INGREDIENTS TO MAKE PINA COLADA RECIPES

PINA COLADA | DRINKS RECIPES | DRINKS TUBE

Pina Colada | Drinks Recipes | Drinks Tube image

First made in Puerto Rico back in 1952, with this rum, pineapple and coconut cream cocktail in your hand all you’ll be missing is the sand between your toes.

Number Of Ingredients 8

Ingredients

6-7 chunks of fresh pineapple
1 teaspoon caster sugar
1 tablespoon coconut cream
50 ml Bacardi Carta Blanco
50 ml fresh pineapple juice
ice cubed
slice of orange
cherry

Steps:

1. Place the pineapple chunks (reserving one for a garnish) into a blender and add the caster sugar and the coconut cream 2. Add the Bacardi Superior rum 3. Add the pineapple juice 4. Add some cubed ice 5. Blend all the ingredients together until you have a smooth consistency 6. Pour into a long glass 7. Garnish with a pineapple chunk, slice of orange and cherry on a cocktail stick and a straw

Nutrition Facts : Calories 0 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

PINA COLADA CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Pina Colada Cake Recipe: How to Make It - Taste of Home image

As an avid baker, I wanted to create something that was mine and from my heart. I wanted to make a cake that tasted like the perfect pina colada drink, and I feel like I accomplished just that with this recipe. —Stephanie McShan, Apopka, Florida

Provided by Taste of Home

Categories Desserts

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 12 servings.

Number Of Ingredients 17

Ingredients

1 cup butter, softened
2 cups sugar
6 large eggs, room temperature
1 teaspoon coconut extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sour cream
1 can (8 ounces) crushed pineapple, undrained
FROSTING:
1 cup butter, softened
4 cups confectioners' sugar
2 teaspoons coconut extract
3 to 4 tablespoons water
FILLING:
1 jar (18 ounces) pineapple preserves
Dried pineapple slices and toasted sweetened shredded coconut, optional

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.

Nutrition Facts : Calories 868 calories, FatContent 36g fat (22g saturated fat), CholesterolContent 199mg cholesterol, SodiumContent 344mg sodium, CarbohydrateContent 129g carbohydrate (101g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

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