PIñA COLADA CAKE POPS
Try these delicious and flavorful tropical cake pops for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- In food processor, break up angel food cake into small pieces. Cover; process with on-and-off pulses in batches until crumbs form. Do not over process (to avoid cake sticking). Place in large bowl.
- In medium bowl, stir yogurt, cream cheese and powdered sugar until smooth. Pour into cake crumb bowl. Mix well. Shape mixture into 24 golf ball-size pops, about 2 tablespoons each. Poke lollipop stick into each pop. Roll pops in sprinkles. Refrigerate.
Nutrition Facts : Calories 140, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Cake Pop, Sodium 390 mg, Sugar 23 g, TransFat 0 g
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
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
PIñA COLADA ICE POPS
Provided by Kay Chun
Categories Rum Alcoholic Blender Quick & Easy Backyard BBQ Frozen Dessert Coconut Pineapple Summer Party Gourmet
Yield Makes 8 ice pops
Number Of Ingredients 6
Steps:
- Purée all ingredients in a blender until smooth, then strain through a fine-mesh sieve into a large measuring cup, pressing on and then discarding solids. Pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.
THE MODERN PIñA COLADA
Elevate the traditional piña colada by blending fresh pineapple, coconut cream and limes and serving it in an unexpected way. You can eat these frozen pops alone, or add one to a cocktail recipe for a funky, conversation-starting beverage. Bold ginger beer and dark rum round out the delicious flavours in this grown-up piña colada.
Provided by Mary Jenny
Categories Beverages
Time 5m
Yield 10 popsicles, 10 serving(s)
Number Of Ingredients 6
Steps:
- Blend pineapple rings and coconut cream until fairly smooth. Add lime zest and juice. Blend until mixed.
- Pour mixture into 10 popsicle molds that each hold about 1/3 cup (80 mL). Freeze until firm.
- Pour Crabbie's ginger beer into a chilled rocks glass. Stir in rum. Add one prepared popsicle. Repeat immediately with remaining pops, Crabbie's and rum if you're serving a crowd, or save the pops for yourself for another day.
- Tip: For a fun tropical flair, garnish with Tiki-inspired elements like umbrellas or edible flowers.
Nutrition Facts : Calories 203.3, Fat 8.1, SaturatedFat 7.6, Sodium 18.3, Carbohydrate 33, Fiber 0.8, Sugar 30.3, Protein 0.9
COCONUT-RUM CAKE POPS
Plan your own tropical escape with these surprisingly light-tasting pops. Angel food cake is a nice change of pace.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- Prepare and bake cake mix according to package directions. Cool completely on a wire rack., In a large bowl, mix frosting, coconut and extracts. Tear cake into pieces. In batches, pulse cake in a food processor until crumbs form. Stir crumbs into frosting mixture. Shape into 1-in. balls; place on baking sheets. Insert sticks. Freeze at least 2 hours or refrigerate at least 3 hours until firm., Dip cake pops in melted candy coating, allowing excess to drip off. Roll in toasted coconut. Insert cake pops in a Styrofoam block; let stand until set.
Nutrition Facts : Calories 188 calories, Fat 8g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 92mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 0 fiber), Protein 1g protein.
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