Pina Colada Cake

From Cook's Country | June/July 2013

Why this recipe works:

To turn a classic tropical cocktail into a dessert, we start with a filling made from fresh pineapple. We puree and cook the fruit, thickening it with ground tapioca to produce just the right consistency and flavoring it with—what else—rum. The filling gets layered between rounds of fluffy… read more

To turn a classic tropical cocktail into a dessert, we start with a filling made from fresh pineapple. We puree and cook the fruit, thickening it with ground tapioca to produce just the right consistency and flavoring it with—what else—rum. The filling gets layered between rounds of fluffy yellow cake, and we cover the whole thing with creamy, coconut-infused frosting. Toasted coconut and fresh pineapple slices are the final touches.

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Makes one cake

Ingredients

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