Grilled Piña Colada Cake

Instructions

• Step 1: Preheat recteq to 375ºF and spray cake pans with non-stick spray.
• Step 2: In a medium mixing bowl, add milk, oil, eggs, rum extract, and coconut extract. Mix well and set aside.
• Step 3: In the bowl of the electric mixer, add flour, sugar, baking powder, and Chef John's Soul Powder Rub. Using the paddle attachment, mix ingredients until well combined.
• Step 4: Add butter to flour mixture and mix until butter is fully incorporated. Be sure to scrape bowl to make sure nothing is stuck on the bottom.
• Step 5: In 3 parts, add the liquid mixture to the mixing bowl, allowing liquid to be incorporated before adding the next part. Pour batter into prepared cake pans and place in recteq.
• Step 6: Bake for 20-25 minutes, or until a toothpick can be inserted in to the center of the cake and comes out clean. Remove from recteq and allow to cool in the pan on a wire rack for 20 minutes.
• Step 7: While cake is cooling, in a small sauce pan add crushed pineapple, sugar, and cornstarch and whisk until everything is well combined. Place on grill and simmer for 3 minutes; as it thickens whisk well and remove to cool in refrigerator.
• Step 8: FOR ICING: Place butter in electric mixing bowl and mix until smooth. Add cream cheese that has been cut into small pieces and mix until smooth and well incorporated.
• Step 9: Add rum extract and coconut extract to mixture and mix well. Add powdered sugar slowly and mix until smooth. Place in refrigerator until it is a good piping consistency.
• Step 10: Place bottom layer of cake on serving plate, add filling on top of the bottom layer and spread from end to end. Add second cake on top of filling and use icing to cover the entire cake. Chill before serving.