HAWAIIAN PIÑA COLADA POKE CAKE | Pina Colada Cake with Boxed Cake Mix, COCONUT, and Rum Extract ????????????
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Pina Colada Party Cake:
1-1/2 cups coconut, toasted (3/4 cups in cake, and 3/4 cups for topping)
1/4 cup sweetened coconut flakes (not toasted)
1 white cake mix
1/2 cup water
1/2 cup pineapple juice (drained from can)
1/3 cup vegetable oil
4 egg whites
1 tsp rum extract
1 tsp coconut extract
1 large can pineapple tidbits (use 1/3 in cake, and remaining, as needed, for garnish)
For Syrup to pour over cake:
1/2 cup pineapple juice (again from can)
1/2 cup granulated sugar
For Frosting:
1 tub white or vanilla frosting
1 tsp rum extract
****Refer to video for ingredients and step-by-step instructions****
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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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Piña Colada Cake - Easy Puerto Rican Recipe
Welcome summer! Who does not love sipping on a piña colada on a hot summer day? Well, today we are sharing the perfect dessert that you can enjoy on that hot summer day! This cake recipe was inspired by our tres leches cake recipe, but we are adding a summer flavor to it! It's super easy to make ahead and you are going to love that perfect combination of airy spongy cake soaked in piña colada flavors. Enjoy!
Ingredients:
Cake:
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
5 large eggs
1 cup sugar divided into 3/4 and 1/4 cups
½ tsp vanilla extract
½ tsp coconut extract
1/3 cup buttermilk
Pina Colada Syrup:
1 cup pineapple juice
½ cup coconut milk (select the one with the highest fat content)
¼ cup sweetened condensed milk
Frosting:
2 cups heavy whipping cream
½ cup powdered sugar
Maraschino cherries to garnish, optional
Pineapple chunks to garnish, optional
Toasted coconut to garnish, optional
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Pineapple Poke Cake
1 (18 1/4 ounce) box yellow cake mix
1/3 cup oil
3 eggs
1 1/4 cups water (consider using the drained pineapple juice, then add water to equal 1-1/4 cups)
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese, softened
1 (3 3/4 ounce) package instant vanilla pudding
1 1/2 cups cold milk
2 cups non-dairy whipped topping
grated coconut (to garnish)
chopped nuts (to garnish)
Prepare cake according to package directions using oil, eggs and water.
Bake in greased and floured 9X13 pan.
When cool, punch holes in cake with handle of wooden spoon.
Pour pineapple over top of cake.
Combine cream cheese, pudding and milk; beat until smooth and thick enough to spread.
Spread over top of cake.
Top with whipped topping, coconut and nuts.
Refrigerate until ready to serve.
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Pina Colada Poke Cake | The Recipe Critic
Pina Colada Cake is a little slice of tropical paradise on a plate! Rich in flavor this is a light fluffy cake everyone is going to love!
It’s 5 o’clock somewhere: Check out this stunning piña colada poke cake
Roxanne Wyss and Kathy Moore, both co-authors of the cookbook “Delicious Poke Cakes” joined us in the Price Chopper kitchen for a third time to make a stunning Pina Colada Poke Cake.