Pina colada Cake
Cake:
1 package white cake mix,
(plus ingredients to prepare mix)
Whipped Topping:
2 cups cold whipping cream
1/4 cup powered sugar
2 teaspoons vanilla
Rum Glaze:
1/2 cup whipping cream
1/4 cup dark rum
1 Can Coke (Add rum to coke if you get thirsty while making the cake)
2 tablespoons powered sugar
1/4 teaspoon vanilla
Garnish:
1 fresh pineapple, peeled, cored, and cut in half lenghwise
2 cups flaked sweetened coconut, toasted and divided
Directions:
1. prepare and bake cake mix according to package directions for 2 (9 inch) round cake pans. cool completely.
2. for rum glaze, combine all ingredients in a small bowl until well blended. cover and refrigerate.
3. for whipped topping, place 2 cups whipping cream in large bowl. whip 1 1/2 to 2 min. until soft peaks form. add powered sugar and vanilla; beat 20 sec. cover and refrigerate.
4. place pinapple, cut side down, on cutting board; slice very thin. place on paper towels; pat dry.
5. place 1 cake layer on serving plate, brush half of rum glaze evenly over cake. spread 1 cup whipped topping over glaze. sprinkle some coconut over cake. put other cake on top of bottom cake. brush with remaining rum glaze. spread remaining whipped topping evenly over top and side of cake. sprinkle top with remaining coconut.
6. press pinapple slices vertically around side of cake. refrigerate cake until ready to serve
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