Piña Colada Cake

Directions

1. In a saucepan, combine pineapple, sugar, cornstarch, pineapple juice, cinnamon and rum, if using. Cook over medium heat, stirring frequently, until the mixture thickens (about 5–7 minutes). Mash with a potato masher or fork to break up the pineapple. Let cool.
2. Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper. Whisk together 3 cups flour, 1 tbsp baking powder, ½ tsp baking soda, and ¾ tsp salt in a medium bowl.
3. With a stand or hand mixer (you can do this by hand but will take longer), cream together 1 cup butter and 2 cups brown sugar (or white sugar) until light and fluffy (3–5 minutes). Add eggs one at a time, mixing well after each addition.
4. Add coconut milk, pineapple juice, and lime zest. Mix until combined. Gradually add dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Divide batter evenly between the two prepared pans. Bake for 30–40 minutes, or until golden and a toothpick comes out clean.
6. Cool for 10 minutes in the pans, then transfer the cakes to wire racks to cool completely. Once cooled, chill the cakes for about 30 minutes before carefully slicing each cake horizontally into two even layers (for a total of 4 layers).
7. Beat together the softened 1 ¼ cups butter and 10 oz cream cheese until smooth and creamy. Gradually add 4 cups powdered sugar, 1 cup at a time, mixing until smooth and fluffy.
8. Stir in lime juice, coconut milk, and a pinch of salt. If the consistency is too thin, you can add more powdered sugar. Chill the frosting for 15 – 20 minutes before using for easier spreading.
9. Place the first layer on a cake stand or plate. Pipe a ring of frosting around the edge, then spread ½ of the pineapple filling in the center.
10. Place the second layer on top of the first. Spread some frosting on the second layer. Place the third layer on top of the second. Pipe a ring of frosting around the edge of the third layer, spreading the rest of the pineapple filling in the center.
11. Place the fourth layer on top of the third. Apply a crumb coat on whole cake, chill briefly, then frost the entire cake.
12. Feel free to decorate as you’d prefer with remaining frosting, pineapple, coconut flakes, and lime zest. We like to press the coconut flakes onto the side of the cake.
13. You can also make them into cupcakes, they should take about 18 - 22 minutes to cook and will yield about 24 - 48 cupcakes.