Coconut Or Pina Colada Cake Recipes

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PIñA COLADA CAKE RECIPE



Piña Colada Cake Recipe image

This delicious Piña Colada Cake recipe is the perfect party cake! You'll love the flavor of pineapple, coconut, and a hint of rum!

Provided by Melissa Diamond

Number Of Ingredients 19

3 large eggs, at room temperature
1 cup (227g.) coconut milk (We buy ours canned from the baking aisle)
1/3 cup (70g) vegetable oil
1 1/2 teaspoons (6g) coconut extract
1 teaspoon (4g) rum extract
3 cups (342g) cake flour......*(see below if you do not have cake flour)
2 cups (400g) granulated sugar
1 Tablespoon (15g) baking powder
1/2 teaspoon (3g) salt
1 1/2 sticks (12 T) ( 170g) unsalted butter, softened slightly, still cool to the touch (do not soften in microwave) you can cut into 1/2 inch slices onto waxed paper to soften more quickly
One 20 ounce can (567g) of crushed pineapple
1/2 cup (200g) granulated sugar
2 Tablespoons (14g) cornstarch
2 sticks (1 cup) (226g) unsalted butter, slightly softened
2 (8oz.) (452g) cream cheese (use full fat cream cheese) straight from the refrigerator
1 1/2 teaspoon (6g) coconut extract
1 teaspoon (4g) rum extract
6 to 6 1/2 cups ( 747g) powdered sugar
1 bag (14oz (396g) of sweetened coconut

Steps:

  • Preheat oven to 350 degrees. Grease and flour three 8 inch cake pans
  • In a small bowl , combine eggs, coconut milk, oil, coconut extract and rum extract. Blend with a fork and set aside.
  • Put the dry ingredients, cake flour, sugar, baking powder and salt into the bowl of your mixer and whisk for at least 30 seconds to blend the ingredients.
  • With the mixer on low speed gradually increasing to medium speed gradually add the slices of butter to the dry ingredients a few pieces of butter at a time. Beat until the dry ingredients are crumbly and moistened. Scrape the sides and bottom of the bowl, there should be no spots of dry flour in the bowl.
  • SLOWLY add approximately 1/2 of the egg mixture to the dry ingredients and beat for 1 1/2 minutes. Scrape the bottom and sides of the bowl then add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition.
  • Bake at 350 degrees for 25 - 30 minutes
  • Makes about 6 1/2 cups batter
  • Works well for cupcakes - cupcakes bake up with very little doming
  • Combine all ingredients in a saucepan and cook over medium heat.
  • When the mixture begins to boil, stir constantly until it begins to thicken, approximately 1 to 2 minutes. Keep in mind that it will thicken even more as it cools.
  • Cool completely in refrigerator before using.
  • Add the butter to the mixing bowl and beat until smooth.
  • Add the cream cheese that has been cut into small to medium size pieces, beating with the butter until well blended and smooth.
  • Add the rum and coconut extracts.
  • Slowly add the powdered sugar, beating until smooth.
  • Use the frosting while it is still chilled. If it becomes too soft, refrigerate until it firms up a bit or put in the freezer for 5 minutes or so to return to a good piping consistency.
  • Spread 1 cup of coconut evenly on a baking sheet and bake for approximately 5 minutes. Stir after a couple of minutes. Remove from the oven when some of the coconut is slightly brown. If it is baked too long it will become dry and chewy. I press some of the browned coconut into the untoasted coconut that is covering the cake. It is an interesting look on the cake, but completely optional.
  • Place a cake layer on a cake board or serving stand and spread with a thin layer of frosting. Pipe a dam of frosting around the edge of the cake layer (approx. 1/2 inch in). Spread a layer of pineapple filling over the thin layer of frosting and inside the dam. The dam will keep the pineapple filling in place as you begin to stack your layers. You can also sprinkle a bit of coconut over this if you like. Repeat with the next layer.
  • Crumb coat the cake with a thin layer of cream cheese frosting and refrigerate for 1 hour or freeze for 15 minutes to firm everything up. Now you will be ready to spread on the final coat of frosting. Press in the coconut on the sides and top of the cake, adding a bit of the toasted coconut here and there.
  • Optional: Using a 2D tip, decorate the top and place maraschino cherries and shown in the picture of the cake.

PINA COLADA CAKE



Pina Colada Cake image

Provided by Food Network Kitchen

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 19

Basic Vanilla Cake, baked and cooled, recipe follows
1/4 cup pineapple juice
1 1/4 cups chopped dried pineapple
1/2 cup pineapple juice
1/4 cup cream of coconut
2 1/2 sticks unsalted butter, at room temperature
Pinch of salt
2 1/4 cups confectioners' sugar
1/3 cup cream of coconut
1/2 cup coconut flakes, toasted
1/4 cup chopped dried pineapple
2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream

Steps:

  • Prepare the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Brush the cakes with the pineapple juice, letting it soak into the holes; set aside.
  • Make the filling: Bring the dried pineapple, pineapple juice, cream of coconut and 1/2 cup water to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally, until the dried pineapple is soft and the liquid is reduced to a thick syrup, about 20 minutes. Let cool, then mash with a potato masher to make a chunky jam.
  • Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Gradually beat in the confectioners' sugar until smooth. Add the cream of coconut, increase the mixer speed to medium high and beat until thick, 2 to 3 more minutes. Assemble the cake: Place 1 cake layer on a platter; spread the pineapple filling on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the whole cake with the coconut frosting. Top with the toasted coconut and dried pineapple.
  • Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
  • Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
  • Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
  • Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

COCONUT OR PINA COLADA CAKE



Coconut or Pina Colada Cake image

Make and share this Coconut or Pina Colada Cake recipe from Food.com.

Provided by Candy C

Categories     Dessert

Time 45m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 9

1 (18 ounce) package white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (3 1/2 ounce) can coconut
1 (15 1/2 ounce) can cream of coconut, such as Coco Lopez
1 (9 ounce) carton Cool Whip, thawed
1 (3 1/2 ounce) can coconut
2 tablespoons coconut, liqueur such as CocoRibe (optional)

Steps:

  • Prepare cake mix according to package directions adding coconut to the batter.
  • Bake in a greased, floured 13x9x2 inch pan.
  • When done, remove from oven and punch deep holes in cake with a fork.
  • Pour the Cream of Coconut into holes.
  • Let sit until cool before icing.
  • For icing, mix cool whip, coconut, and liquer if desired.
  • Spread icing on cake and store refrigerated.

Nutrition Facts : Calories 487.4, Fat 33.3, SaturatedFat 21.4, Sodium 328.5, Carbohydrate 45.4, Fiber 3.9, Sugar 31.8, Protein 5.2

PINA COLADA POKE CAKE



Pina Colada Poke Cake image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 10

Nonstick cooking spray, for spraying the baking dish
1 box yellow cake mix, plus ingredients on the box
1 1/2 cups heavy cream
3 tablespoons sugar
2 teaspoons coconut extract
One 16-ounce jar maraschino cherries (24 cherries for the holes, the rest for garnish), stems removed
1 cup cream of coconut, such as Coco Lopez
1/2 cup drained crushed pineapple
2 tablespoons dark rum
1/2 cup toasted coconut

Steps:

  • Spray a 9-by-13-inch baking dish with nonstick cooking spray.
  • Prepare the cake mix in a bowl according to the package instructions. Pour into the prepared baking dish and bake according to the instructions. Let cool for 10 minutes.
  • Combine the heavy cream, sugar and coconut extract in a chilled metal bowl. Whip the cream with a whisk or electric hand mixer until soft peaks form. Refrigerate.
  • Using the handle of a wooden spoon, poke holes in the cake, 6 across in each of 4 rows, to make 24 holes. Press a cherry into each hole.
  • In a medium bowl, whisk together the cream of coconut, crushed pineapple and rum. Slowly pour and spread over the cake and let stand until the liquid is absorbed into the holes, about 10 minutes.
  • Spread the whipped cream over the top of the cake, sprinkle with toasted coconut and garnish with the leftover maraschino cherries.

PINA COLADA CAKE III



Pina Colada Cake III image

A moist cake, reminiscent of the tropical drink for which it is named.

Provided by MARBALET

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 14

Number Of Ingredients 8

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 (14 ounce) can cream of coconut
½ cup rum
⅓ cup vegetable oil
4 eggs
1 (8 ounce) can crushed pineapple, drained
2 tablespoons rum

Steps:

  • Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour a 10 inch fluted or tube pan.
  • In large mixing bowl, combine cake mix, pudding mix, 1/2 cup coconut creme, 1/2 cup rum, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes. Stir in pineapple. Pour into prepared pan.
  • Bake for 50 to 55 minutes. Cool 10 minutes. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom.
  • Combine remaining coconut creme and 2 tablespoons of rum. Slowly spoon over the cake. Chill thoroughly. Store in refrigerator.

Nutrition Facts : Calories 384.5 calories, Carbohydrate 52.9 g, Cholesterol 53.9 mg, Fat 15.6 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 6.1 g, Sodium 373.8 mg, Sugar 38.1 g

BEST EVER PINA COLADA CAKE



Best Ever Pina Colada Cake image

Amazingly simple piña colada poke cake - so flavorful and delicious!

Provided by SunnyDaysNora

Categories     Desserts     Cakes     Poke Cake Recipes

Time 2h35m

Yield 16

Number Of Ingredients 9

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

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Blend cake mix, water, egg whites, and oil in a bowl using an electric mixer until moistened. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 23 to 28 minutes.
  • Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk. Let cool completely, at least 2 hours.
  • Spread whipped topping over cake. Sprinkle coconut on top. Refrigerate until ready to serve.

Nutrition Facts : Calories 332.8 calories, Carbohydrate 44.4 g, Cholesterol 8.3 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 8 g, Sodium 234.3 mg, Sugar 37.7 g

PIñA COLADA CAKE



Piña Colada Cake image

This one goes out to all the piña colada lovers. Our Piña Colada Cake combines the tropical flavors of our favorite beach-side drink with a tender and moist cake. It's a vacation in a bite! From parties to birthdays, our Piña Colada Cake recipe is a showstopper, and Betty Crocker™ cake mix makes this cake super simple. When decorating your pineapple coconut cake which starts with cake mix, get creative! Let us know how it goes in the comments.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup water
1/3 cup vegetable oil
3 eggs
2 teaspoons rum extract
1 container Betty Crocker™ Whipped white frosting
1/4 cup flaked coconut, toasted

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans or bottom only of 13x9-inch pan.
  • In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Pour into pan(s).
  • Bake as directed on box. For rounds, cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Cool 13x9 in pan.
  • Stir remaining 1 teaspoon rum extract into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. For 13x9, frost top of cake with frosting; sprinkle with toasted coconut. Store loosely covered.

Nutrition Facts : Calories 350, Carbohydrate 52 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 36 g, TransFat 2 g

EASY PINA COLADA CAKE



Easy Pina Colada Cake image

Only four ingredients are needed to make a fabulous tropical dessert. From Prevention® Healthy Cooking.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 16

Number Of Ingredients 4

1 box Betty Crocker™ white angel food cake mix
1 can (8 oz) unsweetened crushed pineapple
8 oz Cool Whip fat-free frozen whipped topping, thawed
1/2 cup (2 oz) toasted coconut

Steps:

  • Heat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
  • In large bowl, stir together cake mix and pineapple. Pour into prepared baking dish.
  • Bake 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on a rack.
  • Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve.

Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Serving, TransFat 0 g

TOASTED COCONUT PINA COLADA CAKE



Toasted Coconut Pina Colada Cake image

Oh, the weather outside is frightful, But the kitchen smells delightful, I'm cooking something tropical, Let it snow, Let it Snow, Let it snow This is my son's favorite birthday cake and his birthday is in December, which is not a month you usually make a tropical summer dessert in. Which is why like us, you may just get the urge to go hang ten in your front yard in the middle of winter.. or not.

Provided by Dawn399

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

1 box yellow butter recipe cake mix
1 (11 ounce) can mandarin oranges (undrained)
1 cup shredded coconut (you'll need just a little extra to sprinkle on top of cake too)
1/2 cup vegetable oil
4 eggs
1 (12 ounce) container Cool Whip
1 (15 ounce) can crushed pineapple (undrained)
1 (3 1/2 ounce) box instant vanilla pudding

Steps:

  • For cake, preheat oven to 350° F.
  • Mix all ingredients well.
  • Pour batter equally into 3 greased and floured round cake pans.
  • Bake for 25 minutes.
  • Cool and Frost.
  • For Frosting: Mix dry pudding mix and pineapple, then add cool whip.
  • Frost cooled cake, and sprinkle with coconut and refrigerate until serving.
  • Warning, since the frosting has cool whip in it, exposure to heat will make it runny.

Nutrition Facts : Calories 742.6, Fat 41.5, SaturatedFat 19.1, Cholesterol 94.3, Sodium 655.1, Carbohydrate 88.4, Fiber 3.6, Sugar 62, Protein 7.8

PINA COLADA TUBE CAKE



Pina Colada Tube Cake image

We named this a "pina colada" cake because it has coconut, pineapple and rum. It's a soothing finish at the end of a big spread. -Debra Keil, Owasso, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 13

1 package white cake mix (regular size)
1 package (3.4 ounces) instant coconut cream pudding mix
1 cup canola oil
3/4 cup water
2 large eggs, room temperature
1/4 cup rum
1 cup drained crushed pineapple
GLAZE:
2 cups confectioners' sugar, divided
2 tablespoons unsweetened pineapple juice
1/4 cup cream of coconut
1 tablespoon rum
1/4 cup sweetened shredded coconut

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, combine cake mix, pudding mix, oil, water, eggs and rum; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in pineapple. Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes before removing to a wire rack., In a small bowl, mix 1 cup confectioners' sugar and pineapple juice; brush over warm cake. Cool cake completely. , In another bowl, mix cream of coconut, rum and remaining confectioners' sugar; drizzle over cake. Sprinkle with coconut.

Nutrition Facts : Calories 495 calories, Fat 25g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 357mg sodium, Carbohydrate 64g carbohydrate (47g sugars, Fiber 1g fiber), Protein 3g protein.

PINA COLADA CAKE



Pina Colada Cake image

As an avid baker, I wanted to create something that was mine and from my heart. I wanted to make a cake that tasted like the perfect pina colada drink, and I feel like I accomplished just that with this recipe. -Stephanie McShan, Apopka, Florida

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 17

1 cup butter, softened
2 cups sugar
6 large eggs, room temperature
1 teaspoon coconut extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sour cream
1 can (8 ounces) crushed pineapple, undrained
FROSTING:
1 cup butter, softened
4 cups confectioners' sugar
2 teaspoons coconut extract
3 to 4 tablespoons water
FILLING:
1 jar (18 ounces) pineapple preserves
Dried pineapple slices and toasted sweetened shredded coconut, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition., In a food processor, cover and pulse pineapple until almost smooth. Stir into batter. Transfer to 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes., Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners' sugar, extract and enough water to achieve a spreading consistency., To assemble, place 1 cake layer on a serving plate; spread with half of the preserves. Repeat layers. Top with remaining cake layer. Frost top and sides. Garnish with pineapple slices and coconut if desired.

Nutrition Facts : Calories 868 calories, Fat 36g fat (22g saturated fat), Cholesterol 199mg cholesterol, Sodium 344mg sodium, Carbohydrate 129g carbohydrate (101g sugars, Fiber 1g fiber), Protein 7g protein.

PINA COLADA CAKE RECIPE



Pina Colada Cake Recipe image

We have always loved the flavor combination of coconut and pineapple. Our Pina Colada Cake brings out those flavors in every delicious bite.

Provided by Contributor

Categories     Dessert

Time 1h45m

Number Of Ingredients 10

15.25 ounces yellow cake mix (1 box)
1 cup water ((called for on box))
3 eggs ((called for on box))
½ cup vegetable oil ((called for on box))
15 ounces crushed pineapple (1 can, (drain and reserve juice))
14 ounces sweetened condensed milk (1 can)
8 ounces cream of coconut
1½ cups shredded sweetened coconut
2 cups whipping cream
½ cup powdered sugar

Steps:

  • Spray the bottom of a 9 x 13 inch baking dish with non stick cooking spray.
  • Make the yellow cake according to directions on the box.
  • When it is done baking, remove from oven and poke holes all over the entire top of the cake with the other end of a wooden spoon. Do this while the cake is still hot. Pressing the holes about halfway through the baked cake.
  • Mix together the pineapple juice reserved from the crushed pineapple, sweetened condensed milk and cream of coconut together. Whisk until well stirred.
  • Spoon the mixture over the top of the cake trying to pour it into the holes.
  • Let the cake cool completely.
  • Top the cake with the well drained crushed pineapple.
  • In another bowl mix the sweetened whipped cream by beating the whipping cream and powdered sugar in a bowl until thick and it can stand on it's own.
  • Spread carefully over the crushed pineapple.
  • Top with shredded coconut.
  • Store in the fridge until ready to serve.

Nutrition Facts : Calories 369 kcal, Carbohydrate 34 g, Protein 5 g, Fat 25 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 79 mg, Sodium 162 mg, Fiber 2 g, Sugar 25 g, UnsaturatedFat 6 g, ServingSize 1 serving

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From thespruceeats.com


PINA COLADA COCONUT CAKE RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Pina Colada Coconut Cake Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Breakfast And Lunch Plan Best Healthy Tv Dinners Healthy Snack Boxes Office Delivery ...
From recipeshappy.com


PERFECT JUICY COCONUT PIñA COLADA CAKE • ESME SALON
Combine flour, baking powder, and salt in a small bowl. Set aside. In another bowl, melt butter. Mix with egg, sugar, vanilla, and lemon juice. Add dry ingredients to the wet, and mix in the pineapple and coconut. Since this makes a small cake, I baked it in a little loaf pan - the original (double this size) fits in a round cake pan.
From esmesalon.com


PINA COLADA CUPCAKES - 365 DAYS OF BAKING
Cupcakes. Preheat oven to 350°F, and place cupcake liners into a cupcake pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, add the butter, sugar, and using a handheld or stand mixer, mix until light and fluffy, about 2 minutes.
From 365daysofbakingandmore.com


PINA COLADA CAKE - LIV FOR CAKE
2021-01-21 Coconut Rum Cake: Preheat oven to 350F. Grease and flour three 6″ cake rounds, line with parchment. In a medium bowl, whisk flour, baking powder, and salt and set aside. Beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins). Reduce speed and add eggs one at a time, fully incorporating after each addition.
From livforcake.com


PINA COLADA RUM CAKE RECIPE - THE SPRUCE EATS
2019-09-24 This pina colada cake is made with a cake mix, pudding, Coco Lopez coconut, rum, and pineapple. Ingredients 1 package yellow cake mix 1 package instant vanilla pudding and pie filling mix 1 can Coco Lopez Cream of Coconut 1/2 cup plus 2 tablespoon rum 1/3 cup vegetable oil 4 eggs 1 can crushed pineapple (well drained) Garnish: whipped cream
From thespruceeats.com


TOMMY BAHAMA’S FAMOUS PIñA COLADA CAKE - RICK RODGERS
10 ounces white chocolate, coarsely chopped. Instructions. To make the cake: Position the oven rack in the center of the oven and preheat the oven to 350ºF. Butter two 9-by-1 ½–inch cake pans. Line the bottoms of the pans with waxed paper. Coat …
From rickrodgers.com


PIñA COLADA CAKE | CAKE BY COURTNEY
2020-05-18 In a stand mixer fitted with a paddle attachment, combine the butter and coconut cream. Beat on medium-high speed for 1 to 2 minutes, until light and fluffy. With the mixer on low speed, gradually add the sifted powdered sugar, followed by the extracts and salt.
From cakebycourtney.com


PINA COLADA CAKE - JENNIFER COOKS
2016-08-08 Instructions. For the Cake: Mix and bake cake according to package directions. Remove cake from oven and let cool for about 5 minutes. Poke holed all over cake with the handle of a wooden spoon, skewer or fork. For the Drizzle: Combine cream …
From jennifercooks.com


PINA COLADA CAKE - EAT IN EAT OUT
2017-04-14 Whisk flour with baking powder and salt in a small bowl. Mix 2% milk and coconut milk together in a small bowl. In a large bowl, beat butter (or canola oil) and sugar with a mixer on medium until fluffy. Add eggs, one at a time, beating well and scraping down sides of bowl. Add in vanilla and coconut extracts.
From eatineatout.ca


LANCEWOOD® | PINA COLADA LAYER CAKE
Preheat the oven to 180°C. Grease and line three 20 cm in diameter round cake tins. Beat the butter and castor sugar together until light and fluffy. Whisk in the eggs, yoghurt and lime zest. In a separate bowl, sift the flour and baking powder together and fold it into the wet ingredients. Gently fold in the coconut.
From uat.lancewood.co.za


PINA COLADA CAKE RECIPE | TOMMY BAHAMA
Myers’s Instructions 1 To make the cake: Position a rack in the center of the oven and preheat the oven to 350°F/180°C. Butter two 9-by-1 ½-in./23-by-4-cm round cake pans. Line the bottom of the pans with waxed paper. Coat the pans with flour and tap out the excess flour. 2
From tommybahama.com


PINA COLADA CAKE: ONLY 4 INGREDIENTS! - CHOPNOTCH
2019-05-18 Prepare the cake mix following the instructions on the package then spread the mixture on top of the pineapple in the dish. Next, just add the coconut flakes on top as well as chopped pieces of butter and cook it for 45 minutes. If you have better willpower than me, you can wait for it to cool down before serving!
From chopnotch.com


PINA COLADA CAKE RECIPE • COOKING HAWAIIAN STYLE
2020-07-18 Preheat oven to 350 degrees; well grease and flour a 10-inch bundt or tube pan. In a large mixing bowl, combine cake mix, pudding mix, 1/2 cup of cream of coconut, 1/2 cup of rum, oil and eggs. Beat well Stir in pineapple. Pour into prepared pan, bake for …
From cookinghawaiianstyle.com


NO BAKE PINA COLADA PIE - SUGAR AND SOUL
2 days ago Combine the crust ingredients in a medium bowl. Press the mixture into the bottom and up the sides of your pie plate. Chill the crust in the refrigerator while you prepare the pie filling. Whip the heavy cream until soft peaks form. Afterward, add powdered sugar and continue beating until stiff peaks form.
From sugarandsoul.co


PIñA COLADA CAKE - COCO LOPEZ
Preheat oven to 350°. In large mixer bowl, combine cake mix, pudding mix, 1/2 cup cream of coconut, 1 / 2 cup rum, oil and eggs. Beat on medium speed 2 minutes. Stir in pineapple. Pour into well-greased and floured 10-inch fluted tube or tube pan. Bake 50 to 55 minutes. Cool 10 minutes. Remove from pan. With a table knife or skewer, poke holes ...
From cocolopez.com


COCONUT PINA COLADA CAKE - ALL INFORMATION ABOUT HEALTHY RECIPES …
Prepare cake mix according to package directions adding coconut to the batter. Bake in a greased, floured 13x9x2 inch pan. When done, remove from oven and punch deep holes in cake with a fork. Pour the Cream of Coconut into holes. Let sit until cool before icing. For icing, mix cool whip, coconut, and liquer if desired.
From therecipes.info


PINA COLADA LAYER CAKE | PINEAPPLE COCONUT CAKE RECIPE
2017-03-20 Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C). 7. In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes.
From lifeloveandsugar.com


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