Piña Colada Monkey Bread Recipe 465
PIñA COLADA MONKEY BREAD RECIPE - (4.6/5)
Provided by Karmagoddess
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Grease a 12-cup bundt pan with cooking spray. In a small saucepan over medium heat, melt butter and 1/4 cup coconut milk until smooth. Remove from heat. Separate both cans of dough into biscuits. Cut each biscuit into fourths. Carefully dip each biscuit piece into butter mixture, then roll in sugar and place in prepared bundt pan. Cover entire bottom of pan with a layer of about 20 biscuit pieces, then sprinkle half of the crushed pineapple over the top. Top pineapple with another layer of dipped and rolled biscuits, then sprinkle the rest of the pineapple on top. Top pineapple with remaining dipped and rolled biscuits. Bake until deep golden brown on top and a toothpick inserted in the center comes out mostly clean, about 35 minutes. Transfer to a cooling rack; cool 10 minutes in pan. Carefully invert monkey bread onto a plate. In a small bowl, whisk together powdered sugar and remaining 3 tablespoons coconut milk until smooth, like a glaze. Drizzle glaze over warm monkey bread. Top with chopped dried pineapple; serve warm.
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
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