bowl, combine the eggs, sugar, applesauce, oil, vanilla and coconut extract. Beat those together for about a minute until nice and smooth. Add in half of your flour mixture and mix it in. Add in the sour cream. Mix it until smooth and then add in the rest of the flour mixture – again mixing until completely combined. Be sure to scrape the bowl with a rubber spatula. Fold in the drained pineapple. Pour it into your prepared baking pan. Bake this for 35-40 minutes or until it tests done in the center with a toothpick. Allow the cake to cool completely.

Now for the frosting. In your mixing bowl, beat the butter until fluffy. Add in the cream cheese. Again, beat it until fluffy. Add in the vanilla and powdered sugar, mixing until smooth. Finally stir in the dark rum. Beat it until combine and smooth. Spread the frosting over the top of the cake.

For the final touch, we’ll toast some shredded coconut. Spread it on a baking sheet and bake at 350 degrees for 10 minutes or until lightly golden. Cool completely. Sprinkle it over the top of the cake.

Enjoy!

http://thefoodiearmywife.com/pina-colada-cake/

Happy Mother’s Day to all the moms out there!

Mom and Dad

Mother’s Day Breakfast:

Mother’s Day Appetizers, Soups and Salads:

Mother’s Day Main Dishes:

Mother’s Day Desserts:

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Comments

  1. says

    Your pina colada cake looks sooo good, Conni. How fun that your parents allowed virgin versions of drinks. I got Shirley Temple mock-cocktails =)

    Anyway, appreciate your sharing the scrumptious how-to for this delectable cake!

    Happy, happy Mother’s Day =)

  2. says

    Oh, my! I am swooning!!! This pina colada cake would be the perfect mother’s day dessert…now if only someone in my family besides me could bake!!!

  3. says

    I used to get virgin strawberry daquris and my mom would taste them first to make sure they were actually virgin. She caught them make a mistake once! This cake sounds so good – I love a sheet cake!

  4. says

    Now that is perfection, I must make this for my girlfriend some time, this is her favorite flavor pairing. Happy Mother’s Day!!

  5. says

    Piña coladas were my favorite drink for ages – don’t ask how many I drank on my honeymoon :) -and I know I would adore a piña colada cake! Delicious as well as pretty!

  6. says

    Ooh need a bite right now of this gorgeous cake :) Pineapple and coconut are a great combo and this seems so summery and delicious :)

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