How To make Pina Colada Party Cake
Batter: 18 1/4 ozs reduced fat white cake mix
1/2 c coconut
toasted
3/4 c water
1 tbsp olive oil
1/2 c pineapple juice, canned
1 tsp rum extract
4 whole egg whites :
slightly beaten
1/2 c pineapple juice, canned
1/2 c granulated sugar
Frosting: 16 ozs reduced fat vanilla frosting
1/2 tsp rum extract
1/4 c coconut -- toasted
Preheat oven to 350. Prepare a 13 x 9" pan with cooking spray and flour; set aside. To prepare batter, combine cake mix, 1/2 cup coconut, water, oil, 1/2 cup pineapple juice, 1 teaspoon rum extract, and egg whites. Mix well. Pour into prepared pan. Bake for 30 minutes or until lightly browned on top. Meanwhile, combine remaining pineapple juice and sugar in a saucepan. Bring to a boil. Using a fork, prick cooled cake at 1/2" intervals. Pour hot pineapple mixture over cake. Cool completely. To prepare frosting, combine frosting and remaining rum extract. Mix well. Frost cake with mixture and sprinkle with remaining coconut.
How To make Pina Colada Party Cake's Videos
Pina Colada Party Cake - Kitchen Cat
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★ Kitchen Cat ★ Pina Colada Party Cake Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/2 c : Pineapple Juice, Canned
4 : Whole Egg Whites, Slightly
1/2 ts : Rum Extract
18 1/4 oz : Reduced Fat White Cake Mix
1 ts : Rum Extract
1/2 c : Pineapple Juice, Canned
16 oz : Reduced Fat Vanilla Frosting
1/4 c : Coconut, Toasted
1/2 c : Coconut, Toasted
3/4 c : Water
1/2 c : Granulated Sugar
1 tb : Olive Oil
How to Make Best Ever Pina Colada Cake | Allstar Community Stories | Allrecipes.com
Allrecipes Allstar Nora shares her recipe for sweet pina colada poke cake! Get the recipe: and follow Nora:
Ingredients:
cooking spray
1 (15.25 ounce) package white cake mix with pudding (such as Duncan Hines®)
1 cup water
3 large egg whites
⅓ cup vegetable oil
1 (10 ounce) can pina colada mix
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
½ cup sweetened flaked coconut
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
2. Blend cake mix, water, egg whites, and oil in a bowl using an electric mixer until moistened. Pour batter into the prepared pan.
3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 23 to 28 minutes.
4. Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk. Let cool completely, at least 2 hours.
5. Spread whipped topping over cake. Sprinkle coconut on top. Refrigerate until ready to serve.
#pinacolada #pokecake #cake
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How to Make Pina Colada Lush Cake
This Pina Colada Lush Cake has that magical blend of pineapple and coconut that makes you feel like you're in the tropics.
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PRINTABLE RECIPE: ????️ ????️
Pineapple coconut cake / pinacolada cake recipe
Pineapple flavoured sponge saoked in Malibu, coconut milk and pineapple juice
Perfect for summer
A real Caribbean feel ????????
Pina Colada Layer Cake
This Pina Colada Layer Cake has moist layers of coconut cake, homemade pineapple filling and coconut frosting! Topped with toasted coconut, cherries and pineapple for a tropical treat that screams summer! Recipe:
Easy Hawaiian Pineapple Coconut Poke Cake - Delicious Tropical Cake Recipe
Love poke cakes? This Easy Hawaiian Pineapple Coconut Poke Cake is so delicious and the perfect tropical summertime dessert!
All you need is a French vanilla or yellow cake mix, crushed pineapple, coconut cream and vanilla pudding, whipped cream, and shredded coconut! This delicious and easy pineapple coconut poke cake is perfect for making for summer BBQ's and potlucks and everyone will be going back for another slice!
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MORE EASY CAKE RECIPES TO WATCH:
Banana Pudding Poke Cake:
Crushed Pineapple Upside Down Cake:
Best Sock It To Me Cake:
Hawaiian Pineapple Coconut Poke Cake Ingredients:
▪️ 1 15.25 oz box French vanilla or yellow cake mix
▪️ 1 20 oz can crushed pineapple, drained with juice reserved for cake
▪️ 1 3.4 oz package coconut cream instant pudding mix*
▪️ 1 3.4 oz vanilla instant pudding mix
▪️ 4 cups milk
▪️ 1/2 cup sweetened coconut flakes, toasted in oven*
▪️ 1 16 oz container frozen whipped topping or 3 cups fresh whipped cream
▪️ Maraschino cherries and/or pineapple slices, for garnish if desired
KITCHEN TOOLS USED (affiliate):
▪️ Deep Dish 9″ x 13″ Cake Pan:
▪️ Electric Mixer:
▪️ Glass Mixing Bowl:
▪️ Silicone Spatula:
▪️ Wooden Spoon (for poking holes):
▪️ Measuring Cups:
▪️ Magnetic Measuring Spoons:
▪️ Wire Cooling Rack:
▪️ Colander (For Draining Pineapple):
▪️ Large Baking Sheet:
▪️ Pre-Cut Parchment Paper:
▪️ Cake Icing Spatula:
▪️ Plastic Wrap:
CARA’S KITCHEN ESSENTIALS (affiliate):
▪️ Hand Mixer:
▪️ Stand Mixer:
▪️ Glass Mixing Bowls:
▪️ Measuring Cups:
▪️ Magnetic Measuring Spoons:
▪️ Favorite Non-Stick Spatulas:
▪️ Go-to Cookie Scoops:
▪️ Pre-Cut Parchment Paper:
▪️ Baking Sheets:
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