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
The BEST Pina Colada Cake Recipe
The BEST Pina Colada Cake Recipe | Dessert Time with Violetta
This Pina Colada Cake recipe turns your favorite tropical cocktail into a delicious dessert! The rum flavored light and airy cake, paired with pineapple and coconut fillings, and covered with a mascarpone whipped cream frosting and coconut flakes - this sounds like a party!
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Ingredients:
Cake:
- 100 grams (~3/4 cup) all-purpose flour
- 150 grams (~3/4 cup) sugar
- 30 grams (~4 tablespoons) corn starch
- 5 egg whites
- 5 egg yolks
- 1 teaspoon baking powder
- 1 teaspoon coconut extract (can be substituted with vanilla extract)
Pineapple Filling:
- 1 can (20 oz) crushed pineapple (in juice or syrup, whatever you prefer)
- 1 tablespoon corn starch
- 3 tablespoons lemon juice
- 1 tablespoon Malibu rum (optional, can also be substituted with 1 teaspoon of any other non-alcoholic extract)
Coconut Filling:
- 1 can (400 ml) coconut milk
- 50 grams (1/4 cup) sugar
- 3 tablespoons corn starch
- 150 grams (2 cups) coconut flakes
- 1 tablespoon Malibu rum (optional, can also be substituted with 1 teaspoon of any other non-alcoholic extract)
Mascarpone Whipped Cream Frosting:
- 1 1/4 cup (300 ml) cold heavy cream
- 225 grams (8 oz) cold mascarpone cheese
- 60 grams (1/2 cups) powdered sugar
- 1 teaspoon coconut extract (can be substituted with vanilla extract)
Music Credit:
Cuban Sandwich - Doug Maxwell/Media Right Productions
Modern Jazz Samba Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Visiting Habana - Tiki Tiki
Verano Sensual Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Cuban Carnaval - Jay Cano
#PinaColadaCake #PinaColadaCakeRecipe #CakeRecipe #HowToMakeCake #HomemadeCake
pina colada cake recipe | pinacolada cake | pineapple coconut cake | how to make pina colada cake
This pina colada cake recipe includes cake layers separated by a sweet pineapple filling. Toasted coconut is applied onto the exterior of the cake. Finally decorated with buttercream rosettes and topped with maraschino cherries
Ingredients:
Pineapple Filling -
* 1 can of sliced pineapple, drain juice reserve 3 tbsp for soaking cake
* 1/4 tsp vanilla essence
* 1 tsp rum extract (optional)* P.S - I have not added to my cake but go ahead and add if you prefer.
* 3 tbsp sugar
* 1 tsp cornflour
Soaking syrup -
* 3 tbsp canned pineapple juice
* 1 tbsp water
* 1 tbsp sugar
* (1 tbsp malibu, optional)* P.S - I have not added to my cake but go ahead and add if you prefer.
Buttercream frosting -
* 450g butter, softened
* 300g powdered sugar
* pinch of salt
* 1/4 tsp coconut and pineapple essence
Cake layers -
* 200g All purpose flour
* 1/4 tsp baking powder
* 1/8 tsp baking soda
* pinch of salt
* 170g butter or shortening
* 4 large eggs
* 200g powdered sugar, sifted
* 3/4 cup coconut milk
* 1 tsp pineapple essence 1/4 tsp coconut essence
To Garnish -
* 1 cup desiccated coconut, toasted
* few maraschino cherries
* frangipani flowers(optional)*
*slice of pineapple
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PINEAPPLE COCONUT CAKE|| PIÑA COLADA CAKE
#RomasKitchen #PineAppleCoconutCake #PiñaColadaCake
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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
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PINA COLADA CAKE - How to make a moist PINA COLADA CAKE Recipe
If you like PiNA COLADA'S...then you're gonna love this cake!! Fast and easy to make yet moist and delicious to eat!! Recipe below by clicking on SHOW MORE...
PINA COLADA CAKE
1 box butter flavored cake mix
1 14-ounce can sweetened condensed milk
1 15-ounce can cream of coconut
1 15-ounce can crushed pineapple, drained and juice reserved
Topping for cake
2 cups heavy whipping cream
2 to 4 tablespoons powdered sugar
1 teaspoon coconut extract
2 cups sweetened shredded coconut flakes
marachino cherries to garnish
1. Bake cake according to box directions in a 9 by 13 pan.
2. In a medium mixing bowl whisk together cream of coconut, sweetened condensed milk and reserved pineapple juice. Set aside.
3. Poke holes in top of cake with the end of a wooden spoon or spatula. Slowly pour cream of coconut mixture over the top of the warm cake. Make sure the mixture fills poked holes. The cake will appear saturated, but will absorbed by the cake.
4. Spread drained crushed pineapple, evenly, over top of cake.
5. Cover cake with tin foil or plastic wrap and refrigerate overnight.
6. Before removing cake from refrigerator. In a large mixing bowl add the heavy whipped cream and coconut extract. With a hand mixer, on high speed, whip for 3 minutes, or until stiff peaks form, while gradually adding 1 tablespoon of powder sugar at a time. Spread evenly over the top of chilled cake.
7. Evenly add coconut flake to the top of whipped cream. Add a cherry to the top of each serving of cake.
TIPS: Stores in the refrigerator, wrapped well, for up to 3 days. May freeze for up to 3 months in an airtight container. Slowly thaw cake, overnight, in refrigerator.
Music by Kevin MacLeon (
Pina Colada Pound Cake Recipe • Pineapple Coconut Pound Cake Recipe
????TODAY'S VIDEO is going to transport us to a tropical island with this PINA COLADA POUND CAKE recipe! This pineapple coconut pound cake recipe is so simple, and packs a whole lot of tropical flavors in it. Try it out and let me know in the comments below what you guys think!
????Ingredients list for your convenience:
Dry Ingredients:
3 cups all purpose flour
1/4 tsp. each baking powder, baking soda, and salt
Wet Ingredients (all wet ingredients to be at room temperature):
1 cup softened unsalted butter
3 cups granulated sugar
2 tsp. vanilla extract
5 eggs
3/4 cup sour cream
1 cup canned crushed pineapple
Icing:
2 cups confectioner's (powdered) sugar
2 tbsp. milk, you can adjust the amount
1/2 tsp. clear vanilla extract
1 cup sweetened shredded coconut, toasted in oven (for topping)
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Pineapple and Coconut Cake Pina Colada Cake | Dessert Recipes
#cakerecipe #desserts #dessertrecipes
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Ingredients:
200 grams yogurt (dahi), room temperature
200 grams milk, room temperature
1 teaspoon baking powder
1/2 teaspoon baking soda
300 grams All Purpose Flour
50 grams desiccated coconut
200 grams caster sugar
120 grams edible vegetable oil
200 grams pineapple juice
For Topping:
Pineapple Wedges
Candied Cherries
Desiccated coconut
For the Cream Cheese Whipped Topping:
50 grams cream cheese, room temperature
100 grams dairy free whipped topping
I've used a 7-inch Loaf Tin to make this cake.
Preheat oven to 160 C. Bake at 160 C for 1 hour and 15 minutes. If you find that the top of the cake is browning too quickly, you can cover it with foil and continue baking until done.
#pinacoladacakerecipe
#howtomakeapinacoladacake
#pineapplecoconutcake
#howtomakepinacoladacake
#pineapplecakerecipe
#cakeideas
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Morphy Richards OTG (52 Litres):
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Food Chopper:
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Icing Sugar:
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