Pina Colada Layer Cake
This Pina Colada Layer Cake has moist layers of coconut cake, homemade pineapple filling and coconut frosting! Topped with toasted coconut, cherries and pineapple for a tropical treat that screams summer! Recipe:
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 (
Pineapple and Coconut Cake Pina Colada Cake | Dessert Recipes
#cakerecipe #desserts #dessertrecipes
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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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6 inch Cake Tins:
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Madeleine Tray:
Food Chopper:
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Icing Sugar:
Cocoa Powder (Cadbury's):
Cocoa Powder (Hershey's):
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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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Pina Colada Cake No Alcohol :: Pastry Pleasures
Buttercream Recipe:
Pina Colada cake
This recipe will make a 1.5kg cake or 8/10 cake
Ingredients for the cake
- 3 & 3/4 cups all purpose flour
- 2 & 1/4 teaspoons Pradip baking powder
- 2 cups granulated sugar
- 1 teaspoon Pradip Coconut Flavour
- 1 teaspoon Pradip Pineapple Flavour
- 375g butter/margarine
- 6 eggs
- 1/2 cup coconut milk
- 1/2 cup pineapple juice
- Desiccated Coconut
- Pineapple pieces
Method
Preheat oven at 180C/350F
Grease & dust 3 8'' pans or 2 10 pans
Sift the all purpose flour & baking powder, set aside.
Soften the butter with a mixer until light
Add the sugar and cream until the mixture is light and fluffy.
Add the pineapple and coconut flavours and mix
Add the eggs and mix until well incorporated.
Alternate the flour mix with the milk and the juice, starting and ending with flour.
Fold in desiccated coconut and chopped pineapples
Mix until everything is well combined and mixture is smooth.
Pour the batter into your prepared baking pan and bake for 30-40 minutes, or until done.
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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!
FOR FULL RECIPE, please visit my blog at
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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