Pina Colada Cake I Recipe

Name: Pina Colada Cake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 cups white sugar; 1/2 cup vegetable oil; 3/4 cup water; 1 tablespoon orange zest; 1 (8 ounce) can crushed pineapple with juice; 1/2 cup butter; 1 tablespoon baking powder; 3/4 teaspoon salt; 6 eggs; 1/4 teaspoon cream of tartar; 1 cup white sugar; 1/2 cup light rum; 1 cup flaked coconut

Servings: persons

2 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup vegetable oil
3/4 cup water
1 tablespoon orange zest
1 (8 ounce) can crushed pineapple with juice
1/2 cup butter
1 tablespoon baking powder
3/4 teaspoon salt
6 eggs
1/4 teaspoon cream of tartar
1 cup white sugar
1/2 cup light rum
1 cup flaked coconut

1
Separate the eggs. Combine flour, 1 1/2 cups sugar, baking powder and salt in bowl. Make well in center and add oil, egg yolks, cold water, 1 cup coconut and orange peel. Beat until smooth.
2
Beat egg whites with cream of tartar until stiff peaks form. Gradually pour egg yolk mixture over egg whites, folding gently until blended. (Do not blend or stir).
3
Pour batter into ungreased 10 inch tube pan. Bake at 325 degrees F (165 degrees C) for 1 hour, 15 minutes or until cake springs back when lightly pressed.
4
Invert pan on funnel to cool cake completely.
5
Combine pineapple, 1 cup sugar and butter in saucepan. Cook stirring until mixture comes to boil. Boil 5 minutes stirring frequently. Remove from heat and stir in rum. Remove cake from pan, place on serving plate and pierce all over with fork. Spoon mixture over cake. Garnish with coconut.....Good Eating!!!

1404

kcal

Calories

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 1/2 cups white sugar, 1/2 cup vegetable oil, 3/4 cup water, and more.

Yes, Pina Colada Cake I falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pina Colada Cake I

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