PIñA COLADA ANGEL FOOD CAKE
Quintessential spring cake got a tropical makeover! PIÑA COLADA Angel Food Cake, bursting with tropical flavors, is here to stay.
Provided by Shinee
Categories Dessert
Time 3h
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F (160°C).
- Sift together cake flour and ¾ cup of sugar.
- In a large mixing bowl with whisk attachment, beat the egg whites until foamy on a low speed.
- Add cream of tartar and salt and continue to beat, gradually increasing the speed to high.
- When the egg whites get whiter, add remaining ¾ cup of sugar one tablespoon at a time.
- Add pure vanilla extract and continue to beat on high speed until hard peaks form.
- Transfer the whipped egg whites into a large bowl.
- Add flour/sugar mixture and carefully mix everything together. Be careful not to deflate the batter too much.
- Now transfer the batter to ungreased angel food cake pan. Even out the surface. Run a butter knife through the batter to remove any air bubbles.
- Bake for about 40-45 minutes. It's ready if the inserted wooden stick comes out clean.
- Cool the cake completely in the pan upside down for 90-120 minutes. This will make sure the cake stays soft and fluffy while cooling.
- Whisk the heavy cream with sugar until hard peaks form. (Adjust the sugar to your taste.)
- Drain the pineapple, reserving the juice for later. Carefully fold in the crushed pineapple into the whipped cream. Refrigerate until ready to use.
- In a mixing bowl with paddle attachment beat cream cheese and butter on medium high speed.
- Add powdered sugar, pineapple juice and coconut extract. Continue to beat until nice and smooth. Refrigerate until ready to use.
- Spread the coconut flakes evenly on a cookie sheet. Bake it for 5-8 minutes at 350°F (177°C), or until nice and golden, stirring every few minutes.
- Cut the cooled cake horizontally and remove the top layer. Using a small knife, cut out a tunnel in the center of the bottom layer.
- Evenly soak the cake with a little bit of reserved pineapple juice (mix with rum, if desired).
- Fill the tunnel with pineapple whipped cream. Place the top layer and frost with cream cheese frosting. Then cover with toasted coconut flakes.
- If desired, pipe cream cheese frosting on the top and garnish with maraschino cherries.
Nutrition Facts : ServingSize 1 serving, Calories 467 kcal, Sugar 60 g, Sodium 298 mg, Fat 18 g, SaturatedFat 10 g, Carbohydrate 71 g, Fiber 2 g, Protein 7 g, Cholesterol 34 mg, UnsaturatedFat 7 g
This Weight Watchers Pina Cola Cake Angel Food Cake is made with a cake mix and only 4 ingredients is only 2 WW points on the blue plan (without artificial sweetener) and ideal for any occasion. It makes a great celebration cake, a Sunday night dinner cake and it's perfect for bringing along to a potluck or for a summer backyard BBQ!
Provided by Terri Gilson
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F/ 175 degrees C and spray an angel food cake pan with non-stick cooking spray or Wilton Cake Release (https://amzn.to/36l0FEO -affiliate link)
- Open the can of crushed pineapple and remove 2 tbsp of pineapple liquid. Discard.
- In a mixing bowl, mix together the Angel Food cake mix (just the mix nothing else!!) and the can of crushed pineapple, including the remaining juice, with 3 tbsp of light coconut milk and the coconut extract.
- This mixture will become frothy.
- Pour into the greased angel food cake pan and bake for 30 minutes or until cake tester comes out clean.
- Remove from oven and place on a pot holder and cool for 5 minutes in the pan.
- Run spatula along edges and flip onto a cooling rack. * I put the rack on top to flip, then I tap the bottom of the pan with a spatula. ** Don't worry if a little piece of the cake sticks to the bottom of the pan, you can remove it and place it on the cake and it will mostly be covered by garnish.
- Cool for another 5 minutes.
- Once it's completely cooled, trim off any brown, if desired. Alternatively, you can just leave it.
- Then flip it back over onto a serving plate, so the smooth/smaller side is facing up.
Nutrition Facts : ServingSize 1 piece, Calories 160 kcal, Carbohydrate 37 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 312 mg, Fiber 1 g, Sugar 28 g
PINA COLADA ANGEL FOOD CAKE - WW POINTS = 5
Yeah! My new Weight Watchers Magazine just arrived!! This is going to be the 1st of the many new recipes that I try...
Provided by senseicheryl
Categories Dessert
Time 45m
Yield 12 pieces of cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Place an oven rack in the lower third of the oven; preheat the oven to 375 degrees.
- Sift the flour and salt in a bowl. With an electric mixer on medium speed, beat the egg whites and cream of tartar until soft peaks form. Beat in the granulated sugar, 2 tablespoons at a time, until stiff peaks form. Beat in the coconut extract.
- Sift one third of the flour mixture over the egg-white mixture and, with a large rubber spatula, gently fold in just until blended. Repeat with the remaining flour mixture, one third at a time, being careful not to overmix the batter.
- Scrape the batter into an angel food cake pan; spread evenly. Immediately place in the oven and bake until the cake springs back when touched lightly, 35-40 minutes. Invert the pan on the neck of a funnel or bottle and let cool completely. To loosen, run a thin-bladed knife around the sides of the pan and around the center tube. Unmold the cake on a serving plate. If making ahead, wrap and let stand at room temperature overnight.
- To make the glaze: whisk the confectioners sugar, pineapple juice and rum extract in a bowl until smooth. Drizzle evenly over the top of the cake and sprinkle with the shredded coconut.
Nutrition Facts : Calories 256.1, Fat 3.3, SaturatedFat 2.7, Sodium 154.1, Carbohydrate 51.4, Fiber 1.1, Sugar 36.9, Protein 5.3
BEST EVER PINA COLADA CAKE
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
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
THREE-RICE SALAD - WW POINTS = 5
This recipe comes from my Weight Watchers Magazine, November/December 2008. This issue has several "make ahead recipes" for easy Holiday planning. "Make 2 hours ahead." 5 points for a 3/4 cup serving.
Provided by senseicheryl
Categories Brown Rice
Time 30m
Yield 8 3/4 cup servings, 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring the water to a boil in a large saucepan. Add the rice blend and return to a boil. Reduce the heat and simmer, covered, until the rice is tender and the liquid is absorbed, about 20 minutes. Spread the rice on a baking sheet and let cool to room temperature, about 20 minutes.
- Meanwhile, combine the orange juice, vinegar, soy sauce, honey and sesame oil in a large bowl, beating with a whisk until blended.
- Stir in the rice and the remaining ingredients; toss well to coat.
- Serve at once or cover and let stand at room temperature up to 2 hours.
Nutrition Facts : Calories 257.9, Fat 3.5, SaturatedFat 0.4, Sodium 154.9, Carbohydrate 52.5, Fiber 1.8, Sugar 2.9, Protein 4.5
PINA COLADA CAKE III
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
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
EASY PINA COLADA CAKE
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
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
PINA COLADA CAKE
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
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.
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