Piña Colada Cake

1 yellow cake mix (mix as directed on box)

15.25 oz can crushed pineapple in juice

15 oz can cream of coconut

14 oz can sweetened condensed milk

1 small pkg vanilla pudding

8 oz Cool Whip, thawed

2 cups sweetened coconut flakes, (toasted in oven 350⁰ for 5-7 min)

Prepare cake mix & bake in a 9x13-inch baking dish.

While cake is baking, drain 15.25 oz can crushed pineapple into a bowl (saving the juice).

In a separate bowl, whisk together 15 oz can cream of coconut, 14 oz can sweetened condensed milk, pudding mix & the drained pineapple juice.

Once cake is done, take it out of the oven. While cake is still warm, begin poking holes in the top using the handle of a wooden spoon.

Then pour pudding mixture evenly over cake. It will look pretty saturated. But don't worry the cake is going to soak it all up. Refrigerate until cool.

Once cake is completely cooled, top it with drained crushed pineapple.

Then spread 8 oz whipped topping evenly on top.

Sprinkle toasted coconut flakes on top.

Slice and serve. Keep cake refrigerated.

Notes:

For the cake mix. you can use white, yellow, pineapple or coconut cake mixes. 

Perfect White Cupcakes

Whipped Buttercream Frosting

www.iambaker.net

2 ¾ cups (275 g) cake flour

2 teaspoons baking powder

¾ teaspoon kosher salt

1 cup unsalted butter, room temp

2 ½ cups (500 g) granulated sugar

2 teaspoons vanilla extract

1 teaspoon almond extract

5 large egg whites

1 cup (225 g) milk, room temperature

Preheat oven to 350°F. Prepare muffin tins with liners. (This recipe yields 23 cupcakes.)

In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer with the paddle attachment, cream together butter, sugar, vanilla, and almond extract until light and fluffy, about 5 minutes. Stop to scrape down the sides of the bowl as needed.

With the mixer on the lowest speed, carefully add in egg whites, one at a time, beating well after each addition, stopping to scrape down the sides of the bowl as needed.

With the mixer still on low, add ⅓ of the flour mixture into the creamed mixture, then half the milk, another third of the flour mixture, the remaining milk, and then the remaining flour mixture. Mix just until combined. Stop to scrape down the sides of the bowl as needed.

Using a ¼ cup ice cream scoop or a ¼ measuring cup, fill each lined muffin cup with the batter.

Bake for 21-23 minutes, or just until the cupcakes start to brown at the edges and the center springs back when touched.

Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Transfer to a wire rack to cool completely before frosting.

Frost with Whipped Buttercream Frosting