Pina Colada Cake

Pina Colada Cake Recipe

INGREDIENTS

Cake:

4 eggs, separated

1/4 cup sugar 

1/8 tsp salt

1/2 cup all-purpose flour 

 

Filling:

1 egg

1/4 sugar

1/8 cup flour

1 tbsp custard powder

1 cup milk

1/4 cup butter, unsalted

2-14 oz. can (398 ml./each)  Crushed Pineapple,

1-2  tsp rum flavoring

1 cup

1 tbsp icing sugar

1/2 cup flaked coconut, toasted

 

 

Grease and flour a 9-in x 13-in rectangular pan. Set aside.

beating until hard peaks form (should be stiff and compact as for meringue).

Add the yolks at once and continue beating until  all incorporated (about 10 seconds).

and fold in the flour. Spread batter  into the prepared pan smoothing top.

For the filling;

stirring continually until mixture thickens. Remove from heat and  let cool slightly then stir in the 

butter. Let cool completely then stir in the drained pineapples.

In another medium mixing bowl, beat whipping cream and icing sugar until stiff peaks form.

To finish the cake squares:

First add the rum flavoring to the reserved pineapple juice; brush generously the top of the cake. 

Next, spoon whipped cream on top.

Last, sprinkle with the toasted coconut. 

Cover and refrigerate for 3 hours or overnight. 

Makes: 16 servings.