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
Piña Colada cake / Plain White Sponge without oil or butter/ Fresh Cream Pineapple Coconut Cake
Piña Colada Recipe:
.
Sponge:
Eggs: 9 large
Caster Sugar: 252 g
Cake flour/ Self raising flour: 255 g
Baking powder: 4 tsp
.
Pineapple juice
.
Shredded Coconut : 1 cup
.
Whipped cream:
Double Cream: 600 ml
Creamed coconut: 3 tbsp
Sugar: 3 tbsp
Pina Colada Cake
This Pina Colada Cake is delicious and an easy poke cake that will transport your taste buds to the tropics!
Pina Colada Cake - Pineapple Coconut Cake
MY FAVORITE PINA COLADA CAKE - PINEAPPLE COCONUT CAKE (recipe below)
This Pina colada cake brings your favorite cocktail to life. With crushed pineapple and coconut in both the rum-flavored cake and the filling, this is truly a celebration of tropical flavors.
Get the full recipe with progress pictures here -
Ingredients
Cake
▢1 ½ cup (190 g) All-purpose flour
▢1 cup (200 g) Sugar
▢1 ½ tsp Baking powder
▢½ tsp Salt
▢4 oz (113 g) Butter (1 stick) unsalted room temperature
▢2 Eggs large
▢2 tbsp Rum or ½ tsp rum extract
▢½ cup (120 ml) Coconut cream
▢½ cup (120 ml) Pineapple crushed
Pineapple coconut filling
▢4 oz (60 g) Butter unsalted room temperature
▢2 tbsp Powdered sugar
▢¼ cup (60 ml) Coconut cream
▢4 tbsp Coconut shredded
▢½ cup Pineapple crushed
▢¼ tsp Salt
▢2 tbsp pineapple juice if necessary for consistency
Swiss meringue buttercream
▢3 (90 g) Egg whites (3 oz)
▢¾ cup (150 g) White sugar
▢⅛ tsp Cream of tartar (optional)
▢10 oz (280 g) Unsalted butter ( 1 ¼ stick) room temperature
▢1 tsp Vanilla Extract
▢2 tbsp Rum or ½ tsp rum extract
▢¼ tsp Salt
Plus
▢½ cup (120 ml) Sugar syrup
▢8 pieces Pineapple wedges
▢2 tbsp Coconut shredded
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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 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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Pineapple and Coconut Cake Pina Colada Cake | Dessert Recipes
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2. NUTELLA STUFFED BANANA BREAD MUFFINS | Banana Nutella Muffins Recipe
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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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Morphy Richards OTG (52 Litres):
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Food Chopper:
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Icing Sugar:
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