Fresh

Have you heard? Michelle is branching out. Yep! She’s fulfilled the first of her two dreams by becoming a singer, songwriter and now she’s on to dream number two. Michelle has always wanted to have her very own bakery and now she does, so, if you ever are in Nashville and you get the chance, stop in at The Sugar Bar, but just in case that’s not an option you can bake some treats yourself.

The Sugar Bar sells Piña Colada Cupcakes using a recipe created by Michelle, they look delicious but, of course, the recipe wasn’t available. This recipe is for a cake and it looks so good too. I’m making it for dessert tonight.

Thanks to Big Oven for this image

Thanks to about.com for this recipe

Piña Colada Cake and Frosting

Ingredients:
Cake:

• 1 (approx. 18.25 ounces) box white cake mix
• 1 small package (4 serving size) vanilla or French vanilla instant pudding mix
• 1/4 cup vegetable oil
• 1/2 cup water
• 1/3 cup light rum
• 4 eggs
• 1 can (8 ounces) crushed pineapple, undrained
• 1 cup flaked coconut

Frosting:

• 1 can (8 ounces) crushed pineapple, undrained
• 1/3 cup light rum
• 1 small package (4 serving size) vanilla or French
• vanilla instant pudding mix
• 1 container (8 ounces) Cool Whip
• coconut to taste, toast if desired

Preparation:
Cake:
Grease and flour a 13 x 9-inch pan or two round 8-inch layer cake pans. Preheat oven to 350°. Mix cake mix, pudding, oil, water and rum. Add eggs, one at a time, beating well after each addition. Stir in pineapple then fold in coconut. Bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Frosting:
Mix crushed pineapple, rum, and vanilla instant pudding. Beat until it thickens. Fold in 1 container of Cool Whip. Frost cake and sprinkle top with coconut or toasted coconut.
To toast coconut: Spread coconut in shallow pan. Bake at 350° for about 15 minutes, stirring frequently, until lightly browned.

Posted on June 24th, 2008 by Ruth
Filed under: Sweets