Earlier this week I posted a recipe for a delicious, gluten-free Tropical Coconut Cream Cake. Let’s continue with that theme and start the weekend out right with a little slice of tropical heaven: Piña Colada Cake with a Pineapple Rum Frosting.It’s like a party in your mouth!
Leave us a comment and let us know what you think.
*Here is a simple and effective way to get the coconut cream. With this method, you will need to have a can of coconut milk that has been refrigerated for at least 24 hours.
I personally like to use the Thai brand coconut milk when I’m needing a thick cream for a recipe.
Step 1. Take your can of coconut milk from the refrigerator and turn it upside down.
Step 2. Now you will need to use a can opener to open it up on the bottom of the can, which is now on top.
Step 3. Next you’ll need to drain off the watery part of the coconut milk that is on top of the coconut cream. I recommend using the coconut milk in a smoothie because it gives it such a good taste.But there are many ways you can use the coconut milk, just don’t waste it!Be creative!
Step 4. Now that the milk has been drained off, you have easy access to the coconut cream and can measure it out.
This is an easy and useful technique to use the next time you are making a recipe that calls for coconut cream!
Cream butter until smooth and fluffy.Whip in powdered sugar one cup at a time, beating well between each addition. Next add in pineapple juice and whip until fully incorporated. Then add powdered xylitol and the extracts and continue beating until all the ingredients are fully combined.
Frost the cake and garnish with about a ½ cup of shredded coconut, if desired. Serve and enjoy!