Alex's Pina Colada Cake with Malibu Icing

Makes 10-12 servings

Alexandra Donley

Makes you want to take a vacation by the beach!

ingredients

Pina Colada Cake
1 package (18.25oz)French vanilla cake mix
1 can (10oz)Bacardi pina colada mixer
1 can (8oz) crushed pineapple in juice
4 eggs yolks separated
Malibu Icing
1 package (8oz) cream cheese, at room temperature
1 pound powder sugar
1/2 cup butter, at room temperature
1/4 cup Malibu rum
1/4 cup coconut,toasted
1 tablespoon pecans, toasted

directions

1
In large bowl, beat together cake mix, mixer, pineapple with juice, and 4 egg yolks to combine. Beat at high speed for 3 minutes. In separate bowl, beat egg whites until stiff peaks form. Gently fold into cake batter. Divide evenly between 2 greased and lined 9-inch round cake pans, and spread smoothly. Bake in 350 degree oven for 27-30 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.
2
For icing:
3
In medium bowl, beat together cream cheese, powdered sugar, butter, and rum for 2 minutes or until light and creamy. Frost cake and top with coconut and pecans. Refrigerate.

notes

Coconut and pecans can be combined on jellyroll pan and toasted together in 350 degree oven for 4-5 minutes or until coconut is slightly brown and both are fragrant.

Source: Alexandra Donley