Pina Colada Bread With Pineapple Glaze Recipes

Steps:

• Preheat oven to 350.
• Grease 9 x 5 in loaf pan. (Wilton Cake Release works best).
• Sift dry ingredients (including jello) together into bowl.
• In seperate bowl beat butter or margarine until creamy.
• Beat in white and brown (NOT POWDERED) sugars slowly.
• Beat in eggs (and rum if desired) THOROUGHLY.
• Slowly beat in dry ingredients.
• Finally beat in mashed bananas until well mixed.
• Pour into greased loaf pan.
• Center loaf pan in oven.
• Bake for 1 hour to 1 hour and 15 minutes OR until toothpick inserted in CENTER of loaf comes out clean.
• While loaf is baking prepare pineapple glaze.
• Sift powdered sugar into bowl.
• Beat powdered sugar together with pineapple juice until smooth.
• Pour over cooled loaf and sprinkle with toasted coconut.

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:

• Preheat oven to 350°F.
• NOTE: For those of you who do not want to use the rum, especially in the frosting, please try using water with rum flavoring to your taste. Same for the cake.
• Grease and flour a 13 x 9-inch pan or two round 8-inch layer cake pans.
• CAKE.
• Mix cake mix, pudding, water, rum and oil.
• Add eggs, one at a time, beating well after each addition.
• Stir in pineapple then fold in coconut.
• Bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
• Cool.
• FROSTING.
• Mix crushed pineapple, rum and vanilla instant pudding.
• Beat until it thickens.
• Fold in 1 container of Cool Whip.
• Frost cake.
• Sprinkle top with coconut or toasted coconut (optiional).
• *To toast coconut:.
• Spread coconut in shallow pan.
• Bake at 350° for about 15 minutes, stirring frequently, until lightly browned.

Steps:

• Heat oven to 325°F (for all pans). Spray bottoms only of two 8x4-inch loaf pans with baking spray with flour.
• In large bowl, beat cake mix, eggs, coconut milk and rum extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coconut and pineapple. Pour into pans.
• Bake 58 to 63 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool 50 minutes.
• In small bowl, mix powdered sugar and reserved 3 tablespoons pineapple juice. Poke tops of cakes every inch with toothpick. Pour sugar mixture over cakes. Cut each cake into 8 thick slices, using serrated knife. Store loosely covered.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, butter, and white sugar in a bowl. Beat with an electric mixer on low speed, scraping bowl often, until crust mixture resembles coarse crumbs. Press into the bottom of an 8-inch square baking pan.
• Bake crust in the preheated oven until crust is set but still pale, 12 to 17 minutes.
• Combine brown sugar, eggs, 1/2 teaspoon rum extract, and salt in a bowl. Beat with an electric mixer on medium speed, scraping bowl often, until well-blended. Stir in pineapple, coconut, and macadamia nuts. Spread filling over hot crust.
• Bake in the preheated oven until filling is set and top is lightly browned, 25 to 30 minutes. Let cool completely, about 25 minutes.
• Whisk 5 teaspoons reserved pineapple juice, confectioners' sugar, and 1/2 teaspoon rum extract together in a small bowl to make glaze.
• Drizzle glaze over cooled filling; cut into bars.

Steps:

• Whisk together the eggs, milk, and pina colada mix in a bowl. Heat a skillet over medium heat; melt butter in the skillet until the foam disappears. Soak the bread slices in the egg mixture, turning the slices over a couple of times.
• Gently lay the soaked bread slices into the hot skillet 2 at a time and pan-fry until the french toast is golden brown, about 2 minutes per side. Transfer cooked french toast slices to a warmed platter while you finish cooking. Top each 2-slice serving with several slices of banana to serve.

Steps:

• Using a pineapple corer, core the pineapple and slice the pineapple into chunks.
• Place the pineapple chunks flat on a baking sheet and freeze solid, about 2 hours.
• In a blender, add the frozen pineapple, coconut cream, coconut milk, white rum, ice, and lime juice.
• Place the blender back in the freezer for 20 minutes or until thickened.
• Blend one more time until fully incorporated.
• Pour piña colada back into the pineapple.
• Top with a maraschino cherry.
• Enjoy!

Steps:

• Line the bottoms of 3 greased and floured 8x4-in. loaf pans with waxed paper and grease the paper; set pans aside. Preheat oven to 350°., In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Stir into dry ingredients until just moistened. Fold in the zucchini, pineapple and walnuts. , Transfer to prepared pans. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.