How To make Pina Colada Cake
CAKE:
1 1/2 c Sifted cake flour
1 1/2 c Sugar
3 tb Baking powder
1 pn Salt
4 Egg yolks
1/2 c Corn oil
1/2 c Water
1 ts Vanilla
6 Egg whites; room temperature
1/4 c Pineapple juice
1/4 c Sweetened coconut cream
2 tb Dark rum
FROSTING:
16 oz Powdered sugar
6 tb Butter; room temperature
1/4 c Whipping cream
1 Egg
1 ts Vanilla
1 ts Coconut or almond extract
1/4 c Drained crushed pineapple
1 tb Dark rum
4 oz Shredded coconut; toasted
Note: The sweetened coconut cream is the canned type. For Cake: Preheat oven to 350 degrees. Butter two 9-inch round cake pans. Line with parchment paper. Sift together flour, 1 cup sugar, baking powder and salt. Whisk yolks, oil, water and vanilla in large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and continue beating until stiff but not dry. Fold dry ingredients into yolk mixture. Gently fold in beaten whites. Pour batter into prepared pans. Bake until lightly golden and tops spring back when touched, about 30 minutes. Invert cakes onto racks and cool. Mix pineapple juice, coconut cream and rum in small bowl. Brush tops of cakes with juice mixture. For Frosting: Using electric mixer, beat powdered sugar, butter, cream, egg, vanilla and coconut extract in large bowl until smooth and creamy. Transfer 1 cup frosting to small bowl. Stir in crushed pineapple. Add rum to remaining frosting in large bowl. Set 1 cake layer on plate. Spread with pineapple frosting. Top with second cake layer smooth side up. Frost top and sides of cake with as much of remaining frosting as desired. Sprinkle top of cake with coconut. From "Bon Appetit" magazine, date unknown.
How To make Pina Colada Cake's Videos
Cotton Soft Pina Colada Pineapple Cake
Cotton Soft Pina Colada Pineapple Cake – When I came across this cocktail cake, I was like wow, it must be so delicious with all the amazing tropical flavors in it. The combination of coconut and pineapple is absolutely delectable. I love the pineapple fillings made of crushed pineapple and with a tiny bit of rum. If you have tasted a Pina Colada Cocktail drink, you’ll know what I mean. I’m imagining myself at the beach. I hope you’re inspired to give this a try, especially if this cake is something new you’ve never tried before. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
You’ll need 1 can of pineapple slice (with brine)
You can use fresh pineapples, but you’ll need to get some pineapple juice as well
• Sponge Cake
I’m using 7x7x3 inch pan
4 egg yolks
30g [2 tbsp] fine sugar
48g [3½ tbsp] oil
30g [2 tbsp] coconut cream
30ml [2 tbsp] pineapple juice
5g [1 tsp] rum or pineapple extract
72g [½ cup + 2 tbsp] cake flour
¼ tsp salt
4 egg whites
½ tsp cream of tartar
50g [¼ cup] fine sugar
• Pineapple Fillings
320g [1½ cup] crushed pineapples
100g [½ cup] fine sugar
15g [2 tbsp] cornstarch
120ml [½ cup] pineapple juice
5g [1 tsp] rum or pineapple extract
• Frosting
480g [2 cups] whipping cream
30g [2 tbsp] fine sugar
30g [2 tbsp] coconut cream
Pineapple juice or syrup
Garnish:
15g [¼ cup] dessicated coconut
15g [2 tbsp] toasted coconut flakes
Mint leaves
Instructions:
• Sponge Cake
1. Preheat oven 160°C/320°F.
2. Separate the eggs.
3. In the yolk bowl, add sugar. Mix vigorously until well combined.
4. Add in the oil, coconut cream, juice and rum (rum is optional, you can replace by vanilla or pineapple extract). Mix vigorously until well combined.
5. Sift in the flour and salt. Whisk and fold in a circular motion, do not over mix. Set aside.
6. In the bowl of egg whites, add cream of tartar. With an electric mixer, mix on low speed until foamy. Add sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.
7. Add the egg whites into the yolk batter in 3 batches. Fold in a circular motion until combined, do not over mix. Switch to a spatula and continue folding until combined, do not over mix.
8. Transfer batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use a stick or skewer to stir in vertical directions as shown in the video to release air trapped bubbles.
9. Bake in preheated oven at 160°C/320°F for 55-60 minutes or until an inserted skewer comes out clean.
10. Remove the cake from the pans, cool them completely before slicing.
11. Once the cake is cooled, trim off all the sides. Slice the cake into 3 sheets, set aside.
• Pineapple fillings
1. Strain the pineapples from the can. Keep the juice for use later.
2. Cut about 320g [1½ cup] pineapples into chunks and place them in a food processor. Crush them into fine mashed. Set aside.
3. Add the crushed pineapples into a small pot. Add sugar and cornstarch. Give it a quick stir. Add in the juice.
4. Cook over a medium heat until the mixture is smooth and thickened.
5. Remove the pot from the heat. Let it cool.
6. Add the rum or pineapple extract. Give it a mix.
7. Transfer into a piping bag.
• Frosting
1. In a large mixing bowl, add whipping cream, sugar and coconut cream.
2. Mix on medium low speed until the cream is stiff, do not over mix.
3. Transfer cream into a piping bag.
• Assemble the Cake
1. Spread a tiny bit of cream on the cake board so that it can hold the cake.
2. Place a cake sheet.
3. Brush with the juice.
4. Pipe the whipping cream, spread it evenly with a spatula. Pipe cream around the edges to create a border around the rim.
5. Pipe a generous amount of pineapple fillings. Spread evenly.
6. Place another cake sheet. Brush with juice.
7. Pipe cream and spread evenly. Place and arrange the pineapple slices (in halves or however you like). Pipe cream again to cover it. Spread it evenly.
8. Place the last cake sheet. Brush with juice. Pipe the cream on top and cover the cake with cream on all sides. Scrape the cake smooth with a spatula or scraper.
9. Refrigerate the cake for at least 30 minutes or 1 hour.
10. In a bowl, add both the coconuts (dessicated and toasted flakes). Mix them evenly.
11. Garnish the coconuts around the sides.
12. Pipe some dollops around the cake top with the remaining cream.
13. Add the pineapple fillings and spread them evenly.
14. Garnish with some mint leaves.
15. Cake is ready to serve.
Follow me at:
Instagram: @gracioustreatz
Email: gracioustreatz@gmail.com
Copyright © Gracious Treatz. All rights reserved.
Unauthorized usage or stealing this video is prohibited.
PINEAPPLE COCONUT CAKE|| PIÑA COLADA CAKE
#RomasKitchen #PineAppleCoconutCake #PiñaColadaCake
Full Ingredients list/ Printable Ingredients list ????????????????
Mango Cake Recipe ????????????????
Join this channel to get access the perks:
Shop my amazon store ????????????????
Email: cookingwithroma6@gmail.com
Follow me at...????????????????
Business Page ????????????????
ROWEZ BRAND
THE MAIN PLACE
.
.
.
I do not own copyrights to the music being played in my intro.
Song Title: Cook
Artist: Lexuss/Mr.Lex
Riddim: Bitter Blood (1999)
Produced by: Wycliffe ‘Steely’ Johnson & Cleveland ‘Clevie’ Browne
Label: Studio 2000
#MangoIceCream #PineappleCoconutCake #PiñaColadaCake
Piña Colada Cake
How to stack and decorate my Piña Colada Cake. #cakebycourtney #baking #cakedecoratingvideo #cake #cakevideo
Exotic Pina colada jelly fruit cream cake recipe
Easy and delicious Exotic Pina colada cream cake full recipe
Want more layer cakes? Check out this video
????9 Layer Walnut Coffee Jelly Cake
????Venezuelan Chocolate cake recipe
????How to Create a Raspberry Opera Cake Recipe from Scratch
????Blackberry layer mousse cake
⭐Download recipes in PDF. file step-by-step with photos ( click on the link )????
Ingredients | Ingrediente
Pineapple jelly compote | Jeleu compot de ananas
250g pineapple | ananas
10g gelatine | gelatina
75g caster sugar | zahar tos
100g pineapple juice | suc de ananas
Coconut Sponge | Blat de cocos
80g desiccated coconut | nuca de cocos
80g icing sugar | zahar pudra
35g flour | faina
50g egg whites | albus
160g egg whites | albus
90g caster sugar | zahar tos
Coconut cream | Crema de cocos
250g coconut milk | lapte de cocos
60g caster sugar | zahar tos
10g gelatine | gelatina
250g whipping cream | frisca
Pineapple jelly | Jeleu de ananas
100g pineapple juice | suc de ananas
50g caster sugar | zahar tos
8g gelatine | gelatina
150g pineapple juice | suc de ananas
Chantilly cream | Crema chantilly
150g whipping cream | frisca
30g icing sugar | zahar pudra
vanilla paste | pasta de vanilie
Check out my amazon shopping page to find out the tools used in the video + ingredients
All the tools used in my videos | Ustensile folosite in videoclipurile mele
Check out my instagram account
#Exotic #Pina #Colada #Cream #Cake #Recipe
Eggless Pina Colada Cake | Easy Moist Coconut Sponge Cake With Pineapple Filling | Easy Cake Recipe
PINA COLADA CAKE / EGGLESS PINA COLADA CAKE / NO CONDENSED MILK, NO CURD, NO BUTTER
Hello dear friends
Today i am sharing with you all a very special recipe which is PINA COLADA CAKE. This is a coconut sponge cake with pineapple filling. the cake has two flavours in it- coconut and pineapple. This cake comes out very soft and moist. Its pineapple filling enhances the taste of cake. It look so beautiful. You can make this cake for birthdays or any other occasion. This cake is very easy to make with very common ingredients. So do try this cake and share your valuable comments with me.
Thanks a lot
~Ingredients for Pina Colada Cake~
Measuring cup used- 200ml, 50 ml
Cake tin used- 6 caketin
For Coconut Sponge
Maida or Refined flour- 1 cup+ 1/4 cup or-180 g approx
Refined oil- 1/4 cup or 50 ml
Sugar- 3/4 cup or 150g
Milk- 1/2 cup +1/4 cup or 150 ml + 1 tbsp
Dry coconut powder- 2 tbsp
Vinegar- 1 tsp
Milk powder- 4 tbsp
Baking powder- 1 tsp
Baking Soda- 1/4 tsp
Vanilla essence- 3-4 drops
For Pineapple Filling
Canned pineapple- 1 cup
Sugar- 1/4 cup
Water - 1/4 cup
Cornflour- 1 tbsp
For Whipped Cream frosting
Chilled whipping cream(sweetened)- 1 cup
Dry coconut powder and pineapple pieces for decoration
#pinacoladacake #coconutcake #pineapplecake #egglesscake #egglesspinacoladacake #spongecake #easycakerecipe #easycake
Purchase Links of products which I use
Vanilla Flavour-
Cake tin-
Cocoa powder-
Tutti frooti-
Vanilla Essence-
Bread knife-
Cake leveler-
Cake board-
Turn table-
Spatula-
Piping bags-
Piping Nozzle-
Silicon brush and spatula-
Whisk-
Electric beater-
Cup cake moulds-
Cup cake liner-
Baking tray-
The Best Pineapple Coconut Pina Colada Cake | with Whipped Cream Frosting!
CLICK BELOW FOR RECIPE! ????????????
The ultimate tropical cake, perfect for any special celebration! Pineapple coconut pina colada cake with delicate coconut cake layers soaked with a coconut rum syrup; filled with crushed pineapple; and frosted with a creamy and fluffy whipped cream frosting. I like to garnish this pineapple coconut cake with toasted coconut flakes and maraschino cherries. A festive, delicious, and stunning cake for your next special occasion!
Get the full recipe here:
SUPPLIES/TOOLS:
Items In My Kitchen: (Amazon Affiliate Links)
*Beyond Borscht Cookbook:
*The European Cake Cookbook:
*Ateco Cake Turntable:
*Off-Set Cake Spatulas:
*Cake Scraper:
*Coconut Extract:
*8-inch Cake Pans:
*Copper KitchenAid Mixer:
*KitchenAid Handheld Mixer:
*Glass Mixing Bowls:
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest:
Contents of this video:
00:00 Introduction
01:01 Making the Cake Layers
03:47 Baking Instructions
04:20 Pineapple Filling
05:01 Frosting Recipe
06:23 Coconut Syrup Recipe
06:46 Assembling the Cake
08:59 Frosting the Cake
09:59 Garnishing the Cake
11:17 Slicing the Cake
11:43 Taste Test
#baking #cake #cakedecorating #easyrecipe #dessert #pineapple #coconut #tatyanaseverydayfood