Piña Colada Sponge Cake Gluten Free Food

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

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.

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.

PIñA COLADA SPONGE CAKE (GLUTEN-FREE)

Steps:

• For the Sponge Cake:.
• 1. Preheat oven to 350 degrees Fahrenheit.
• 2. Melt coconut oil in the microwave in a large bowl.
• 3. Add the coconut cream, pineapple juice, lemon juice, maple syrup, vanilla, salt and almond flour.
• 4. Sift in the Gluten-free flour, baking powder and baking soda. Mix until well combined.
• 5. Pour into parchment lined baking pans.
• 6. Bake for 15-18 minutes until the cake bounces to touch and toothpick comes out clean, when poked.
• 7. Set aside until warm, then cover with plastic wrap and allow to cool. Plastic wrap allow the moisture to lock-in. You could wrap and freeze these cakes as well.
• For the Piña Colada Buttercream:.
• 1. Using a stand mixer or hand mixer with a whip attachment, whip the vegan butter until fluffy.
• 2. Slowly add in the powdered sugar until combined.
• 3. Add in vanilla and coconut extract. Slowly add your vanilla increments, until you get the desired consistency. Store in a sealable container, ready for frosting a cake or cupcakes.
• For the Piña Colada Simple Syrup:.
• 1. Mix equal parts coconut cream with pineapple juice and use to soak the sponge for some extra flavor and moisture.

GLUTEN FREE PINA COLADA CAKE

Steps:

• Preheat your oven to 350 degrees. Grease two 9-inch round cake pans with coconut oil or butter. Set aside.
• In the bowl of your stand mixer cream together the unsalted butter and granulated sugar. This will take 3-4 minutes and the mixture should be starting to stick to the sides of the bowl when it's ready.
• Add the brown sugar, sour cream, pineapple, juice and coconut extract. Blend just until mixed together.
• Add the gluten free flour, baking powder and baking soda to the wet ingredients. Mix just until blended together and smooth batter forms. The batter will be thick and sticky.
• Pour the batter evenly into the two greased 9-inch cake pans and bake at 350 degrees for 30-35 minutes. The cakes will be golden brown and a toothpick inserted in the center will come out clean when done.
• Let the cakes stand in the pans for 10 minutes and then invert onto a cooling rack.
• In a saucepan over medium high heat add the can of crushed pineapple and granulated sugar for the filling. Cook at a simmer for 5-6 minutes until most of the juice has evaporated and the mixture has thickened. There will still be a little bit of juice that will be absorbed when the filling cools.
• Once the cakes and filling have cooled completely (I like to bake the cakes the day before) you can make the frosting.
• In the bowl of your stand mixer add the room temperature butter and beat until it is creamy. Add one cup of sifted powdered sugar and blend until incorporated together. Do this for all four cups of the sifted powdered sugar. Then, add the milk and coconut extract.
• I use 1 tablespoon of milk for frosting I want to pipe and 2 tablespoons of milk for frosting I want to spread.
• Cut the two cakes in half as evenly as you can to form four round cakes. Place a cake onto your cake stand and top with the pineapple filling. Repeat this step until all four layers are on. Don't put pineapple filling on the very top.
• Frost the outside and top of the cake with the coconut buttercream frosting.

PIñA COLADA

Steps:

• Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.