PINA COLADA CAKE WITH COCONUT MARSHMALLOW FROSTING

PINA COLADA CAKE WITH COCONUT MARSHMALLOW FROSTING Before starting this recipe you will first need to make some of the incredible Roasted Pineapple Jam. FOR THE VANILLA CAKE 1 1/2 cups cake flour 1 1/4 cups all-purpose flour 2 1/2 tsp baking powder 1/4 tsp salt 1 cup unsalted butter, at room temperature 2 cups sugar 4 eggs at room temperature 1 Tbsp vanilla extract 1 cup undiluted evaporated milk FOR THE COCONUT MARSHMALLOW FROSTING 4 egg whites ¼ tsp cream of tartar 2 tsp vanilla extract 1 1/4 cups sugar ½ cup corn syrup 1/4 cup water 1 cup dried unsweetened shredded coconut 1 tsp pure coconut extract (optional) TO CONSTRUCT THE CAKE YOU WILL ALSO NEED 2 cups roasted pineapple jam 4 ounces dark rum 1/2 cup toasted coconut TO PREPARE THE CAKE Grease and flour two 9 inch cake pans. I also like to line the bottom with a circle of parchment paper. Sift together both flours, baking powder and salt and set aside. (See note) Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after every addition; Beat in the vanilla extract. Gently fold in the dry ingredients in three equal portions, alternately with the evaporated milk. When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients. Asa general rule I always add the dry ingredients in 3 portions and the liquid in 2 portions. Pour batter evenly into the prepared pans. Bake in a 325 degree F oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Watch it carefully, you will not want to over bake this cake. As soon as the toothpick comes out clean, remove the cake from the oven and let it rest in the pans for 5 minutes. Then, turn it out onto a wire rack to cool completely. TO PREPARE THE COCONUT MARSHMALLOW FROSTING In a small saucepan combine sugar, corn syrup and water. Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer. You can also use the soft ball test. That's when a teaspoonful of the hot mixture dropped into ice water forms a soft ball that holds its shape when cool. Whip the egg whites, cream of tartar and vanilla extract (and coconut extract if you are using it) to soft peaks in a large bowl. With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream. Continue to whip the frosting until it forms stiff peaks. Finally fold the coconut in by hand. TO CONSTRUCT THE CAKE Split the 2 layers of cake into 4 by cutting them in half horizontally. Each layer will get sprinkled with an ounce of the rum. Sprinkle the first layer with an ounce of the rum then spread with 1 cup of the pineapple jam. Add the next cake layer, sprinkle with an ounce of rum and spread with some of the coconut frosting. Top with the next layer of cake, sprinkle with another ounce of rum and spread with the other cup of pineapple jam. Add the final layer of cake, sprinkle it with with the last of the rum and then frost the top and sides with the remaining coconut frosting. To toast coconut, preheat oven to 325 degrees F. Sprinkle coconut evenly into a baking pan and bake for about 6 minutes. Tossing the coconut at the 3 minute mark. Sprinkle the toasted coconut on the top and sides to garnish. ROASTED PINEAPPLE JAM 1 whole large golden pineapple, the riper the better 1 cup white sugar 1/4 tsp cinnamon 2 tbsp vanilla extract Instructions You will want the pineapple to resemble a "crushed pineapple"consistency like that found in canned pineapple. I peel, core and cut the pineapple into bite sized pieces and then pulse them in a food processor just a few times to break them into smaller pea-sized pieces. Add the prepared chopped pineapple to a glass roasting pan alone with the other ingredients and stir well. Roast at 350 degrees F for up to a couple of hours or longer depending on the water content in your pineapple. When the liquid has practically disappeared, it is done. Stir it occasionally and watch it closely, especially toward the end of the roasting time, because the concentrated sugars can burn very quickly. Cool completely before serving. Makes about 3 cups.