PiÑa Colada Cream Cheese Frosting Recipe 45 Food

PINA COLADA CUPCAKES

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.

PINA COLADA CHEESECAKE

Steps:

• Stor together butter, graham cracker crumbs, chopped pecans and sugar.
• Press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch springform pan.
• Beat cream cheese and 1/2 cup sugar at medium speed with electric mixer for 3minutes or until fluffy.
• Add eggs one at a time, beating well after each.
• Add pineapple, cream of coconut, sour cream, light rum and coconut extract.
• Beat until blended.
• Pour mixture into crust.
• Bake at 325°F for 1 hour and 15 minutes or until center is almost set.
• Cool on a wire rack.
• For Glaze: Stir together cornstarch and water until smooth.
• Combine cornstarch mixture with crushed pineapple, sugar and lemon juice in a saucepan over medium heat.
• Cook, stirring constantly, for 5 minutes or until mixture is thickened and bubbly.
• Remove from heat and let cool completely.
• When glaze is cooled, spread glaze over top of cheesecake.
• Cover and chill for at least 8 hours.
• Garnish if desired before serving.

PIÑA COLADA CREAM CHEESE FROSTING RECIPE - (4/5)

Steps:

• Add the butter to the mixing bowl and beat until smooth. Add the cream cheese that has been cut into small to medium size pieces, beating with the butter until well blended and smooth. Add the rum and coconut extracts. Slowly add the powdered sugar, beating until smooth. Do not beat above medium speed or for too long. The longer you beat the softer the frosting becomes. If it becomes too soft to pipe, just refrigerate for a short while. Use the frosting while it is still chilled. If it becomes too soft, refrigerate until it firms up a bit or put in the freezer for 5 minutes or so to return to a good piping consistency.

PINA COLADA

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!

PINA COLADA CAKE & CREAM CHEESE FROSTING

Steps:

• 1. Grease & flour coat a 9"x13" baking pan. Prepare white cake mix using 4 egg whites and oil & water as indicated on the box instructions. Beat the cake mix on high for 90 seconds.
• 2. Open can of crushed pineapple and press lid in to squeeze juice into a measuring cup. You should extract approx. 2/3 cup of juice. Set this aside for the frosting.
• 3. Add crushed pineapple and 1/2 a bag of the shredded coconut to the cake mix and blend together on low speed and then beat at higher speed for 90 seconds.
• 4. Pour batter into prepared pan and place in center of pre-heated oven at 350 degrees for 40-45 minutes - do the toothpick test to verify doneness. Remove cake from oven and let cool in pan on cooling rack for 15 minutes. Then remove cake from pan to cookie sheet or serving platter and let cool completely. While it's cooling, make your frosting.
• 5. Cream Cheese Frosting: Blend together the softened cream cheese, pineapple juice, 1/2 stick butter, egg white, & teaspoon of Coconut extract. Once creamy, begin to add in sifted 10x sugar (5-6 cups) on low speed. The frosting will be on runny side, don't panic. Once mixed, place the bowl of frosting in a cold fridge for about 30 minutes before applying it to the cake. The yield of frosting will be quite a lot, so I use what I want to frost the cake and freeze the rest for the next time I make this cake. Coat the cake with the frosting and sprinkle some more shredded coconut on top if desired. Cake must be refrigerated at all times because of the cream cheese based frosting. Enjoy!

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.