Piña Colada Cake
With Mazola® Vegetable Oil
SERVING SIZE
10-12 Servings
TOTAL TIME
4 Hours
SKILL LEVEL
Beginner
Ingredients:
FOR THE CAKE:
- Nonstick baking spray with flour
- 3 large eggs
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 cup Mazola Vegetable Oil
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 (20-oz.) can crushed pineapple in juice
FOR THE SOAK:
- 1 (15-oz.) can cream of coconut
- 2 tablespoons dark rum
- 1 tablespoon lime juice
FOR THE TOPPING:
- 3 cups cold heavy whipping cream, divided
- 1/3 cup powdered sugar
- 1 (8-oz.) can crushed pineapple in juice
- 1 (3.4-oz.) package vanilla cream instant pudding mix
- Toasted coconut chips, for garnish
- Maraschino cherries, for garnish
- Lime zest, for garnish
Instructions:
PREPARE THE CAKE:
- Preheat the oven to 350°F. Coat a 13-by-9-inch baking pan with nonstick baking spray.
- In a large bowl, whisk eggs, sugar, and vanilla together for about 1 minute. Add Mazola Vegetable Oil and mix until well combined.
- In a separate bowl, mix flour, baking powder, baking soda, and salt.
- Gradually add the flour mixture to the egg mixture, alternating with the crushed pineapple, mixing well after each addition.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean. Halfway through, cover loosely with foil to prevent over-browning.
- Remove from oven and while still warm, poke holes all over the cake using the handle of a wooden spoon.
PREPARE THE SOAK:
- Whisk cream of coconut, rum, and lime juice together. Pour evenly over the warm cake. Allow to cool completely.
PREPARE THE TOPPING:
- Whip 1.5 cups of cream until thickened, then add powdered sugar and continue to whip until firm peaks form.
- Drain the crushed pineapple, reserving the liquid. In another bowl, whisk the remaining cream with the pudding mix and reserved pineapple juice until smooth.
- Fold the whipped cream into the pudding mixture in stages, then stir in the drained pineapple.
- Spread this topping evenly over the cooled cake.
FINAL TOUCHES:
- Chill the cake for at least 2 hours. Before serving, sprinkle with toasted coconut chips, and garnish with maraschino cherries and lime zest.
