Pina Colada Cake

Pineapple Cake

6 cups cake flour

3 cups sugar

1 tbsp. baking powder

1 tsp. salt

2 cups (1 lb.) unsalted butter - room temperature

1 cup buttermilk

1 cup pineapple juice

8 eggs

1 tbsp. vanilla-bean paste

This cake recipe makes four 9" cakes or two 9" cakes that you would need to cut in half to create the quadruple layers.

Pina Colada Frosting:

1 1/2 cup (3 sticks) unsalted butter, room temperature

1 1/2 cups (1 1/2 sticks) regular shortening

8 cups powdered sugar

2 tbsp. coconut flavoring

1 - 7.5 oz bag Good Sense dried pineapple, finely chopped

1 - 8 oz. bag chopped coconut

2 tsp. vanilla-bean paste