piña colada cake
All the great flavors of the island cocktail go into this festive cake: pineapple, coconut, lime, and rum. It’s a high, light, and handsome cake that can turn any dinner into a party.
MAKES A 9-INCH TRIPLE-LAYER CAKE; SERVES 16 TO 20
- 1 can (20 ounces) crushed pineapple in juice (no sugar added)
- 1 cup sugar
- ¼ cup freshly squeezed lime juice
- 1 one-inch piece of vanilla bean, split in half
- Brown Sugar Cake (page 118)
- Coconut Buttercream (page 119)
- ⅔ cup rum (light, amber, or dark, whichever you prefer)
- Coconut flakes and thin slices of fresh or dried pineapple, for decoration
- Combine the crushed pineapple, sugar, and lime juice in a large nonreactive skillet. With the tip of a small knife, scrape the vanilla seeds into the pan; add the pod as well. Warm over medium-low heat, stirring to dissolve the sugar, 2 to 3 minutes.
- Raise the heat to medium and simmer, stirring occasionally to prevent scorching, until the juices have almost completely evaporated and the pineapple has a jamlike consistency. Remove from the heat and discard the vanilla pod. Let the pineapple filling cool completely before using. (The filling can be made a day ahead and refrigerated. Let return to room temperature before using.)
- Bake the Brown Sugar Cake as directed. Let the layers cool completely. Prepare the Coconut Buttercream just before you’re ready to use it.
- To assemble the cake, place one layer, flat side up, on a cake stand or serving plate. Sprinkle a generous 3 tablespoons rum over the cake. Spread half of the pineapple filling over the layer, leaving a ¼-inch margin around the edge. Add the second layer, sprinkle with more rum, and cover with the remaining filling. Top with the third layer, flat side up, and sprinkle with the remaining rum. Frost the top and sides of the cake with the Coconut Butter-cream. Decorate with some coconut shreds and thin slices of pineapple.
