Piña Colada Cake - Heart's Content Farmhouse

Prep Time:20

Cook Time:30

Total Time:2 20

Heat the oven. Preheat to 350°F and grease a 9×13-inch baking dish; set aside.
Sift the dries. In a fine mesh sieve over a bowl, sift the flour, baking powder, baking soda, and salt; set aside.
Cream butter and sugar. Beat butter and sugar on medium-high until light and fluffy, 3–4 minutes, scraping once.
Add the eggs. Mix in eggs one at a time on medium speed, beating just until incorporated after each.
Mix in flavors. Add crushed pineapple with juice, vanilla, and coconut extract; mix on medium-low until combined.
Add the flour. Mix in the sifted dry ingredients on low until no streaks remain, scraping the bowl if needed.
Fold in coconut. Gently fold in shredded coconut, then spread the batter evenly in the prepared pan.
Bake the cake. Bake until golden and a toothpick in the center comes out clean, 28–30 minutes.
Cool completely. Transfer the pan to a wire rack and cool at room temperature until fully cool, 1–2 hours.

Beat cream cheese. In a mixer with the whisk, beat cream cheese and sugar on medium-high until smooth and creamy, 2–3 minutes, scraping once.
Start the cream. Add ⅓ of the cold heavy cream and mix on medium-low until smooth and lump-free, then scrape the bowl.
Whip to peaks. Add remaining cream, mix briefly on medium-low, then whip on medium-high to stiff peaks, 1–2 minutes.
Flavor the frosting. Add vanilla, coconut extract, and rum; whip on medium-high just to combine.
Frost the cake. Spread frosting evenly over the cooled cake and garnish with maraschino cherries.
Serve or chill. Serve right away or refrigerate; if chilled, let stand 30 minutes at room temperature before slicing.

Store covered in the refrigerator for up to 5 days. Let the frosted cake sit at room temperature for 30 minutes before serving after chilling.

Servings: servings

Calories: 449kcal