Esta es una exhibición prevé de cómo se va ver la receta de 'Pina Colada Cake' imprimido.

Receta Pina Colada Cake
by Barry C. Parsons

Pina Colada Cake

When I first tasted the intense pineapple flavor in our experimental Roasted Pineapple Jam, I just knew that I would have to incorporate it into a great dessert cake. A pina colada cake first leapt to mind and it worked out very well indeed. I took a really great vanilla cake recipe, soaked in a little dark rum, filled a couple of the layers with the roasted pineapple jam and covered the whole thing in a thick layer of coconut marshmallow frosting and garnished with a final sprinkle of toasted coconut. This is an awesome celebration cake for those who love sweet, tropical, pineapple flavor but I'll bet the coconut lovers will go wild for this one too.

You will first need to make some of our incredible Roasted Pineapple Jam.

For the vanilla cake:

Sift together and set aside:

Split the 2 layers of cake into 4 by cutting them in half horizontally. Each layer will get sprinkled with an ounce of the rum. Sprinkle the first layer with an ounce of the rum then spread with 1 cup of the pineapple jam, add the next cake layer, sprinkle with an ounce of rum and spread with some of the coconut frosting. Add the next layer of cake, sprinkle with another ounce of rum and spread with the other cup of pineapple jam. Add the final layer of cake, sprinkle it with with the last of the rum and then frost the top and sides with the remaining coconut frosting. Sprinkle the toasted coconut on the top and sides to garnish.