Cynthia’s Holiday Kitchen: Pina Colada Cake

LAKE CHARLES, La. (KPLC) - Last week in the Holiday Kitchen, a can of 7UP was the star of the show. This week, it’s rum.

I keep Myer’s Dark Rum in my cupboard. It’s great for baking. You can use whichever brand you want, just make sure it’s dark rum.

This cake I’m whipping up today is called a pina colada cake because it has all the ingredients of a great pina colada: rum, coconut, and pineapple.

This cake will have two glazes on it. The first will have the pineapple taste and the second will have the coconut and rum taste.

When you’re done, you’ll garnish the cake with shredded coconut.

You’ll be the life of the party!

INGREDIENTS

· 1 & 1/2 sticks unsalted butter, softened

· 1 & 1/2 cups sugar

· 2 cups flour

· 2 teaspoons baking powder

· 1/4 teaspoon salt

· 6 large egg whites

· 3/4 cup milk

· 2 teaspoons vanilla extract

· 2 small cans crushed pineapple drained (keep the juice on the side)

· 1/2 cup of dark rum

First Glaze

· 2 cups confectioners’ sugar

· 4 tablespoons pineapple juice

Second Glaze

· 2 cups confectioners’ sugar

· 1/2 cup of cream of coconut

· 2 tablespoons of rum

· 1/2 cup shredded coconut flakes

DIRECTIONS

· Preheat oven to 350 degrees. Beat butter and sugar for about five minutes, until light and fluffy.

· Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add flour mixture to the creamed butter mixture a little at a time. Then add a bit of the egg-milk mixture. Continue to alternate between egg-milk and flour mixture.

· Pour batter into Bundt pan that’s been heavily sprayed with baking spray. Bake 1 hour and 15 minutes … or until a toothpick inserted in the center emerges clean.

· Cool in pan on a wire rack for 15 minutes.

· Drizzle on the first glaze while the cake is still warm. Then let the cake completely cool before you pour on second glaze.

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