Gluten Free Pina Colada Cake Food
PIñA COLADA SPONGE CAKE (GLUTEN-FREE)
Make and share this Piña Colada Sponge Cake (Gluten-Free) recipe from Food.com.
Provided by Greggy
Categories Beverages
Time 1h20m
Yield 2 6-inch cakes, 20 serving(s)
Number Of Ingredients 19
Steps:
- For the Sponge Cake:.
- 1. Preheat oven to 350 degrees Fahrenheit.
- 2. Melt coconut oil in the microwave in a large bowl.
- 3. Add the coconut cream, pineapple juice, lemon juice, maple syrup, vanilla, salt and almond flour.
- 4. Sift in the Gluten-free flour, baking powder and baking soda. Mix until well combined.
- 5. Pour into parchment lined baking pans.
- 6. Bake for 15-18 minutes until the cake bounces to touch and toothpick comes out clean, when poked.
- 7. Set aside until warm, then cover with plastic wrap and allow to cool. Plastic wrap allow the moisture to lock-in. You could wrap and freeze these cakes as well.
- For the Piña Colada Buttercream:.
- 1. Using a stand mixer or hand mixer with a whip attachment, whip the vegan butter until fluffy.
- 2. Slowly add in the powdered sugar until combined.
- 3. Add in vanilla and coconut extract. Slowly add your vanilla increments, until you get the desired consistency. Store in a sealable container, ready for frosting a cake or cupcakes.
- For the Piña Colada Simple Syrup:.
- 1. Mix equal parts coconut cream with pineapple juice and use to soak the sponge for some extra flavor and moisture.
Nutrition Facts : Calories 250.6, Fat 8.1, SaturatedFat 4.9, Sodium 81.3, Carbohydrate 44.5, Fiber 0.8, Sugar 41.5, Protein 1.5
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
GLUTEN-FREE FRUIT WITH PIñA COLADA DIP
Take a trip to the islands with this fun fruit dessert, with kiwis and more dipped in a rum-and-coconut yogurt.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 15
Number Of Ingredients 7
Steps:
- In small bowl, combine yogurt, rum extract and 2 tablespoons of the coconut; blend well. Stir in pineapple. Serve immediately, or cover and refrigerate until serving time.
- To serve, arrange fruit on serving platter. Sprinkle dip with remaining tablespoon toasted coconut. If desired, garnish with pineapple leaves. Store dip in refrigerator.
Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Serving, TransFat 0 g
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