I’m not feeling really good, so if I don’t post for a few days, just know I am in bed getting better. I got the recipe here: www.dessertfortwo.com I renamed it because the BTSC that I have seen or made in the past contains chocolate and more chocolate. I’ve been told that this is what southerners call BTSC. Either way, a pina colada contains rum, coconut and pineapple, thus it is renamed. It is incredibly sweet, very good.. very good :) Makes 1 small 6? cake. Ingredients For the cake: 1/4 cup solid coconut oil 2 tablespoons unsalted butter, softened 1/2 cup sugar 1 large egg 1/8 teaspoon rum (or almond) extract 3/4 cup flour 1/8 teaspoon salt 1/4 teaspoon baking powder 1/4 cup buttermilk For the topping & frosting: 8 oz. can of crushed pineapple (packed in 100% pineapple juice) 1/4 cup brown sugar 1/3 cup sweetened flaked coconut 1/2 cup heavy whipping cream 1 teaspoon dark rum 2 tablespoons powdered sugar Instructions First, preheat the oven to 350 and grease a 6″ round cake pan. In a medium bowl, beat together with an electric mixer the coconut oil, butter and sugar. Beat this mixture very well, until light and fluffy (1-2 minutes). Add the rum extract followed by the egg and beat another 10 seconds. Stir together the flour, salt and baking powder in a small bowl. Add half of the dry mixture to the coconut oil mixture, beat slightly before adding half of the buttermilk. Repeat with the remaining dry and wet ingredients. Pour the batter into the cake pan, smoothing the …