Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes

Piña Colada Cake

3 3/4 cups all purpose flour 2 2/3 cup sugar
(1) 3.4 oz. box vanilla instant pudding 8 egg yolks; room temperature
1 Tbs. baking powder 1 cup pineapple juice
2 1/2 tsp. baking soda 1 cup water
1 tsp. salt 1/2 cup Captain Morgan's Spiced Dark Rum
1 cup + 2 Tbs. butter; softened 1 cup flaked coconut
1 tsp. vanilla extract 8 egg whites; room temperature
1 1/2 tsp. grated orange zest 1/2 tsp. cream of tartar
8 oz. brick cream cheese; softened (2) 16 oz. boxes powdered sugar
1/2 cup butter; softened 2 Tbs. Captain Morgan's Spiced Dark Rum
1 tsp. vanilla extract 1/2 cup crushed pineapple; well drained
3/4 tsp. coconut extract 12 oz. toasted flaked coconut

Sift together flour, pudding, baking powder, baking soda and salt. In a large mixing bowl beat butter, vanilla, and orange zest until soft. Gradually mix in 2 cups sugar until light. Beat in egg yolks 1 at a time. Combine pineapple juice, water, and rum in a measuring cup. Alternately mix in flour and pineapple juice mixtures starting and ending with flour. DO NOT overbeat the batter. Stir in coconut. In a separate bowl beat egg whites and cream of tartar until soft peaks form. Gradually mix in the remaining 2/3 cup sugar and continue beating until stiff but not dry. Gently fold egg whites into batter one half at a time.

Grease the bottom and sides of a 12" Dutch Oven. Pour batter into Dutch Oven and spread evenly to sides. Bake using 10-12 coals bottom and 14-16 coals top until lightly golden and top springs back when touched, about 90 minutes. For best results rotate oven and lid 90° in opposite directions every 15 minutes while baking. Allow cake to cool in pan for 15 minutes. Invert cake onto a rack and finish cooling. Cut cake in half horizontally. Separate halves. Place in icebox until chilled.

In a large bowl cream together cream cheese, butter, vanilla, and coconut extract. Slowly mix in powdered sugar and rum. Transfer 1 cup frosting to another bowl and stir in pineapple.

Set 1 cake layer on a plate. Spread with pineapple frosting. Top with second cake layer, smooth side up. Frost top and sides of cake with remaining frosting. Press toasted coconut into frosting on top and sides of cake. Return to icebox and chill for 1 hour.

Garnish with whipped cream and sliced strawberries.

Serves: 18

Note: Tina and I served this dish as our dessert at the World Championship Dutch Oven cook-off in 1999. This dish was voted the number 1 dessert that year. I know you will enjoy it!

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