Piña Colada Cake

[Honoria]

Piña Colada Cake






20m prep time

25m cook time




FOR THE CAKE:

2 1/2 cups all-purpose flour

1 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine salt

1 cup granulated sugar

3/4 cup vegetable oil

3 large eggs, at room temperature

1 teaspoon fresh lemon zest

1 cup pineapple juice

1/3 cup cream of coconut

1 cup sweetened shredded coconut


FOR THE FROSTING:

8 oz cream cheese, at room temperature

1/2 cup unsalted butter, at room temperature

4 cups powdered sugar

3/4 cup cream of coconut

1/2 teaspoon vanilla extract

Pinch of fine salt


FOR GARNISH:

Sweetened shredded coconut


TO MAKE THE CAKE:

Preheat oven to 350°F. Grease a 9x13 baking dish with baking spray, set aside.


Whisk flour, baking powder, baking soda, and salt in a bowl, set aside.


In a mixer whip sugar, vegetable oil, eggs, and lemon zest until light in color and mixture is increased in volume, about 3 minutes.


Gradually add dry mixture alternating with pineapple juice and cream of coconut, beginning and ending with the dry mixture. Fold in coconut.


Transfer batter into prepared baking dish, baking until a toothpick inserted comes out clean with a few moist crumbs, about 25 to 35 minutes. Cool completely.


TO MAKE THE FROSTING:

Beat cream cheese and butter together until smooth and combined, scraping bowl frequently to prevent lumps.


Gradually add powdered sugar and cream of coconut, scraping bowl as needed. Beat in vanilla and salt.


Frost evenly over cooled cake and if desired, garnish with coconut.

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