Perfect Pina Colada 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.

PERFECT PINA COLADA CAKE



Perfect Pina Colada Cake image

This cake is so light & moist and has so much flavor. It's really delightful. I got it from a cookbook back in 1985 that was comprised of everybodies favorites. This was my mom's all time favorite cake. You may have trouble finding coconut cream pudding, so you can sub with vanilla pudding.

Provided by Boca Pat

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 11

1 package white cake mix
1 (3 1/2 ounce) package instant coconut cream pudding mix
4 eggs
1/2 cup water
1/3 cup rum
1/4 cup oil
1 (8 ounce) can crushed pineapple, drained
1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling
1/3 cup rum
1 (9 ounce) container Cool Whip
1 cup flaked coconut

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.

Nutrition Facts : Calories 544.2, Fat 22.2, SaturatedFat 10.3, Cholesterol 74.4, Sodium 653.9, Carbohydrate 73.1, Fiber 1.9, Sugar 56.5, Protein 5.6

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.

PIñA COLADA CAKE



Piña Colada Cake image

This Piña Colada Cake is bursting with coconut and pineapple. The topping on this cake is to die for! It is the perfect summer dessert!

Provided by Erica Walker

Categories     Dessert

Time 40m

Number Of Ingredients 6

1 vanilla cake mix (prepared according to box directions)
14 ounces sweetened condensed milk (1 can)
10 ounces cream of coconut ((see notes above))
15 ounces crushed pineapple (1 can)
8 ounces Cool Whip (or Whipped Cream)
1 cup coconut (shredded, sweetened)

Steps:

  • Prepare cake mix according to box directions for 9x13 glass baking dish.
  • Allow cake to cool about 10 minutes, then poke cake with the back of a wooden spoon so there are holes evenly poked over the cake.
  • Combine sweetened condensed milk and cream of coconut until well mixed.
  • Pour mixture evenly over the top of the cake, trying to get the mixture in all the holes. Cover and refrigerate for at least 4 hours (tastes best if refrigerated overnight). Remove cake from refrigerator.
  • Drain crushed pineapple and spread evenly over the top of the cake.
  • Combine Cool Whip (or whipped cream) with shredded coconut and spread evenly over the top of the pineapple.
  • Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 343 kcal, Carbohydrate 65 g, Protein 5 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 14 mg, Sodium 356 mg, Fiber 2 g, Sugar 45 g, ServingSize 1 serving

PIñA COLADA UPSIDE DOWN CAKE



Piña Colada Upside Down Cake image

This Pina Colada Upside Down Cake is everything you could ever want in a cake. It's moist, sweet, tart, full of flavor and it has pineapple

Provided by Karin and Ken

Categories     Dessert

Number Of Ingredients 10

¼ cup unsalted butter
1 cup brown sugar
1 cup shredded coconut
1 can pineapple slices
½ cup maraschino cherries
1 box vanilla cake mix
½ cup coconut milk or milk
3 eggs
½ plain greek yogurt or sour cream
1 teaspoon coconut extract

Steps:

  • Gather all the ingredients
  • Preheat the oven to 350 degrees.
  • Place but in the bottom of a 9x13 oven-safe dish. Allow butter to melt fully.
  • Once butter is completely melted, carefully remove the dish from the oven and add brown sugar. Mix brown sugar until it is fully dissolved, press into the bottom of the dish.
  • Sprinkle coconut flakes overtop evenly, covering the entire surface.
  • Arrange pineapple slices overtop and add in a cherry in the center of each slice.
  • In a medium mixing bowl, mix together the cake mix, coconut milk, eggs, yogurt and coconut extract. Use an electric mixer or beat mixture together by hand until well combined.
  • Pour the cake mix into the pan and spread evenly across the pineapple layer. This should cover the entire surface evenly.
  • Place the dish in the oven and bake for 40-45 minutes.
  • When cooking time is complete, carefully remove from the oven. Immediately, cover the top of the dish with a cooling rack. Using oven mitts to protect your hands, hold the cooling rack firmly against the pan while you flip the pan upside down, allowing the cake to now rest on top of the cooling rack. Wait 5 minutes before removing the pan.
  • Remove the pan from off of the cake and allow the cake to cool on the rack for an additional 5 minutes before cutting and serving.
  • Serve with additional cherries and/or coconut flakes.

Nutrition Facts : ServingSize 1 Serving, Calories 356 kcal, Carbohydrate 62 g, Protein 4 g, Fat 11 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 51 mg, Sodium 341 mg, Fiber 1 g, Sugar 44 g, UnsaturatedFat 3 g

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