My work was having a bake-sale fundraiser for the San Francisco Food Bank and I of course had to go all out. So I made 2 kinds of cookies, mini TWD lemon tarts, and 6 dozen cupcakes in 3 varieties. I adapted a pina colada recipe I had used before to make it a little more coconutty and boozy. My tasters at work said these were super delicious and really moist. They said they could certainly taste the rum and thought it tasted just like a pina colada. They didn't last at the bake sale that long. If you are looking for a delicious cuptail, I would encourage you to try these.
2 ½ cups cake flour or AP flour (what I used)
2 teaspoons vanilla extract
· Combine coconut milk and rum.
· Sift together flour, baking powder, and baking soda.
· Cream butter and sugar in mixing bowl on medium-high speed until light and fluffy, 4 to 6 minutes.
· Add eggs one at a time, beating after each addition. Scrape as needed.
· Add vanilla, coconut extract and mix until incorporated. Add one-third of the flour mixture and mix until incorporated.
· Add a third of the coconut/rum mixture and mix until incorporated. Continue to alternate with flour and liquid two more times. Scrape sides of bowl.
· With a rubber spatula, gently fold in the crushed pineapple.
· Fill each one about 2/3 full. Bake until cake springs back when lightly pressed or skewer comes out clean, 20 to 25 minutes.
Rummy Buttercream Frosting
½ cup butter, softened to room temp
2-2 ½ cup confectioner’s sugar, sifted
2 tablespoons rum
1 teaspoon vanilla extract
coconut milk as needed