How To make Pina Colada Party Cake
Batter: 18 1/4 ozs reduced fat white cake mix
1/2 c coconut
toasted
3/4 c water
1 tbsp olive oil
1/2 c pineapple juice, canned
1 tsp rum extract
4 whole egg whites :
slightly beaten
1/2 c pineapple juice, canned
1/2 c granulated sugar
Frosting: 16 ozs reduced fat vanilla frosting
1/2 tsp rum extract
1/4 c coconut -- toasted
Preheat oven to 350. Prepare a 13 x 9" pan with cooking spray and flour; set aside. To prepare batter, combine cake mix, 1/2 cup coconut, water, oil, 1/2 cup pineapple juice, 1 teaspoon rum extract, and egg whites. Mix well. Pour into prepared pan. Bake for 30 minutes or until lightly browned on top. Meanwhile, combine remaining pineapple juice and sugar in a saucepan. Bring to a boil. Using a fork, prick cooled cake at 1/2" intervals. Pour hot pineapple mixture over cake. Cool completely. To prepare frosting, combine frosting and remaining rum extract. Mix well. Frost cake with mixture and sprinkle with remaining coconut.
How To make Pina Colada Party Cake's Videos
How to Make Best Ever Pina Colada Cake | Allstar Community Stories | Allrecipes.com
Allrecipes Allstar Nora shares her recipe for sweet pina colada poke cake! Get the recipe: and follow Nora:
Ingredients:
cooking spray
1 (15.25 ounce) package white cake mix with pudding (such as Duncan Hines®)
1 cup water
3 large egg whites
⅓ cup vegetable oil
1 (10 ounce) can pina colada mix
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
½ cup sweetened flaked coconut
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
2. Blend cake mix, water, egg whites, and oil in a bowl using an electric mixer until moistened. Pour batter into the prepared pan.
3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 23 to 28 minutes.
4. Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk. Let cool completely, at least 2 hours.
5. Spread whipped topping over cake. Sprinkle coconut on top. Refrigerate until ready to serve.
#pinacolada #pokecake #cake
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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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Video Link:
Easy, Peasy Pina Colada Cake
Today is my birthday and I want to share my favorite and simple birthday cake recipes! The Pina Colada Cake! YUMMY!~
Ingredients:
1 box pineapple cake mix
1 20oz can crushed pineapple
Frosting:
1 tub cream cheese frosting
3/4 cup sweetened coconut flakes
How to Make Pina Colada Lush Cake
This Pina Colada Lush Cake has that magical blend of pineapple and coconut that makes you feel like you're in the tropics.
__________ ⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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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Email: gracioustreatz@gmail.com
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Pina Colada Cake Recipe | Masala Mornings | Shireen Anwer | 11 Oct 2022 | Masala Tv
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The show features the renowned Chef Shireen Anwar who cooks audience-centric South Asian and Continental cuisines for her audience. The chef makes sure to interact with her audience by taking in live-calls during her show and answering queries related to cooking which are often asked by house-wives.
Pina Colada Cake Recipe will help you achieve the perfect combination of flavours. Try out this Amazing recipe!
#PinaColadaCake #chocolategarnish #MasalaTv #Foodie #food
Watch this Masala TV video to learn how to make Pina Colada Cake And Chocolate Garnish Egg Ke Sath Recipe.
This show of Masala Mornings with Chef Shireen Anwer aired on 11 Oct 2022.
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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.