How To make Pina Colada Pound Cake
------------------------------PATTI - VDRJ67A------------------------------ 1 c Butter or margarine; soften
2 c Sugar
5 Eggs
2 1/3 c Flour
1 1/2 ts Baking powder
3/4 c Half & half
1/4 c Coconut rum
8 oz Crushed pineapple; drain,
- reserve liquid 1 c Shredded coconut
GLAZE:
1 c Sugar
2 oz Pineapple juice
1 oz Water
1 oz Coconut rum
CAKE: Preheat oven to 350~. Grease and flour bundt pan. Cream butter and sugar; add eggs one at a time. Beat 4 minutes. Alternately beat in flour, baking powder and liquids, beating well. Stir in pineapple and coconut. Bake 40-50 minutes, until tested done. GLAZE: Boil sugar, pineapple juice and water for 2 minutes. Add coconut rum and pour over warm cake. -----
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HOW TO MAKE THE BEST PINACOLADA CAKE
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
How to Make a Moist and Delicious Pina Colada Pound Cake! #pineapplecake
I absolutely love this cake. It is so flavorful, moist and delicious. I used this for my base: 3 sticks of unsalted butter, 3 cups of sugar, 4 ounces of cream cheese, 6 large eggs, 1/4 teaspoon of LorAnn Oils Pineapple flavor, 1 Tablespoon of Rum extract, and 2 teaspoons of Coconut extract. For the dry mixture: 3 cups of King Arthur Cake Flour, 1/2 teaspoon each—baking powder and salt. For the wet mixture: 1/2 cup of Coco Lopez “Cream of Coconut”, and 3/4 cup of buttermilk. Special Ingredients: 1/4 cup of drained crushed pineapples, and 1 package of Vanilla instant pudding mix. For the glaze: 2 cups of powdered sugar, 4 ounces of cream cheese, 1/2 teaspoon of Rum extract, 1 teaspoon of vanilla extract, yellow food coloring (optional), and enough milk to make it creamy. You can use frosting or buttercream for the rosettes on top of the cake and the border. Bake the cake at 320-325 degrees, start testing the cake after 1 hour. The cake is done when a tester comes out clean. Let the cake stay in the pan for 10 minutes after removing from the oven, then cool completely on a cooling rack before glazing. TIP: Remember to fold in the last of the cake flour, it helps to not overwork the cake batter. ENJOY!
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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Pineapple Pound Cake | Pineapple Flavored Cream Cheese Glaze | It's So Moist | #PoundCakeQueen????
Today I wanted to try making a Pineapple Pound Cake with a Pineapple flavored Cream Cheese Glaze.
#PoundCakeQueen #PineapplePoundCake
INGREDIENTS I USED:
Start in oven preheated to 325 degrees for 1 hour 15-20 mins.
3 Sticks of Butter (Room Temperature)
3 Cups Sugar
5 Eggs (Room Temperature)
3 Cups Cake Flour
1/2 Tsp Baking Powder
1 Cup Milk (Room Temperature)
1 Can of Crushed Pineapples (DRAINED)
1 dropper full of Pineapple Oil (or more)
1 Tsp Creme Bouquet Flavoring
FOR CREAM CHEESE GLAZE I USED:
Powdered Sugar
Cream Cheese
Pineapple Oil
Milk (Or Pineapple Juice)
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Piña Colada Pound Cake!????????