How To make Pina Colada Sheet Cake
1 Baked yellow cake in a 9-by-
-13-inch pan, from scratch -or cake mix 1 cn Sweetened condensed milk
(14oz) 1 cn Cream of coconut (15oz)
2 tb To 1/3 c dark rum (opt)
1 cn Crushed pineapple, juice
-pack, undrained (20oz) 1 pt Whipping creamn; whipped,
-sweetened to taste or 1 12 -oz container frozen topping -thawed 1 pk Shredded coconut (12oz)
While cake is still warm, punch holes all over it. Mix the condensed milk and cream of coconut, and rum if using, and spoon slowly over cake. (It takes some time to soak in, so be patient) spon pineapple and its juice over cake. Refrigerate for several hours or overnight. Before serving, cover with whipped cream or topping and sprinkle with coconut. Nutritional info per serving: 593 cal; 5g pro, 80g carb, 29g fat(44%), .3g fiber, 52mg chol, 358g sodium Source: Cook's Corner, Miami Herald, 11/2/95
How To make Pina Colada Sheet Cake's Videos
Pina Colada Crunch Cake Recipe
Ingredients
16 Nature Valley™ granola bars Oats and Honey, crushed
1/3 cup toasted coconut
1/2 cup butter, melted
2/3 cup sugar
2 blocks (8 oz each) cream cheese, softened
Pina Colada Poke Sheet Cake
For the full recipe:
Pina Colada Cake
This Pina Colada Cake is delicious and an easy poke cake that will transport your taste buds to the tropics!
No-Bake Pina Colada Mousse Cake Recipe | Pineapple Coconut Cake
No-Bake Pina Colada Mousse Cake Recipe. Pineapple Coconut cake recipe idea.
INGREDIENTS:
Crust:
200 g coconut biscuits
80 g melted butter
Pineapple Coconut Mousse:
500 ml sweetened whipping cream
1 canned pineapple chunks (565g)
165 ml coconut milk
30 ml water
9 g gelatin
Topping:
pineapple chunks
2 tbsp. cane sugar
2 tbsp. rum
20 g. butter
Cake pan size: 22 cm
#FamilyFriendlyCooking:
Music:
Vendredi - Be The One (feat. Anaïk)
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 (
Pina Colada Crunch Cake
This tropical treat will give you major island getaway vibes—minus the sunburn. Coconut and pineapple cream filling inside our O.G. granola bar crust makes this crunch cake the perfect antidote to your insatiable wanderlust.
For the full recipe: