Pina Colada Cake w/ Mascarpone-Coconut Frosting
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Cake Ingredients:
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • ¾ tsp. baking soda
  • ½ tsp. salt
  • 1 stick (4 ounces) unsalted butter, softened
  • ¼ cup light brown sugar
  • 1 Tbsp. dark rum
  • 2 large eggs - room temperature
  • 1 cup cream of coconut*
  • 1 cup chopped fresh pineapple – medium diced*
  • Frosting Ingredients:
  • ¾ cup Mascarpone cheese
  • ¾ cup Cream cheese
  • ¼ cup Cream of Coconut (or remainder of can)
  • ¼ cup flaked coconut (for topping frosting)
  • ½ cup confectioners’ sugar (10x)
  • 1 tsp. vanilla
  • ¼ tsp. salt
Instructions
  1. Preheat oven to 350°F.
  2. Prepare a 9-inch round cake by buttering the pan completely
  3. Mix together flour, baking powder, baking soda, and salt in a medium bowl.
  4. In the bowl of your mixer, beat the softened butter and brown sugar at medium to high speed until pale and fluffy.
  5. Add the eggs one at a time, then add the rum.
  6. Add cream of coconut and blend well, ( the batter may look curdled, don’t worry it will come together)
  7. Add the dry ingredients, one third at a time, mixing and scraping down bowl between additions. Do not overmix, mix only long enough to incorporate the dry ingredients..
  8. Spread batter evenly in the prepared pan. Bake until golden and a tooth pick or skewer inserted in center of cake comes out clean, 40 to 45 minutes.
  9. Cool in pan on a wire rack 10 minutes, then run a knife around edge of pan to loosen and invert on your serving dish.*
  10. For the frosting, in the bowl of your mixer, whip the cream cheese and mascarpone until light and fluffy.
  11. Add the confectioners ’ sugar and salt then continue to mix until well blended
  12. Add the cream of coconut, and vanilla whip at high speed until fully blended
  13. Spread a liberal amount of frosting on the cooled cake and sprinkle the coconut over the top of the frosting as a garnish*
Notes
*Coconut milk is not a substitute for cream of coconut *canned pineapple may be substituted *If the cake will not come out of the pan easily, place it on one of the burners of your stove for about 15 sec (depending on how hot the burner is), this will loosen the cake from the pan. *I did not do this but the original recipe suggested brushing the cake with a combination of pineapple juice and dark rum, this would have helped the flavor. *toasting the coconut would help not only the appearance of this cake but the flavor.
Recipe by Savour the Senses at http://savourthesensesblog.com/featured-foodie-friday-chef-dennis/