Gluten Free Pina Colada Cake Using Copycat Betty Crocker Gluten Free Cake Mix

Ingredients:

For the Pineapple Curd:
• 3/4 cup Pineapple Curd  Recipe*, reserving the pineapple juice from the can and the egg whites
For the Cake:
• 1 recipe Copycat Betty Crocker Gluten Free Yellow Cake Mix
• 8 tablespoons (4 ounces/1 stick) unsalted butter, softened
• 2/3 cup reserved pineapple juice
• 3 large eggs, separated, at room temperature
• 2 teaspoons pure vanilla extract
For the Marshmallow Coconut Frosting:
• 1 cup granulated sugar (superfine/fine, preferred)
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 3 large egg whites from the reserved eggs above, at room temperature
• 1/4 cup + 2 tablespoons light corn syrup (or gluten free brown rice syrup - Lundberg's)
• 3/4 teaspoon pure vanilla extract
Or The Frosting of Your Choosing

Instructions:

1. Make the pineapple curd as instructed at the above-linked recipe and refrigerate until ready to use.
2. Oil two 8-inch round cake pans and set aside. Preheat the oven to 325ºF.
3. If you don't already have the cake mix ingredients combined, cream the butter and sugar in the bowl of your mixer on medium speed until light and fluffy, about 5 minutes. Otherwise, add the butter to the mixer and beat until light and fluffy, 2 - 3 minutes.
4. Sift the cake mix or remaining dry ingredients into a bowl. Add to the mixer a little bit at a time alternating with a little pineapple juice until both are used up.
5. Add the eggs one at a time and beat on medium speed for 30 seconds after each addition or until batter becomes a little fluffy (30 seconds using a KitchenAid 325-watt mixer). (To make a sponge cake texture which works well with whipped cream topping, add an additional egg.)
6. Add the vanilla and mix on medium-low to combine.
7. Distribute the batter between the two prepared pans and shake to distribute evenly throughout the pan. Spray a silicone baking spatula with oil and smooth out the tops. Bake on the center rack 20 - 30 minutes or until a toothpick/cake tester comes out clean.
8. Remove from cake pans as soon as you can comfortably handle them and allow them to cool completely on wire racks.
9. Slice on 1/8 to 1/4-inch off of any domed areas. If you have mistakenly over-cooked the cake, slice off any over-cooked ends as well.
10. Place one layer upside down on a dinner plate or platter. (See tips section to learn how to add a rum flavor.) Add three strips of 3-inch wide parchment paper underneath the layer to keep the plate fairly clean during frosting.
11. Add 3/4 - 1 cup pineapple curd; add the top cake layer; add top layer, flat side facing downward. Frost using the below frosting recipe or gluten free frosting of your choice.
To Make the Marshmallow Coconut Frosting:
12. In the bowl of your mixer, whisk together the sugar, cream of tartar and salt. Add the 3 large egg whites and whisk again. Cook over a simmering pan of hot water and whisk often until sugar dissolves and the mixture reaches 145ºF.
13. Dry the bottom of the bowl and place under mixer and set a timer for 7 minutes. Beat on medium speed for 2 minutes and work your way up to high speed and beat for an additional 5 minutes or until stiff peaks form. Prior to applying to cake, be sure the bowl is cold, not even lukewarm. Refrigerate if necessary. You don't want the frosting to slide off the cake.

Tips

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