How To make Pina Colada Sheet Cake

EASY COCONUT CREAM POKE CAKE | Baking with Box Cake Mix for a Bakery Style Cake

EASY COCONUT CREAM POKE CAKE | Baking with Box Cake Mix for a Bakery Style Cake



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Pina Colada Sheet Cake - Kitchen Cat

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★ Kitchen Cat ★ Pina Colada Sheet Cake Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 pt : Whipping Creamn; Whipped,
1 : Baked Yellow Cake in a 9-by-
(14oz)
1 cn : Sweetened Condensed Milk
2 tb : to 1/3 c Dark Rum (Opt)
1 pk : Shredded Coconut (12oz)
1 cn : Crushed Pineapple, Juice
1 cn : Cream of Coconut (15oz)

How to Make Pina Colada Cake

Do you love the tropics? imperialsugar.com. The tropical flavors of coconut, pineapple and rum combine to make a deliciously moist cake that brings to mind warm summer sea breezes and swaying palm trees. This Pina Colada Cake dessert recipe is perfect for Mother’s Day, wedding or baby showers, anniversaries or any special occasion. #imperialsugar #dessert #recipe #pinacolada #cake

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Piña Colada Dessert | Pineapple & Coconut Petit Gâteau

Even though this Pina Colada Dessert looks a bit complicated to make, it’s actually one of the easiest petit gateau. It has a pineapple insert, coconut mousse, lemon spongecake and yellow mirror glaze. Enjoy!

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*recipe for 8-10 desserts
** I used Silikomart Fiamma Conoflex for the Crémeux
*** I used Silikomart Russian Tale 12 for the assembly

● Pineapple Crémeux

1 ¼ sheet of gelatin (2.5g)
150g pineapple purée
13g lemon juice
18g rhum
2-3 medium eggs (130g)
105g granulated sugar
105g softened butter

● Lemon Spongecake

lemon zest
2-3 medium eggs (140g)
180g granulated sugar
pinch of salt
81g heavy cream
145g pastry flour
2.5g baking powder
45g melted butter
50g coconut purée

● Coconut Mousse

138g coconut purée
2 sheets of gelatin (4g)
275g white chocolate
388g cold heavy cream

● Glazing

Check the link for the glaze recipe:
shredded coconut
pineapple
gold leaf


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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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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!

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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