Incredible Piña Colada Cake

bluebowlrecipes.com

Batsheva

subheading: For the Cake Layers:

3 and ½ cups cake flour, spooned & leveled 385 grams

1 tbsp baking powder 14 grams

¾ tsp baking soda 4.5 grams

¾ tsp salt 5 grams

½ cup + 2 and ½ tbsp salted butter, softened at room temperature 148 grams

½ cup vegetable oil 116 mL

2 and ⅔ cup granulated sugar 543 grams

7 large egg whites, at room temperature 266 grams

1 and ½ tbsp vanilla extract 19.5 grams

¾ cup full fat sour cream, at room temperature 180 grams

1 cup milk 240 mL

½ cup + 1 tbsp coconut rum 136 mL

subheading: For the Pineapple Filling:

one 20 ounce can crushed pineapple, don't drain

⅓ cup light brown sugar, packed

⅓ cup granulated sugar

1 tbsp coconut rum

1 tbsp + 2 tsp corn starch

pinch cinnamon

subheading: For the Coconut Rum Frosting:

1 and ½ cups + 2 tbsp salted butter, softened at room temperature 367 grams

7 cups to 7 and ⅔ cups powdered sugar 840 to 920 grams

3 to 4 tbsp coconut rum

pinch of salt

1 tbsp vanilla extract

16 ounces full fat cream cheese, softened at room temperature use the block style - 454 grams

subheading: For the Pineapple Caramel:

1 cup granulated sugar

6 tbsp salted butter, cubed

½ cup + 1 tbsp heavy cream

subheading: For the Cake Assembly:

¾ cup shredded coconut, optional

pineapple slices for decorating

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