PIÑA COLADA CAKE

Coconut and pineapple have long been flavor profiles associated with cake, but this recipe takes those traditional ingredients and kicks it up a notch. Inspired by the classic piña colada cocktail, this moist, rum-infused coconut cake is layered with pineapple compote and coconut-rum buttercream.

Ingredients

COCONUT CAKE

1¾ cups all-purpose flour 1½ teaspoons baking powder ½ teaspoon salt ½ cup unsalted butter, softened 1½ cups granulated sugar 3 large eggs 2 tablespoons rum or 1 teaspoon rum extract ¾ cup coconut milk, room temperature

COCONUT-RUM BUTTERCREAM

2 cups unsalted butter, softened 2 pounds confectioners’ sugar ¼ cup coconut cream 1 teaspoon rum extract

PINEAPPLE CRUSH COMPOTE 14-ounce can crushed pineapple, drained ¼ cup granulated sugar ¼ cup coconut rum 2 teaspoons cornstarch

DECORATION

7 ounces sweetened coconut flakes

Instructions

MAKE THE CAKE

1. Preheat the oven to 350°F.

Grease and flour three 6-inch cake pans. 2. In a medium bowl, whisk the flour, baking powder, and salt to combine. Set aside.

3. In a separate bowl, beat the butter until smooth and pale. Add the sugar and beat on medium-high until pale and fluffy, about 3 to 4 minutes.

4. Add the eggs 1 at a time, making sure to fully incorporate after each addition. Add the rum or the extract and incorporate. 5. Alternate adding the flour mixture and the coconut milk, beginning and ending with the dry ingredients. Mix until just combined. 6. Spread the batter evenly into the prepared pans and smooth the tops with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted comes out clean. 7. Cool the cakes in the pans for 10 minutes and then place the cakes on a wire rack to cool completely.

MAKE THE BUTTERCREAM

1. Beat the butter in a large bowl for 5 minutes until smooth and very pale. 2. Slowly add the confectioners’ sugar and beat after each addition until smooth.

3. Add the coconut cream and rum extract and beat until pale and fluffy.

MAKE THE PINEAPPLE COMPOTE

1. Place the pineapple, sugar, rum, and cornstarch into a medium saucepan, stirring fully to combine.

Cook over medium heat, stirring constantly, until the mixture thickens, about 1 to 2 minutes. Cool completely before using.

Tip: YOU CAN ALSO TOAST THE COCONUT FOR THE OUTSIDE. SPRINKLE IT EVENLY ONTO A SHEET PAN AND BAKE FOR APPROXIMATELY 7 MINUTES AT 350°F.

ASSEMBLE THE CAKE

1. Level and trim the cake layers. 2. Place 1 layer of cake onto a cake round. Top it with a thin layer of buttercream and pipe a dam around the outside using a large round tip to

hold the filling. Add the pineapple filling inside the dam and spread it evenly. 3. Repeat with the next layer until all layers have been added and crumb-coat the outside. Chill to set. 4. Add a final layer of buttercream and use a bench scraper to even the sides. 5. Cover the outside of the cake with the coconut, pressing it into the sides to fully adhere. ACD