If you like Pina Coladas, then this pineapple and coconut cake will certainly impress you. Top with its beautiful glaze and grated coconut garnish. Top wi
INGREDIENTS (for 1 servings):
- 3 cups flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1 cup butter, softened
- 1 teaspoon vanilla
- 3 eggs
- 1 (10 fluid ounce) can BACARDI® Mixers Pina Colada frozen mix
- Icing Ingredients:
- 1 cup powdered sugar
- Remainder of Pina Colada mix from cake
- 1 tablespoon Grated coconut to taste
Preheat oven to 350 degrees. Spray bundt pan with cooking spray. Mix flour, sugar, baking powder, butter, vanilla and eggs in bowl.
Mix one can of BACARDI® Mixers with one can of water. Add two cups of the Pina Colada mix into the bowl and stir. (Retain remaining mix for icing.)
Pour mix into bundt pan and bake 40 - 45 minutes or until inserted toothpick comes out clean.
Let cake cool 10 minutes in pan and then invert pan and place the cake on a cooling rack. Ice once cool.
Icing Directions: Combine powdered sugar and remainder of Pina Colada mix to make a slightly thick liquid; stir until the powdered sugar lumps are gone.
Drizzle on cake and then top with grated coconut.
Optional: Garnish with fresh berries.
Goes well with the BACARDI® Star-Spangled Mixers.