EASY PINA COLADA CAKE
Only four ingredients are needed to make a fabulous tropical dessert. From Prevention® Healthy Cooking.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 16
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
- In large bowl, stir together cake mix and pineapple. Pour into prepared baking dish.
- Bake 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on a rack.
- Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve.
Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Serving, TransFat 0 g
PERFECT PINA COLADA CAKE
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
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 PIE
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray.
- In the bowl of a food processor, grind the cookies and pecans into a fine crumb. Add the coconut, butter and salt and pulse a few more times to combine. Dump the mixture into the prepared pie plate and press the mixture evenly up the sides and along the bottom. Bake until lightly browned, 10 to 12 minutes. Transfer to a wire rack until slightly cooled. Leave the oven on.
- For the fresh pineapple layer: Add the pineapple and granulated sugar to a saucepan. In a small bowl, stir together the cornstarch and lime juice, then add the mixture to the saucepan with the pineapple. Bring to a boil over medium-high heat, whisking until combined. Continue cooking and whisking until the mixture starts to thicken, about a minute. Transfer to a bowl and allow to cool slightly.
- For the creamy coconut layer: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese until very smooth. Add the coconut cream, zest and rum extract and beat until combined and smooth. Beat in the eggs one at a time.
- Spread the pineapple mixture into the cooled crust. Pour the cream cheese mixture on top of the pineapple mixture. Bake until the filling is set, 40 to 50 minutes. Tent the edges of the crust with aluminum foil if the crust gets too dark. Remove to a wire rack and let cool to room temperature, then cover and refrigerate for at least 4 hours and up to overnight.
- For the topping: When ready to serve, whip together the heavy cream and confectioners' sugar in a large bowl to soft peaks. Spread the topping onto the chilled pie. Decorate the top of the pie with the coconut.
PINA COLADA
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.
PINA COLADA CUSTARD PIE- VIRGIN, NO ALCOHOL
I found this on another site. It sounds delicious! I'm posting this for Zaar World Tour 5 for the Carribean.
Provided by Realtor by day
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Wisk together milk, first 2 eggs, brown sugar and cocunut milk. Whip until smooth.
- Add other eggs and rum extract, whip until smooth again, stir in pineapple.
- Coat a 9 inch pie pan, with nonstick spray, place in baking pan, large enough to hold, pour custard into pie shell. Fill baking pan with water until it reaches halfway up the sides of the pie pan (water baking).
- Bake for 1 hour at 350 degrees.
- Sprinkle with coconut and refrigerate for 2 hours before serving.
PINA COLADA CAKE
Make and share this Pina Colada Cake recipe from Food.com.
Provided by JelsMom
Categories Dessert
Time 3h40m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Bake cake according to directions in 9x13" baking dish or bundt pan.
- Mix coconut milk and condensed milk together.
- When cake is fully baked, use wooden spoon handle to poke holes in top of cake.
- Pour milk mixture in holes & on top of cake.
- Drain crushed pineapple & reserve liquid. Spread crushed pineapple on top of cake and drizzle with some of the liquid.
- Let cake cool.
- Mix 1 1/4 c coconut and cool whip together. Spread on top of cake and sprinkle with 1/4 c shredded coconut.
- Refrigerate 2-3 hours before serving.
Nutrition Facts : Calories 194.7, Fat 12.7, SaturatedFat 9.5, Cholesterol 29.5, Sodium 90.2, Carbohydrate 19, Fiber 0.9, Sugar 18, Protein 2.8
PINA COLADA JAR CAKES
Make and share this Pina Colada Jar Cakes recipe from Food.com.
Provided by Julie Leo
Categories Dessert
Time 1h10m
Yield 8 jars
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
- Before starting batter, wash 8 (1-pint) wide-mouth canning jars with lids in hot, soapy water and let them drain, dry, and cool to room temperature.
- Generously grease insides of jars.
- Drain crushed pineapple for about 10 minutes in a colander, reserving juice.
- Purée drained pineapple in a food processor.
- Measure out 1-1/2 cups purée, adding a little juice if necessary to make 1-1/2 cups.
- Set purée aside.
- Discard remaining juice or reserve for another use.
- With an electric mixer, beat together butter and half of brown sugar until light and fluffy.
- Beat in eggs, then remaining sugar.
- Beat in pineapple purée and rum and set aside.
- Sift together flour, baking powder and baking soda.
- Gradually add to pineapple mixture in thirds, beating well after each addition to make a thick batter.
- Stir in coconut.
- Spoon 1 level cupful of batter into each jar.
- Carefully wipe rims clean, then place jars in center of preheated oven.
- Bake 40 minutes.
- About 10 minutes before cakes are done, bring a medium saucepan of water to a boil.
- Put in jar lids, cover, and remove from heat.
- Keep lids in hot water until they're used.
- When cakes are done, remove jars from oven.
- If jar rims need cleaning, use a moistened paper towel.
- Carefully put lids and rings in place, then screw tops tightly shut.
- Place jars on a wire rack; they will seal as they cool.
Nutrition Facts : Calories 842.5, Fat 23, SaturatedFat 14.5, Cholesterol 147.7, Sodium 332.4, Carbohydrate 145.3, Fiber 2.5, Sugar 103.3, Protein 9.3
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