Pina Colata Cake
For Pineapple Cake:
1 box Betty Crocker Yellow Cake Mix
1 medium can crushed pineapple in juice
For Coconut Pasty Cream Filling:
3/4 C whole milk
3/4 C unsweetened coconut milk
4 large egg yolks
1/3 C sugar
3 T cornstarch
2 t coconut rum (I recommended Malibu)
1/2 t vanilla extract
For Stabilized Whipped Cream Icing:
1 pint whipping cream
1/4 C powdered sugar
2 t cornstarch
1/4 C coconut rum
Pre-heat oven to 325 degrees.
Grease 3 8″ round cake pans.
Drain crushed pineapple reserving liquid.
Prepare cake mix substituting pineapple juice for water.
Fold in 1 C crushed pineapple.
Divide batter equally among cake pans.
Bake 15-20 minutes or until cake springs back when touched lightly.
Combine the milk and coconut milk in a medium nonreactive saucepan and bring to a simmer over low heat.
Whisk together the yolks, sugar and cornstarch in a large bowl.
Slowly whisk half the warm milk into the egg mixture.
Then slowly whisk the warm egg mixture back into the warm milk pan
Bring to a boil, whisking constantly, until thickened.
Scrape the mixture into a bowl and whisk in the rum and vanilla extract.
Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.
Combine powdered sugar and cornstarch in a small saucepan.
Slowly whisk in 1/2 C whipping cream.
Cook over medium heat, whisking constantly, until mixture boils.
Cool to room temperature. ~10 minutes.
Whip cream until it begins to thicken.
Slowly add cornstarch mixture and rum while cream is whipping.
Continue whipping until stiff peaks form.
To assemble cake:
Trim tops of each cake layer if necessary.
Layer cake, half the filling, cake, remaining filling, and final cake layer.
Ice cake with stabilized whipped cream.
Suggested decorations: shredded coconut and dried pineapple.