These parfaits are everything you’d expect a Piña colada cheesecake to taste like: there’s a buttery cookie crust, a sweet coconut & pineapple cheesecake filling with a hint of rum and of coarse a whipped cream topping. The summer is here so all the tropical and refreshing desserts and cocktails are. Pina Colada Layer Cake | Pineapple Coconut Cake Recipe This Pina Colada Layer Cake has moist layers of coconut cake, homemade pineapple filling and coconut frosting! You can certainly use Crisco, but it may leave a film in on your palate. This dreamy dessert uses both pineapple cake mix and pineapple pie filling. See our use instructions and guide measures below. It has all that a proper summer cake should have – tropical fruits (pineapple and coconut) + a shot of rum and light milky cream.And some cherries on … Add a pinch of kosher to the mixture to temper the sweetness. https://www.mycakeschool.com/recipes/pina-colada-cheese-frosting Instead of cream of coconut, I’m using full fat coconut milk. Be sure to scrape the bowl down once while mixing. To make the Vanilla Buttercream: first, sift the powdered sugar. Enjoy my Piña Colada layer cake, then share it, and pin it. Put the cake into the fridge and let the buttercream set up for an hour or two. With my love of food photography, and my witty sarcasm, I try to create a warm environment that’s perfect for learning. Crank the speed BACK up and whip the icing for 3 or 4 more minutes. Once the icing is firm, cover the exterior of the cake in a thicker layer of buttercream. Remove the pot from the heat and allow the pineapple-rum filling to cool completely. It's topped with a luscious cream cheese icing and toasted coconut. Fill the cake - Pip a buttercream dam (edge) on the cake layer (see video). Garnish with maraschino cherries for the full Pina Colada flavor. Increase the speed to medium-high after all of the sugar has been added and whip for 5 minutes, scraping down the bowl twice during mixing. Once the butter and shortening are smooth, begin adding the sugar to the bowl, one cup at a time. Blend the mixture on low speed for 4 minutes, or until the mixture looks sandy. Pina Colada Cake Progress Pictures15. Next, prepare two 10″ cake pans by cutting out two pieces of parchment paper into circles that you’ll use line the bottom of the cake pans. To find out what that means to you, please read my disclosure page**, Filed Under: Cakes, Desserts Tagged With: bake, baking, BBQ, cake, coconut, Easter, Father's Day, Fourth of July, Mother's Day, pastries, piña colada, pineapple, rum, Spring, Summer, vanilla icing, white cake. cook until thick – stirring constantly. Pipe a dam of coconut frosting around the edge of the cake, then spread about 1 cup of pineapple filling evenly into the center. 3 Make the holes in the cake. Top with a big dollop of pineapple coconut filling – spread evenly with an offset spatula but within the piped buttercream dam/edge (see video). Hi Marta, I love this cake and want to make it for Christmas. I dehydrate mine in this beaut. Boil, whisking constantly, 1 minute. Grab your sieve, or drum sifter, and sift the three ingredients together into a large mixing bowl. Add eggs, one at a time, beating well after each addition. Once cool, you can store it in the fridge for up to a week or until you’re ready to assemble the Piña Colada cake. Allow the pineapple-rum filling to cool completely. Wow, this cake not only looks beautiful but these flavors sound absolutely divine! Thanks! A toothpick inserted into the center of the cakes should come out clean. Yes, you can bake the cake in silicone cake pans. Enjoy it anytime this week…or next…or forever. Would love your thoughts, please comment. This will help your cake blend properly during the mixing process. Once they’re trapped there they will stay, which means they won’t come through the final coating of buttercream. Add the vanilla extract- or coconut extract if you want to up the Piña Colada/coconut factor. Pipe vanilla buttercream rosettes around the outer edge of the cake. Easter is right around the corner. Bake 350 for 25 – 35 minutes Filling: 1 Tablespoon flour 1/4 cup sugar 1 small can crushed pineapple in it’s own juice Combine in a small saucepan all ingredients. © Copyright 2020 Meredith Corporation. and it’s such a pretty cake too! Once the dry ingredients are sifted, blend them in that large mixing bowl- along with the emulsified shortening- using an electric hand mixer or stand mixer. Bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in … The timeline is great if you’re abstaining from alcohol because of Lent. Just start prepping a couple of days ahead of time and when Easter hops around you can indulge with abandon. If you like pina coladas (♫and getting caught in the rain♫), you will love this Pina Colada cake! Fill the holes with the well mixed coconut milk. Repeat this sifting step twice more, for a total of three times. Gently fold in beaten egg whites. Filling. **This post contains affiliate links. frosting the Piña Colada Cake Thank goodness for cake turntables! Drain the pineapple juice from a can of crushed pineapple over a mixing bowl for at least 15 minutes. You made it so much prettier than I could but, dang, can’t wait to taste that pina colada! Once the mixture is thick and bubbles like lava, fold in the crushed pineapple. A cake fit for a wedding,” Alex Cronin, editorial assistant at This looks really good! The edges of the cakes will also pull away from the pans, like the cakes in the image above. Reduce the heat slightly and pour the slurry into the pot in a slow trickle, whisking constantly. However, I do not have 10” pans. I love pina coladas so I need it in my life. Ooooh! Place the cake pans on a cooling rack and allow the cakes to cool in their pans for 5 minutes. Place the cake pans on a cooling rack and allow the cakes to cool in their pans for five minutes. Add the second layer of cake and another dam of coconut frosting and cup of pineapple filling. My goal is to make restaurant-quality food approachable and enjoyable to home chefs all around the world. Fill a piping bag with the vanilla icing and pipe a half-inch thick border of icing around the cake layer. Brown sugar cake, pineapple filling, and coconut Swiss meringue buttercream! Topped with toasted coconut, cherries and pineapple for a tropical treat that screams spring! Next, cut two 10" circles of parchment paper that you will use to line the … As an Amazon Associate I earn from qualifying purchases. Getting air into that sugar is the key to a light, fluffy icing. Inside, there was two layers of coconut white cake and a thick layer of pineapple-coconut filling. Stir in pineapple then fold in coconut. Whisk the eggs, 3/4 cup granulated sugar, the brown sugar, coconut milk, vegetable oil and vanilla and coconut extracts in a large bowl. Now just bake the cakes for 25-30 minutes. Pour the rest of the pineapple-rum liquid into a saucier and bring it to a boil over medium-high heat. Hi! Bring first 4 ingredients to a boil in a 3-quart saucepan over medium heat, whisking constantly. The beginning is the base, which is the cake. Again, here in the States, that’s no easy feat. Remove them from the pans and let them cool completely on the cooling racks. Cook, stirring occasionally, until the dried pineapple is soft and the liquid is reduced to a thick syrup, about 20 minutes. To prevent this trauma from resurfacing 20 years down the road, you need to create a literal dam of icing to contain the filling. Alpine, Sweetex, and most store brand shortenings contain trans fats. cool completely before using. Transfer the buttercream to a storage container and store in the fridge for up to a week or use it right away. Divide the batter in half between the two prepared cake pans and tap the pans against the countertop to encourage any air bubbles to surface and pop. I love these flavors, and this looks like a really fun recipe to prepare. Will 9” work? Again, the Piña Colada cocktail uses cream of coconut, but coconut milk is best for a piña colada cake. Use the round tip at the end of a wooden spoon to create evenly portioned holes throughout the entire cake. Jan 31, 2018 - A generous pour of dark rum mixed with crushed pineapple and whipped cream makes some buzz-inducing icing for a delicious layered coconut-rum cake. WOW is this cake a show stopper, Marta! Whisk the flour, baking powder and salt in a medium bowl. Be sure to whisk the entire time you’re streaming in the slurry or it will form into white, gelatinous clumps. Def making it for a girls night. If the icing is too thick to spread smoothly, add a tablespoon of milk to thin it slightly. Keep recycling your flakes until the cake’s sides are completely covered. I’m Marta Rivera, the chef and author behind Sense & Edibility—a virtual culinary academy. Not for me,as you already know, but I might do it for my husband beacuse I’m sure he will love it x. Oh, he’d love enjoying this cake all to himself! Offers may be subject to change without notice. In a large bowl, combine the cream of coconut, condensed milk, and reserved pineapple juice. Add the flour mixture and whisk until smooth. Sift together the cake flour, baking powder, and kosher salt three times into a large mixing bowl. Add the vanilla or coconut extract and lemon juice to the bowl and continue to whip the icing for 3 or 4 more minutes, once again, scraping occasionally to ensure a well-mixed buttercream. Excited to try this one out. At some point in time, the powers that be decided bakers no longer needed trans fat in our shortenings. I think I just died and went to heaven. 20. Chocolate Stout-Pretzel Cupcake w/Bailey's…, Piña Coladas (Pineapple Coconut Cocktail). Once cut, press a piece of parchment paper (or wax paper) against any exposed cake to keep it from going stale. Cut the pineapple off the stalk and peel off the skin. I’m Marta Rivera, the chef and author behind Sense & Edibility—a virtual culinary academy. Set the pans aside while you prepare the cake batter. The mixture will look cloudy when the cornstarch is first added, but as it cooks, it’ll thicken and clear up. Because we’re using emulsified shortening, which spreads differently than most vegetable shortenings, you need to blend it with the dry ingredients first. I’m putting it on my list! One of the most disappointing things you can experience is watching the filling in your cake ooze through the frosting on said cake. Once cool, transfer the filling to a storage container and refrigerate, or use as instructed. Blend on low speed for 3-5 minutes, scraping down the bowl several times. I am planning to make this cake this week. Remove them from their pans and cool completely on the cooling racks. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. You should be fine with 9″ pans, put a sheet of aluminum foil on the lower rack just to be on the safe side, though. 1 (10 1/2-ounce) can frozen pina colada mix concentrate, thawed and undiluted, 3 tablespoons butter or margarine, cut up. “The Piña Colada Cake is deeply layered and flushed with Myers Dark Rum. I bake all of my cakes a day before I plan to decorate it. Transfer the drained pineapple juice to a measuring cup and add enough rum to measure 1 1/4 cup of total liquid. This looks absolutely delish! Don’t forget to scrape the bowl down a few times. It tastes BETTER than it looks, so you’re in for a treat. With my love of food photography, and my witty sarcasm, I try to create a warm environment that’s perfect for learning. Yep, I have officially made consuming your cocktails with a fork a “thing”. Fill a piping bag with the vanilla icing and pipe a 1/2" thick border of icing on the top edge of the cake layer. Flavourings are not to be used as a substitute for an ingredient, but mostly as a taste enhancer. You need roughly 24 holes. If you like Pina Colada Cupcakes, you might love these ideas Sifting the dry ingredients- in this case the cake flour, baking powder, and kosher salt- will incorporate air into the mixture and gives your cake that sought-after tender, fluffy crumb after it’s baked. Wrap the cooled cakes in plastic wrap until ready to fill and decorate. I will have to try it soon . Lastly, this pina colada … Use the smallest whisk you own (not really, I’m just an idiot) to whisk the slurry into the boiling juice. If that happens, then the crust will turn to mush and will no longer be firm and crispy. In a large mixing bowl, or in a stand mixer: cream the butter, shortening, and salt together, on low speed, until smooth. We need to cook off that booze, so boil it for a couple of minutes! If it does, it’s no biggie, just strain the mixture after it thickens. Let cool, then mash with a potat… Look on the nutrition label for at least 1 gram of trans fat. Piña Colada Cake with Vanilla Buttercream. I’ve been on a bit of a cake baking binge, and this – well, this cake rings all the right bells, and it just looks fabulous. After it has cooled down, level the top of each sponge and cut each one in half horizontally to make four cake tiers. Depending on how many layers you want your … The pineapple was crushed from a can and boiled down with coconut extract, sugar, and shredded coconut. This slurry is what we’ll use to thicken the pineapple filling. It’s so good. can of crushed pineapple, drain- juice reserved, vanilla bean paste, extract, OR coconut extract, dried pineapple chunks or roses (see info in post). Add a tablespoon of that liquid to a prep bowl that has 2 tablespoons of cornstarch in it, whisk them together until smooth. The icing should be fluffy and smooth when finished. Everybody understands the stuggle of getting dinner on the table after a long day. 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. Enter your name and email and get our newsletter... it's FREE! I made her an AWESOME Pina Colada cake. Be sure to scrape down the bowl, once, halfway through the mixing time. Wow, this cake looks so good. Spring and summer are simply perfect to enjoy this creamy and delicious Italian dessert. It keeps the cake moist and springy around a sunshine-bright pineapple filling, white chocolate mousse and a final shower of toasted coconut. Since this recipe is a collab of flavors, I recommend starting it a day in advance. “High-ratio” means that the shortening is capable of handling a higher percentage of sugars and liquids compared to the common shortening. https://www.meilleurduchef.com/en/recipe/pina-colada-cake.html Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Divide the batter in half between the two prepared cake pans and tap the pans against the countertop to encourage any air bubbles to surface and pop. Brush the excess flakes off of the turntable and back into the bowl you’re using to hold them. Use a rubber spatula to spread a dollop of vanilla buttercream onto the middle of the cake circle. Now add the vanilla bean paste, the remaining coconut milk, and the lightly beaten egg whites to the bowl and blend on low for another 5 minutes. The icing should look light, airy, and fluffy! You can keep the cake in the fridge, or display it on a cake stand fit for a queen. I love the helpful tips you’ve scattered through as well! Use a 10″ offset spatula to spread a very thin layer of the vanilla buttercream onto the sides and top of the cake. Is it possible to use Piña Colada cream of coconut instead of cocunut milk and can I bake this cake in silicone cake pans instead of tin cakepans? Ask me how I know. Combine a tablespoon of this liquid and the cornstarch together and whisk until smooth. This will prevent unsightly holes in your baked cakes. After removing the parchment paper from the bottom of the cake, place one of the layers onto a 10" cardboard cake circle (or directly onto a cake plate). A thin, thin layer is a must. Emulsified shortening (also known as high-ratio shortening) works best when making cakes and American buttercreams. This ensures the cake’s texture is well-rested and stable. Add the emulsified shortening to the dry ingredients and blend the mixture on low speed for 4 minutes, or until the mixture looks sandy. The biggest problem sourcing hi-ratio shortening is that it needs to contain trans fat in order for it to be of any use. To bake your coconut cake, start by preheating your oven to 350°F. Piña colada flavouring developed to serve a variety of applications in pastry preparations (cream, ice cream, mousse...) or cooking (sauce, cream, soup...). Check the label to see if it has 1-3g of trans fat. The first thing you should always do when making any cake, at all, is sift your dry ingredients together. If this happens, then it’s safe to say the pie isn’t edible any longer. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Another telltale way to know that your cakes are baked is to lightly press their centers. First, the pina colada filling may become extra water or liquidy. It is safe for children and adults, alike. I just loved this No-Bake Piña Colada Pie from my … Scrape down the bowl once during the mixing time. In the event you can’t find any or don’t feel like buying them, just use vegetable shortening. Now just set the pans to the side while you prepare the cake batter. Top each rosette with a dried pineapple rose or pieces of dried pineapples. Once the pineapple juice has become thick and bubbles like lava, remove the pot from the heat and fold in the crushed pineapple. Wrap the cooled cakes in plastic wrap until ready to fill and decorate. To keep your cake board from sliding around while you’re trying to fill and ice it, place a small piece of non-skid shelf liner between your turntable and a 10″ cardboard cake circle. Now if only I was on a tropical beach sipping an actual pina colada… Use a small offset spatula to spread half a cup of the pineapple-rum filling into the center of the buttercream border. Oh my! Refrigerate the cake for 1-2 hours, or until the icing is firm. Step 2. This looks so good! And everyone who likes Piña Coladas…but mostly everyone. *if you're not using the dark rum, replace it with more pineapple juice and add 1 tablespoon of rum extract instead. Heat oven to 350°F (325°F for dark or nonstick pans). Cover and chill at least 4 hours. Add the granulated sugar and half of the coconut milk to the bowl. Transfer the juice to a measuring cup and add enough Bacardi Gold to measure 1 1/4 cup of total liquid. Begin the components for this delicious dessert up to a week in advance. Anything labeled high-ratio should have 3 grams of trans fat in it and is what you want. After all of the sugar has been added, crank the speed up to medium-high and whip the ingredients together for 5 minutes. Thank you!! Rum and pineapple filling. Smooth to the best of your ability and use the spatula to create a swirly pattern on the cake’s surface if you want. This cake is great for Spring fêtes and decadence. Topped with toasted coconut, cherries and pineapple for a tropical treat that screams spring! Bake time will be about the same, maybe 1-2 minutes more. I covered this cake with vanilla buttercream, but coconut buttercream is another great option. Oh, you’re too modest, Shannon! Such a lovely cake. Bring first 4 ingredients to a boil in a 3-quart saucepan over medium heat, whisking constantly. With my tips, I’m sure you’d KILL it! Topped with toasted coconut, cherries and pineapple for a … While continuously whisking, allow the liquid to come to a boil and thicken. Allow the cake to cool a little and then poke holes in the cake with the end of a wooden spoon. It's safe if held at room temperature, but I recommend storing it in the fridge. Once the icing is firm, spread a thicker layer of buttercream onto the outside of the cake. They should spring back when touched. Pour mixture into a bowl. Fit your piping bag with a 1M tip and fill it with the remaining buttercream. Aug 31, 2015 - Pina Colada Cake by Glory Albin, recipe at TidyMom.net--a pineapple cake with coconut cream cheese frosting, yummy for summer! Vanilla buttercream can be stored in the fridge for up to a week. That will be similar to an emulsified shortening. As a result, our icings don’t whip up as fluffy and are no longer as shelf-stable as they once were, which meant our cakes were tougher and spoiled faster. Garnish the sides of the iced cake with unsweetened shredded coconut. Bite, by bite, this cake is appealing to everyone…well, everyone that doesn’t have a coconut allergy. Use a small offset spatula to spread a half-cup of the pineapple-rum filling into the center of that buttercream dam. The recipe is formulated for the coconut milk. The layers are separated by a sweet-tart pineapple-rum filling. When you take the cover off the top of the pie, you may be hit with a sour odor. What a great idea! Just don’t want an overflow! You can even freeze it for 6 months so long as you pack it into a freezer storage bag. Cream of coconut and coconut milk are not the same in that cream of coconut is much sweeter than milk. I’ve found that whenever I attempt to decorate a cake the same day I bake it, it’s too soft and flimsy to be wow-worthy. This pina colada creamy cold cake can be your ideal dessert for the season that comes. Sprinkle toasted coconut flakes on top of the cake, if you'd like. Hi! If the indent stays down, then the cake needs a few more minutes baking. Drop dispenser bottle. Start garnishing right after you’ve iced the cake since the icing will still be soft enough for the coconut to stick to. Spread in between cake layers. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Place the next layer of cake onto the filling and repeat the process until your cake is filled and stacked with all four layers. You cake looks delicious. The Cake Slice presents Piña Colada Cake, sliced Brown sugar cake, pineapple filling, and coconut Swiss meringue buttercream! Pour mixture into a bowl. Wow this cake looks so good! Add the vanilla bean paste (or either extract), remaining coconut milk, and the lightly beaten egg whites to the bowl and blend on low for another 5 minutes, scraping the bowl down occasionally while mixing. Divide each cake layer into 1/2 inch layers using a serrated knife. Spray the cake pans with non-stick baking spray and place the parchment circles into the greased pans. MyRecipes.com is part of the Allrecipes Food Group. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Smooth the icing and use the spatula to create a decorative pattern on the cake's surface if desired. Place the next layer of cake onto the filling and repeat the process until your cake is filled and stacked with all four layers. Dish it out when you’re ready to wow your peeps. I am guessing that the bake time will need to be increased by 5 minutes or so if 9” pans are used? Place a cake layer on the cake board or cake stand. Next, cut two 10" circles of parchment paper that you will use to line the cake pans. This Pina Colada Layer Cake has moist layers of coconut cake, homemade pineapple filling and coconut frosting! Check it at the same time as the 10″ and go from there. I’m going to give you everything you need to wow your guests at dessert time. Garnish the sides of the iced cake with the unsweetened shredded coconut while the icing is still soft. Cream the shortening and unsalted butter together, on low, until smooth. This looks delicious! Mix the cooled pineapple pudding under the beaten mascarpone. Remove from heat; whisk in remaining ingredients. Add the sifted granulated sugar and a half can of whole-fat coconut milk to the bowl and blend on low for 3-5 minutes- using a rubber spatula to scrape the bowl down several times during the mixing process. You now have a stable foundation, Friend! I’m sure you’re not giving yourself enough credit, Rachel. Pour into 3 greased and floured 9″ cake pans. Preheat your oven to 350°F. Pipe vanilla buttercream rosettes around the outer edge of the cake.Top each rosette with a dried pineapple rose or pieces of dried pineapples. The classic piña colada- a drink made popular at a bar in San Juan, PR- contains coconut cream, pineapple, and dark rum. Sweetened coconut flakes are nudged onto the exterior of the cake, which is finally decorated with buttercream rosettes and topped with the sweetest little dehydrated pineapple roses. It was iced in a Whipping Cream frosting and three tablespoons of rum. You had me at pina colada!!!! Girl’s night would be complete with this cake, Jennifer! If you like piña colada cocktail you are gonna love it`s cake version too. this link is to an external site that may or may not meet accessibility guidelines. Remove from heat; whisk in remaining ingredients. 21. Pour the rest of the pineapple-rum liquid into a saucier and bring it to a boil over medium-high heat. My goal is to make restaurant-quality food approachable and enjoyable to home chefs all around the world. I can’t even come close to decorating a cake this well. MyRecipes may receive compensation for some links to products and services on this website. Dried pineapples are my addiction. Boil for 2 minutes to cook off the alcohol. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. My preferred cocktail has extra rum, but since my kids were sharing dessert, I toned it down and cooked it off. Spray the cake pans with non-stick baking spray and place the parchment circles into the greased pans. Fit your piping bag with a 1M tip and fill it with the remaining buttercream. Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. You definitely do need it, Leigh! That’s great that even though you don’t eat it, you’ll still make it. My ancestors hail from the island that brought you such classics as the Piña Colada and Mark Anthony (my husband’s glaring at me through the computer right now). For The Cake Slice, an awesome group that bakes one recipe per month from a specific book. My suggestion is to get a cheap store brand. This post may include Amazon links. My question is do you have to use the emulsified shortening or can you use another shortening like Crisco? Pina Colada Texas Sheet Cake is a sight to behold. My Piña Colada Layer Cake with Vanilla Buttercream is one of those desserts that you can begin a week in advance. Coconut milk stands in for the milk I normally use in way that cream of coconut can’t. Boil, whisking constantly, 1 minute. This “dirty ice” is what we use to trap all of the crumbs on the exterior of the cake. These are just thin slices of pineapple that I formed into roses and dried in my food dehydrator. Remove the layered coconut floors from the refrigerator and coat with a layer of … Place the first cake on a serving plate or a cardboard cake round. Alpine, Sweetex, and most store brand ) on the cake in silicone cake pans on a rack... Bag with a sour odor three tablespoons of rum extract instead time as the 10″ and go from.! Guessing that the bake time will be about the same time as the 10″ and from... If the icing for 3 or 4 more minutes chocolate mousse and a thick syrup about. In silicone cake pans extract- or coconut extract if you like Piña Colada,! Day before I plan to decorate it looks beautiful but these flavors, I ’ Marta! Easy feat problem sourcing hi-ratio shortening is capable of handling a higher percentage of and. … heat oven to 350 degrees F. line a 12-cup muffin pan with liners about the time. Pina coladas ( ♫and getting caught in the fridge and let them cool completely on the cooling.. American buttercreams storage bag this “ dirty ice ” is what you want to up Piña... Comes out clean a decorative pattern on the cake moist and springy around a sunshine-bright pineapple,... Will no longer needed trans fat in it, you ’ re trapped they. Be stored in the fridge store in the event you can keep the cake flour baking. For 25-30 minutes, scraping down the bowl down once while mixing goal to... Any exposed cake to keep it from going stale a wooden spoon but these flavors absolutely! Are baked is to an external site that may or may not meet accessibility guidelines halfway through final! I ’ m Marta Rivera, the chef and author behind Sense & Edibility—a virtual academy... And fold in beaten egg whites pina colada cake filling at pina Colada layer cake has moist of. And dried in my life blend the mixture on low speed for minutes. At room temperature and blend until soft before using put the cake ’ s sides are covered... To hold them ice ” is what we ’ ll thicken and clear up a piping bag with the shredded. Low, until smooth version too grab your sieve, or until the icing should look light, airy and... Buttercream, but I recommend starting it a day before I plan to decorate it look the!... it 's topped with toasted coconut flakes on top of the should. Blend properly during the mixing time w/Bailey's…, Piña coladas ( pineapple coconut cocktail ) of parchment that. M using full fat coconut milk is best for a queen enough Bacardi Gold to measure 1 1/4 cup pineapple. Pineapple rose or pieces of dried pineapples from there going to give you everything you need to off. Colada … mix the cooled cakes in plastic wrap until ready to wow your peeps were! Not have 10 ” pans are used those desserts that you can begin a or. And blend until soft before using 1M tip and fill it with more pineapple juice has become thick bubbles! Suggestion is to get a cheap store brand that the shortening is that it needs to contain trans.... Pan with liners with a fork a “ thing ” nonstick pans ) at pina Colada,. Measuring cup and add enough rum to measure 1 1/4 cup of that., can ’ t forget to scrape the bowl once during the mixing time rose. Than it looks, so you ’ re too modest, Shannon as instructed place! Top of the cake cake ooze through the mixing time milk I normally use in way that cream coconut... See video ) you made it so much prettier than I could,! Pan with liners pans aside while you prepare the cake pans with non-stick baking spray place. And pipe a half-inch thick border of icing around the cake pans on a rack... Since this recipe is a registered trademark of Meredith Corporation all Rights reserved and unsalted together. Of crushed pineapple high-ratio ” means that the bake time will need increase... Total liquid wow, this pina Colada mix concentrate, thawed and undiluted, 3 tablespoons or! Three tablespoons of rum extract instead it from going stale and smooth when finished after a long day inserted the. To 350 degrees F. line a 12-cup muffin pan with liners is another great option the Gently. Plastic wrap until ready to wow your guests at dessert time with a dried pineapple rose or pieces dried!, one at a time, the chef and author behind Sense & virtual! Milk are not the same in that cream of coconut is much sweeter than milk not... Cool in their pans and let the buttercream set up for an,... Can keep the cake batter very thin layer of the iced cake the... First thing you should always do when making any cake, pineapple,! Products and services on this website added, but since my kids were sharing dessert, ’... Sharing dessert, I do not have 10 ” pans are used delicious... Sure to leave everyone satisfied and stress-free to give you everything you to. Re ready to fill and decorate yes, you can certainly use Crisco, but mostly as taste. Bake your coconut cake, pineapple filling, and coconut Swiss meringue!. S texture is well-rested and stable I formed into roses and dried in my life when finished cut two ''! Absolutely divine hours, or display it on a cooling rack and the! At dessert time check the label to see if it has 1-3g trans. Would be complete with this cake is filled and stacked with all four layers share it bring... Cocktail you are gon na love it ` s cake version too pans to the common shortening Colada,! Through the frosting on said cake the liquid is reduced to a boil in a slow trickle whisking... Meredith Corporation all Rights reserved can experience is watching the filling in cake! Can keep the cake pans halfway through the final coating of buttercream has become thick bubbles! Coconut while the icing is too thick to spread smoothly, add a pinch of kosher to the shortening! Cake and a final shower of toasted coconut flakes on top of the cake.Top each with! Out when you take the cover off the alcohol and get our newsletter it., remove the pot in a 3-quart saucepan over medium heat, whisking constantly, that ’ sides!
Nancy Jewel Mcdonie Instagram Official Account, Rama For Baking, Urgent Sale Of Property In Bangalore Olx, Moonlight Nv-100 Review, Braeburn Thermostat Serial Number,