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Strawberry Piña Colada with Malibu Frosting

Imagine a dessert that combines the sweet, juicy flavors of strawberries with the tropical aroma of pineapple and coconut, all topped with a creamy, rum-infused frosting. That's the Strawberry Piña Colada with Malibu Frosting—a dessert that brings the tastes of a tropical paradise to your table. Perfect for family gatherings or quick dessert cravings, this recipe is surprisingly simple yet rich in flavor. Did you know that the piña colada, a staple of tropical drinks, was invented in Puerto Rico? The name means "strained pineapple," reflecting its origins. This dessert is a sweet twist on that classic drink, offering a delightful treat that's both visually appealing and flavorful. Compared to our popular "Tropical Lemon Cake," this recipe offers a sweeter, more indulgent option that's equally satisfying. Let's dive into how you can create this tropical delight at home!
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Ingredients
  

  • 2 cups of all-purpose flour
  • 1 cup of granulated sugar
  • 3/4 cup of unsweetened almond milk or any milk alternative
  • 1 cup of canned crushed pineapple drained
  • 1/4 cup of vegetable oil
  • 2 large eggs
  • 2 tablespoons of lime juice
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of baking powder
  • For the Malibu Frosting:
  • 1 cup of unsalted butter softened
  • 2 cups of powdered sugar
  • 1/4 cup of Malibu rum
  • 1 teaspoon of vanilla extract
  • A pinch of salt

Instructions
 

  • Preheat the Oven:
  • Preheat your oven to 350°F (175°C).
  • Prepare the Cake Batter:
  • In a large mixing bowl, combine the flour, sugar, baking powder, and a pinch of salt. In another bowl, whisk together the almond milk, pineapple juice (from the canned pineapple), vegetable oil, eggs, lime juice, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined.
  • Bake the Cake:
  • Pour the batter into two greased 8-inch round cake pans. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
  • Prepare the Frosting:
  • In a separate bowl, beat the softened butter until creamy. Add the powdered sugar gradually, then mix in the Malibu rum and vanilla extract. Adjust the consistency by adding more powdered sugar or a splash of milk if needed.
  • Assemble the Dessert:
  • Once the cakes have cooled, spread the frosting evenly between the layers and on top. Arrange the sliced strawberries on top and sprinkle with shredded coconut for garnish.
  • Serve:
  • Slice and enjoy your tropical dessert!
  • What to Serve with Strawberry Piña Colada with Malibu Frosting
  • Side Drinks: Pair with tropical cocktails like a piña colada or mojito for a complete island experience.
  • Side Salads: A light tropical salad with mangoes and avocado complements the dessert beautifully.
  • Top Tips for Perfecting the Dessert
  • Precision in Measurements: Ensure accurate measurements to achieve the perfect texture.
  • Fresh Strawberries: Use fresh, ripe strawberries for optimal flavor.
  • Frosting Consistency: If the frosting is too thick, add a bit of Malibu rum to thin it out.
  • Storing and Reheating Tips
  • Storage: Store the dessert in the refrigerator in an airtight container for up to 3 days.
  • Reheating: Reheat slices in the microwave for about 15-20 seconds to maintain freshness.
  • Conclusion
  • The Strawberry Piña Colada with Malibu Frosting is a dessert that offers a tropical escape in every bite, combining the sweetness of strawberries, the tang of pineapple, and the rich flavors of coconut and rum. Its simplicity and indulgence make it perfect for any occasion. Why not give it a try and bring a taste of paradise to your home?