Pina Colada Jar Cakes Food

PINA COLADA TRES LECHES CAKES

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease (with cooking spray) and flour a 12-cup muffin pan.
• Sift the flour, baking powder and salt into a large bowl.
• Beat the egg yolks with 3/4 cup of the sugar in a medium bowl with an electric mixer on high until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
• Beat the egg whites in a separate bowl with the mixer on high until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon the batter into the cups of the muffin pan using a 1/3-cup measure.
• Bake the cakes until risen and lightly golden, 13 to 14 minutes. Allow to cool in the pan.
• For the tres leches mixture: Combine the sweetened condensed milk, evaporated milk, heavy cream, cream of coconut and rum if using in a small pitcher.
• For the whipped cream: Whip the cream with the sugar until soft peaks form.
• To assemble: Use a serrated knife to slice each cake in half across the middle. Place a cake half in the bottom of each 8-ounce mason jar. Spoon over 2 tablespoons of the tres leches mixture and 2 tablespoons crushed pineapple. Put the other half of each cake on top, and spoon over 2 to 3 more tablespoons of the tres leches mixture. Top each cake with lots of whipped cream and toasted coconut.
• Refrigerate until ready to serve. Several hours is fine. The cooler the cakes, the better.

PINA COLADA POKE CAKE

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.

PINA COLADA JAR CAKES

Steps:

• Preheat oven to 325 degrees F.
• Before starting batter, wash 8 (1-pint) wide-mouth canning jars with lids in hot, soapy water and let them drain, dry, and cool to room temperature.
• Generously grease insides of jars.
• Drain crushed pineapple for about 10 minutes in a colander, reserving juice.
• Purée drained pineapple in a food processor.
• Measure out 1-1/2 cups purée, adding a little juice if necessary to make 1-1/2 cups.
• Set purée aside.
• Discard remaining juice or reserve for another use.
• With an electric mixer, beat together butter and half of brown sugar until light and fluffy.
• Beat in eggs, then remaining sugar.
• Beat in pineapple purée and rum and set aside.
• Sift together flour, baking powder and baking soda.
• Gradually add to pineapple mixture in thirds, beating well after each addition to make a thick batter.
• Stir in coconut.
• Spoon 1 level cupful of batter into each jar.
• Carefully wipe rims clean, then place jars in center of preheated oven.
• Bake 40 minutes.
• About 10 minutes before cakes are done, bring a medium saucepan of water to a boil.
• Put in jar lids, cover, and remove from heat.
• Keep lids in hot water until they're used.
• When cakes are done, remove jars from oven.
• If jar rims need cleaning, use a moistened paper towel.
• Carefully put lids and rings in place, then screw tops tightly shut.
• Place jars on a wire rack; they will seal as they cool.

PINA COLADA TRES LECHES CAKES

Steps:

• Preheat the oven to 350ºF. Grease (with cooking spray) and flour a 12-cup muffin pan.
• Sift the flour, baking powder and salt into a large bowl.
• Beat the egg yolks with 3/4 cup of the sugar in a medium bowl with an electric mixer on high until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
• Beat the egg whites in a separate bowl with the mixer on high until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon the batter into the cups of the muffin pan using a 1/3-cup measure.
• Bake the cakes until risen and lightly golden, 13 to 14 minutes. Allow to cool in the pan.
• Combine the sweetened condensed milk, evaporated milk, heavy cream, cream of coconut and rum if using in a small pitcher.
• Whip the cream with the sugar until soft peaks form.
• To assemble: Use a serrated knife to slice each cake in half across the middle. Place a cake half in the bottom of each 8-ounce mason jar. Spoon over 2 tablespoons of the tres leches mixture and 2 tablespoons crushed pineapple. Put the other half of each cake on top, and spoon over 2 to 3 more tablespoons of the tres leches mixture. Top each cake with lots of whipped cream and toasted coconut.
• Refrigerate until ready to serve. Several hours is fine. The cooler the cakes, the better.

PINA COLADA JAM

Steps:

• In a large heavy bottomed pot, mix together pineapple puree, cream of coconut, rum, and lemon juice.
• Stir in sugar and bring to a full rolling boil (one that can't be stirred down) over high heat.
• Stir constantly, boil hard for three minutes.
• Remove from heat and stir in pectin.
• Skim off any foam.
• Ladle into sterilized jars to within 1/4 inch of rim. Wipe rim clean.
• Apply lids and rings and tighten rings just fingertip tight.
• Process jars in boiling water bath canner for 5 minutes.
• Let sit at room temperature until set.
• Check seals -- center of lids should be indented.
• Refrigerate any unsealed jar up to 3 weeks.
• NOTE: Do NOT use coconut milk!
• This made 9 half pints and 1 quarter pint(1/2 cup).

PINA COLADA CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 9x13-inch pan.
• Prepare cake as directed on package, but use 2 eggs instead of the number the recipe calls for.
• Bake as directed.
• While cake is baking, combine cream of coconut and sweetened condensed milk.
• When the cake is done, remove from oven and, while it is still hot, punch holes in the top (the handle of a wooden spoon works well). Pour the cream of coconut/condensed milk mixture over top and into all the holes.
• Let cake cool thoroughly (can be refrigerated to cool). When ready to serve, cover cake with whipped topping and sprinkle coconut flakes on top.
• Serve thoroughly cooled.

PINA COLADA POKE CAKE

Steps:

• Bake the prepared cake mix in a 9x13" pan, per instructions on the box.
• While the cake is baking, combine the pina colada mix and sweetened condensed milk in a bowl and mix well.
• Once the cake is removed from the oven, keep the cake in it's pan and poke holes all over the top of the cake with a wooden spoon handle.
• While the cake is still hot, pour the pina colada mixture over the top of the cake evenly.
• Use a rubber spatula to spread the mixture, if needed.
• Set cake aside to cool completely.
• Once cake is completely cooled, spread Cool Whip or whipped cream over the top, sprinkle with toasted coconut, and decorate with pineapple chunks and maraschino cherries, if desired.

PERFECT PINA COLADA CAKE

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.

PINA COLADA JAR CAKES

Steps:

• Preheat oven to 325 degrees F. Before starting batter, wash 8 (1-pint) wide mouth canning jars with lids in hot, soapy water and let them drain, dry, and cool to room temperature. Generously grease inside of jars.
• Drain crushed pineapple for about 10 minutes in a colander, reserving juice. Puree drained pineapple in a food processor. Measure out 1 1/2 cups puree, adding a little juice if necessary to make 1 1/2 cups. Set puree aside. Discard remaining juice or reserve for another use.
• With an electric mixer, beat together butter and half of brown sugar until light and fluffy. Beat in eggs, then remaining sugar. Beat in pineapple puree and rum and set aside.
• Sift together flour, baking powder, and baking soda. Gradually add to pineapple mixture in thirds, beating well after each addition to make a thick batter. Stir in coconut.
• Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars in center of preheated oven. Bake 40 minutes.
• About 10 minutes before cakes are done, bring a medium saucepan of water to a boil. Put in jar lids, cover, and remove from heat. Keep lids in hot water until they're used.
• When cakes are done, remove jars from oven. If jar rims need cleaning, use a moistened paper towel. Carefully put lids and rings in place, then screw tops tightly shut. Place jars on a wire rack; they will seal as they cool.