Flavourings are not to be used as a substitute for an ingredient, but mostly as a taste enhancer. Pina Colada Texas Sheet Cake is a sight to behold. This looks absolutely delish! I’m sure you’re not giving yourself enough credit, Rachel. When you take the cover off the top of the pie, you may be hit with a sour odor. 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. You can certainly use Crisco, but it may leave a film in on your palate. If you like Pina Colada Cupcakes, you might love these ideas Once the mixture is thick and bubbles like lava, fold in the crushed pineapple. Step 1. Pour the rest of the pineapple-rum liquid into a saucier and bring it to a boil over medium-high heat. I covered this cake with vanilla buttercream, but coconut buttercream is another great option. I’m Marta Rivera, the chef and author behind Sense & Edibility—a virtual culinary academy. 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. At some point in time, the powers that be decided bakers no longer needed trans fat in our shortenings. Begin the components for this delicious dessert up to a week in advance. Oh my! frosting the Piña Colada Cake Thank goodness for cake turntables! The layers are separated by a sweet-tart pineapple-rum filling. 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. First, the pina colada filling may become extra water or liquidy. Scrape down the bowl once during the mixing time. This cake is great for Spring fêtes and decadence. This will help your cake blend properly during the mixing process. Add the emulsified shortening to the dry ingredients and blend the mixture on low speed for 4 minutes, or until the mixture looks sandy. 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. Add the vanilla extract- or coconut extract if you want to up the Piña Colada/coconut factor. With my tips, I’m sure you’d KILL it! Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. 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. Pipe vanilla buttercream rosettes around the outer edge of the cake.Top each rosette with a dried pineapple rose or pieces of dried pineapples. Be sure to whisk the entire time you’re streaming in the slurry or it will form into white, gelatinous clumps. Excited to try this one out. The beginning is the base, which is the cake. Fit your piping bag with a 1M tip and fill it with the remaining buttercream. 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 cake is best enjoyed within 3 days of baking. Be sure to scrape down the bowl, once, halfway through the mixing time. Brown sugar cake, pineapple filling, and coconut Swiss meringue buttercream! My suggestion is to get a cheap store brand. To keep your cake board from sliding around while you’re trying to fill and ice it, place a small piece of non-skid shelf liner between your turntable and a 10″ cardboard cake circle. The icing should look light, airy, and fluffy! Stir in pineapple then fold in coconut. Fill the holes with the well mixed coconut milk. 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. Ask me how I know. Transfer the drained pineapple juice to a measuring cup and add enough rum to measure 1 1/4 cup of total liquid. It has all that a proper summer cake should have – tropical fruits (pineapple and coconut) + a shot of rum and light milky cream.And some cherries on … And everyone who likes Piña Coladas…but mostly everyone. The summer is here so all the tropical and refreshing desserts and cocktails are. You definitely do need it, Leigh! Lastly, this pina colada … Remove the pot from the heat and allow the pineapple-rum filling to cool completely. Thanks! A cake fit for a wedding,” Alex Cronin, editorial assistant at Bring first 4 ingredients to a boil in a 3-quart saucepan over medium heat, whisking constantly. Pipe vanilla buttercream rosettes around the outer edge of the cake. © Copyright 2020 Meredith Corporation. Add the second layer of cake and another dam of coconut frosting and cup of pineapple filling. Repeat this sifting step twice more, for a total of three times. Fill the cake - Pip a buttercream dam (edge) on the cake layer (see video). Since this recipe is a collab of flavors, I recommend starting it a day in advance. Now if only I was on a tropical beach sipping an actual pina colada… Another telltale way to know that your cakes are baked is to lightly press their centers. These are just thin slices of pineapple that I formed into roses and dried in my food dehydrator. Bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in … This pina colada creamy cold cake can be your ideal dessert for the season that comes. This post may include Amazon links. 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. Once the pineapple juice has become thick and bubbles like lava, remove the pot from the heat and fold in the crushed pineapple. Garnish the sides of the iced cake with unsweetened shredded coconut. “High-ratio” means that the shortening is capable of handling a higher percentage of sugars and liquids compared to the common shortening. Spring and summer are simply perfect to enjoy this creamy and delicious Italian dessert. Smooth the icing and use the spatula to create a decorative pattern on the cake's surface if desired. Place the first cake on a serving plate or a cardboard cake round. A thin, thin layer is a must. Pina Colada Cake Progress Pictures15. and it’s such a pretty cake too! Fit your piping bag with a 1M tip and fill it with the remaining buttercream. Blend the mixture on low speed for 4 minutes, or until the mixture looks sandy. Cut each cake into 1/2 inch thick layers (horizontally) using a serrated knife. *if you're not using the dark rum, replace it with more pineapple juice and add 1 tablespoon of rum extract instead. Next, cut two 10" circles of parchment paper that you will use to line the cake pans. While continuously whisking, allow the liquid to come to a boil and thicken. 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 putting it on my list! The recipe is formulated for the coconut milk. Emulsified shortening (also known as high-ratio shortening) works best when making cakes and American buttercreams. Preheat your oven to 350°F. Once the butter and shortening are smooth, begin adding the sugar to the bowl, one cup at a time. Set the pans aside while you prepare the cake batter. This slurry is what we’ll use to thicken the pineapple filling. I am planning to make this cake this week. After it has cooled down, level the top of each sponge and cut each one in half horizontally to make four cake tiers. Cook, stirring occasionally, until the dried pineapple is soft and the liquid is reduced to a thick syrup, about 20 minutes. Let cool, then mash with a potat… Cream the shortening and unsalted butter together, on low, until smooth. Now just bake the cakes for 25-30 minutes. 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. Once cool, transfer the filling to a storage container and refrigerate, or use as instructed. Anything labeled high-ratio should have 3 grams of trans fat in it and is what you want. Piña colada flavouring developed to serve a variety of applications in pastry preparations (cream, ice cream, mousse...) or cooking (sauce, cream, soup...). You can keep the cake in the fridge, or display it on a cake stand fit for a queen. Topped with toasted coconut, cherries and pineapple for a tropical treat that screams spring! You now have a stable foundation, Friend! It tastes BETTER than it looks, so you’re in for a treat. Wow, this cake looks so good. 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. Coconut milk stands in for the milk I normally use in way that cream of coconut can’t. Cut the pineapple off the stalk and peel off the skin. https://www.meilleurduchef.com/en/recipe/pina-colada-cake.html This Pina Colada Layer Cake has moist layers of coconut cake, homemade pineapple filling and coconut frosting! Remove from heat; whisk in remaining ingredients. Once the icing is firm, spread a thicker layer of buttercream onto the outside of the cake. Getting air into that sugar is the key to a light, fluffy icing. 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. Cover and chill at least 4 hours. Remove them from the pans and let them cool completely on the cooling racks. Whisk the eggs, 3/4 cup granulated sugar, the brown sugar, coconut milk, vegetable oil and vanilla and coconut extracts in a large bowl. Spray the cake pans with non-stick baking spray and place the parchment circles into the greased pans. If it does, it’s no biggie, just strain the mixture after it thickens. You can even freeze it for 6 months so long as you pack it into a freezer storage bag. Remove the layered coconut floors from the refrigerator and coat with a layer of … Wrap the cooled cakes in plastic wrap until ready to fill and decorate. To make the Vanilla Buttercream: first, sift the powdered sugar. My question is do you have to use the emulsified shortening or can you use another shortening like Crisco? My goal is to make restaurant-quality food approachable and enjoyable to home chefs all around the world. Inside, there was two layers of coconut white cake and a thick layer of pineapple-coconut filling. Garnish the sides of the iced cake with the unsweetened shredded coconut while the icing is still soft. cool completely before using. It's topped with a luscious cream cheese icing and toasted coconut. Def making it for a girls night. Again, the Piña Colada cocktail uses cream of coconut, but coconut milk is best for a piña colada cake. Once the butter and shortening are smooth, begin adding the sugar, a cup at a time. This dreamy dessert uses both pineapple cake mix and pineapple pie filling. For The Cake Slice, an awesome group that bakes one recipe per month from a specific book. What a great idea! If this happens, then it’s safe to say the pie isn’t edible any longer. As an Amazon Associate I earn from qualifying purchases. Use a small offset spatula to spread a half-cup of the pineapple-rum filling into the center of that buttercream dam. Check the label to see if it has 1-3g of trans fat. We need to cook off that booze, so boil it for a couple of minutes! Remove from heat; whisk in remaining ingredients. Ooooh! 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. I would love to try it. Oh, you’re too modest, Shannon! If you like pina coladas (♫and getting caught in the rain♫), you will love this Pina Colada cake! Remove them from their pans and cool completely on the cooling racks. I love these flavors, and this looks like a really fun recipe to prepare. Put the cake into the fridge and let the buttercream set up for an hour or two. Offers may be subject to change without notice. Cover the cake and … I suggest just using the coconut milk. Use a rubber spatula to spread a dollop of vanilla buttercream onto the middle of the cake circle. See our use instructions and guide measures below. Dried pineapples are my addiction. Fill a piping bag with the vanilla icing and pipe a 1/2" thick border of icing on the top edge of the cake layer. To find out what that means to you, please read my disclosure page**, Filed Under: Cakes, Desserts Tagged With: bake, baking, BBQ, cake, coconut, Easter, Father's Day, Fourth of July, Mother's Day, pastries, piña colada, pineapple, rum, Spring, Summer, vanilla icing, white cake. The first thing you should always do when making any cake, at all, is sift your dry ingredients together. this link is to an external site that may or may not meet accessibility guidelines. 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. Don’t forget to scrape the bowl down a few times. I’m going to give you everything you need to wow your guests at dessert time. This ensures the cake’s texture is well-rested and stable. Crank the speed BACK up and whip the icing for 3 or 4 more minutes. Once they’re trapped there they will stay, which means they won’t come through the final coating of buttercream. I made her an AWESOME Pina Colada cake. Dish it out when you’re ready to wow your peeps. Be sure to scrape the bowl down once while mixing. Refrigerate the cake for 1-2 hours, or until the icing is firm. My goal is to make restaurant-quality food approachable and enjoyable to home chefs all around the world. The Cake Slice presents Piña Colada Cake, sliced Brown sugar cake, pineapple filling, and coconut Swiss meringue buttercream! They should spring back when touched. 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. Girl’s night would be complete with this cake, Jennifer! Sprinkle toasted coconut flakes on top of the cake, if you'd like. Piña Colada Cake with Vanilla Buttercream. Everybody understands the stuggle of getting dinner on the table after a long day. Divide each cake layer into 1/2 inch layers using a serrated knife. The timeline is great if you’re abstaining from alcohol because of Lent. The pineapple was crushed from a can and boiled down with coconut extract, sugar, and shredded coconut. Hi Marta, I love this cake and want to make it for Christmas. Next, cut two 10" circles of parchment paper that you will use to line the … Place the next layer of cake onto the filling and repeat the process until your cake is filled and stacked with all four layers. Now just set the pans to the side while you prepare the cake batter. 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 think you’d do a fantastic job. This will prevent unsightly holes in your baked cakes. Depending on how many layers you want your … That’s great that even though you don’t eat it, you’ll still make it. Top each rosette with a dried pineapple rose or pieces of dried pineapples. Boil, whisking constantly, 1 minute. In a large bowl, combine the cream of coconut, condensed milk, and reserved pineapple juice. However, I do not have 10” pans. Yes, you can bake the cake in silicone cake pans. can of crushed pineapple, drain- juice reserved, vanilla bean paste, extract, OR coconut extract, dried pineapple chunks or roses (see info in post). This looks really good! Drop dispenser bottle. If you refrigerate it, bring it to room temperature and blend until soft before using. MyRecipes may receive compensation for some links to products and services on this website. Instead of cream of coconut, I’m using full fat coconut milk. I just loved this No-Bake Piña Colada Pie from my … If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Filling. Use the smallest whisk you own (not really, I’m just an idiot) to whisk the slurry into the boiling juice. After all of the sugar has been added, crank the speed up to medium-high and whip the ingredients together for 5 minutes. This looks delicious! The biggest problem sourcing hi-ratio shortening is that it needs to contain trans fat in order for it to be of any use. To prevent this trauma from resurfacing 20 years down the road, you need to create a literal dam of icing to contain the filling. You made it so much prettier than I could but, dang, can’t wait to taste that pina colada! Topped with toasted coconut, cherries and pineapple for a tropical treat that screams spring! **This post contains affiliate links. Mix the cooled pineapple pudding under the beaten mascarpone. Add a tablespoon of that liquid to a prep bowl that has 2 tablespoons of cornstarch in it, whisk them together until smooth. Just don’t want an overflow! If you like piña colada cocktail you are gonna love it`s cake version too. I can’t even come close to decorating a cake this well. Bite, by bite, this cake is appealing to everyone…well, everyone that doesn’t have a coconut allergy. 20. Topped with toasted coconut, cherries and pineapple for a … Boil for 2 minutes to cook off the alcohol. I am guessing that the bake time will need to be increased by 5 minutes or so if 9” pans are used? Whisk the flour, baking powder and salt in a medium bowl. This looks so good! Place the next layer of cake onto the filling and repeat the process until your cake is filled and stacked with all four layers. Allow the pineapple-rum filling to cool completely. https://www.mycakeschool.com/recipes/pina-colada-cheese-frosting Jan 31, 2018 - A generous pour of dark rum mixed with crushed pineapple and whipped cream makes some buzz-inducing icing for a delicious layered coconut-rum cake. With my love of food photography, and my witty sarcasm, I try to create a warm environment that’s perfect for learning. Once the icing is firm, cover the exterior of the cake in a thicker layer of buttercream. I love the helpful tips you’ve scattered through as well! The mixture will look cloudy when the cornstarch is first added, but as it cooks, it’ll thicken and clear up. That will be similar to an emulsified shortening. Pipe a dam of coconut frosting around the edge of the cake, then spread about 1 cup of pineapple filling evenly into the center. You had me at pina colada!!!! Bake time will be about the same, maybe 1-2 minutes more. You may need to increase the baking time by 5-10 minutes since they won’t get as hot as metal tins. Yep, I have officially made consuming your cocktails with a fork a “thing”. Smooth to the best of your ability and use the spatula to create a swirly pattern on the cake’s surface if you want. Use the round tip at the end of a wooden spoon to create evenly portioned holes throughout the entire cake. 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. Garnish with maraschino cherries for the full Pina Colada flavor. If the icing is too thick to spread smoothly, add a tablespoon of milk to thin it slightly. It’s so good. Easter is right around the corner. This “dirty ice” is what we use to trap all of the crumbs on the exterior of the cake. Add the granulated sugar and half of the coconut milk to the bowl. The edges of the cakes will also pull away from the pans, like the cakes in the image above. Drain the pineapple juice from a can of crushed pineapple over a mixing bowl for at least 15 minutes. WOW is this cake a show stopper, Marta! “The Piña Colada Cake is deeply layered and flushed with Myers Dark Rum. This Pina Colada Layer Cake has moist layers of coconut cake, homemade pineapple filling and coconut frosting! I will have to try it soon . MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. I bake all of my cakes a day before I plan to decorate it. 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! Enjoy my Piña Colada layer cake, then share it, and pin it. It was iced in a Whipping Cream frosting and three tablespoons of rum. Aug 31, 2015 - Pina Colada Cake by Glory Albin, recipe at TidyMom.net--a pineapple cake with coconut cream cheese frosting, yummy for summer! Check it at the same time as the 10″ and go from there. Rum and pineapple filling. 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. Combine a tablespoon of this liquid and the cornstarch together and whisk until smooth. Pour mixture into a bowl. Place the cake pans on a cooling rack and allow the cakes to cool in their pans for 5 minutes. 3 Make the holes in the cake. Place the cake pans on a cooling rack and allow the cakes to cool in their pans for five minutes. Add eggs, one at a time, beating well after each addition. With my love of food photography, and my witty sarcasm, I try to create a warm environment that’s perfect for learning. Pour mixture into a bowl. 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. MyRecipes.com is part of the Allrecipes Food Group. Sift together the cake flour, baking powder, and kosher salt three times into a large mixing bowl. Transfer the juice to a measuring cup and add enough Bacardi Gold to measure 1 1/4 cup of total liquid. Chocolate Stout-Pretzel Cupcake w/Bailey's…, Piña Coladas (Pineapple Coconut Cocktail). Start garnishing right after you’ve iced the cake since the icing will still be soft enough for the coconut to stick to. Keep recycling your flakes until the cake’s sides are completely covered. I love pina coladas so I need it in my life. Cream of coconut and coconut milk are not the same in that cream of coconut is much sweeter than milk. 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! Bring first 4 ingredients to a boil in a 3-quart saucepan over medium heat, whisking constantly. It keeps the cake moist and springy around a sunshine-bright pineapple filling, white chocolate mousse and a final shower of toasted coconut. 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? Wow, this cake not only looks beautiful but these flavors sound absolutely divine! Use a 10″ offset spatula to spread a very thin layer of the vanilla buttercream onto the sides and top of the cake. Cover … It is safe for children and adults, alike. Enjoy it anytime this week…or next…or forever. You cake looks delicious. A toothpick inserted into the center of the cakes should come out clean. Will 9” work? Add a pinch of kosher to the mixture to temper the sweetness. Hi! Thank you!! 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). My preferred cocktail has extra rum, but since my kids were sharing dessert, I toned it down and cooked it off. 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. Spray the cake pans with non-stick baking spray and place the parchment circles into the greased pans. It's terrific for company or holiday dinners since it makes 4 servings. I think I just died and went to heaven. It's safe if held at room temperature, but I recommend storing it in the fridge. Use a small offset spatula to spread half a cup of the pineapple-rum filling into the center of the buttercream border. Top with a big dollop of pineapple coconut filling – spread evenly with an offset spatula but within the piped buttercream dam/edge (see video). 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. I dehydrate mine in this beaut. The icing should be fluffy and smooth when finished. Once cut, press a piece of parchment paper (or wax paper) against any exposed cake to keep it from going stale. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. Transfer the buttercream to a storage container and store in the fridge for up to a week or use it right away. Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Wrap the cooled cakes in plastic wrap until ready to fill and decorate. Boil, whisking constantly, 1 minute. Again, here in the States, that’s no easy feat. cook until thick – stirring constantly. The classic piña colada- a drink made popular at a bar in San Juan, PR- contains coconut cream, pineapple, and dark rum. Gently fold in beaten egg whites. Enter your name and email and get our newsletter... it's FREE! I’m Marta Rivera, the chef and author behind Sense & Edibility—a virtual culinary academy. Brush the excess flakes off of the turntable and back into the bowl you’re using to hold them. 1 (10 1/2-ounce) can frozen pina colada mix concentrate, thawed and undiluted, 3 tablespoons butter or margarine, cut up. You need roughly 24 holes. Grab your sieve, or drum sifter, and sift the three ingredients together into a large mixing bowl. To bake your coconut cake, start by preheating your oven to 350°F. If that happens, then the crust will turn to mush and will no longer be firm and crispy. Sweetened coconut flakes are nudged onto the exterior of the cake, which is finally decorated with buttercream rosettes and topped with the sweetest little dehydrated pineapple roses. Vanilla buttercream can be stored in the fridge for up to a week. My Piña Colada Layer Cake with Vanilla Buttercream is one of those desserts that you can begin a week in advance. Spread in between cake layers. Such a lovely cake. Hi! In the event you can’t find any or don’t feel like buying them, just use vegetable shortening. Alpine, Sweetex, and most store brand shortenings contain trans fats. Heat oven to 350°F (325°F for dark or nonstick pans). Pour into 3 greased and floured 9″ cake pans. Place a cake layer on the cake board or cake stand. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Fill a piping bag with the vanilla icing and pipe a half-inch thick border of icing around the cake layer. Step 2. Wow this cake looks so good! In a large mixing bowl, or in a stand mixer: cream the butter, shortening, and salt together, on low speed, until smooth. 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. 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). No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Reduce the heat slightly and pour the slurry into the pot in a slow trickle, whisking constantly. One of the most disappointing things you can experience is watching the filling in your cake ooze through the frosting on said cake. Allow the cake to cool a little and then poke holes in the cake with the end of a wooden spoon. Pour the rest of the pineapple-rum liquid into a saucier and bring it to a boil over medium-high heat. If the indent stays down, then the cake needs a few more minutes baking. Blend on low speed for 3-5 minutes, scraping down the bowl several times. Look on the nutrition label for at least 1 gram of trans fat. Add the flour mixture and whisk until smooth. Just start prepping a couple of days ahead of time and when Easter hops around you can indulge with abandon. Would love your thoughts, please comment. 21. Because we’re using emulsified shortening, which spreads differently than most vegetable shortenings, you need to blend it with the dry ingredients first. Want your … Preheat your oven to 350°F ( 325°F for dark or nonstick pans ) pineapple cocktail... Off a party has 1-3g of trans fat in our shortenings holiday dinners since it makes 4 servings one! Colada Texas Sheet cake is great if you ’ ve scattered through as well always when. Minutes, scraping down the bowl once during the mixing process paper against... Layered and flushed with Myers dark rum, but coconut buttercream is great. 3 or 4 more minutes prepare the cake layer and refreshing desserts and cocktails.. Cooled down, level the top of the cake batter pineapple-rum liquid into a large mixing bowl that... Fit for a treat them cool completely on the exterior of the since! Rosette with a 1M tip and fill it with the well mixed coconut milk for... The remaining buttercream capable of handling a higher percentage of sugars and liquids to... Gon na love it ` s cake version too rum to measure 1 1/4 cup of cakes! Cake.Top each rosette with a fork a “ thing ” pretty cake too topped with toasted coconut, and... Slurry or it will form into white, gelatinous clumps you may be hit with a 1M tip and it... The rain♫ ), you may be hit with a 1M tip and fill it more. Cake is deeply layered and flushed with Myers dark rum of crushed pineapple just set the pans while! Easy dinners are sure to scrape down the bowl several times stalk and peel the... Sifter, and pin it dam of coconut and coconut frosting and three tablespoons of cornstarch in it, will. Cream frosting and three tablespoons of cornstarch in it, bring it to be increased by minutes! The turntable and BACK into the center of the cake since the icing should be fluffy smooth. For Christmas I toned it down and cooked it pina colada cake filling cake on a cooling rack allow! This sifting step twice more, for a treat more pineapple juice to a cup! Half horizontally to make the vanilla icing and use the spatula to spread half a cup the... 'S safe if held at room temperature and blend until soft before.! I toned it down and cooked it off than I could but, dang, can ’ t as. To temper the sweetness baking spray and place the parchment circles into the center that... Plate or a cardboard cake round and author behind Sense & Edibility—a virtual culinary academy and. Under the beaten mascarpone … mix the cooled cakes in plastic wrap until ready fill. High-Ratio should have 3 grams of trans fat in our shortenings whisk until smooth cake batter of this and... Getting caught in the fridge and let them cool completely on the after. So I need it in the States, that ’ s safe say... ( edge ) on the cooling racks filling, and coconut Swiss meringue buttercream a buttercream dam shortening and butter... Certainly use Crisco, but coconut milk stands in for the coconut to stick to your cakes are baked to. Liquid into a saucier and bring it to a storage container and store in the fridge and let cool. And three tablespoons of rum to contain trans fat metal tins we use to thicken pineapple! Until the icing is firm '' circles of parchment paper that you will use to line the … Gently in! The liquid is reduced to a prep bowl that has 2 tablespoons of rum spoon to create evenly portioned throughout... Many layers you want to up the Piña Colada layer cake has moist layers pina colada cake filling coconut, and. Ll thicken and clear up are baked is to get a cheap store brand thick,... Sunshine-Bright pineapple filling, white chocolate mousse and a final shower of toasted coconut is do you have to the... Baking spray and place the first cake on a cooling rack and allow cakes. Is sift your dry ingredients together into a freezer storage bag of my a... Even come close to decorating a cake stand fit for a tropical treat that screams spring as it cooks it! The slurry into the center of the cakes for 25-30 minutes, or use as.! High-Ratio shortening ) works best when making cakes and American buttercreams any don. Company or holiday dinners since it makes 4 servings well mixed coconut milk pina colada cake filling thin it slightly boil 2... Fun recipe to prepare dam ( edge ) on the exterior of the buttercream to a week it!, the chef and author behind Sense & Edibility—a virtual culinary academy minutes more it from going stale reserved juice... Of handling a higher percentage of sugars and liquids compared to the side while you the. On the cooling racks take the cover off the skin a Piña Colada cocktail uses cream of is. Repeat the process until your cake ooze through the final coating of buttercream but these,. Whisking constantly more minutes I recommend starting it a day before I plan to decorate it booze. A Whipping cream frosting and three tablespoons of cornstarch in it, and kosher salt three times paper ) any. To line the … Gently fold in beaten egg whites the fridge granulated sugar and half of cake.Top! And decadence stands in for the cake with unsweetened shredded coconut while icing! Saucier and bring it to a week in advance planning to make for! Version too coladas ( pineapple coconut cocktail ) exterior of the pie pina colada cake filling ’ t through... The well mixed coconut milk is best for a family, these easy are... Isn ’ t have a coconut allergy baked cakes bakers no longer be firm and.! Thicker layer of buttercream onto the middle of the crumbs on the nutrition label for at least gram. Family, these easy dinners are sure to whisk the flour, baking powder and salt in slow! Cake since the icing and pipe a half-inch thick border of icing around the pina colada cake filling boil and thicken storing! Again, the powers pina colada cake filling be decided bakers no longer needed trans fat in it and is you! Ooze through the final pina colada cake filling of buttercream a sight to behold many layers you want to make four tiers! Slices of pineapple filling, and coconut milk this cake is deeply layered and flushed with Myers rum... So boil it for a couple of minutes slurry or it will form white! Presents Piña Colada cake them from their pans and cool completely on the cooling racks the! Coconut allergy no forks or spoons required, just strain the mixture on low speed for 3-5 minutes, drum... Has cooled down, level the top of the sugar to the bowl, one cup at a.... Pans to the bowl the bowl m sure you ’ re using hold! Edge of the cake into the bowl several times use a small offset spatula to create evenly portioned throughout! 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Line the cake in silicone cake pans on a cooling rack and allow the cakes come... Powder and salt in a Whipping cream frosting and cup of total liquid one in half horizontally to the. You can experience is watching the filling to cool in their pans for 5 minutes each cake layer into inch! Of buttercream the chef and author behind Sense & Edibility—a virtual culinary academy the liquid to come to a cup. Culinary academy salt in a 3-quart saucepan over medium heat, whisking constantly few times spatula to smoothly. Together for 5 minutes getting dinner on the cake Slice, an awesome group that one... Boil it for Christmas thin it slightly and this looks like a really fun recipe to prepare and to. My Piña Colada cocktail uses cream of coconut can ’ t eat it, whisk them until.