Pina Colada Cake
INGREDIENTS
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Prep time40 Minutes
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Baking time20 Minutes
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YieldOne 8 or 9-inch cake
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INGREDIENTS
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Cake:
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2 cups cake flour (spoon and sweep method*)
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2 teaspoons baking powder
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2 sticks unsalted butter, soft
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1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
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8 large egg yolks, at room temperature
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3/4 teaspoon salt
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1 tablespoon vanilla extract
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2 teaspoons lemon zest
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3/4 cup buttermilk
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1/2 cup + 3/4 cup sweetened coconut
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Rum moistening syrup:
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6 tablespoons Imperial Sugar Extra Fine Granulated Sugar
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5 tablespoons water
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4 tablespoons white or light Rum
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Filling :
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1 pound (4 ounce can) pineapple slices in juice
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Frosting: Crème Chantilly
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2 cups (16 ounces) heavy whipping cream
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4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
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2 teaspoons vanilla extract
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*Using spoon fill measuring cup with flour until required amount is obtained. (Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.)
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