Wednesday, August 27, 2014

Pina Colada Pudding Cake

This cake is so moist and delicious! Who doesn't love coconut, pineapple and rum together? It's an amazing combination! To make sure this cake would be very moist, I used a box of gluten-free instant vanilla pudding and full-fat coconut milk. It turned out just as I imagined it would! I hope you like it.

Ingredients for cake:

  • 1 cup softened butter
  • 2 cups granulated sugar
  • 4 eggs
  • 1 teaspoon coconut extract
  • 2 tablespoons rum or 1 teaspoon rum extract
  • 3 cups All-Purpose Flour Mix
  • 1 box gluten-free instant pudding
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup full-fat coconut milk
  • 1 (8 oz) can crushed pineapple (undrained)
  • 8 oz softened cream cheese
  • 1/2 cup softened butter
  • 1/2 teaspoon vanilla
  • 1 (8 oz) can crushed pineapple (drained)
  • 1-1/2 - 2 lbs powdered sugar
  • 1/2 cup toasted coconut (for garnish)

To toast the coconut, place it onto a baking sheet and put under the broiler until nicely browned. Don't take your eyes off of it, the sugar will make it burn pretty quickly!

For the frosting: 
In the bowl of your stand mixer, add the cream cheese and butter and beat until smooth. 

Add the vanilla and drained pineapple mixing briefly. 

Add in the powdered sugar in two batches to the bowl, mixing on low speed. Turn the mixer up to medium speed and beat until fluffy. Refrigerate until the cake is baked and cooled.

For the cake: 
Spray 2 (8 in) cake pans with non-stick spray and add a piece of waxed paper to the bottom of each pan and spray again. Set aside.
In a large mixing bowl, cream together the butter and sugar until fluffy. Add in the rum and coconut extract, then the eggs one at a time, beating after each addition. Add the pineapple and pour in the coconut milk and beat until fluffy.

Combine the flour, pudding mix, baking soda and baking powder in a separate bowl, whisk well. Add the dry ingredients to the butter, sugar and egg mixture 1/2 cup at a time while mixing on low speed. 

Turn the mixer up to medium speed and beat for 1 minute until fluffy.

Pour the batter into the prepared cake pans, smoothing the surface. 

Bake in a 350F oven for approximately 30-35 minutes. Check after 25 minutes if it is getting brown. Let the cake cool in the pans for 10 minutes and then remove from the pans and place on a wire rack to cool completely.

When completely cooled, place one cake layer on a plate and spread 1/2 cup or so of the frosting over the top. Add the second cake layer and frost the whole cake. Sprinkle with the toasted coconut.



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