Pina Colada Cheese Custard Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PINA COLADA CAKE



Pina Colada Cake image

Provided by Food Network Kitchen

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 19

Basic Vanilla Cake, baked and cooled, recipe follows
1/4 cup pineapple juice
1 1/4 cups chopped dried pineapple
1/2 cup pineapple juice
1/4 cup cream of coconut
2 1/2 sticks unsalted butter, at room temperature
Pinch of salt
2 1/4 cups confectioners' sugar
1/3 cup cream of coconut
1/2 cup coconut flakes, toasted
1/4 cup chopped dried pineapple
2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream

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.

AWESOME PINA COLADA CAKE



Awesome Pina Colada Cake image

No fake cake mix here. It's the real stuff and it tastes sinful.

Provided by Jenny Saunders

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 55m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
2 cups white sugar
1 cup crushed pineapple
2 eggs
1 teaspoon baking soda
1 pinch salt
1 cup white sugar
1 (5 ounce) can evaporated milk
½ cup butter
1 cup sweetened flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix flour, 2 cups white sugar, pineapple, eggs, baking soda, and salt together in a bowl until evenly combined; pour into prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.
  • Combine 1 cup sugar, evaporated milk, and butter together in a saucepan; bring to a boil. Boil mixture for 1 minute; stir in coconut. Pour mixture evenly over hot cake.

Nutrition Facts : Calories 405.8 calories, Carbohydrate 73.7 g, Cholesterol 54.7 mg, Fat 11.3 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 7.3 g, Sodium 201.6 mg, Sugar 56.7 g

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 CRUNCH CAKE



Pina Colada Crunch Cake image

The island-inspired version of our classic crunch cake is a toasted coconut, crunchy granola bar crust, with a creamy coconut-pineapple filling. Tell your tastebuds to pack their bags-you're heading to the beach.

Provided by Cheeky Kitchen

Categories     Dessert

Time 4h15m

Yield 9

Number Of Ingredients 10

16 Nature Valley™ granola bars Oats and Honey, crushed
1/3 cup toasted coconut
1/2 cup butter, melted
2/3 cup sugar
2 blocks (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 package (3.4 oz) coconut cream pudding mix
1 container (8 oz) extra creamy whipped topping
1 can (8 oz) crushed pineapple
Nonstick spray

Steps:

  • In a large bowl, stir together crushed granola bars, toasted coconut, melted butter and sugar until well mixed. Press half of the mixture into a 9x9-inch baking pan that has been generously sprayed with nonstick spray.
  • In a stand mixer, beat together cream cheese, sweetened condensed milk, pudding mix and whipped topping until smooth. Fold in the pineapple, mixing well. Spread whipped mixture on top of crust.
  • Top with remaining granola bar mixture.
  • Cover with plastic wrap and freeze until firm, about 4-6 hours. For best results, remove the cake from the freezer about 10 minutes before serving. To serve, slice and share.

Nutrition Facts : Calories 780, Carbohydrate 89 g, Cholesterol 100 mg, Fat 8 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 66 g, TransFat 1 g

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.

PIñA COLADA CAKE



Piña Colada Cake image

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

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup water
1/3 cup vegetable oil
3 eggs
2 teaspoons rum extract
1 container Betty Crocker™ Whipped white frosting
1/4 cup flaked coconut, toasted

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 CHEESE CUSTARD CAKE



PINA COLADA CHEESE CUSTARD CAKE image

This original recipe won me $1000 in an online recipe contest.

Provided by Patricia Harmon

Categories     Fruit Desserts

Time 1h50m

Number Of Ingredients 14

no stick cooking spray, divided
3/4 c caramel flavored ice cream topping, at room temperature
1 Tbsp spiced rum
1 box moist deluxe supreme pineapple cake mix
1 1/3 c pineapple juice
1/3 c canola oil
6 large eggs, at room temperature, divided
1 pkg 8 oz. cream cheese, at room temperature, cut into cubes
1/2 c canned cream of coconut
1 can(s) 14 oz. can sweetened condensed milk
1/2 c evaporated milk
1/4 c sweetened flaked coconut, toasted
8 canned pineapple chunks
8 maraschino cherries, rinsed and drained

Steps:

  • 1. Heat oven to 350º F. Spray a 12-cup bundt pan thoroughly with no stick cooking spray.
  • 2. In a small bowl, place caramel topping. Stir in rum and pour topping mixture into prepared bundt pan
  • 3. Place cake mix, pineapple juice, canola oil and 3 eggs into large mixing bowl and blend with electric mixer until moistened. Beat with mixer on medium speed for 2 minutes. Pour cake batter into cake pan over caramel topping.
  • 4. To make the custard, place softened cream cheese cubes and cream of coconut into a food processor bowl fitted with a metal blade; process for about 1 minute. Add condensed and evaporated milks into a food processor bowl and process until smooth, pulsing at first so it doesn't splatter..
  • 5. Add remaining 3 eggs, one at a time, and and just process until smooth. Spoon cream cheese mixture over top of cake batter.
  • 6. Spray a sheet of heavy duty aluminum foil with no stick cooking spray and cover the pan TIGHTLY with the foil - important! (or use non-stick foil)
  • 7. Place the covered bundt pan into a larger pan with at least 2-inch sides and place on oven rack. Pour very hot water (heated to just below boiling) around bundt pan about half way up the bundt pan for a bain marie.
  • 8. Bake in 350º oven for 1 1/2 hours. Remove bundt cake from pan of water and allow to cool for 10 minutes. Remove the aluminum foil and invert cake onto a large platter. Cool completely at room temperature.
  • 9. To garnish, sprinkle toasted coconut over top of . cake. Decorate with pineapple chunks and maraschino cherries, alternating them around top of cake. Refrigerate until thoroughly chilled.

BEST EVER PINA COLADA CAKE



Best Ever Pina Colada Cake image

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

cooking spray
1 (15.25 ounce) package white cake mix with pudding (such as Duncan Hines®)
1 cup water
3 large egg whites
⅓ cup vegetable oil
1 (10 ounce) can pina colada mix
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
½ cup sweetened flaked coconut

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 BUNDT CAKE



Pina Colada Bundt Cake image

Pineapple and coconut adds a fun summer twist to this easy Pina Colada Bundt Cake. It's the perfect dessert for any summer party or picnic.

Provided by Jocelyn @ Inside BruCrew Life

Categories     Cakes & Cupcakes

Time 1h15m

Number Of Ingredients 15

1 vanilla cake mix
1 (3.4 ounce) box instant vanilla pudding mix
4 large eggs
1 (8 ounce) can crushed pineapple, undrained
1 teaspoon rum extract
1 cup sour cream
1/4 cup oil
1 1/2 cup shredded coconut, divided
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
2 Tablespoons cream of coconut
1/2 teaspoon salt
1/2 teaspoon rum extract
4 1/2 cups powdered sugar
maraschino cherries with stems, for garnish

Steps:

  • Preheat the oven to 350 degrees. Spray a 12 cup bundt pan with nonstick spray. Set aside.
  • Place 1/2 cup shredded coconut on a baking sheet. Bake for 4-5 minutes, stirring often. Remove and cool.
  • Beat the cake mix, pudding mix, eggs, pineapple, extract, sour cream, and oil on low for 1 minute. Beat on medium for 2 minutes. Stir in the remaining coconut.
  • Spoon into the prepared pan. Bake for 50-55 minutes or until a toothpick comes out mostly clean.
  • Remove and let cool in the pan for 10-15 minutes, then flip out onto a plate to cool completely.
  • Beat the butter and cream cheese until creamy. Add the cream of coconut, extract, and salt and beat again.
  • Slowly add the powdered sugar until completely mixed in. Reserve 1/2 cup frosting.
  • Spread the rest of the frosting on the cake. Pipe swirls on top of the cake with the reserved frosting using a piping bag and icing tip 21.
  • Drain the maraschino cherries and pat dry with paper towels. Top each swirl with a cherry.
  • Sprinkle the toasted coconut all around the swirls and down the sides. Keep the cake refrigerated until it is time to serve.

Nutrition Facts : Calories 547 calories, Carbohydrate 84 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 527 milligrams sodium, Sugar 66 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

25 BEST POKE CAKES RECIPE COLLECTION



25 Best Poke Cakes Recipe Collection image

Everyone will flip for these amazing poke cake recipes! From banana split to Boston cream to hot chocolate, poke cakes are easy, sweet, and irresistible!

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 25

Banana Split Poke Cake
Do Nothing Cake
Champagne Poke Cake with Champagne Glitter Glaze
Halloween Poke Cake
Lemon Poke Cake
Tres Leches Poke Cake (3 Milk Poke Cake)
Better Than Anything Cake
Triple Coconut Poke Cake
Skinny Funfetti Poke Cake
Pina Colada Poke Cake
Boston Cream Poke Cake
Peppermint Poke Cake
Reese's Peanut Butter Cup Poke Cake
S'mores Poke Cake
Black Forest Poke Cake
Raspberry Lemon Jello Poke Cake
Hot Chocolate Poke Cake
Grasshopper Poke Cake
Pumpkin Spice Poke Cake
Unicorn Poke Cake
Eggnog Poke Cake
Tiramisu Poke Cake
Margarita Poke Cake
Mocha Poke Cake
Death By Chocolate Poke Cake

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a poke cake recipe in 30 minutes or less!

Nutrition Facts :

More about "pina colada cheese custard cake recipes"

PINA COLADA CUPCAKES RECIPE - RECIPETIPS.COM
pina-colada-cupcakes-recipe-recipetipscom image
Preheat the oven to 350° F. Place paper muffin cups in the muffin tins. In a large mixing bowl, combine the cake mix, canola oil, water, run extract (or coconut …
From recipetips.com
5/5 (2)


PINA COLADA CAKE - EAT IN EAT OUT
pina-colada-cake-eat-in-eat-out image
2017-04-14 This “big snowball” is the answer. I guess we just need to have Pina Colada Cake all year ’round… enjoy! Pina Colada Cake. 5 from 1 vote. EMAIL …
From eatineatout.ca
5/5 (1)
Estimated Reading Time 3 mins
Servings 12


PINA COLADA PIE RECIPE - RECIPETIPS.COM
pina-colada-pie-recipe-recipetipscom image
Add 1 1/4 cups of coconut and stir until evenly mixed. Pour into the pre-baked pie crust. Preheat the oven to 350°F so that the pie can be place in the oven for 5 …
From recipetips.com
5/5 (1)


PINA COLADA WEDGES RECIPE - COOKEATSHARE
2008-11-25 Beat cream cheese with sugar and rum till smooth. Mix in 2 c. of whipped topping, pineapple and 2 c. of coconut. Spread in 8 inch layer pan lined with plastic wrap. Invert pan …
From cookeatshare.com
1/5
Calories 285 per serving


PIñA COLADA CRèME BRûLéE RECIPE | MYRECIPES
2005-02-01 Directions. Instructions Checklist. Step 1. Drain pineapple, and pat dry with paper towels. Advertisement. Step 2. Stir together pineapple, whipping cream, and next 5 …
From myrecipes.com
Servings 6
  • Stir together pineapple, whipping cream, and next 5 ingredients. Pour pineapple mixture evenly into 6 (6-ounce or 3/4 cup) ramekins; place ramekins in a large roasting pan. Add hot water to pan to a depth of 1/2 inch.
  • Bake at 300° for 50 to 55 minutes or until almost set. Cool 30 to 45 minutes in water in pan on a wire rack. Remove ramekins from pan; cover and chill at least 8 hours.


BEST EVER PINA COLADA CAKE (SO GOOD!) - KINDLY UNSPOKEN
2020-04-14 Spray with non-stick cooking spray and set aside. In a large mixing bowl, beat cake mix, pineapple juice, oil, eggs and extracts with electric mixer on low speed for 2 minutes, …
From kindlyunspoken.com
Reviews 5
Estimated Reading Time 6 mins
Category Dessert
Total Time 1 hr 5 mins
  • Heat oven to 350°F (325°F for dark or nonstick pans). Depending on how many layers you want your cake to have, line the bottoms of two or three 8 or 9 inch round cake pans with parchment paper cut to size. Spray with non-stick cooking spray and set aside.
  • Spread 2 cups of sweetened coconut flakes evenly on a baking sheet and bake in the oven at 350 degrees for 8-9 minutes, stirring every 3 minutes. Mine were perfectly golden and toasted at 8 minutes.
  • To assemble and decorate, place cake layer rounded side down on a serving plate and apply pineapple filling on top. Top with the next cake layer and frost the tops and sides of the cake using a flat tipped spatula like this.


PIñA COLADA CHEESECAKE BARS - GRETCHEN'S VEGAN BAKERY
2021-08-03 Piña Colada Cheesecake Bars to kick off this summer party. And I don’t even care if no one shows up! That just means more for me! Usually I am looking for a fast exit strategy to get these desserts away from me so I don’t eat every last crumb. But this time I don’t even care, I want these all to myself! My famous New York Style Cheesecake recipe is the canvas for this …
From gretchensveganbakery.com
Servings 12-16
Total Time 2 hrs 20 mins


PINA COLADA SHEET CAKE RECIPE - COOKEATSHARE
2010-04-11 While cake is still hot, punch holes with wooden spoon handle, all over it. Mix the condensed lowfat milk and the cream of coconut, and rum, with extracts added, and spoon slowing over cake. It takes some time to soak in, so be patient. Spoon pineapple mixed with the topping till soupy from it's remaining juices, over cake. Chill for several hrs or possibly …
From cookeatshare.com
1/5
Calories 6571 per serving


PIñA COLADA CAKE | CAKE BY COURTNEY
2020-05-18 FOR THE CAKE. Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside. In a medium size mixing bowl, whisk the cake flour, baking powder, and salt. Set aside.
From cakebycourtney.com
Reviews 42
Estimated Reading Time 6 mins


NO BAKE PINA COLADA PIE - ALL INFORMATION ABOUT HEALTHY ...
No Bake Pina Colada Cream Pie - Mom On Timeout tip www.momontimeout.com. Combine the ingredients for the crust in a small bowl. Use a fork to combine. Press onto the bottom and up the sides of a greased 8 to 9.5 inch pie pan. Place in refrigerator while preparing the filling. Whisk heavy whipping cream in a mixer until stiff peaks form. Remove ...
From therecipes.info


PINA COLADA CHEESE CUSTARD CAKE #JUSTAPINCHRECIPES ...
Jul 31, 2019 - This original recipe won me $1000 in an online recipe contest.
From pinterest.com


PINA COLADA CUSTARD CAKE RECIPES
Pina Colada Cheese Custard Cake Recipes. PINA COLADA ICEBOX CAKE. This icebox cake has all of the flavors of a pina colada. It takes just one bite to escape to a tropical island! -Rachel Lewis, Danville, Virginia. Recipe From tasteofhome.com. Provided by Taste of Home. Categories Desserts. Time 25m. Yield 12 servings. Number Of Ingredients 9. Ingredients; Nutrition; 1 …
From tfrecipes.com


RECIPES - RICK RODGERS
Recipes; Contact; Search "Divorced" Sicilian Pizza. Baked Ham with Pineapple-Mustard Seed Glaze. Beef Rib Roast with Blue Cheese Crust. Berry Meringue Slices. Bourbon Gravy 101. Chicken Savoy. Chocolate-Orange Macarons. Christmas Meatball Lasagna. Cod with Grapefruit, Avocado, and Fennel Salad. Concord Grape Pie. Easter Meat and Cheese Pie. Homemade …
From rickrodgers.com


PIñA COLADA RUM CAKE - ISLAND GURL FOODS
2020-04-08 Apr 8, 2020 All Recipes. Caribbean Piña Colada Rum Cake. Ingredients: 2 Tbsp (30 mL) butter. 1 Tbsp (15 mL) All purpose flour . ½ cup (125 mL) diced walnut pieces (optional) 4-6 pineapple slices. ½ cup (125 mL) coconut flakes, toasted. 2 cups (500 mL) All Purpose flour. ¼ tsp salt. 2 tsp baking powder. ½ cup (125 mL) custard or vanilla powder. ½ cup (125 mL) …
From islandgurlfoods.com


PINA COLADA CAKE RECIPE
Pina colada cake recipe. Learn how to cook great Pina colada cake . Crecipe.com deliver fine selection of quality Pina colada cake recipes equipped with ratings, reviews and mixing tips. Get one of our Pina colada cake recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


PINA COLADA CHEESECAKE - RECIPE | COOKS.COM
Home > Recipes > Desserts > Pina Colada Cheesecake. Printer-friendly version. PINA COLADA CHEESECAKE : 1 9" graham cracker crumb pie crust 8 oz. cream cheese, softened 4 oz. ricotta cheese, softened 7 oz. sweetened condensed milk 7 oz. pina colada mix 1 tsp. vanilla extract. In a large bowl beat the 2 cheeses until fluffy. Beat in sweetened condensed milk until …
From cooks.com


PINA COLADA CHEESE CUSTARD CAKE RECIPES
In a large bowl, beat cream cheese, confectioners' sugar and extract until smooth. Gradually beat in 1 cup coconut milk. Add pudding mix; beat on low speed until smooth. Fold in whipped topping., Pour remaining coconut milk into a shallow dish. Quickly dip half of the graham crackers into milk; allow excess to drip off. Arrange in a single layer in the bottom of a 13x9-in. baking dish ...
From tfrecipes.com


Related Search