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
Pina colada cake recipe/How to bake professionally with KattySweetTreats @dinewithnjokindungu9626
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
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!
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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.
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Pina Colada Cake No Alcohol :: Pastry Pleasures
Buttercream Recipe:
Pina Colada cake
This recipe will make a 1.5kg cake or 8/10 cake
Ingredients for the cake
- 3 & 3/4 cups all purpose flour
- 2 & 1/4 teaspoons Pradip baking powder
- 2 cups granulated sugar
- 1 teaspoon Pradip Coconut Flavour
- 1 teaspoon Pradip Pineapple Flavour
- 375g butter/margarine
- 6 eggs
- 1/2 cup coconut milk
- 1/2 cup pineapple juice
- Desiccated Coconut
- Pineapple pieces
Method
Preheat oven at 180C/350F
Grease & dust 3 8'' pans or 2 10 pans
Sift the all purpose flour & baking powder, set aside.
Soften the butter with a mixer until light
Add the sugar and cream until the mixture is light and fluffy.
Add the pineapple and coconut flavours and mix
Add the eggs and mix until well incorporated.
Alternate the flour mix with the milk and the juice, starting and ending with flour.
Fold in desiccated coconut and chopped pineapples
Mix until everything is well combined and mixture is smooth.
Pour the batter into your prepared baking pan and bake for 30-40 minutes, or until done.
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Riddim: Bitter Blood (1999)
Produced by: Wycliffe ‘Steely’ Johnson & Cleveland ‘Clevie’ Browne
Label: Studio 2000
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Pina Colada Cake Recipe | Masala Mornings | Shireen Anwer | 11 Oct 2022 | Masala Tv
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The show features the renowned Chef Shireen Anwar who cooks audience-centric South Asian and Continental cuisines for her audience. The chef makes sure to interact with her audience by taking in live-calls during her show and answering queries related to cooking which are often asked by house-wives.
Pina Colada Cake Recipe will help you achieve the perfect combination of flavours. Try out this Amazing recipe!
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Watch this Masala TV video to learn how to make Pina Colada Cake And Chocolate Garnish Egg Ke Sath Recipe.
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PINA COLADA CAKE
Ingredients
Eggs 4
Sugar 100 gm
Flour 100 gm
Coconut powder 20 gm
Vanilla essence few drops
Coconut milk as required
Sliced pineapple 1 tin
Whippy whip cream 200 gm
Method
In a bowl beat together flour, eggs and sugar together. Then add in vanilla essence, beat well. Now add in coconut powder and mix well. Then add the batter into a greased mold and bake it in an oven at 160 c for about 25 minutes. Now remove the cake from the oven and allow it to cool. Then in a bowl beat whippy whip cream and coconut milk. Now add the mixture onto the cake and spread well. Lastly serve with pineapple slices and serve.
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CHOCOLATE GARNISH EGG KE SATH
Ingredients
Milkyz dark chocolate 300 gm
Eggs as required
Method
Cover the eggs with cling wrap and place it in a fridge. Then melt the chocolate. Now dip one side of eggs one by one into the melted chocolate and place it again in the fridge until set. Decorate and serve.