Piña Colada Cake

Ingredients

• 1 tablespoon double-acting baking powder 
• 6 tablespoons butter softened
• 2 cups coconut or flaked toasted
• 0.3 cup cream of coconut 
• 1 tablespoon rum dark
• 2  egg whites 
• 4  eggs separated
• 1.5 cups flour all-purpose
• 2 tablespoons rum light
• 0.3 cup pineapple crushed drained
• 0.3 cup pineapple juice 
• 16 ounce powdered sugar 
• 0.1 teaspoon salt 
• 1 slices garnishes: strawberries fresh red
• 1.5 cups sugar divided
• 2 teaspoons vanilla extract divided
• 0.5 cup vegetable oil 
• 0.5 cup water 
• 0.3 cup whipping cream 

Equipment

• bowl
• oven
• whisk
• hand mixer
• wax paper

Directions

1. Beat 6 egg whites at high speed with an electric mixer until foamy.
2. Add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
3. Whisk together 4 egg yolks, oil, 1/2 cup water, and 1 teaspoon vanilla; set aside.
4. Stir together remaining 1 cup sugar, flour, baking powder, and salt in a large bowl. Fold in egg yolk mixture until blended; fold in egg white mixture.
5. Pour batter into 2 lightly greased wax paper-lined 9-inch round cake pans.
6. Bake at 350 for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, cool on wire racks.
7. Stir together pineapple juice, cream of coconut, and light rum; brush over cake layers.
8. Beat butter at medium speed with an electric mixer until creamy. Gradually beat in powdered sugar and whipping cream until smooth. Stir in remaining 1 teaspoon vanilla.
9. Remove 1/2 cup frosting; reserve remaining frosting.
10. Stir pineapple into 1/2 cup frosting.
11. Spread pineapple frosting between layers.
12. Stir dark rum into remaining frosting; reserve 1/2 cup rum frosting.
13. Spread remaining rum frosting on top and sides of cake. Press coconut onto top and sides of cake.
14. Spoon reserved 1/2 cup rum frosting into a decorator bag with a star tip; pipe around top edge.
15. Garnish, if desired.