 |
|
|
|
|
|
Easter Coconut-Pina Colada Cake Recipe
Easter Coconut-Pina Colada Cake
Submitted by: Judy Clark
Location: Jacksonville, Florida
cake mix
1- 8 ounce (oz.) can crushed pineapple,
in own juice
1- 6oz. can unsweetened pineapple juice
3 large eggs
1/3 cup vegetable oil
2 envelopes unflavored gelatin
1/2 cup water
1 - can of cream of coconut
2 cups heavy whipping cream
2 tablespoons dark rum
2 cups shredded coconut, toasted
Preheat oven to 350 degrees. Grease and flour 2- 8 inch round pans. Mix first five ingredients with mixer on low until just combined. Mix on high for two minutes. Pour batter in pans and bake for 30-35 minutes. Cool in pans for 15 minutes. Cool completely on wire racks. For the frosting, sprinkle gelatin over cold water in saucepan. Heat over low heat for 3 - 5 minutes, stirring occasionally, until dissolved. Whisk cream of coconut in a large bowl until smooth. Whisk in gelatin until well blended. Refrigerate until mounds slightly when dropped from a spoon about 10 - 15 minutes. Beat cream and rum in bowl until stiff peaks form. Whisk 1/2 whipped cream mixture into coconut mixture. Fold in the rest of cream with a rubber spatula. Refrigerate until set, 15 - 20 minutes.Slice each layer in half horizontally. Place one half on the serving plate. Use 1/3 of the frosting to frost in between all the layers. Once all assembled, use the remaining 2/3 of the frosting to cover the top and the sides of the cake. Gently press the toasted coconut into the top and sides of the cake. Refrigerate for at least 1 Hour. Delicious and worth all the work!! Enjoy!
Show Reviews (0)
|
|
 |
|
|
|
Copyright © 2004-2008, UBR, Inc. All Rights Reserved.
|