I have been crazy busy lately. Busy working on too many things at once. Working to pay the bills, taking a new intensive on camera class, getting my headshots re-done, walking the dog, writing, singing, the business of day to day can be quite overwhelming sometimes. In the midst of all the business and craziness was the boyfriend’s birthday. So of course I had to bake him a cake.
We escaped for a week to Cuba in January and while there the boyfriend enjoyed many a pina colada. So when I got the book Sticky Fingers Sweets and saw that there was a pina colada cake I knew that I had to make that for the Boyfriend’s birthday.
Please excuse the poor quality of picture for this cake. I baked this cake at 1am after a 12 hour day. Once it was finished I promptly passed out before taking a picture. On the Boyfriend’s birthday I managed to dive in with my camera in the midst of the cake cutting. He loved this cake. I was quite impressed how it turned out! I’m usually a cupcake girl, but the Sticky Fingers Sweets book has me obsessed with baking all different kinds of cakes now.
Pina Colada Cake
For the Coconut Cake:
3 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups sugar
2/3 cups margarine
1/4 tsp almond extract (I have a nut allergy so I used vanilla)
1/4 tsp coconut extract
2 tsp egg replacer
2 tbl water
1 cup soymilk
3/4 cup coconut milk
1 cup shredded coconut
For the Pina Colada Frosting
1 cup vegetable shortening
6 cups powdered sugar
3 1/2 tsp lemon juice
1/2 cup pineapple juice
1 1/2 tbl light rum
3/4 tsp coconut rum
Preheat the oven to 350 degrees, and line two 9-inch roung cake pans with parchment paper (or lightly oil them)
In a medium bowl whisk together the flour, baking powder and salt, set aside
In a separate bowl cream together the sugar, margarine and extracts with a hand held blender or if you are lucky enough to have one a stand mixer
In a measuring cup combine the egg replacer and water, add to the sugar mixture and mix until combined
In a small bowl combine the soy and coconut milk and set aside
Slowly add the dry and wet ingredients to the creamed sugar alternating between the two, ending with the wet
Careful not to overmix!
Fold in the coconut by hand.
Evenly distribute between the two pans
Bake for 18 to 25 minutes
Whip the shortening, add the sugar a little at a time
Slowly add the liquids until all the ingredients are incorporated
When the cakes are cool frost the top of the bottom layer first and then carefully place the second layer on top. Then continue to frost the full cake. Doron Peterson has very specific frosting instructions in the book, but so long as it looks and tastes delicious I won’t judge you!
Eating this cake made me feel like I was back on the beach in Cuba!