Tropical Piña Colada Delight Cake Recipe
Ingredients:
For the Cake:
– 1 1/2 cups granulated sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup vegetable oil
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon coconut extract
– 2 3/4 cups all-purpose flour
– 2 1/2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup coconut milk
– 1/2 cup crushed pineapple, drained
For the Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 4 cups powdered sugar
– 1 teaspoon vanilla extract
– 1/2 teaspoon coconut extract
For Garnish:
– Toasted coconut flakes
– Maraschino cherries
– Pineapple slices
Directions:
1. Preheat and Prep:
– Preheat your oven to 350°F (175°C).
– Grease and flour three 9-inch round cake pans.
2. Mix the Batter:
– In a large bowl, beat together the sugar, butter, and oil until light and fluffy.
– Add the eggs one at a time, beating well after each addition.
– Mix in the vanilla and coconut extracts.
3. Combine Ingredients:
– In a separate bowl, whisk together the flour, baking powder, and salt.
– Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, starting and ending with the flour mixture.
– Fold in the crushed pineapple.
4. Bake the Cakes:
– Divide the batter evenly among the prepared cake pans.
– Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
– Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
5. Prepare the Frosting:
– Beat the cream cheese and butter together until smooth.
– Gradually add the powdered sugar, beating until creamy and well combined.
– Mix in the vanilla and coconut extracts.
6. Assemble the Cake:
– Once the cakes are completely cool, frost each layer and stack them.
– Frost the outside of the cake and garnish with toasted coconut flakes, maraschino cherries, and pineapple slices.
7. Chill and Serve:
– Refrigerate the cake for at least 1 hour before slicing and serving.
Enjoy!
