Toasted Coco Colada Food

COCOA COLADA

Steps:

• Bring two 14-ounce cans coconut milk and 1 cup water to a simmer over low heat. Add 1/2 cup sugar and 8 ounces chopped milk chocolate and whisk to melt. Spike with coconut rum, if desired, and garnish with toasted coconut.

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.

TOASTED COCO COLADA

Steps:

• Blend first 5 ingredients in blender until slushy.
• Coat rim of daiquiri glass with lime wedge; dip glass into ground toasted coconut flakes.
• Pour into a daiquiri glass.

AVOCADO LIME CAKE WITH A TOASTED COCO-MACADAMIA NUT ICING

Steps:

• CAKE:.
• HEAT oven to 350 degrees. Lightly spray two (8-inch) round cake pans with no stick baking spray; set aside.
• SIFT flour, baking soda, baking powder, and salt together in a medium bowl; set aside.
• BEAT avocados, sugar, lime juice and zest in a large mixing bowl with an electric mixer on medium high speed for 4 minutes or until mixture is fairly smooth and fluffy. Add water and then add eggs, one at a time, beating well after each addition.
• REDUCE mixer speed to low and add flour mixture. Mix until flour is incorporated into avocado mixture. Divide batter equally between the two prepared pans and spread evenly.
• BAKE on the middle rack of oven for 32 to 35 minutes, or until a tester inserted in the center of each cake layer comes out clean. Let cool completely on a wire rack.
• ICING:.
• BEAT cream cheese, lime juice and zest in a large mixing bowl with an electric mixer on medium high speed for 3 minutes, or until smooth. Add confectioners sugar and salt, beating until smooth.
• SPREAD icing between layers and on top and sides of cake. Garnish each layer and on top and sides with half the toasted coconut and macadamia nuts.

TOASTED COCONUT PINA COLADA CAKE

Steps:

• For cake, preheat oven to 350° F.
• Mix all ingredients well.
• Pour batter equally into 3 greased and floured round cake pans.
• Bake for 25 minutes.
• Cool and Frost.
• For Frosting: Mix dry pudding mix and pineapple, then add cool whip.
• Frost cooled cake, and sprinkle with coconut and refrigerate until serving.
• Warning, since the frosting has cool whip in it, exposure to heat will make it runny.

LEMON COCONUT COLADA

Steps:

• In a shaker filled with ice; combine all ingredients; shake to blend.
• Strain into ice filled hurricane glasses.
• Garnish with lemon zest.

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!

CHOCOLATE COLADA

Steps:

• Blend all ingredients in blender till smooth.