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 recipe | pinacolada cake | pineapple coconut cake | how to make pina colada cake
This pina colada cake recipe includes cake layers separated by a sweet pineapple filling. Toasted coconut is applied onto the exterior of the cake. Finally decorated with buttercream rosettes and topped with maraschino cherries
Ingredients:
Pineapple Filling -
* 1 can of sliced pineapple, drain juice reserve 3 tbsp for soaking cake
* 1/4 tsp vanilla essence
* 1 tsp rum extract (optional)* P.S - I have not added to my cake but go ahead and add if you prefer.
* 3 tbsp sugar
* 1 tsp cornflour
Soaking syrup -
* 3 tbsp canned pineapple juice
* 1 tbsp water
* 1 tbsp sugar
* (1 tbsp malibu, optional)* P.S - I have not added to my cake but go ahead and add if you prefer.
Buttercream frosting -
* 450g butter, softened
* 300g powdered sugar
* pinch of salt
* 1/4 tsp coconut and pineapple essence
Cake layers -
* 200g All purpose flour
* 1/4 tsp baking powder
* 1/8 tsp baking soda
* pinch of salt
* 170g butter or shortening
* 4 large eggs
* 200g powdered sugar, sifted
* 3/4 cup coconut milk
* 1 tsp pineapple essence 1/4 tsp coconut essence
To Garnish -
* 1 cup desiccated coconut, toasted
* few maraschino cherries
* frangipani flowers(optional)*
*slice of pineapple
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Piña Colada Cake
Everyone likes piña colada cake and getting caught in the rain! Indulge your sweet tooth in style with this delicious piña colada flavored cake that is topped with coconut shavings and gorgeous flower decorations.
Full recipe here -
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Southern Coconut Pineapple Cake Recipe - Fluffy Coconut & Pineapple REALNESS | Cooking With Carolyn
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Pina Colada CAKE made with Crushed Pineapple, Coconut Buttercream, Maraschino Cherries
How To Cake It Yolanda Gampp shows how to make a refreshing pina colada cake with crushed pineapple buttercream, spread between layers of vanilla cake filled with maraschino cherries, Sugarfina gummy candy and infused with a hint of rum. Escape winter with these island beach tropical flavors.
Welcome to How To Cake It with Yolanda Gampp. If you love baking and want to learn how to turn eggs, sugar and butter into CRAZY novelty cakes like Yo's famous Watermelon Cake then join us. Each episode includes the A-Z process and recipe of making one of a kind edible creations, gorgeous buttercream cakes, and more! You learn how to make recipes like Italian meringue buttercream, the perfect chocolate cake and vanilla frosting - PLUS tips and tricks on using Simple Syrup, carving, icing, applying and painting fondant, and simple ways to make any cake look amazing. Leave a comment with your cake idea and you may just see it on the channel! New Video Every Tuesday at 8am EST.
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PINA COLADA CAKE / EGGLESS PINA COLADA CAKE / NO CONDENSED MILK, NO CURD, NO BUTTER
Hello dear friends
Today i am sharing with you all a very special recipe which is PINA COLADA CAKE. This is a coconut sponge cake with pineapple filling. the cake has two flavours in it- coconut and pineapple. This cake comes out very soft and moist. Its pineapple filling enhances the taste of cake. It look so beautiful. You can make this cake for birthdays or any other occasion. This cake is very easy to make with very common ingredients. So do try this cake and share your valuable comments with me.
Thanks a lot
~Ingredients for Pina Colada Cake~
Measuring cup used- 200ml, 50 ml
Cake tin used- 6 caketin
For Coconut Sponge
Maida or Refined flour- 1 cup+ 1/4 cup or-180 g approx
Refined oil- 1/4 cup or 50 ml
Sugar- 3/4 cup or 150g
Milk- 1/2 cup +1/4 cup or 150 ml + 1 tbsp
Dry coconut powder- 2 tbsp
Vinegar- 1 tsp
Milk powder- 4 tbsp
Baking powder- 1 tsp
Baking Soda- 1/4 tsp
Vanilla essence- 3-4 drops
For Pineapple Filling
Canned pineapple- 1 cup
Sugar- 1/4 cup
Water - 1/4 cup
Cornflour- 1 tbsp
For Whipped Cream frosting
Chilled whipping cream(sweetened)- 1 cup
Dry coconut powder and pineapple pieces for decoration
#pinacoladacake #coconutcake #pineapplecake #egglesscake #egglesspinacoladacake #spongecake #easycakerecipe #easycake
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