Pina Colada Cake
1/2 teaspoon salt
3 tablespoons cornstarch
1/2 cup sugar
1 tablespoon sugar
1 (20 ounce) can crushed pineapple, packed in its own juice (you need the juices, so don't drain it)
3 tablespoons butter
4 cups plus 2 Tablespoons sifted cake flour
1 1/2 tablespoons baking powder
3/4 teaspoon salt
3/4 cup unsalted butter, softened
2 1/4 cups granulated sugar
2 1/4 teaspoons vanilla extract
6 large egg whites
1 1/2 cups coconut milk (if there not enough in the can, add regular milk to get 1 1/2 cups)
1 (8 ounce) package cream cheese, room temp
4-6 cups confectioners sugar (depending on how stiff you want it)
1/4 cup butter
1 teaspoon rum extract
3/4 cup sweetened flaked coconut
In heavy saucepan combine cornstarch, all of the sugar and salt. Add pineapple with juice and mix well. Cook over medium heat until mixture comes to a bubbling boil, stirring constantl Once mixture comes to a boil continue stirring constantly for approximately 5 minutes, or until thickened and its loses it's "milky" look. Remove from heat and add butter, stirring to melt. Allow to cool before filling the cake.
Preheat oven to 350 degrees F. Using a small brush, lightly coat three 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside.
In a medium bowl, sift together the flour, baking powder, and salt and set aside.
In a large bowl, using a mixer set at high speed, beat the butter and sugar until well combined. Add the vanilla and egg whites and continue to beat until light and fluffy -- about 2 more minutes. Reduce mixer speed to low and add half the flour mixture. Beat just until flour is completely absorbed. Add the milk and beat for 1 minute. Add the remaining flour mixture and beat for 1 more minute.
Divide the batter equally among all 3 cake pans and spread evenly. Bake on the middle rack of the oven until the tops spring back when lightly touched and a tester inserted into the center of each cake layer comes out clean -- 30 to 35 minutes. Cool in the pans on a wire rack for 15 minutes. Using a knife, loosen the cake layers from the sides of the pans and invert the layers onto the wire rack to cool completely.
Mix cream cheese, butter and extract, add confectioners sugar till the consistency you want it to be.
Use a serrated knife to trim the mounded side of each layer to level them, if necessary. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top. Spread the layer with 1/2 of the pineapple filling and place the second layer, trimmed side down, on top of the first. Spread the other 1/2 of the pineapple filling on the second layer and top with the last cake layer.
Frost the top and sides of the cake with the cream cheese frosting and sprinkle all over with coconut.
Remove paper strips and serve at room temperature. Store at room temperature for up to 4 days.