Pina Colada Layer Cake Food

PINA COLADA CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition., In a food processor, cover and pulse pineapple until almost smooth. Stir into batter. Transfer to 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes., Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners' sugar, extract and enough water to achieve a spreading consistency., To assemble, place 1 cake layer on a serving plate; spread with half of the preserves. Repeat layers. Top with remaining cake layer. Frost top and sides. Garnish with pineapple slices and coconut 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 CAKE

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 LAYER CAKE

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.

TOMMY BAHAMA PINA COLADA CAKE

Steps:

• Bake cake as directed in 2 - 8"″ rounds. Cool. Slice off rounded top level with baking pan and cut each cake into 2 layers (4 cake layers in total).
• Make Mousse according to the directions.
• Whip the heavy cream, and fold into the mousse.
• Generously brush each layer of the cake with dark rum.
• Spread the mousse mix evenly thick on the first layer. Sprinkle with some of the pineapple.
• Top with next cake layer and again, spread with mousse then pineapple. Continue with each layer. The layers of the cake and mousse should be the same height.
• Coat the sides and top with the mousse mix.
• Sprinkle toasted coconut over the finished cake.
• Refrigerate until ready to serve. To serve, cut into 8 pieces and serve at room temperature.

PINA COLADA PINEAPPLE CAKES

Steps:

• To make yellow pieces:.
• Place the yellow candy melts into a medium, heatproof bowl.
• Fill a small pot of water with a 2-inch depth of water. Set over a low heat with the bowl of yellow candy melts on top. Stir until the yellow candy melts have melted and are smooth. Remove from the heat.
• Drop a small dollop (about 1/4 to 1/8 tsp) of the melted candy melt onto a baking sheet lined with parchment paper. Using a small, offset spatula make a brushstroke motion over the dollop of candy melt to spread it out into a thin oval.
• Repeat this with all of the melted yellow candy melts - you may need to re-melt it in the bowl if it's starting to set.
• Chill for 15-20 minutes until set.
• To make green leaf crown top:.
• Place the green candy melts into a small, heatproof bowl.
• Fill a small pot of water with a 2-inch depth of water. Set over a low heat with the bowl of green candy melts on top. Stir until the green candy melts have melted and are smooth. Remove from the heat.
• Drop a small dollop of green candy melt onto a baking sheet lined with baking paper. Use a brushstroke motion (similar to before, but in a longer motion to make a longer stripe) to make one thin, long leaf. Repeat with dollops of candy melt close together, connecting them at the base, to make the green leaf crown.
• Repeat with the green candy melts to make a total of 6 crowns.
• Chill for 15-20 minutes until set.
• To make pineapple cake:.
• Preheat the oven to 350 degrees F. Grease two quarter-sheet pans (9 x 13 inches).
• In a large bowl, mix the white cake mix, half the vanilla pudding mix, all of the vegetable oil, the 4 eggs, the water and half of the rum.
• Drain the crushed pineapple but reserve the juice. Add half of the crushed pineapple to the cake batter along with all of the shredded coconut. Fold together to combine.
• Divide the cake batter evenly between the two prepared cake pans, spreading out into even layers. Bake for 15-20 minutes until golden and a toothpick inserted into the centre of the cake comes out clean.
• Let cool completely before assembly.
• To make the frosting:.
• In a large bowl combine the remaining crushed pineapple, remaining light rum, the reserved pineapple juice and remaining vanilla pudding mix, stirring until smooth and thickened.
• Fold in the thawed cool whip. Add the yellow food colouring and fold together to combine.
• Assemble:.
• Remove the cooled cake layers from the baking sheets. Use a 3-inch round cookie cutter to punch out 9 circles from each of the cake layers (so you have a total of eighteen 3-inch circles).
• Stack 3 cake circles on top of each other, sandwiching them together with 1 tbsp frosting between each layer. Repeat so you get six small 3-layer cakes.
• Use a serrated knife to carefully carve each small cake into a pineapple shape.
• Cover each small cake with frosting in an even layer.
• Cover with the chilled yellow candy melt ovals: start at the top of the cake, layering in rings going around the cake, allowing the candy melts to overlap slightly, until each cake is completely covered.
• Transfer the melted semisweet chocolate chips to a disposable piping bag. Snip off the very tip so you have a tiny opening. Pipe dots of dark chocolate randomly onto the yellow candy melts to represent the 'eyes' of the pineapple.
• Top each cake with one of the green candy melt crowns.
• Serve.
• NOTE:.
• Adding shredded coconut to your cakes will make it easier to trim into pineapple shapes - the coconut addition is not shown in the recipe video.

BEST EVER PINA COLADA CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Blend cake mix, water, egg whites, and oil in a bowl using an electric mixer until moistened. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 23 to 28 minutes.
• Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk. Let cool completely, at least 2 hours.
• Spread whipped topping over cake. Sprinkle coconut on top. Refrigerate until ready to serve.

BACARDI PINA COLADA CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 2 9-inch layer pans.
• Blend cake mix (dry), pudding (dry), eggs, water, rum, and oil in large mixer bowl on low speed, constantly scraping bowl, until moistened, about 1/2 minute.
• Beat on medium speed, scraping bowl frequently, 3 minutes.
• Pour batter into prepared pans.
• Bak 25 to 30 minutes or until toothpick inserted in center of cake comes out clean.
• Cool 15 minutes.
• Remove pans; cool completely.
• Fill and frost layer cake.
• Sprinkle with coconut.
• Refrigerate cake (and any leftover cake).
• FROSTING: Combine crushed pineapple in juice, rum, and pudding; beat till well blended.
• Fold in whipped topping.

PINA COLADA CAKE AND FROSTING

Steps:

• Preheat oven to 350°F.
• NOTE: For those of you who do not want to use the rum, especially in the frosting, please try using water with rum flavoring to your taste. Same for the cake.
• Grease and flour a 13 x 9-inch pan or two round 8-inch layer cake pans.
• CAKE.
• Mix cake mix, pudding, water, rum and oil.
• Add eggs, one at a time, beating well after each addition.
• Stir in pineapple then fold in coconut.
• Bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
• Cool.
• FROSTING.
• Mix crushed pineapple, rum and vanilla instant pudding.
• Beat until it thickens.
• Fold in 1 container of Cool Whip.
• Frost cake.
• Sprinkle top with coconut or toasted coconut (optiional).
• *To toast coconut:.
• Spread coconut in shallow pan.
• Bake at 350° for about 15 minutes, stirring frequently, until lightly browned.