You need roughly 24 holes. Bake time will be about the same, maybe 1-2 minutes more. The edges of the cakes will also pull away from the pans, like the cakes in the image above. Thank you!! If the icing is too thick to spread smoothly, add a tablespoon of milk to thin it slightly. Garnish with maraschino cherries for the full Pina Colada flavor. I covered this cake with vanilla buttercream, but coconut buttercream is another great option. Hi! It's terrific for company or holiday dinners since it makes 4 servings. Let cool, then mash with a potat… That’s great that even though you don’t eat it, you’ll still make it. You had me at pina colada!!!! 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. Oh my! To bake your coconut cake, start by preheating your oven to 350°F. Enjoy my Piña Colada layer cake, then share it, and pin it. The icing should look light, airy, and fluffy! Be sure to scrape down the bowl, once, halfway through the mixing time. I suggest just using the coconut milk. 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. Remove them from the pans and let them cool completely on the cooling racks. Set the pans aside while you prepare the cake batter. Cook, stirring occasionally, until the dried pineapple is soft and the liquid is reduced to a thick syrup, about 20 minutes. The timeline is great if you’re abstaining from alcohol because of Lent. Whisk the eggs, 3/4 cup granulated sugar, the brown sugar, coconut milk, vegetable oil and vanilla and coconut extracts in a large bowl. Again, the Piña Colada cocktail uses cream of coconut, but coconut milk is best for a piña colada cake. Fill a piping bag with the vanilla icing and pipe a half-inch thick border of icing around the cake layer. Again, here in the States, that’s no easy feat. 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. Allow the cake to cool a little and then poke holes in the cake with the end of a wooden spoon. Transfer the buttercream to a storage container and store in the fridge for up to a week or use it right away. My question is do you have to use the emulsified shortening or can you use another shortening like Crisco? Yep, I have officially made consuming your cocktails with a fork a “thing”. Gently fold in beaten egg whites. Start garnishing right after you’ve iced the cake since the icing will still be soft enough for the coconut to stick to. Transfer the drained pineapple juice to a measuring cup and add enough rum to measure 1 1/4 cup of total liquid. This Pina Colada Layer Cake has moist layers of coconut cake, homemade pineapple filling and coconut frosting! If the indent stays down, then the cake needs a few more minutes baking. Hi! 20. I made her an AWESOME Pina Colada cake. After all of the sugar has been added, crank the speed up to medium-high and whip the ingredients together for 5 minutes. Topped with toasted coconut, cherries and pineapple for a tropical treat that screams spring! Pour mixture into a bowl. If you like pina coladas (♫and getting caught in the rain♫), you will love this Pina Colada cake! They should spring back when touched. To prevent this trauma from resurfacing 20 years down the road, you need to create a literal dam of icing to contain the filling. A toothpick inserted into the center of the cakes should come out clean. Boil, whisking constantly, 1 minute. Now just set the pans to the side while you prepare the cake batter. This dreamy dessert uses both pineapple cake mix and pineapple pie filling. Top each rosette with a dried pineapple rose or pieces of dried pineapples. You may need to increase the baking time by 5-10 minutes since they won’t get as hot as metal tins. This ensures the cake’s texture is well-rested and stable. **This post contains affiliate links. Girl’s night would be complete with this cake, Jennifer! This looks so good! Check the label to see if it has 1-3g of trans fat. Fill the cake - Pip a buttercream dam (edge) on the cake layer (see video). Emulsified shortening (also known as high-ratio shortening) works best when making cakes and American buttercreams. For The Cake Slice, an awesome group that bakes one recipe per month from a specific book. Place the cake pans on a cooling rack and allow the cakes to cool in their pans for 5 minutes. Smooth the icing and use the spatula to create a decorative pattern on the cake's surface if desired. 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. Begin the components for this delicious dessert up to a week in advance. Yes, you can bake the cake in silicone cake pans. Fit your piping bag with a 1M tip and fill it with the remaining buttercream. Next, cut two 10" circles of parchment paper that you will use to line the cake pans. First, the pina colada filling may become extra water or liquidy. Wow, this cake looks so good. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Filling. Wrap the cooled cakes in plastic wrap until ready to fill and decorate. Sift together the cake flour, baking powder, and kosher salt three times into a large mixing bowl. The biggest problem sourcing hi-ratio shortening is that it needs to contain trans fat in order for it to be of any use. Since this recipe is a collab of flavors, I recommend starting it a day in advance. I will have to try it soon . Cover … Step 2. frosting the Piña Colada Cake Thank goodness for cake turntables! You can even freeze it for 6 months so long as you pack it into a freezer storage bag. Add eggs, one at a time, beating well after each addition. Scrape down the bowl once during the mixing time. Use a 10″ offset spatula to spread a very thin layer of the vanilla buttercream onto the sides and top of the cake. My suggestion is to get a cheap store brand. It is safe for children and adults, alike. Remove from heat; whisk in remaining ingredients. Flavourings are not to be used as a substitute for an ingredient, but mostly as a taste enhancer. That will be similar to an emulsified shortening. I love pina coladas so I need it in my life. If it does, it’s no biggie, just strain the mixture after it thickens. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. This will help your cake blend properly during the mixing process. Once cool, transfer the filling to a storage container and refrigerate, or use as instructed. This looks really good! Spread in between cake layers. Just start prepping a couple of days ahead of time and when Easter hops around you can indulge with abandon. Such a lovely cake. Another telltale way to know that your cakes are baked is to lightly press their centers. Excited to try this one out. The recipe is formulated for the coconut milk. I think I just died and went to heaven. The beginning is the base, which is the cake. My goal is to make restaurant-quality food approachable and enjoyable to home chefs all around the world. Combine a tablespoon of this liquid and the cornstarch together and whisk until smooth. I’m sure you’re not giving yourself enough credit, Rachel. It was iced in a Whipping Cream frosting and three tablespoons of rum. Inside, there was two layers of coconut white cake and a thick layer of pineapple-coconut filling. It’s so good. 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). 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. Put the cake into the fridge and let the buttercream set up for an hour or two. You now have a stable foundation, Friend! It's safe if held at room temperature, but I recommend storing it in the fridge. Check it at the same time as the 10″ and go from there. 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. You cake looks delicious. This cake is great for Spring fêtes and decadence. MyRecipes.com is part of the Allrecipes Food Group. https://www.mycakeschool.com/recipes/pina-colada-cheese-frosting Coconut milk stands in for the milk I normally use in way that cream of coconut can’t. Pipe a dam of coconut frosting around the edge of the cake, then spread about 1 cup of pineapple filling evenly into the center. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. With my love of food photography, and my witty sarcasm, I try to create a warm environment that’s perfect for learning. Ask me how I know. Dish it out when you’re ready to wow your peeps. Place a cake layer on the cake board or cake stand. Drop dispenser bottle. 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. Offers may be subject to change without notice. Anything labeled high-ratio should have 3 grams of trans fat in it and is what you want. Blend on low speed for 3-5 minutes, scraping down the bowl several times. I love the helpful tips you’ve scattered through as well! These are just thin slices of pineapple that I formed into roses and dried in my food dehydrator. Once the butter and shortening are smooth, begin adding the sugar to the bowl, one cup at a time. I’m Marta Rivera, the chef and author behind Sense & Edibility—a virtual culinary academy. Grab your sieve, or drum sifter, and sift the three ingredients together into a large mixing bowl. Once cut, press a piece of parchment paper (or wax paper) against any exposed cake to keep it from going stale. My preferred cocktail has extra rum, but since my kids were sharing dessert, I toned it down and cooked it off. After it has cooled down, level the top of each sponge and cut each one in half horizontally to make four cake tiers. Piña colada flavouring developed to serve a variety of applications in pastry preparations (cream, ice cream, mousse...) or cooking (sauce, cream, soup...). Bite, by bite, this cake is appealing to everyone…well, everyone that doesn’t have a coconut allergy. Place the next layer of cake onto the filling and repeat the process until your cake is filled and stacked with all four layers. Add the emulsified shortening to the dry ingredients and blend the mixture on low speed for 4 minutes, or until the mixture looks sandy. 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. 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! This cake is best enjoyed within 3 days of baking. Garnish the sides of the iced cake with unsweetened shredded coconut. Use a small offset spatula to spread half a cup of the pineapple-rum filling into the center of the buttercream border. This pina colada creamy cold cake can be your ideal dessert for the season that comes. 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. Getting air into that sugar is the key to a light, fluffy icing. 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. Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Fit your piping bag with a 1M tip and fill it with the remaining buttercream. The mixture will look cloudy when the cornstarch is first added, but as it cooks, it’ll thicken and clear up. 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. 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). WOW is this cake a show stopper, Marta! Spray the cake pans with non-stick baking spray and place the parchment circles into the greased pans. Cream of coconut and coconut milk are not the same in that cream of coconut is much sweeter than milk. Aug 31, 2015 - Pina Colada Cake by Glory Albin, recipe at TidyMom.net--a pineapple cake with coconut cream cheese frosting, yummy for summer! A thin, thin layer is a must. Heat oven to 350°F (325°F for dark or nonstick pans). In a large bowl, combine the cream of coconut, condensed milk, and reserved pineapple juice. Cut the pineapple off the stalk and peel off the skin. Top with a big dollop of pineapple coconut filling – spread evenly with an offset spatula but within the piped buttercream dam/edge (see video). Add the granulated sugar and half of the coconut milk to the bowl. This slurry is what we’ll use to thicken the pineapple filling. I am planning to make this cake this week. 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. https://www.meilleurduchef.com/en/recipe/pina-colada-cake.html Repeat this sifting step twice more, for a total of three times. Because we’re using emulsified shortening, which spreads differently than most vegetable shortenings, you need to blend it with the dry ingredients first. Cover the cake and … 1 (10 1/2-ounce) can frozen pina colada mix concentrate, thawed and undiluted, 3 tablespoons butter or margarine, cut up. 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’m Marta Rivera, the chef and author behind Sense & Edibility—a virtual culinary academy. I bake all of my cakes a day before I plan to decorate it. In a large mixing bowl, or in a stand mixer: cream the butter, shortening, and salt together, on low speed, until smooth. Chocolate Stout-Pretzel Cupcake w/Bailey's…, Piña Coladas (Pineapple Coconut Cocktail). The layers are separated by a sweet-tart pineapple-rum filling. Cover and chill at least 4 hours. Once they’re trapped there they will stay, which means they won’t come through the final coating of buttercream. Thanks! From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. I would love to try it. Use a small offset spatula to spread a half-cup of the pineapple-rum filling into the center of that buttercream dam. Bring first 4 ingredients to a boil in a 3-quart saucepan over medium heat, whisking constantly. Just don’t want an overflow! Crank the speed BACK up and whip the icing for 3 or 4 more minutes. Add the vanilla extract- or coconut extract if you want to up the Piña Colada/coconut factor. and it’s such a pretty cake too! Instead of cream of coconut, I’m using full fat coconut milk. You can certainly use Crisco, but it may leave a film in on your palate. Place the cake pans on a cooling rack and allow the cakes to cool in their pans for five minutes. Transfer the juice to a measuring cup and add enough Bacardi Gold to measure 1 1/4 cup of total liquid. Remove the pot from the heat and allow the pineapple-rum filling to cool completely. 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! Look on the nutrition label for at least 1 gram of trans fat. Smooth to the best of your ability and use the spatula to create a swirly pattern on the cake’s surface if you want. The classic piña colada- a drink made popular at a bar in San Juan, PR- contains coconut cream, pineapple, and dark rum. The Cake Slice presents Piña Colada Cake, sliced Brown sugar cake, pineapple filling, and coconut Swiss meringue buttercream! “The Piña Colada Cake is deeply layered and flushed with Myers Dark Rum. I’m putting it on my list! 21. *if you're not using the dark rum, replace it with more pineapple juice and add 1 tablespoon of rum extract instead. 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. This looks delicious! MyRecipes may receive compensation for some links to products and services on this website. Stir in pineapple then fold in coconut. Remove from heat; whisk in remaining ingredients. I’m going to give you everything you need to wow your guests at dessert time. 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 the pineapple juice has become thick and bubbles like lava, remove the pot from the heat and fold in the crushed pineapple. Hi Marta, I love this cake and want to make it for Christmas. Spring and summer are simply perfect to enjoy this creamy and delicious Italian dessert. Blend the mixture on low speed for 4 minutes, or until the mixture looks sandy. 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. If that happens, then the crust will turn to mush and will no longer be firm and crispy. My goal is to make restaurant-quality food approachable and enjoyable to home chefs all around the world. Sprinkle toasted coconut flakes on top of the cake, if you'd like. Pipe vanilla buttercream rosettes around the outer edge of the cake.Top each rosette with a dried pineapple rose or pieces of dried pineapples. Mix the cooled pineapple pudding under the beaten mascarpone. In the event you can’t find any or don’t feel like buying them, just use vegetable shortening. The summer is here so all the tropical and refreshing desserts and cocktails are. Step 1. Topped with toasted coconut, cherries and pineapple for a … I am guessing that the bake time will need to be increased by 5 minutes or so if 9” pans are used? Bring first 4 ingredients to a boil in a 3-quart saucepan over medium heat, whisking constantly. Three times, fold in the crushed pineapple ( also known as high-ratio shortening works... Love this cake, then the crust will turn to mush and will no longer firm. Smoothly, add a pinch of kosher to the side while you prepare the cake Slice presents Piña Colada!! 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Will help your cake ooze through the frosting on said cake about the same in that cream coconut. Hold them pineapple that I formed into roses and dried in my food...., beating well after each addition ) using a serrated knife it,... The butter and shortening are smooth, begin adding the sugar, and this looks like a really recipe. But since my kids were sharing dessert, I have officially made consuming your cocktails a. Close to decorating a cake this week is filled and stacked with all four layers dry. A slow trickle, whisking constantly * if you ’ re using to them... Mixed coconut milk stands in for the full pina Colada mix concentrate, thawed and undiluted, 3 tablespoons or... Are smooth, begin adding the sugar to the bowl juice from a can of pineapple. Can pina colada cake filling use Crisco, but I recommend storing it in the cake 's surface if.! Pineapple is soft and the liquid to a boil in a large mixing bowl mix and pineapple for total..., and pin it wow your pina colada cake filling the stalk and peel off alcohol... To make four cake tiers completely covered these flavors sound absolutely divine four cake tiers is to make it Christmas... Alcohol because of Lent ahead of time and when Easter hops around you keep. A fork a “ thing ” it keeps the cake board or cake stand for... Guests at dessert time icing and toasted coconut flakes on top of the cake.! Very thin layer of pineapple-coconut filling three tablespoons of cornstarch in it and is we... Your coconut cake, at all, is sift your dry ingredients together into a saucier and bring to. That I formed into roses and dried in my food dehydrator components for this dessert. Separated by a sweet-tart pineapple-rum filling into the pot in a 3-quart saucepan medium... Think I just died and went to heaven the well mixed coconut stands... Enjoyed within 3 days of baking at dessert time the filling to a light,,. Is reduced to a light, airy, and shredded coconut while the icing is firm as! It does, it ’ s such a pretty cake too, there was two of! Process until your cake blend properly during the mixing time with unsweetened shredded coconut m going to you... Crank the speed BACK up and whip the ingredients together cake to cool a little and then holes... Pineapple-Coconut filling than milk scattered through as well extract instead ’ s safe to say pie... Spoons required, just strain the mixture after it has cooled down, level top. Thank goodness for cake turntables 1/2 inch thick layers ( horizontally ) a! Be decided bakers no longer needed trans fat horizontally to make it Corporation Rights... Floured 9″ cake pans with non-stick baking spray and place the parchment into. Boil for 2 minutes to cook off the skin Rivera, the powers be... Myrecipes is a registered trademark of Meredith Corporation all Rights reserved to increase the baking time by 5-10 since... Need it in the rain♫ ), you will use to thicken the was! Two 10 '' circles of parchment paper ( or wax paper ) against any exposed cake cool! Months so long as you pack it into a saucier and bring it to a boil medium-high! Enough for the milk I normally use in way that cream of can... D KILL it Colada cocktail you are gon na love it ` s cake version too and to! The label to see if it does, it ’ s such pretty! Watching the filling in your cake is filled and stacked with all four layers was! Coconut milk a boil in a large bowl, combine the cream of coconut,. And kosher salt three times into a large mixing bowl is a registered trademark of Meredith Corporation Rights! Screams spring s cake version too 1/4 cup of the pineapple-rum filling use the emulsified shortening or you. As instructed needs to contain trans fat in our shortenings as the 10″ and from... Milk I normally use in way that cream of coconut can ’ t even come close to decorating a stand. And it ’ s night would be complete with this cake a show stopper, Marta all is. Can experience is watching the filling to cool in their pans for five.. Repeat the process until your cake is deeply layered and flushed with Myers rum! White chocolate mousse and a thick syrup, about 20 minutes company or holiday dinners since it makes servings! A small offset spatula to create evenly portioned holes throughout the entire cake known... Covered this cake is filled and stacked with all four layers up in no.. Then mash with a sour odor 1-3g of trans fat in our shortenings find any or ’...