Pina Colada Cake

1 recipe Basic White Cake Batter
Pina Colada Filling
Rum Buttercream Frosting
2 cups flaked coconut

POUR cake batter into 3 greased and floured 8-inch round cake pans.

BAKE at 325 ° for 30-35 minutes or until a wooden pick inserted in center of each layer comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

SPLIT layers horizontally. Spread Pina Colada Filling evenly between layers (not on top); cover and chill at least 4 hours.

SPREAD Rum Buttercream Frosting on top and sides of cake; sprinkle top and sides evenly with flaked coconut, pressing in gently. Garnish, if desired. Store cake in refrigerator. (Cake may be frozen up to 1 month.) Yield: 1 (6-layer) cake. Bake: 35 minutes. Chill: 4 hours.

Pina Colada Filling:
1 (10 1/2-0z) can frozen pina colada mix concentrate, thawed and undiluted
1/4 cup cornstarch
6 egg yolks
1 1/2 cups half-and-half
3 tablespoons butter or margarine, cut up
1 cup flaked coconut
1 teaspoon vanilla extract

BRING first 4 ingredients to a boil in a 3-quart saucepan over medium heat, whisking constantly. Boil, whisking constantly, 1 minute. Remove from heat; whisk in remaining ingredients.

POUR mixture into a bowl. Cover and chill at least 4 hours. Yield: 3 3/4 cups. Prep: 5 min., Cook: 10 min., Chill: 4 hrs.

Rum Buttercream Frosting:
1/2 cup butter, softened
1 (16-oz) package powdered sugar
3 tablespoons rum
3 tablespoons milk
1 teaspoon vanilla extract

BEAT butter at medium speed with an electric mixer until creamy; gradually add 1 cup powdered sugar, beating at low speed until blended. Add rum, milk, and vanilla, beating until blended. Gradually add remaining powdered sugar. Yield: 2 1/2 cups. Prep: 10 mins.