PERFECT PINA COLADA CAKE
This cake is so light & moist and has so much flavor. It's really delightful. I got it from a cookbook back in 1985 that was comprised of everybodies favorites. This was my mom's all time favorite cake. You may have trouble finding coconut cream pudding, so you can sub with vanilla pudding.
Provided by Boca Pat
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 Degrees.
- Blend all cake ingredients in large bowl.
- Beat 4 minutes at med.
- speed of electric mixer.
- Pour into two greased 9" layer pans.
- Bake for 25 to 30 minutes.
- Remove and cool.
- Frosting: Combine all ingredients except whipped topping and coconut in a bowl.
- Beat until well blended.
- Fold in whipped topping.
- Sprinkle coconut on cake after frosting.
Nutrition Facts : Calories 544.2, Fat 22.2, SaturatedFat 10.3, Cholesterol 74.4, Sodium 653.9, Carbohydrate 73.1, Fiber 1.9, Sugar 56.5, Protein 5.6
PINA COLADA CAKE
Make and share this Pina Colada Cake recipe from Food.com.
Provided by JelsMom
Categories Dessert
Time 3h40m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Bake cake according to directions in 9x13" baking dish or bundt pan.
- Mix coconut milk and condensed milk together.
- When cake is fully baked, use wooden spoon handle to poke holes in top of cake.
- Pour milk mixture in holes & on top of cake.
- Drain crushed pineapple & reserve liquid. Spread crushed pineapple on top of cake and drizzle with some of the liquid.
- Let cake cool.
- Mix 1 1/4 c coconut and cool whip together. Spread on top of cake and sprinkle with 1/4 c shredded coconut.
- Refrigerate 2-3 hours before serving.
Nutrition Facts : Calories 194.7, Fat 12.7, SaturatedFat 9.5, Cholesterol 29.5, Sodium 90.2, Carbohydrate 19, Fiber 0.9, Sugar 18, Protein 2.8
TOASTED COCONUT PINA COLADA CAKE
Oh, the weather outside is frightful, But the kitchen smells delightful, I'm cooking something tropical, Let it snow, Let it Snow, Let it snow This is my son's favorite birthday cake and his birthday is in December, which is not a month you usually make a tropical summer dessert in. Which is why like us, you may just get the urge to go hang ten in your front yard in the middle of winter.. or not.
Provided by Dawn399
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- For cake, preheat oven to 350° F.
- Mix all ingredients well.
- Pour batter equally into 3 greased and floured round cake pans.
- Bake for 25 minutes.
- Cool and Frost.
- For Frosting: Mix dry pudding mix and pineapple, then add cool whip.
- Frost cooled cake, and sprinkle with coconut and refrigerate until serving.
- Warning, since the frosting has cool whip in it, exposure to heat will make it runny.
Nutrition Facts : Calories 742.6, Fat 41.5, SaturatedFat 19.1, Cholesterol 94.3, Sodium 655.1, Carbohydrate 88.4, Fiber 3.6, Sugar 62, Protein 7.8
PINA COLADA CAKE
Provided by Food Network Kitchen
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Prepare the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Brush the cakes with the pineapple juice, letting it soak into the holes; set aside.
- Make the filling: Bring the dried pineapple, pineapple juice, cream of coconut and 1/2 cup water to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally, until the dried pineapple is soft and the liquid is reduced to a thick syrup, about 20 minutes. Let cool, then mash with a potato masher to make a chunky jam.
- Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Gradually beat in the confectioners' sugar until smooth. Add the cream of coconut, increase the mixer speed to medium high and beat until thick, 2 to 3 more minutes. Assemble the cake: Place 1 cake layer on a platter; spread the pineapple filling on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the whole cake with the coconut frosting. Top with the toasted coconut and dried pineapple.
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
- Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
PINA COLADA CUPCAKES
Provided by Food Network Kitchen
Time 2h
Yield 12 cupcakes
Number Of Ingredients 21
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder and salt in a medium bowl. Whisk the eggs, 3/4 cup granulated sugar, the brown sugar, coconut milk, vegetable oil and vanilla and coconut extracts in a large bowl. Add the flour mixture and whisk until smooth.
- Divide the batter among the prepared muffin cups, filling each about three-quarters of the way. Bake until the tops of the cupcakes are golden and spring back when gently pressed, 18 to 20 minutes.
- Meanwhile, combine the rum, lime juice and the remaining 1 tablespoon granulated sugar in a small saucepan over medium heat. Bring to a simmer and cook, stirring, until the sugar dissolves. When the cupcakes are done, poke them all over with a toothpick and brush with the rum syrup while still warm. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
- Meanwhile, make the frosting: Bring the pineapple juice to a boil in a small saucepan. Reduce the heat to a simmer and cook until syrupy and reduced to 2 to 3 tablespoons, 6 to 8 minutes. Transfer to a small bowl and refrigerate until completely cool. Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Reduce the mixer speed to low and beat in the confectioners' sugar and salt. Increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the vanilla and coconut extracts and beat 1 minute, then add the rum and the reduced pineapple juice and beat to combine. Spread the frosting on the cupcakes and top with the shredded coconut. Decorate with maraschino cherries and cocktail umbrellas.
COCONUT OR PINA COLADA CAKE
Make and share this Coconut or Pina Colada Cake recipe from Food.com.
Provided by Candy C
Categories Dessert
Time 45m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Prepare cake mix according to package directions adding coconut to the batter.
- Bake in a greased, floured 13x9x2 inch pan.
- When done, remove from oven and punch deep holes in cake with a fork.
- Pour the Cream of Coconut into holes.
- Let sit until cool before icing.
- For icing, mix cool whip, coconut, and liquer if desired.
- Spread icing on cake and store refrigerated.
Nutrition Facts : Calories 487.4, Fat 33.3, SaturatedFat 21.4, Sodium 328.5, Carbohydrate 45.4, Fiber 3.9, Sugar 31.8, Protein 5.2
PINA COLADA
Steps:
- Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.
PINA COLADA POKE CAKE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Spray a 9-by-13-inch baking dish with nonstick cooking spray.
- Prepare the cake mix in a bowl according to the package instructions. Pour into the prepared baking dish and bake according to the instructions. Let cool for 10 minutes.
- Combine the heavy cream, sugar and coconut extract in a chilled metal bowl. Whip the cream with a whisk or electric hand mixer until soft peaks form. Refrigerate.
- Using the handle of a wooden spoon, poke holes in the cake, 6 across in each of 4 rows, to make 24 holes. Press a cherry into each hole.
- In a medium bowl, whisk together the cream of coconut, crushed pineapple and rum. Slowly pour and spread over the cake and let stand until the liquid is absorbed into the holes, about 10 minutes.
- Spread the whipped cream over the top of the cake, sprinkle with toasted coconut and garnish with the leftover maraschino cherries.
BOOZY PIñA COLADA BUNDT CAKE
Pineapple upside-down cake meets Piña Colada: Say hello to your new favorite drunken cake. It's the best of both worlds in one dessert.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Stir together the sugar and 1 cup of rum in a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally, until the sugar has dissolved, about 5 minutes.
- Put the pineapple slices in a medium bowl and pour the rum syrup over top. Let sit until the pineapple takes on the rum flavor, about 30 minutes.
- For the cake: Meanwhile, generously coat a 12-cup Bundt pan with cooking spray. Whisk the cake mix with the oil, eggs, 1/2 cup water and remaining 1/2 cup rum until smooth. Remove the pineapples from the syrup, reserve the syrup.
- Line the bottom and center cone and sides of the Bundt pan with whole pineapple slices (about 13 slices). Cut the remaining 3 slices in half and place them around the empty space at the top so the entire Bundt is lined. Put a cherry in the center of each whole pineapple slice. Pour the batter on top of the pineapples. Bake until a skewer inserted into the center comes out clean and the cake springs back when touched, about 45 to 50 minutes.
- Immediately place a heat proof serving platter on top of the Bundt pan and flip the pan over (use oven mitts to help you). Remove the pan from the cake and let cool completely, about 1 hour.
- For the filling: Meanwhile, Prepare the pudding according to the package directions. Add the coconut extract. Spoon the pudding into a pastry bag fitted with a medium round tip. Press the tip into the side of the cake and squeeze in some pudding. Rotate and repeat around the cake. Then pipe any leftover pudding into the middle of the cake, going through the inside of the cake. Brush the entire cake with the reserved rum syrup.
PINA COLADA POUND CAKE
This is a divine recipe that I found on the Shugary Sweets website. It makes an impressive presentation, so it's great for an occasional treat or for a special occasion.
Provided by Northwestgal
Categories Dessert
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- To toast the coconut, preheat oven to 225°F Place coconut on a baking sheet, and place in a 225° oven. Bake for 20-30 minutes, turning every ten minutes until golden brown. Set aside.
- Increase oven temperature to 325°F.
- In a large mixing bowl, beat butter until creamy. Add sugar and rum flavoring, beating until fluffy. Add eggs, one at a time.
- In a small bowl, mix together flour, baking soda, baking powder and salt. Slowly add flour mixture to the large mixing bowl, alternating with sour cream until fully mixed. Fold in crushed pineapple.
- Pour batter into a well greased and floured bundt pan. Bake at 325° for 85-90 minutes. (NOTE: This makes a very tall cake that will puff up above the top of your pan. It's okay.).
- Remove bundt pan from oven and allow to cool about 15 minutes in pan. Invert onto a wire rack and cool completely.
- For the glaze, whisk the milk, powdered sugar and rum flavoring until smooth. Drizzle on cooled cake and immediately sprinkle toasted coconut on top of the glaze.
PINA COLADA
Thanks to the inclusion of coconut rum, it's difficult to detect any taste of alcohol in this extra creamy-delicious Piña Colada. The rum may be left out altogether for a delightful tropical drink your entire family will enjoy!
Provided by Debs Recipes
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix ingredients in blender until smooth; pour into glasses; garnish with pineapple wedges and maraschino cherries if desired.
- Note: This recipe is my adaptation of "The Authentic Piña Colada" printed on back of the Coco Lopez Real Cream of Coconut® can, which is the same as this but uses all (3 ounces) regular rum only ~ It's a great drink but I just love the inclusion of part coconut rum to make it even better!
Nutrition Facts : Calories 454.1, Fat 9.3, SaturatedFat 8.8, Sodium 29.6, Carbohydrate 37.5, Fiber 0.2, Sugar 34.9, Protein 0.9
EASY PINA COLADA CAKE
Only four ingredients are needed to make a fabulous tropical dessert. From Prevention® Healthy Cooking.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 16
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
- In large bowl, stir together cake mix and pineapple. Pour into prepared baking dish.
- Bake 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on a rack.
- Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve.
Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Serving, TransFat 0 g
COCO LOPEZ PINA COLADA CAKE
Make and share this Coco Lopez Pina Colada Cake recipe from Food.com.
Provided by CCinSC
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Prepare yellow cake mix according to package directions in 13" x 9" pan.
- Remove from oven and while cake is still hot, poke lots of holes in the surface with fork.
- Spread can of sweetened condensed milk over top of cake.
- Do this fairly slowly so that it has a chance to soak evenly into the holes.
- Wait 20 minutes.
- Spread the Coco Lopez mix just as you did the condensed milk.
- Wait 20 minutes.
- Spread Cool Whip on top and sprinkle with coconut.
- Enjoy!
- Be sure to refrigerate this cake.
- It doesn't keep at room temperature.
PINA COLADA CAKE
Make and share this Pina Colada Cake recipe from Food.com.
Provided by lesliecoy
Categories Dessert
Time 45m
Yield 1 sheet cake, 12 serving(s)
Number Of Ingredients 5
Steps:
- Make the Yellow Cake according to the directions on the mix. Add 1/2 the can of crushed pineapple to the cake mix before you pour into a prepared sheet cake pan.
- Cook the cake following directions. When the cake is done, while still warm, poke holes every inch or so and then pour Sweetened Condensed Milk over the cake and let the cake continue to cool.
- When cake has cooled, spread the Cool Whip over the cake, sprinkle the coconut over the top and then the remaining crushed Pineapple.
- Refrigerate.
Nutrition Facts : Calories 407.5, Fat 14.2, SaturatedFat 8.1, Cholesterol 12.1, Sodium 349.2, Carbohydrate 66.6, Fiber 1.4, Sugar 50, Protein 5.1
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