I have to share, you know I do.  A friend recently tried this cake out, but didn’t quite like how his turned out, so I had a go at it, with a modified/new recipe.  This is so incredibly good.  Seriously.  Make it.  Eat it.  Share it if you want.

Pina Colada Cake (modified from Coconut cake in The America’s Test Kitchen Family Cookbook)

5 lg egg whites, at room temp
1 c. coconut milk
1 lg egg, at room temp
1 tsp rum extract
1 tsp vanilla extract
2 ¼ c. cake flour (or 7/8 c. flour with 2 tbsp corn starch per cup reg. flour)
1 c. sugar
1 tbsp baking powder
¾ tsp salt
12 tbsp (1.5 sticks) butter, cut into 12 pieces & softened
2 c. sweetened flaked coconut
2 c. crushed pineapple, drained & patted dry

Grease & flour two 9 inch round pans or two 8 inch square pans.

Whisk egg whites, coconut milk, egg, and extracts together until combined. Set aside.

In large bowl, whisk flour, sugar, baking powder and salt.  Beat in butter, one pat at a time, with an electric mixer on low until the mixture resembles coarse crumbs, 2-5 minutes total.

Add 1 c. of egg mixture, beat on med-high until light & fluffy, about 45 seconds.  Add rest of egg & beat until combined, about 30 seconds, scraping down bowl & beaters as needed (batter will be thick).

Fold in coconut & pineapple.  Divide batter evenly into pans.  Bake at 325 for 30-35 minutes or until skewer comes out with a few crumbs attached.

**I cut my recipe in half and used 2 egg whites & 1 whole egg. Perfecto.
**When I say coconut milk, I mean the kind you get in a can in the Asian section of the grocery, NOT the kind you get in the health food section and pour on your cereal.