Piña Colada Angel Food Cake Recipes

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.

EASY PINA COLADA CAKE

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.

PERFECT PINA COLADA CAKE

Steps:

• Preheat oven to 350 Degrees.
• Blend all cake ingredients in large bowl.
• Beat 4 minutes at med.
• speed of electric mixer.
• Pour into two greased 9" layer pans.
• Bake for 25 to 30 minutes.
• Remove and cool.
• Frosting: Combine all ingredients except whipped topping and coconut in a bowl.
• Beat until well blended.
• Fold in whipped topping.
• Sprinkle coconut on cake after frosting.

PINA COLADA ANGEL FOOD CAKE - WW POINTS = 5

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.

PIñA COLADA ANGEL FOOD CAKE

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.

PINA COLADA DUMP CAKE

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.

PINA COLADA CAKE

Steps:

• Heat oven 350 and spray 13x9 pan with cooking spray.
• in large bowl stir together cake mix, and pineapple, then pour into baking dish.
• Bake 20 min or until toothpick comes out almost clean.
• Completly cool.
• Spread whipped topping over cake, sprinkle with coconutm, cover and refriderate until ready to eat!