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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Pina Colada Pound Cake Recipe • Pineapple Coconut Pound Cake Recipe
????TODAY'S VIDEO is going to transport us to a tropical island with this PINA COLADA POUND CAKE recipe! This pineapple coconut pound cake recipe is so simple, and packs a whole lot of tropical flavors in it. Try it out and let me know in the comments below what you guys think!
????Ingredients list for your convenience:
Dry Ingredients:
3 cups all purpose flour
1/4 tsp. each baking powder, baking soda, and salt
Wet Ingredients (all wet ingredients to be at room temperature):
1 cup softened unsalted butter
3 cups granulated sugar
2 tsp. vanilla extract
5 eggs
3/4 cup sour cream
1 cup canned crushed pineapple
Icing:
2 cups confectioner's (powdered) sugar
2 tbsp. milk, you can adjust the amount
1/2 tsp. clear vanilla extract
1 cup sweetened shredded coconut, toasted in oven (for topping)
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Fariyal
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 Recipe | Masala Mornings | Shireen Anwer | 11 Oct 2022 | Masala Tv
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Pina Colada Cake Recipe will help you achieve the perfect combination of flavours. Try out this Amazing recipe!
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PINA COLADA CAKE
Ingredients
Eggs 4
Sugar 100 gm
Flour 100 gm
Coconut powder 20 gm
Vanilla essence few drops
Coconut milk as required
Sliced pineapple 1 tin
Whippy whip cream 200 gm
Method
In a bowl beat together flour, eggs and sugar together. Then add in vanilla essence, beat well. Now add in coconut powder and mix well. Then add the batter into a greased mold and bake it in an oven at 160 c for about 25 minutes. Now remove the cake from the oven and allow it to cool. Then in a bowl beat whippy whip cream and coconut milk. Now add the mixture onto the cake and spread well. Lastly serve with pineapple slices and serve.
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CHOCOLATE GARNISH EGG KE SATH
Ingredients
Milkyz dark chocolate 300 gm
Eggs as required
Method
Cover the eggs with cling wrap and place it in a fridge. Then melt the chocolate. Now dip one side of eggs one by one into the melted chocolate and place it again in the fridge until set. Decorate and serve.
PINEAPPLE COCONUT CAKE|| PIÑA COLADA CAKE
#RomasKitchen #PineAppleCoconutCake #PiñaColadaCake
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I do not own copyrights to the music being played in my intro.
Song Title: Cook
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Riddim: Bitter Blood (1999)
Produced by: Wycliffe ‘Steely’ Johnson & Cleveland ‘Clevie’ Browne
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HOW TO MAKE THE BEST PINACOLADA CAKE