Pina Colata Cake

Serves 8-10

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

For Cake:

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.

For Filling:

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.

For Icing:

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.