Piña Colada Cake Food

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.

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

Steps:

• Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

BOOZY PIñA COLADA BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Stir together the sugar and 1 cup of rum in a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally, until the sugar has dissolved, about 5 minutes.
• Put the pineapple slices in a medium bowl and pour the rum syrup over top. Let sit until the pineapple takes on the rum flavor, about 30 minutes.
• For the cake: Meanwhile, generously coat a 12-cup Bundt pan with cooking spray. Whisk the cake mix with the oil, eggs, 1/2 cup water and remaining 1/2 cup rum until smooth. Remove the pineapples from the syrup, reserve the syrup.
• Line the bottom and center cone and sides of the Bundt pan with whole pineapple slices (about 13 slices). Cut the remaining 3 slices in half and place them around the empty space at the top so the entire Bundt is lined. Put a cherry in the center of each whole pineapple slice. Pour the batter on top of the pineapples. Bake until a skewer inserted into the center comes out clean and the cake springs back when touched, about 45 to 50 minutes.
• Immediately place a heat proof serving platter on top of the Bundt pan and flip the pan over (use oven mitts to help you). Remove the pan from the cake and let cool completely, about 1 hour.
• For the filling: Meanwhile, Prepare the pudding according to the package directions. Add the coconut extract. Spoon the pudding into a pastry bag fitted with a medium round tip. Press the tip into the side of the cake and squeeze in some pudding. Rotate and repeat around the cake. Then pipe any leftover pudding into the middle of the cake, going through the inside of the cake. Brush the entire cake with the reserved rum syrup.

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 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.

PIñA COLADA CAKE BITES

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.

COCO LOPEZ PINA COLADA CAKE

Steps:

• Prepare yellow cake mix according to package directions in 13" x 9" pan.
• Remove from oven and while cake is still hot, poke lots of holes in the surface with fork.
• Spread can of sweetened condensed milk over top of cake.
• Do this fairly slowly so that it has a chance to soak evenly into the holes.
• Wait 20 minutes.
• Spread the Coco Lopez mix just as you did the condensed milk.
• Wait 20 minutes.
• Spread Cool Whip on top and sprinkle with coconut.
• Enjoy!
• Be sure to refrigerate this cake.
• It doesn't keep at room temperature.

PINA COLADA POUND CAKE

Steps:

• To toast the coconut, preheat oven to 225°F Place coconut on a baking sheet, and place in a 225° oven. Bake for 20-30 minutes, turning every ten minutes until golden brown. Set aside.
• Increase oven temperature to 325°F.
• In a large mixing bowl, beat butter until creamy. Add sugar and rum flavoring, beating until fluffy. Add eggs, one at a time.
• In a small bowl, mix together flour, baking soda, baking powder and salt. Slowly add flour mixture to the large mixing bowl, alternating with sour cream until fully mixed. Fold in crushed pineapple.
• Pour batter into a well greased and floured bundt pan. Bake at 325° for 85-90 minutes. (NOTE: This makes a very tall cake that will puff up above the top of your pan. It's okay.).
• Remove bundt pan from oven and allow to cool about 15 minutes in pan. Invert onto a wire rack and cool completely.
• For the glaze, whisk the milk, powdered sugar and rum flavoring until smooth. Drizzle on cooled cake and immediately sprinkle toasted coconut on top of the glaze.

EASY PINA COLADA CAKE

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.

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.

PINA COLADA CAKE

Steps:

• Preheat oven to 350°.
• Prepare cake mix as directed on package with egg and 1/2 cup water. Pour batter into greased 8 inch pan. Bake 30 minutes.
• While cake is baking, bring coconut milk, sugar and coconut to a boil, then immediately remove from heat.
• Remove cake from oven and poke holes in cake with the handle end of wooden spoon.
• Pour cooked sugar coconut mixture evenly over cake, letting it saturate, spreading the coconut in the mixture evenly over cake.
• Let cake cool completely. Spread pineapple over cake first, then cool whip.
• Refrigerate until serving time.

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.