Ingredients: cups Vivatta Maida, cup Milk, cup Sunflower Oil, cup Butter (unsalted), cups Sugar, teaspoon Baking powder, pinch Baking soda, cup Dry coconut (kopra) - shredded, teaspoons Rum - (coconut rum - optional), Pineapple - sliced to chunks, cup Butter (unsalted) - softened, cups Caster Sugar, tablespoons Coconut milk, Vegetarian diet
Instructions: To begin making Pina Colada Cake Recipe, in a large bowl, mix the butter and sugar well with the help of a hand mixer.To this, add the flour, baking soda, baking powder and mix well. Then add milk, oil and pineapple chunks and 1/2 cup of shredded and toasted coconut. Add a teaspoon of coconut rum if desired and mix evenly.Preheat oven at 325 degrees F for about 10 minutes.Meanwhile grease two 8 inch pans (any pan of your choice) and pour the cake batter into them after greasing them with a little butter.Bake in oven for 25 minutes or more till the toothpick inserted in the middle of the pan comes out clean. Take the pans out and cool on a wire rack.Meanwhile for the frosting, beat the butter till it becomes light in a blender. Add sugar, coconut milk to the butter and mix well to achieve a creamy texture.Take the cakes out of the pans. On a plate, first keep a cake and apply frosting all over the cake. Arrange four pineapple slices and also add the toasted coconut all over.Keep the other cake on top of this carefully. Apply the frosting again all over the other cake and cover both of them completely with the frosting.Spread the toasted coconut all over the cake carefully. Arrange the remaining pineapple slices as shown in the picture or can be done of your own choice.Refrigerate for at least 2 to 3 hours before serving. Serve Pina Colada Cake Recipe with Samosa Recipe, Cold Coffee Smoothie Recipe and more tea time snacks.