COCO LOPEZ PINA COLADA CAKE RECIPES

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PINA COLADA TUBE CAKE RECIPE: HOW TO MAKE IT



Pina Colada Tube Cake Recipe: How to Make It image

We named this a “pina colada” cake because it has coconut, pineapple and rum. It’s a soothing finish at the end of a big spread. —Debra Keil, Owasso, Oklahoma

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 12 servings.

Number Of Ingredients 13

1 package white cake mix (regular size)
1 package (3.4 ounces) instant coconut cream pudding mix
1 cup canola oil
3/4 cup water
2 large eggs, room temperature
1/4 cup rum
1 cup drained crushed pineapple
GLAZE:
2 cups confectioners' sugar, divided
2 tablespoons unsweetened pineapple juice
1/4 cup cream of coconut
1 tablespoon rum
1/4 cup sweetened shredded coconut

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, combine cake mix, pudding mix, oil, water, eggs and rum; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in pineapple. Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes before removing to a wire rack., In a small bowl, mix 1 cup confectioners' sugar and pineapple juice; brush over warm cake. Cool cake completely. , In another bowl, mix cream of coconut, rum and remaining confectioners' sugar; drizzle over cake. Sprinkle with coconut.

Nutrition Facts : Calories 495 calories, FatContent 25g fat (5g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 357mg sodium, CarbohydrateContent 64g carbohydrate (47g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

PINA COLADA POKE CAKE RECIPE | FOOD NETWORK



Pina Colada Poke Cake Recipe | Food Network image

Provided by Food Network

Categories     dessert

Total Time 1 hours 10 minutes

Cook Time 20 minutes

Yield 8 to 10 servings

Number Of Ingredients 10

Nonstick cooking spray, for spraying the baking dish
1 box yellow cake mix, plus ingredients on the box
1 1/2 cups heavy cream 
3 tablespoons sugar 
2 teaspoons coconut extract 
One 16-ounce jar maraschino cherries (24 cherries for the holes, the rest for garnish), stems removed 
1 cup cream of coconut, such as Coco Lopez 
1/2 cup drained crushed pineapple
2 tablespoons dark rum 
1/2 cup toasted coconut 

Steps:

  • Spray a 9-by-13-inch baking dish with nonstick cooking spray.
  • Prepare the cake mix in a bowl according to the package instructions. Pour into the prepared baking dish and bake according to the instructions. Let cool for 10 minutes.
  • Combine the heavy cream, sugar and coconut extract in a chilled metal bowl. Whip the cream with a whisk or electric hand mixer until soft peaks form. Refrigerate.
  • Using the handle of a wooden spoon, poke holes in the cake, 6 across in each of 4 rows, to make 24 holes. Press a cherry into each hole.
  • In a medium bowl, whisk together the cream of coconut, crushed pineapple and rum. Slowly pour and spread over the cake and let stand until the liquid is absorbed into the holes, about 10 minutes.
  • Spread the whipped cream over the top of the cake, sprinkle with toasted coconut and garnish with the leftover maraschino cherries.

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