Strawberry Piña Colada with Malibu Frosting
Ingredients:
Cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup crushed pineapple, drained
1/2 cup coconut milk
1/2 cup diced fresh strawberries
Malibu Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons Malibu coconut rum
1 teaspoon vanilla extract
2 tablespoons coconut cream
Garnish:
Fresh strawberry slices
Toasted coconut flakes
Pineapple wedges
Instructions:
Prepare the cake batter: Preheat oven to 350°F (175°C). Grease and flour a cake pan.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
Stir in vanilla extract, crushed pineapple, and coconut milk. Gradually mix in dry ingredients until combined.
Gently fold in diced strawberries. Pour batter into the prepared pan and smooth the top.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Make the frosting: Beat butter until creamy. Gradually add powdered sugar, beating until smooth.
Mix in Malibu rum, vanilla extract, and coconut cream. Beat until fluffy.
Assemble the cake: Spread Malibu frosting evenly over the cooled cake.
Garnish with fresh strawberry slices, toasted coconut flakes, and pineapple wedges.
Chill slightly before serving for the best texture.
Enjoy this tropical and boozy dessert!
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