How To make Pina Colada Cake
CAKE:
1 1/2 c Sifted cake flour
1 1/2 c Sugar
3 tb Baking powder
1 pn Salt
4 Egg yolks
1/2 c Corn oil
1/2 c Water
1 ts Vanilla
6 Egg whites; room temperature
1/4 c Pineapple juice
1/4 c Sweetened coconut cream
2 tb Dark rum
FROSTING:
16 oz Powdered sugar
6 tb Butter; room temperature
1/4 c Whipping cream
1 Egg
1 ts Vanilla
1 ts Coconut or almond extract
1/4 c Drained crushed pineapple
1 tb Dark rum
4 oz Shredded coconut; toasted
Note: The sweetened coconut cream is the canned type. For Cake: Preheat oven to 350 degrees. Butter two 9-inch round cake pans. Line with parchment paper. Sift together flour, 1 cup sugar, baking powder and salt. Whisk yolks, oil, water and vanilla in large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and continue beating until stiff but not dry. Fold dry ingredients into yolk mixture. Gently fold in beaten whites. Pour batter into prepared pans. Bake until lightly golden and tops spring back when touched, about 30 minutes. Invert cakes onto racks and cool. Mix pineapple juice, coconut cream and rum in small bowl. Brush tops of cakes with juice mixture. For Frosting: Using electric mixer, beat powdered sugar, butter, cream, egg, vanilla and coconut extract in large bowl until smooth and creamy. Transfer 1 cup frosting to small bowl. Stir in crushed pineapple. Add rum to remaining frosting in large bowl. Set 1 cake layer on plate. Spread with pineapple frosting. Top with second cake layer smooth side up. Frost top and sides of cake with as much of remaining frosting as desired. Sprinkle top of cake with coconut. From "Bon Appetit" magazine, date unknown.
How To make Pina Colada Cake's Videos
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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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Pineapple and Coconut Cake Pina Colada Cake | Dessert Recipes
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My Other Amazing Recipes:
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Ingredients:
200 grams yogurt (dahi), room temperature
200 grams milk, room temperature
1 teaspoon baking powder
1/2 teaspoon baking soda
300 grams All Purpose Flour
50 grams desiccated coconut
200 grams caster sugar
120 grams edible vegetable oil
200 grams pineapple juice
For Topping:
Pineapple Wedges
Candied Cherries
Desiccated coconut
For the Cream Cheese Whipped Topping:
50 grams cream cheese, room temperature
100 grams dairy free whipped topping
I've used a 7-inch Loaf Tin to make this cake.
Preheat oven to 160 C. Bake at 160 C for 1 hour and 15 minutes. If you find that the top of the cake is browning too quickly, you can cover it with foil and continue baking until done.
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The Best Pineapple Coconut Pina Colada Cake | with Whipped Cream Frosting!
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The ultimate tropical cake, perfect for any special celebration! Pineapple coconut pina colada cake with delicate coconut cake layers soaked with a coconut rum syrup; filled with crushed pineapple; and frosted with a creamy and fluffy whipped cream frosting. I like to garnish this pineapple coconut cake with toasted coconut flakes and maraschino cherries. A festive, delicious, and stunning cake for your next special occasion!
Get the full recipe here:
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Contents of this video:
00:00 Introduction
01:01 Making the Cake Layers
03:47 Baking Instructions
04:20 Pineapple Filling
05:01 Frosting Recipe
06:23 Coconut Syrup Recipe
06:46 Assembling the Cake
08:59 Frosting the Cake
09:59 Garnishing the Cake
11:17 Slicing the Cake
11:43 Taste Test
#baking #cake #cakedecorating #easyrecipe #dessert #pineapple #coconut #tatyanaseverydayfood
PINEAPPLE COCONUT CAKE|| PIÑA COLADA CAKE
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Riddim: Bitter Blood (1999)
Produced by: Wycliffe ‘Steely’ Johnson & Cleveland ‘Clevie’ Browne
Label: Studio 2000
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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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