How To make Pina Colada Sheet Cake
1 Baked yellow cake in a 9-by-
-13-inch pan, from scratch -or cake mix 1 cn Sweetened condensed milk
(14oz) 1 cn Cream of coconut (15oz)
2 tb To 1/3 c dark rum (opt)
1 cn Crushed pineapple, juice
-pack, undrained (20oz) 1 pt Whipping creamn; whipped,
-sweetened to taste or 1 12 -oz container frozen topping -thawed 1 pk Shredded coconut (12oz)
While cake is still warm, punch holes all over it. Mix the condensed milk and cream of coconut, and rum if using, and spoon slowly over cake. (It takes some time to soak in, so be patient) spon pineapple and its juice over cake. Refrigerate for several hours or overnight. Before serving, cover with whipped cream or topping and sprinkle with coconut. Nutritional info per serving: 593 cal; 5g pro, 80g carb, 29g fat(44%), .3g fiber, 52mg chol, 358g sodium Source: Cook's Corner, Miami Herald, 11/2/95
How To make Pina Colada Sheet Cake's Videos
How to make: Pina Colada Poke Cake
Pina Colada Poke Cake is made easy by using a butter boxed cake mix poked with cream of coconut. It's non-alcoholic. Topped with COOL WHIP and coconut!
Grab the FULL recipe and a FREE printable recipe here:
Pina Colada Coconut Fillo Crinkle Cake
A delicious Pina Colada cocktail cake with a coconut cake base and Fillo Pastry top drenched in a pineapple and Malibu sugar syrup and topped with pineapple slices and coconut. Visit our website for the recipe:
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:
AMAZING Pina Colada Cake | Cupcake Jemma
The cake of the summer? I think so!! Or as Dane refers to it a celebration of summer ????????. This cake really is all of that and a little more - 4 layers of coconut sponge, drenched in a pineapple syrup, filled to the brim with rum swiss meringue buttercream & pineapple jam, finished with toasted coconut and pineapple flowers - whats not to love?! Don't forget to tag us in your snaps over on instagram and use the hashtag #cupcakejemma so we can see them!
Sponge:
330g Butter
135g Vegetable Oil
500g Caster Sugar
8 Eggs
100g Desiccated Coconut
400g Self-Raising Flour
6 tbsp Coconut Cream
1/2 tsp Vanilla
Pinch of Salt
Pineapple Jam:
600g Pineapple Chunks (Approx 3/4 Large Pineapple)
250g Water
420g Caster Sugar
1 Lime - Juice only
Pineapple Flowers:
1/4 Fresh Pineapple (use the same one as for the jam)
Rum Swiss Meringue Buttercream:
450g Caster Sugar
6 Egg Whites
600g Soft Unsalted Butter
1/4 tsp Salt
8-10 tbsp White Rum
To Decorate:
180g Desiccated Coconut
Cake truffle tutorial
Grab the best vanilla just here
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Pina Colada Crunch Cake Recipe
Ingredients
16 Nature Valley™ granola bars Oats and Honey, crushed
1/3 cup toasted coconut
1/2 cup butter, melted
2/3 cup sugar
2 blocks (8 oz each) cream cheese, softened
If you don't like COCONUT CAKE this recipe will change your mind! Moist coconut cake recipe
RECIPE:
SHOP:
So I just thought that I wasn’t a huge coconut cake fan, BUT this recipe CHANGED MY MIND! So much so that I would consider this coconut cake to be one of my new favourites – it’s that good!
This recipe consists of super soft and moist coconut cake layers, topped with an incredibly delicious coconut cream cheese frosting. It’s finished off with shredded coconut added to the outside of the cake which adds amazing texture to the cake – YUM!
INGREDIENTS:
Coconut Cake
- 2¼ cups (280 g) flour - regular, all purpose
- ¼ cup (30 g) cornstarch - also known as cornflour
- 1 tbsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temp
- 3 tbsp unflavoured vegetable oil - I use canola oil
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract (see note 1)
- 1¼ cups (275 g) canned coconut milk
- 1 cup (80 g) shredded coconut - dried, also called threaded coconut
Bake at 160 °C (320°F) with the fan on for 33 minutes, or until a toothpick comes out clean. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F) ????
Coconut Cream Cheese Frosting
- 1 cup (225 g) unsalted butter - room temperature
- 4½ cups (570 g) icing sugar - also called powdered/confectioners sugar
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2)
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract (see note 1)
- 1½ cups (120 g) shredded coconut - dried, for decorating (recommended for texture - see note 8). Also called threaded coconut
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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