The Best Pineapple Coconut Pina Colada Cake | with Whipped Cream Frosting!
CLICK BELOW FOR RECIPE! ????????????
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:
SUPPLIES/TOOLS:
Items In My Kitchen: (Amazon Affiliate Links)
*Beyond Borscht Cookbook:
*The European Cake Cookbook:
*Ateco Cake Turntable:
*Off-Set Cake Spatulas:
*Cake Scraper:
*Coconut Extract:
*8-inch Cake Pans:
*Copper KitchenAid Mixer:
*KitchenAid Handheld Mixer:
*Glass Mixing Bowls:
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest:
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
PINA COLADA CAKE - How to make a moist PINA COLADA CAKE Recipe
If you like PiNA COLADA'S...then you're gonna love this cake!! Fast and easy to make yet moist and delicious to eat!! Recipe below by clicking on SHOW MORE...
PINA COLADA CAKE
1 box butter flavored cake mix
1 14-ounce can sweetened condensed milk
1 15-ounce can cream of coconut
1 15-ounce can crushed pineapple, drained and juice reserved
Topping for cake
2 cups heavy whipping cream
2 to 4 tablespoons powdered sugar
1 teaspoon coconut extract
2 cups sweetened shredded coconut flakes
marachino cherries to garnish
1. Bake cake according to box directions in a 9 by 13 pan.
2. In a medium mixing bowl whisk together cream of coconut, sweetened condensed milk and reserved pineapple juice. Set aside.
3. Poke holes in top of cake with the end of a wooden spoon or spatula. Slowly pour cream of coconut mixture over the top of the warm cake. Make sure the mixture fills poked holes. The cake will appear saturated, but will absorbed by the cake.
4. Spread drained crushed pineapple, evenly, over top of cake.
5. Cover cake with tin foil or plastic wrap and refrigerate overnight.
6. Before removing cake from refrigerator. In a large mixing bowl add the heavy whipped cream and coconut extract. With a hand mixer, on high speed, whip for 3 minutes, or until stiff peaks form, while gradually adding 1 tablespoon of powder sugar at a time. Spread evenly over the top of chilled cake.
7. Evenly add coconut flake to the top of whipped cream. Add a cherry to the top of each serving of cake.
TIPS: Stores in the refrigerator, wrapped well, for up to 3 days. May freeze for up to 3 months in an airtight container. Slowly thaw cake, overnight, in refrigerator.
Music by Kevin MacLeon (
Pina Colada Mini Cakes
Piña Colada Mini Cakes
These adorable mini cakes are an explosion of tropical flavors! Transform Piña Colada - the tropical drink - into a luscious mini upside-down cake! Here, we take the classic Piña Colada flavors - coconut, pineapple - and infuse them into every cake. Top with Coconut Whipped Cream and maraschino cherries.
View Recipe:
Ingredients
1/3 cup butter
3/4 cup packed brown sugar
2 tbsp. corn syrup
12 rounds GOYA® Sliced Pineapple in Heavy Syrup, drained
24 stemless maraschino cherries, divided
1 pkg. (15.25 oz.) yellow cake mix
1 cup (from 33.8 oz.) GOYA® Pineapple Juice
1/2 cup GOYA® Vegetable Oil
3 eggs
2 tsp. lime zest
For the Frosting:
1 cup GOYA® Cream of Coconut, refrigerated overnight
1 cup heavy cream
¼ cup icing sugar, sifted (optional)
1 tsp. GOYA® Lime Juice (optional)
Visit our YouTube Channel
Watch easy-to-follow recipe and cooking tip videos from La Cocina GOYA®:
Connect with Goya Foods
Join us for tasty recipes and community fun.
Web:
Facebook:
Instagram:
Twitter:
Pinterest:
About Goya Foods
The premier source for authentic Latino cuisine, Goya Foods is the largest, Hispanic-owned food company in the United States. Founded in 1936 by Don Prudencio Unanue and his wife Carolina, both from Spain, the Goya story is as much about the importance of family as it is about achieving the American dream. Learn more:
Buttermilk coconut pound cake ???????? ????
3 cups sugar
3 1/2 cups cake flour
6 eggs
1 cup buttermilk
1 cup coconut
3 sticks butter
1/2 cup vegetable shortening
1/4 teaspoon baking soda
1/2 baking powder
1 teaspoon vanilla extract
2 teaspoon coconut extract
1/4 teaspoon of salt
Glaze
2 cups powder sugar
3 tablespoon of heavy cream
1/4 teaspoon salt
2 teaspoon of coconut extract
bake on 325 for 1hour and 15 minutes
check on my merch store hit the link below
P.O Box 817
Terry Ms 39170
Pina Colada Pound Cake!
Pina Colada Pound Cake is a really delicious pound cake with all the flavor of a regular Pina Colada beverage! Made with pineapple and coconut, lime, a hint of Caribbean rum and just the right amount of dairy, this pound cake is definitely sure to please your friends after a nice meal at the table. Pound cakes are known for their moist yet firm structure and this cake delivers just that. This cake is drizzled with a nice glaze and topped with cherries. I am a pound cake fan and I have to say this Pina Colada Pound Cake is one of my favorites!
Here is the recipe:
Cake:
313g /2 1/2 cups all-purpose flour
226g/ 1 cup unsalted butter (soft)
171g/ 3 large eggs
401/ 2 cups granulated sugar
4g/ 1 tsp. baking soda
8g /2 tsp. baking powder
28g/ tbsp. lime juice
122g/ ½ cup whole milk
2g/1/2 tsp salt
4g/ 1 tsp vanilla
4g/ 1 tsp coconut extract
14g/ 1 tbsp. rum
149g/ 2/3 cup pineapple puree
35g/ ½ cup grated coconut
154g/ 1 cup of cherries (halved and drained)
Preheat oven to 350 F (176 C).
In a large bowl combine butter and sugar and blend until creamy.
Add eggs (one-at-a-time), vanilla, coconut extract, rum
In a separate bowl combine flour, baking powder, baking soda and salt
In a small bowl combine milk and lime juice and set aside
Combine wet and dry ingredients in increments with milk/lime mixture
Fold in crushed pineapples and coconut flakes
Transfer batter to greased/flour baking pan
Bake at 350 F (176 C) for 60-70 minutes (ovens vary)
Allow cake to completely cool
Glaze:
252g/1 ¼ cup granulated sugar
2g/ ½ tsp. vanilla
2g/ ½ coconut extract
4g/ 1 tsp rum
14g/ 1 tbsp. lime juice
156ml/ 2/3 cup water
In a saucepan over medium heat, add sugar, water, lime juice and rum then bring to a boil,
Reduce to a simple syrup consistency.
Reduce heat and add vanilla, coconut extract and stir
Remove from heat and allow to cool completely
.Drizzle glaze over cake.
Garnish/Decorate with cherries
Pina Colada pound cake/ fresh pineapple,Coconut/ Malibu rum