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| Dutch Oven Recipes > Piña Colada Cake |
| Cake | Glaze | ||
|---|---|---|---|
| 3 3/4 | cups all purpose flour | 1/2 | cup pineapple juice |
| (1) | 3.4 oz. box vanilla instant pudding | 1/2 | cup coconut milk |
| 1 | Tbs. baking powder | 1/2 | cup Captain Morgan's Spiced Dark Rum |
| 2 1/2 | tsp. baking soda | 1 1/2 | cup powdered sugar |
| 1 | tsp. salt | 1 | tsp. vanilla extract |
| 1 | cup + 2 Tbs. butter; softened | ||
| 1 | tsp. vanilla extract | Frosting | |
| 1 1/2 | tsp. grated orange zest | 8 | oz. brick cream cheese; softened |
| 2 2/3 | cup sugar | 1/2 | cup butter; softened |
| 5 | egg yolks; room temperature | 1 | tsp. vanilla extract |
| 1 1/4 | cup pineapple juice | 3/4 | tsp. coconut extract |
| 1 1/4 | cup water | (2) | 16 oz. boxes powdered sugar |
| 8 | egg whites; room temperature | 2 | Tbs. Captain Morgan's Spiced Dark Rum |
| 1/2 | tsp. cream of tartar | 1/2 | cup crushed pineapple; well drained |
| 12 | oz. flaked coconut |
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Prepare Cake Batter: Sift together flour, pudding, baking powder, baking soda and salt. In a large mixing bowl beat butter, vanilla, and orange zest until soft. Gradually mix in 2 cups sugar until light. Beat in egg yolks 1 at a time. Combine pineapple juice and water in a measuring cup. Alternately mix dry and wet ingredients into the butter and egg yolk mixture starting and ending with dry ingredients. DO NOT overbeat the batter. In a separate bowl whip egg whites and cream of tartar until soft peaks form. Gradually mix in the remaining 2/3 cup sugar and continue beating until stiff but not dry. Gently fold egg whites into batter one half at a time. Batter will be thick. Grease the bottom and sides of a 12" Dutch Oven. Pour batter into Dutch Oven and spread evenly to sides. Bake using 10-12 coals bottom and 14-16 coals top until lightly golden and top springs back when touched, about 90 minutes. For best results rotate oven and lid 90° in opposite directions every 15 minutes while baking. Allow cake to cool in pan for 15 minutes. Invert cake onto a rack and finish cooling. Cut cake in half horizontally. Separate halves. Place in icebox until chilled. Prepare Glaze: Bring pineapple juice, coconut milk, rum, and powdered sugar to boil over medium high heat stirring constantly. Reduce heat and continue to simmer for 10 minutes stirring constantly until mixture thickens slightly. Be careful not to burn! Rremove from heat. Stir in vanilla. Prepare Frosting: In a large bowl cream together cream cheese, butter, vanilla, coconut extract, and rum. Slowly mix in powdered sugar until smooth and creamy. Transfer 1 cup frosting to another bowl and stir in pineapple. Assemble Cake: Brush all of the glaze over the cut sides of both halves of cake. Set 1 cake layer on a plate cut side face up. Spread with pineapple frosting. Top with second cake layer, cut side down. Frost top and sides of cake with remaining frosting. Press coconut into frosting on top and sides of cake. Return to icebox and chill for 1 hour. Garnish with whipped cream and sliced strawberries. Serves: 18 Note: Tina and I served this dish as our dessert at the World Championship Dutch Oven cook-off in 1999. This dish was voted the number 1 dessert that year. I know you will enjoy it! [ Back ] |
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