Pina Colada Cake And Frosting Recipes

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:

• 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:

• 1. Grease & flour coat a 9"x13" baking pan. Prepare white cake mix using 4 egg whites and oil & water as indicated on the box instructions. Beat the cake mix on high for 90 seconds.
• 2. Open can of crushed pineapple and press lid in to squeeze juice into a measuring cup. You should extract approx. 2/3 cup of juice. Set this aside for the frosting.
• 3. Add crushed pineapple and 1/2 a bag of the shredded coconut to the cake mix and blend together on low speed and then beat at higher speed for 90 seconds.
• 4. Pour batter into prepared pan and place in center of pre-heated oven at 350 degrees for 40-45 minutes - do the toothpick test to verify doneness. Remove cake from oven and let cool in pan on cooling rack for 15 minutes. Then remove cake from pan to cookie sheet or serving platter and let cool completely. While it's cooling, make your frosting.
• 5. Cream Cheese Frosting: Blend together the softened cream cheese, pineapple juice, 1/2 stick butter, egg white, & teaspoon of Coconut extract. Once creamy, begin to add in sifted 10x sugar (5-6 cups) on low speed. The frosting will be on runny side, don't panic. Once mixed, place the bowl of frosting in a cold fridge for about 30 minutes before applying it to the cake. The yield of frosting will be quite a lot, so I use what I want to frost the cake and freeze the rest for the next time I make this cake. Coat the cake with the frosting and sprinkle some more shredded coconut on top if desired. Cake must be refrigerated at all times because of the cream cheese based frosting. Enjoy!

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans.
• In a large bowl, combine the cake mix and instant pudding. Add the eggs, water, 1/3 cup rum and oil, mix well. Fold in the 1 cup coconut and spread the batter evenly into the prepared pans.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
• To make the filling and frosting, stir together the second package of pudding and the pineapple, including the juice. Fold in the cool whip and more rum if desired. Fill and ice cake. Chill until serving time.