PINA COLADA TRES LECHES CAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h25m
Yield 12 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease (with cooking spray) and flour a 12-cup muffin pan.
- Sift the flour, baking powder and salt into a large bowl.
- Beat the egg yolks with 3/4 cup of the sugar in a medium bowl with an electric mixer on high until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
- Beat the egg whites in a separate bowl with the mixer on high until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon the batter into the cups of the muffin pan using a 1/3-cup measure.
- Bake the cakes until risen and lightly golden, 13 to 14 minutes. Allow to cool in the pan.
- For the tres leches mixture: Combine the sweetened condensed milk, evaporated milk, heavy cream, cream of coconut and rum if using in a small pitcher.
- For the whipped cream: Whip the cream with the sugar until soft peaks form.
- To assemble: Use a serrated knife to slice each cake in half across the middle. Place a cake half in the bottom of each 8-ounce mason jar. Spoon over 2 tablespoons of the tres leches mixture and 2 tablespoons crushed pineapple. Put the other half of each cake on top, and spoon over 2 to 3 more tablespoons of the tres leches mixture. Top each cake with lots of whipped cream and toasted coconut.
- Refrigerate until ready to serve. Several hours is fine. The cooler the cakes, the better.
PINA COLADA CAKE
Provided by Food Network Kitchen
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 19
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.
PIñA COLADA CAKE
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
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
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.
PINA COLADA JAR CAKES
Steps:
- Preheat oven to 325 degrees F. Before starting batter, wash 8 (1-pint) wide mouth canning jars with lids in hot, soapy water and let them drain, dry, and cool to room temperature. Generously grease inside of jars.
- Drain crushed pineapple for about 10 minutes in a colander, reserving juice. Puree drained pineapple in a food processor. Measure out 1 1/2 cups puree, adding a little juice if necessary to make 1 1/2 cups. Set puree aside. Discard remaining juice or reserve for another use.
- With an electric mixer, beat together butter and half of brown sugar until light and fluffy. Beat in eggs, then remaining sugar. Beat in pineapple puree and rum and set aside.
- Sift together flour, baking powder, and baking soda. Gradually add to pineapple mixture in thirds, beating well after each addition to make a thick batter. Stir in coconut.
- Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars in center of preheated oven. Bake 40 minutes.
- About 10 minutes before cakes are done, bring a medium saucepan of water to a boil. Put in jar lids, cover, and remove from heat. Keep lids in hot water until they're used.
- When cakes are done, remove jars from oven. If jar rims need cleaning, use a moistened paper towel. Carefully put lids and rings in place, then screw tops tightly shut. Place jars on a wire rack; they will seal as they cool.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PINA COLADA DUMP CAKE
I love any dessert that tastes like the tropics. When I wanted to create a new dump cake recipe, I went right to pineapple, coconut and rum. I was very pleased with the results! -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Evenly spread coconut, nuts and pineapple in a greased 13x9-in. baking dish; drizzle rum over top. Sprinkle with cake mix. Drizzle with butter and water, Bake until golden brown and bubbly, about 45-50 minutes. Serve warm with whipped cream and cherries, if desired.
Nutrition Facts : Calories 325 calories, Fat 13g fat (8g saturated fat), Cholesterol 24mg cholesterol, Sodium 411mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 2g protein.
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
PINA COLADA CAKE
Make and share this Pina Colada Cake recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Dessert
Time 45m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 9x13-inch pan.
- Prepare cake as directed on package, but use 2 eggs instead of the number the recipe calls for.
- Bake as directed.
- While cake is baking, combine cream of coconut and sweetened condensed milk.
- When the cake is done, remove from oven and, while it is still hot, punch holes in the top (the handle of a wooden spoon works well). Pour the cream of coconut/condensed milk mixture over top and into all the holes.
- Let cake cool thoroughly (can be refrigerated to cool). When ready to serve, cover cake with whipped topping and sprinkle coconut flakes on top.
- Serve thoroughly cooled.
PINA COLADA CAKE PALMAS DEL MAR-STYLE
A delicious one-bowl cake which is great for the summer or in the tropics when having guests and you're short on time.
Provided by camille
Categories Desserts Cakes Pineapple Cake Recipes
Time 50m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Combine yellow cake mix, pineapple, water, eggs, oil, coconut extract, and vanilla extract in a bowl until moistened; beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes clean, 40 to 45 minutes.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 25 g, Cholesterol 37.8 mg, Fat 9.2 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 203.9 mg, Sugar 14.8 g
PINA COLADA JAR CAKES
Make and share this Pina Colada Jar Cakes recipe from Food.com.
Provided by Julie Leo
Categories Dessert
Time 1h10m
Yield 8 jars
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
- Before starting batter, wash 8 (1-pint) wide-mouth canning jars with lids in hot, soapy water and let them drain, dry, and cool to room temperature.
- Generously grease insides of jars.
- Drain crushed pineapple for about 10 minutes in a colander, reserving juice.
- Purée drained pineapple in a food processor.
- Measure out 1-1/2 cups purée, adding a little juice if necessary to make 1-1/2 cups.
- Set purée aside.
- Discard remaining juice or reserve for another use.
- With an electric mixer, beat together butter and half of brown sugar until light and fluffy.
- Beat in eggs, then remaining sugar.
- Beat in pineapple purée and rum and set aside.
- Sift together flour, baking powder and baking soda.
- Gradually add to pineapple mixture in thirds, beating well after each addition to make a thick batter.
- Stir in coconut.
- Spoon 1 level cupful of batter into each jar.
- Carefully wipe rims clean, then place jars in center of preheated oven.
- Bake 40 minutes.
- About 10 minutes before cakes are done, bring a medium saucepan of water to a boil.
- Put in jar lids, cover, and remove from heat.
- Keep lids in hot water until they're used.
- When cakes are done, remove jars from oven.
- If jar rims need cleaning, use a moistened paper towel.
- Carefully put lids and rings in place, then screw tops tightly shut.
- Place jars on a wire rack; they will seal as they cool.
Nutrition Facts : Calories 842.5, Fat 23, SaturatedFat 14.5, Cholesterol 147.7, Sodium 332.4, Carbohydrate 145.3, Fiber 2.5, Sugar 103.3, Protein 9.3
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