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




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