Saturday, April 10, 2010

Pina Colada Cake

Awhile back I came across a recipe for a pina colada cake on a cooking board, but foolishly didn't save the link. When it came time to think of a dessert for Easter this was the first thing that popped into my head. I tried googling for a recipe, but everything I found called for creme of coconut (what IS that?!) or Rum, neither of which was on the original recipe that I saw. So I came up with my own.

1 box yellow cake mix
8 oz can of crushed pineapple
1/2 C. shredded coconut

Prepare cake mix according to instructions on box, mix in crushed pineapple (I drained most of the juice and saved it for later) and coconut. Bake according to directions on Box. After removing from oven pour reserved pineapple juice over cake and let soak in. Cool completely before frosting.

For the frosting I made a combination whipped cream/cream cheese frosting, and I was so happy with how it turned out. It was delicious!

Frosting (recipe modified from
1 box cream cheese
1.5 cups whipped cream (I made the real stuff-no cool whip :)
1/2 c. coconut
1/8 teas salt
1 teas vanilla extract
1 c. white sugar (I used granulated and it wasn't gritty at all)
2 oz. crushed pineapple

Use a mixer to cream together cream cheese and sugar until smooth. Add in vanilla, salt, coconut and crushed pineapple and mixed well. Fold in whipped cream.

garnish (optional)
Lots of shredded coconut (all said I used an entire bag for this cake), some toasted.
maraschino cherries

I almost didn't want to add the coconut after I frosted it because I thought it looked pretty enough already, but it had to survive an hour and a half trip in the car so I'm glad I added it, it helped it stand up to the foil wrapped around it and we got there with only minor damage :)

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