Pina colada cake #2
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | White cake mix |
| 1 | can | 8oz crushedpineapple injuice |
| 1 | can | 6oz unsweetened pinapple j. |
| 3 | xes | Large eggs |
| 1 | x | Envelope unflavored gelatin |
| ¼ | cup | Water |
| 1 | can | (8 3/4oz)cream of coconut |
| 1 | cup | Heavy or whipping cream |
| 1 | tablespoon | Dark rum |
Directions
1 cup shredded coconut, toasted. For cake: Oven=350.
Grease & flour 2 9" round pans. combine all ingredients in large bowl. blen at low speed; increase to high and beat 2 minutes. Pour evenly into pans. Bak 30-35 minutes, until toothpick comes out clean. Cool in pans 15 minutes; invert onto wire racks. Invert again and cool completely right sides up. For cream: sprinkle gelating over cold water in small saucepan. Let stand 1 minute. Over low heat, stire occasionally till completely dissolved, 3 to 5 mins. Whisk cream of coconut in large bowl until smooth. Whisk in gelatin until well blended.
Refrigerate, stirring occasionally, until it mounds slightly when dropped from spoon, 10 to 15 mins.
Whisk again vigorously until light. Meanwhile, beat cream and rum until stiff peaks form. Gently whisk half of whipped cream into coconut cream mixture, then fold in remaining cream with rubber spatula.
Refrigerate till lightly set, 15 to 20 mins. To assemble, spread 1 cake layer with ⅓ cream. Top with second layer and spread remaining cream over top and sides. Springle toasted coconut over top.
Refrigerate at least 3 hours or overnight.