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Fruti Pina Colada Cake

Amber
Print Recipe Pin Recipe
Course Dessert
Cuisine American

Ingredients
  

  • 1 1/2 cups granulated sugar
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons cold unsalted butter - cut in 1/4 inch pieces
  • 1 cup vegetable oil
  • 3/4 cup milk
  • 2 large eggs
  • 3 Pina Colada Fruti bars
  • 1 tablespoon coconut extract
  • 1 cup flaked coconut
  • 2 cups coconut milk separated
  • Frosting
  • 2 cups powdered sugar
  • 6 tablespoons 1 stick unsalted butter, softened
  • 1 teaspoon coconut extract
  • 2 tablespoons crushed pineapple
  • 3 teaspoons plus more if needed pineapple juice
  • 2 tablespoons coconut milk

Instructions
 

  • Preheat the oven to 350 F and flour/oil 2 cake pans (9 inch or one 9" one 8".) Put the Fruti bars in a microwave safe bowl and heat for 30 seconds to melt. Set aside.
  • Whisk together the sugar, flour, baking soda and salt until no lumps are visible.
  • Put the mixture in the bowl of a stand mixer using the paddle attachment. (A hand mixer should work as well) Add the butter and turn the mixer on, starting on low. Slowly pour in the vegetable oil and milk then adjust the speed to medium.
  • Add the eggs, melted Fruti bars and coconut extract. Adjust the mixer speed to medium high and mix for 2 minutes or until thoroughly blended. The mixture will be thick.
  • Pour scrape the mixture into the cake pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
  • For the frosting, mix together the ingredients on medium speed until creamy. You can add pineapple juice if you need a creamier consistency. Just add 1 teaspoon at a time.
  • Use a dowel or straw to poke holes around the tops of the cake layers.
  • Pour half of the coconut milk over the bottom layer and allow it to soak for 15 minutes; then drizzle the frosting on. Top with flaked coconut. Place the top layer on and pour the remaining coconut milk over the top layer of the cake and frost. Top with flaked coconut.