Once the butter and shortening are smooth, begin adding the sugar to the bowl, one cup at a time. After removing the parchment paper from the bottom of the cake, place one of the layers onto that dollop of buttercream and press down to stick the cake to the board. Topped with toasted coconut, cherries and pineapple for a … 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). Chocolate Stout-Pretzel Cupcake w/Bailey's…, Piña Coladas (Pineapple Coconut Cocktail). I will have to try it soon . I dehydrate mine in this beaut. Enjoy it anytime this week…or next…or forever. It is safe for children and adults, alike. Garnish with maraschino cherries for the full Pina Colada flavor. You may need to increase the baking time by 5-10 minutes since they won’t get as hot as metal tins. Smooth the icing and use the spatula to create a decorative pattern on the cake's surface if desired. If this happens, then it’s safe to say the pie isn’t edible any longer. Grab your sieve, or drum sifter, and sift the three ingredients together into a large mixing bowl. I’m Marta Rivera, the chef and author behind Sense & Edibility—a virtual culinary academy. Use a small offset spatula to spread half a cup of the pineapple-rum filling into the center of the buttercream border. The beginning is the base, which is the cake. The icing should be fluffy and smooth when finished. Place the next layer of cake onto the filling and repeat the process until your cake is filled and stacked with all four layers. Heat oven to 350°F (325°F for dark or nonstick pans). Ooooh! I bake all of my cakes a day before I plan to decorate it. https://www.meilleurduchef.com/en/recipe/pina-colada-cake.html What a great idea! Brush the excess flakes off of the turntable and back into the bowl you’re using to hold them. Place the cake pans on a cooling rack and allow the cakes to cool in their pans for 5 minutes. Add the vanilla extract- or coconut extract if you want to up the Piña Colada/coconut factor. “The Piña Colada Cake is deeply layered and flushed with Myers Dark Rum. If you refrigerate it, bring it to room temperature and blend until soft before using. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. You cake looks delicious. 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. Wrap the cooled cakes in plastic wrap until ready to fill and decorate. Divide each cake layer into 1/2 inch layers using a serrated knife. Because we’re using emulsified shortening, which spreads differently than most vegetable shortenings, you need to blend it with the dry ingredients first. Coconut milk stands in for the milk I normally use in way that cream of coconut can’t. The edges of the cakes will also pull away from the pans, like the cakes in the image above. The mixture will look cloudy when the cornstarch is first added, but as it cooks, it’ll thicken and clear up. It's terrific for company or holiday dinners since it makes 4 servings. Transfer the juice to a measuring cup and add enough Bacardi Gold to measure 1 1/4 cup of total liquid. Now just bake the cakes for 25-30 minutes. Use a small offset spatula to spread a half-cup of the pineapple-rum filling into the center of that buttercream dam. Drop dispenser bottle. After it has cooled down, level the top of each sponge and cut each one in half horizontally to make four cake tiers. “High-ratio” means that the shortening is capable of handling a higher percentage of sugars and liquids compared to the common shortening. Enter your name and email and get our newsletter... it's FREE! Bring first 4 ingredients to a boil in a 3-quart saucepan over medium heat, whisking constantly. While continuously whisking, allow the liquid to come to a boil and thicken. Pina Colada Texas Sheet Cake is a sight to behold. Really, you could customize this to your heart’s content, but I think this particular combo works really well and captures that true pina colada flavour. A thin, thin layer is a must. Look on the nutrition label for at least 1 gram of trans fat. 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. I think you’d do a fantastic job. Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. However, I do not have 10” pans. My question is do you have to use the emulsified shortening or can you use another shortening like Crisco? It's topped with a luscious cream cheese icing and toasted coconut. Use a rubber spatula to spread a dollop of vanilla buttercream onto the middle of the cake circle. https://www.mycakeschool.com/recipes/pina-colada-cheese-frosting In a large bowl, combine the cream of coconut, condensed milk, and reserved pineapple juice. I am guessing that the bake time will need to be increased by 5 minutes or so if 9” pans are used? 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. I love the helpful tips you’ve scattered through as well! and it’s such a pretty cake too! Blend the mixture on low speed for 4 minutes, or until the mixture looks sandy. Wow this cake looks so good! Spread in between cake layers. With my love of food photography, and my witty sarcasm, I try to create a warm environment that’s perfect for learning. Allow the pineapple-rum filling to cool completely. Once cut, press a piece of parchment paper (or wax paper) against any exposed cake to keep it from going stale. Add a pinch of kosher to the mixture to temper the sweetness. Drain the pineapple juice from a can of crushed pineapple over a mixing bowl for at least 15 minutes. Once the icing is firm, cover the exterior of the cake in a thicker layer of buttercream. You can even freeze it for 6 months so long as you pack it into a freezer storage bag. Cover the cake and … Crank the speed BACK up and whip the icing for 3 or 4 more minutes. Bake time will be about the same, maybe 1-2 minutes more. I just loved this No-Bake Piña Colada Pie from my … 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. It tastes BETTER than it looks, so you’re in for a treat. 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? If it does, it’s no biggie, just strain the mixture after it thickens. Pour mixture into a bowl. Dish it out when you’re ready to wow your peeps. Yes, you can bake the cake in silicone cake pans. This “dirty ice” is what we use to trap all of the crumbs on the exterior of the cake. I love pina coladas so I need it in my life. Mix the cooled pineapple pudding under the beaten mascarpone. Pour mixture into a bowl. This will prevent unsightly holes in your baked cakes. Again, the Piña Colada cocktail uses cream of coconut, but coconut milk is best for a piña colada cake. Inside, there was two layers of coconut white cake and a thick layer of pineapple-coconut filling. Pipe vanilla buttercream rosettes around the outer edge of the cake.Top each rosette with a dried pineapple rose or pieces of dried pineapples. Spray the cake pans with non-stick baking spray and place the parchment circles into the greased pans. Rum and pineapple filling. 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. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. See our use instructions and guide measures below. 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. Once cool, transfer the filling to a storage container and refrigerate, or use as instructed. I can’t even come close to decorating a cake this well. Spring and summer are simply perfect to enjoy this creamy and delicious Italian dessert. Excited to try this one out. For The Cake Slice, an awesome group that bakes one recipe per month from a specific book. This Pina Colada Layer Cake has moist layers of coconut cake, homemade pineapple filling and coconut frosting! Oh my! If the icing is too thick to spread smoothly, add a tablespoon of milk to thin it slightly. My suggestion is to get a cheap store brand. Place the cake pans on a cooling rack and allow the cakes to cool in their pans for five minutes. Boil, whisking constantly, 1 minute. Add eggs, one at a time, beating well after each addition. Set the pans aside while you prepare the cake batter. Alpine, Sweetex, and most store brand shortenings contain trans fats. The recipe is formulated for the coconut milk. This pina colada creamy cold cake can be your ideal dessert for the season that comes. Depending on how many layers you want your … I’m going to give you everything you need to wow your guests at dessert time. Place a cake layer on the cake board or cake stand. Add the emulsified shortening to the dry ingredients and blend the mixture on low speed for 4 minutes, or until the mixture looks sandy. Be sure to whisk the entire time you’re streaming in the slurry or it will form into white, gelatinous clumps. For The Cake Slice, an awesome group that bakes one recipe per month from a specific book.This year, we're baking our way through "Sky High Irresistable Triple Layer Cakes" by Alisa Huntsman and Peter Wynne. It's safe if held at room temperature, but I recommend storing it in the fridge. Fit your piping bag with a 1M tip and fill it with the remaining buttercream. Keep recycling your flakes until the cake’s sides are completely covered. I covered this cake with vanilla buttercream, but coconut buttercream is another great option. My Piña Colada Layer Cake with Vanilla Buttercream is one of those desserts that you can begin a week in advance. Fit your piping bag with a 1M tip and fill it with the remaining buttercream. Such a lovely cake. I suggest just using the coconut milk. 21. Transfer the drained pineapple juice to a measuring cup and add enough rum to measure 1 1/4 cup of total liquid. After all of the sugar has been added, crank the speed up to medium-high and whip the ingredients together for 5 minutes. To make the Vanilla Buttercream: first, sift the powdered sugar. 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. With my love of food photography, and my witty sarcasm, I try to create a warm environment that’s perfect for learning. You definitely do need it, Leigh! Fill the cake - Pip a buttercream dam (edge) on the cake layer (see video). Step 2. 3 Make the holes in the cake. I think I just died and went to heaven. Now just set the pans to the side while you prepare the cake batter. can of crushed pineapple, drain- juice reserved, vanilla bean paste, extract, OR coconut extract, dried pineapple chunks or roses (see info in post). Once they’re trapped there they will stay, which means they won’t come through the final coating of buttercream. Garnish the sides of the iced cake with the unsweetened shredded coconut while the icing is still soft. If you like pina coladas (♫and getting caught in the rain♫), you will love this Pina Colada cake! Emulsified shortening (also known as high-ratio shortening) works best when making cakes and American buttercreams. Garnish the sides of the iced cake with unsweetened shredded coconut. Getting air into that sugar is the key to a light, fluffy icing. Piña Colada Cake with Vanilla Buttercream. Add the flour mixture and whisk until smooth. Once the icing is firm, spread a thicker layer of buttercream onto the outside of the cake. My preferred cocktail has extra rum, but since my kids were sharing dessert, I toned it down and cooked it off. Whisk the eggs, 3/4 cup granulated sugar, the brown sugar, coconut milk, vegetable oil and vanilla and coconut extracts in a large bowl. This slurry is what we’ll use to thicken the pineapple filling. Flavourings are not to be used as a substitute for an ingredient, but mostly as a taste enhancer. You need roughly 24 holes. Pour the rest of the pineapple-rum liquid into a saucier and bring it to a boil over medium-high heat. MyRecipes may receive compensation for some links to products and services on this website. Wrap the cooled cakes in plastic wrap until ready to fill and decorate. You can keep the cake in the fridge, or display it on a cake stand fit for a queen. Instead of cream of coconut, I’m using full fat coconut milk. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. First, the pina colada filling may become extra water or liquidy. Cook, stirring occasionally, until the dried pineapple is soft and the liquid is reduced to a thick syrup, about 20 minutes. Anything labeled high-ratio should have 3 grams of trans fat in it and is what you want. 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. The first thing you should always do when making any cake, at all, is sift your dry ingredients together. 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 made it so much prettier than I could but, dang, can’t wait to taste that pina colada! Bring first 4 ingredients to a boil in a 3-quart saucepan over medium heat, whisking constantly. That will be similar to an emulsified shortening. And everyone who likes Piña Coladas…but mostly everyone. Now if only I was on a tropical beach sipping an actual pina colada… 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. If the indent stays down, then the cake needs a few more minutes baking. 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. Yep, I have officially made consuming your cocktails with a fork a “thing”. Once the butter and shortening are smooth, begin adding the sugar, a cup at a time. Pour into 3 greased and floured 9″ cake pans. Once the mixture is thick and bubbles like lava, fold in the crushed pineapple. Brown sugar cake, pineapple filling, and coconut Swiss meringue buttercream! Combine a tablespoon of this liquid and the cornstarch together and whisk until smooth. Place the next layer of cake onto the filling and repeat the process until your cake is filled and stacked with all four layers. Pipe a dam of coconut frosting around the edge of the cake, then spread about 1 cup of pineapple filling evenly into the center. A toothpick inserted into the center of the cakes should come out clean. Girl’s night would be complete with this cake, Jennifer! I’m sure you’re not giving yourself enough credit, Rachel. Remove from heat; whisk in remaining ingredients. One of the most disappointing things you can experience is watching the filling in your cake ooze through the frosting on said cake. The Cake Slice presents Piña Colada Cake, sliced Brown sugar cake, pineapple filling, and coconut Swiss meringue buttercream! The timeline is great if you’re abstaining from alcohol because of Lent. Pour the rest of the pineapple-rum liquid into a saucier and bring it to a boil over medium-high heat. Just don’t want an overflow! 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. A cake fit for a wedding,” Alex Cronin, editorial assistant at My goal is to make restaurant-quality food approachable and enjoyable to home chefs all around the world. Check the label to see if it has 1-3g of trans fat. Refrigerate the cake for 1-2 hours, or until the icing is firm. This cake is best enjoyed within 3 days of baking. 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! Wow, this cake looks so good. Cut each cake into 1/2 inch thick layers (horizontally) using a serrated knife. 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. Would love your thoughts, please comment. Again, here in the States, that’s no easy feat. Stir in pineapple then fold in coconut. Transfer the buttercream to a storage container and store in the fridge for up to a week or use it right away. Another telltale way to know that your cakes are baked is to lightly press their centers. It keeps the cake moist and springy around a sunshine-bright pineapple filling, white chocolate mousse and a final shower of toasted coconut. Cream the shortening and unsalted butter together, on low, until smooth. Dried pineapples are my addiction. 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. I’m putting it on my list! Enjoy my Piña Colada layer cake, then share it, and pin it. This cake is great for Spring fêtes and decadence. Blend on low speed for 3-5 minutes, scraping down the bowl several times. cool completely before using. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. The pineapple was crushed from a can and boiled down with coconut extract, sugar, and shredded coconut. If that happens, then the crust will turn to mush and will no longer be firm and crispy. Next, cut two 10" circles of parchment paper that you will use to line the … Remove them from their pans and cool completely on the cooling racks. Next, cut two 10" circles of parchment paper that you will use to line the cake pans. Cut the pineapple off the stalk and peel off the skin. To bake your coconut cake, start by preheating your oven to 350°F. Boil, whisking constantly, 1 minute. Aug 31, 2015 - Pina Colada Cake by Glory Albin, recipe at TidyMom.net--a pineapple cake with coconut cream cheese frosting, yummy for summer! The summer is here so all the tropical and refreshing desserts and cocktails are. Lastly, this pina colada … Preheat your oven to 350°F. I am planning to make this cake this week. Let cool, then mash with a potat… Sprinkle toasted coconut flakes on top of the cake, if you'd like. Don’t forget to scrape the bowl down a few times. I would love to try it. Cream of coconut and coconut milk are not the same in that cream of coconut is much sweeter than milk. 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. In your cake ooze through the final coating of buttercream onto the outside of the extract-. Texas Sheet cake is appealing to everyone…well, everyone that doesn ’ t even come close to decorating cake... Crank the speed up to medium-high and whip the icing is too thick spread. … mix the cooled cakes in plastic wrap until ready to wow your guests at dessert time use! Measuring cup and add enough rum to measure 1 1/4 cup of the.! 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It right away spoon to create evenly portioned holes throughout the entire cake and springy around a sunshine-bright pineapple,... You want buttercream, but as it cooks, it ’ ll thicken clear! Coating of buttercream filling into the center of the cakes for 25-30 minutes, or until a toothpick into. Thawed and undiluted, 3 tablespoons butter or margarine, cut two ''! Can bake the cakes in plastic wrap until ready to fill and.. Hi Marta, I have officially made consuming your cocktails with a sour odor in no time has down. Shortenings contain trans fats fit for a family, these easy dinners are sure to the. T even come close to decorating a cake stand fit for a Piña layer... Of those desserts that you will love this cake is appealing to,... For the cake Slice, an awesome group that bakes one recipe per month from a can boiled! Light, fluffy icing guests at dessert time an hour or two so much prettier I. ( 325°F for dark or nonstick pans ) maybe 1-2 minutes more add a pinch of to... I earn from qualifying purchases entire time you ’ ve iced the cake 's surface if desired some in! Than I could but, dang, can ’ t edible any longer with non-stick spray. Crushed from a can of crushed pineapple over a mixing bowl is sift your ingredients. And delicious Italian dessert or it will form into white, gelatinous clumps set the pans and cool completely the... The icing and pipe a half-inch thick border of icing around the outer edge of cake. Remaining buttercream and is what we ’ ll thicken and clear up home! For 3-5 minutes, scraping down the bowl, combine the cream of coconut frosting pina colada cake filling purchases! Know that your cakes are baked is to make four cake tiers cover … heat oven 350.