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 CAKE
This cake is the best ever! Not to much coconut, pineapple, rum or too sweet. Everyone gulped it down and asked for the recipe. The cake makes a great presentation and can be topped with maraschino cherries to make it pretty if serving at a party or brunch.
Provided by Lunaraven_psi
Categories Dessert
Time 40m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F (or whatever is on the boxed directions).
- In a large bowl, place 8 oz crushed drained pineapple, coconut, and the flavorings. Add cake mix.
- follow directions for the cake mix in mixing the batter (i.e. number of eggs to use, oil, butter etc. Use the drained pineapple juice instead of the water called for in the boxed directions.
- Pour into greased pan of your choice and bake according to the directions on the box.
- When done, remove cake from the oven and allow to cool completely.
- Put all of the can of icing into a small bowl.
- Add all three flavorings, coconut and pineapple.
- Mix with spoon or spatula until well blended and smooth.
- Frost cake with your icing.
- Place into refrigerator to set icing and serve.
Nutrition Facts : Calories 441.6, Fat 19.5, SaturatedFat 8.3, Cholesterol 38, Sodium 417.6, Carbohydrate 64.1, Fiber 1, Sugar 51.3, Protein 3
PIñA COLADA CAKE BITES
This is a juicy recipe reminiscent of sipping cocktails by the beach...but booze free. I used my seashell bites pans from Nordic Ware, but any size cakelet is fine if you adjust the cook time. My husband said these "got destroyed" by his coworkers. This is a 5 to 6 cup recipe.
Provided by Maanita S.
Categories Dessert
Time 45m
Yield 60 Bites, 15 serving(s)
Number Of Ingredients 16
Steps:
- Preheat your oven to 350°F.
- Spray your cakelet or cake bite pan wells with baking spray (not cooking spray) and use a pastry brush to make sure they have a thorough coating.
- In a medium bowl, whisk together the dry ingredients.
- In a separate bowl, whisk together the wet ingredients. It is best if they are at room temperature. You may need to warm the oil in the microwave.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Spoon the batter into the cake bite wells and bake at 350° for 15 minutes or until they pass the "toothpick test". For larger cakelets or a loaf pan, it may take 45 minutes to be done.
- For the glaze, combine both ingredients in a small saucepan over medium low heat and allow to simmer for a couple of minutes.
- Allow the cakes to cool in the pan for at least 5 minutes on a wire rack before attempting to remove them from their wells. These are soft cakes so they may come apart if they are still too warm. The edge of a silicone spatula may help to lift them out.
- Use a pastry brush to gently glaze the top of each bite and allow them to dry on a wire rack for at least an hour.
Nutrition Facts : Calories 143.2, Fat 3, SaturatedFat 2, Cholesterol 36.4, Sodium 88, Carbohydrate 25.4, Fiber 0.3, Sugar 15.2, Protein 2.7
PINA COLADA LAYER CAKE
Originally just a coconut cake recipe found on the back of a Baker's Coconut Bag many years ago before pudding was already in the mix. I still add the pudding that the original recipe calls for, which almost makes it seem like a heavy, made from scratch kind of cake. The original recipe didn't call for pineapple and it called for water instead of coconut milk. I like my version much better. The Coconut Cream Cheese Frosting is also included. In the frosting recipe I couldn't list "butter" twice, so I'll let you know here. You will need one additional tablespoon of butter for toasting the coconut which is mentioned at the beginning of the frosting recipe directions. You can leave out pineapple layer for just coconut cake.
Provided by Sweet_T
Categories Low Protein
Time 35m
Yield 12-16 slices
Number Of Ingredients 13
Steps:
- Cake Directions:.
- Blend cake mix, pudding mix, coconut milk, eggs, and oil in large mixer bowl. Beat at medium speed for 4 minutes. Stir in coconut and walnuts. Pour into 2 greased and floured 8 or 9 inch round pans. Bake at 350 degrees for 35 minutes (first check in 20 min).
- Cool in pans for 15 minutes, remove and cool on rack. You will probably have to level off one of the cakes to use for the bottom layer for a more even fit.
- Frosting Directions:.
- Melt 1 tablespoons of butter in skillet, add coconut and stir constantly over low heat until golden brown. Spread coconut on cookie sheet lined with paper towels to cool, occasionally mixing around and patting to remove some of the butter. Meanwhile, in a large bowl, beat butter on medium til creamy. Add cream cheese & vanilla, beat til fully blended. Gradually increase speed to high. Continue til light & fluffy. Gradually add powdered sugar, mixing first by hand until sugar is blended. Then add 3/4 cup toasted coconut and mix with electric mixer until well blended. Chill for about 10-15 minute before frosting cake. Frost the top of the bottom layer, then place layer of pineapple (I use the whole can, minus the juice of course) on top of the middle frosting. Continue frosting the rest of the cake. Sprinkle remaining toasted coconut on top of cake.
Nutrition Facts : Calories 828.7, Fat 47.5, SaturatedFat 27.1, Cholesterol 124.4, Sodium 529.9, Carbohydrate 98, Fiber 3.1, Sugar 77.8, Protein 6.8
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 DUMP CAKE
I love any dessert that tastes like the tropics. When I wanted to create a new dump cake recipe, I went right to pineapple, coconut and rum. I was very pleased with the results! -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Evenly spread coconut, nuts and pineapple in a greased 13x9-in. baking dish; drizzle rum over top. Sprinkle with cake mix. Drizzle with butter and water, Bake until golden brown and bubbly, about 45-50 minutes. Serve warm with whipped cream and cherries, if desired.
Nutrition Facts : Calories 325 calories, Fat 13g fat (8g saturated fat), Cholesterol 24mg cholesterol, Sodium 411mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 2g protein.
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
MY PIñA COLADA CAKE
This is a recipe that I made up one time that my mom told me she went to a party and they had a 3 leches cake that tasted like Piña Colada, so I came up with this... hope you enjoy it!
Provided by Maria Viso-Corbitt
Categories Dessert
Time 2h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Make cake recipe as directed, add 1/4 cup of dark rum to the mix.
- Put batter if a rectagular glass dish preferably, you don't have to grease it.
- Bake as directed.
- Mix the evaporated milk, condensed milk whole milk and 1/4 cup of dark rum.
- Put aside.
- When the cake is done, while is still hot, poke it with a fork and pour over the milk-rum mix slowly, until is all absorbed.
- Put the cake in the refrigerator until is cold.
- Spread the cool whip on the cake.
- Drain the crushed pineaple really well, and spread it over the cool whip.
- Sprinkle the cake with the toasted coconut, and serve it chilled.
Nutrition Facts : Calories 521, Fat 24.9, SaturatedFat 11.7, Cholesterol 70.4, Sodium 375.1, Carbohydrate 62.8, Fiber 1, Sugar 44.6, Protein 8.2
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