Coco Lopez Pina Colada Cake Recipes

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.

Steps:

• Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

Steps:

• Spray a 9-by-13-inch baking dish with nonstick cooking spray.
• Prepare the cake mix in a bowl according to the package instructions. Pour into the prepared baking dish and bake according to the instructions. Let cool for 10 minutes.
• Combine the heavy cream, sugar and coconut extract in a chilled metal bowl. Whip the cream with a whisk or electric hand mixer until soft peaks form. Refrigerate.
• Using the handle of a wooden spoon, poke holes in the cake, 6 across in each of 4 rows, to make 24 holes. Press a cherry into each hole.
• In a medium bowl, whisk together the cream of coconut, crushed pineapple and rum. Slowly pour and spread over the cake and let stand until the liquid is absorbed into the holes, about 10 minutes.
• Spread the whipped cream over the top of the cake, sprinkle with toasted coconut and garnish with the leftover maraschino cherries.

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.

Steps:

• Prepare yellow cake mix according to package directions in 13" x 9" pan.
• Remove from oven and while cake is still hot, poke lots of holes in the surface with fork.
• Spread can of sweetened condensed milk over top of cake.
• Do this fairly slowly so that it has a chance to soak evenly into the holes.
• Wait 20 minutes.
• Spread the Coco Lopez mix just as you did the condensed milk.
• Wait 20 minutes.
• Spread Cool Whip on top and sprinkle with coconut.
• Enjoy!
• Be sure to refrigerate this cake.
• It doesn't keep at room temperature.

Steps:

• Bake cake as directed in 2 - 8"″ rounds. Cool. Slice off rounded top level with baking pan and cut each cake into 2 layers (4 cake layers in total).
• Make Mousse according to the directions.
• Whip the heavy cream, and fold into the mousse.
• Generously brush each layer of the cake with dark rum.
• Spread the mousse mix evenly thick on the first layer. Sprinkle with some of the pineapple.
• Top with next cake layer and again, spread with mousse then pineapple. Continue with each layer. The layers of the cake and mousse should be the same height.
• Coat the sides and top with the mousse mix.
• Sprinkle toasted coconut over the finished cake.
• Refrigerate until ready to serve. To serve, cut into 8 pieces and serve at room temperature.

Steps:

• Prepare cake mix according to package directions adding coconut to the batter.
• Bake in a greased, floured 13x9x2 inch pan.
• When done, remove from oven and punch deep holes in cake with a fork.
• Pour the Cream of Coconut into holes.
• Let sit until cool before icing.
• For icing, mix cool whip, coconut, and liquer if desired.
• Spread icing on cake and store refrigerated.