Pina Colada Coconut Rum 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.

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

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 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

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 RUM CAKE



Pina Colada Rum Cake image

Delicious, moist chilled dessert with rum, coconut and whipped frosting.

Provided by Roger

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 55m

Yield 12

Number Of Ingredients 11

1 (18.25 ounce) package white cake mix
1 (3.5 ounce) package instant coconut cream pudding mix
4 eggs
½ cup water
⅓ cup dark rum
¼ cup vegetable oil
1 cup flaked coconut
1 (8 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant coconut cream pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon dark rum

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans.
  • In a large bowl, combine the cake mix and instant pudding. Add the eggs, water, 1/3 cup rum and oil, mix well. Fold in the 1 cup coconut and spread the batter evenly into the prepared pans.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  • To make the filling and frosting, stir together the second package of pudding and the pineapple, including the juice. Fold in the cool whip and more rum if desired. Fill and ice cake. Chill until serving time.

Nutrition Facts : Calories 426.6 calories, Carbohydrate 58.8 g, Cholesterol 62 mg, Fat 17.7 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 7.9 g, Sodium 500.2 mg, Sugar 43.2 g

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

AMAZINGLY DELICIOUS RUM PINA COLADA CAKE



Amazingly Delicious Rum Pina Colada Cake image

This cake is a recipe from those wonderful people at Bacardi Rum. It takes a little time but it is worth it. I have been making this cake for over ten years and it makes a beautiful presentation and it tastes so good. It is perfect ending for a summer evening meal, its light and refreshing so you don't feel weighed down. Enjoy :)

Provided by Carb Lover

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 (18 ounce) box white cake mix, I use Duncan Hines
1 (3 1/2 ounce) box jello instant coconut cream pudding mix or 1 (3 1/2 ounce) box instant vanilla pudding
4 eggs
1/4 cup water
1/3 cup Bacardi dark rum, 80 proof
1/4 cup canola oil
1 cup flaked coconut
1 (8 ounce) can crushed pineapple, in juice
1 (3 1/2 ounce) box jello instant coconut cream pudding mix (same as the one for the cake) or 1 (3 1/2 ounce) box instant vanilla pudding (same as the one for the cake)
1/3 cup Bacardi dark rum, 80 proof
1 (9 ounce) container frozen whipped topping, thawed

Steps:

  • Cake:
  • Blend all ingredients except coconut in large mixer bowl; beat 4 minutes at medium speed of electric mixer.
  • Pour into two greased and floured 9 inch layer cake pans.
  • Bake at 350 degrees for 25 - 30 minutes or until cake springs back when lightly pressed. Do not underbake.
  • Cool in pan for 15 minutes; remove and totally cool on racks.
  • Filling/Frosting:.
  • Combine all ingredients except whipped topping in bowl; beat until well blended. Fold in whipped topping. Fill and frost the cake and sprinkle with coconut.
  • Make sure to now chill the cake. Refrigerate leftover cake.
  • NOTE: With the vanilla filling, increase water to 3/4 cup; add 1 cup flaked coconut to batter.
  • Also: I usually double the filling/frosting recipe so there is a lot on the cake :).

Nutrition Facts : Calories 674, Fat 27.9, SaturatedFat 12.7, Cholesterol 93, Sodium 752, Carbohydrate 89.7, Fiber 2.8, Sugar 66, Protein 7.1

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