Pina Colada Layer Cake Recipes

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:

• 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.

Steps:

• Cake Directions:.
• Blend cake mix, pudding mix, coconut milk, eggs, and oil in large mixer bowl. Beat at medium speed for 4 minutes. Stir in coconut and walnuts. Pour into 2 greased and floured 8 or 9 inch round pans. Bake at 350 degrees for 35 minutes (first check in 20 min).
• Cool in pans for 15 minutes, remove and cool on rack. You will probably have to level off one of the cakes to use for the bottom layer for a more even fit.
• Frosting Directions:.
• Melt 1 tablespoons of butter in skillet, add coconut and stir constantly over low heat until golden brown. Spread coconut on cookie sheet lined with paper towels to cool, occasionally mixing around and patting to remove some of the butter. Meanwhile, in a large bowl, beat butter on medium til creamy. Add cream cheese & vanilla, beat til fully blended. Gradually increase speed to high. Continue til light & fluffy. Gradually add powdered sugar, mixing first by hand until sugar is blended. Then add 3/4 cup toasted coconut and mix with electric mixer until well blended. Chill for about 10-15 minute before frosting cake. Frost the top of the bottom layer, then place layer of pineapple (I use the whole can, minus the juice of course) on top of the middle frosting. Continue frosting the rest of the cake. Sprinkle remaining toasted coconut on top of cake.

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.

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.