Pina Colada Cake Non Alcoholic Recipes

3 INGREDIENT NON-ALCOHOLIC PINA COLADA

Steps:

• Add all 3 ingredients into a blender and blend well.
• Done. Serve and enjoy!

NON ALCOHOLIC PINA COLADA

Steps:

• Blend in blender until desired consistency is achieved.

PINA COLADA CAKE (NON ALCOHOLIC)

Steps:

• Preheat oven to 350 degrees F.
• Spray pan with baking pan spray. You must use baking pan spray or oil and flour to prevent sticking.
• Mix all ingredients except chips. Mix chips.
• Bake in bundt pan for 35 minutes or until toothpick comes out clean.
• Let it cool. Then take it out of the pan. It gets stuck to the pan sometimes but it is very good anyway. Any suggestions would be great also.
• Optional: Top with glaze or powdered sugar. It is very sweet so it is not really needed.

VIRGIN PIñA COLADA

Steps:

• Combine pineapple juice, cream of coconut, cane syrup, apple cider vinegar, vanilla extract, and salt tincture in a blender with a ½ cup of ice and blend until smooth.
• Pour into hurricane glass and garnish with pineapple slice and frond.

ALCOHOL-FREE PINA COLADA CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 36 muffin cups with paper liners.
• Combine cake flour, all-purpose flour, white sugar, baking powder, and salt in a large mixing bowl; mix with hand mixer on Low until combined, about 3 minutes; add butter and mix just until butter chunks are coated with flour.
• Beat 1 egg into the flour mixture at a time, assuring each is integrated fully before introducing the next; beat until the mixture forms a cake batter.
• Slowly add milk, vanilla extract, coconut extract, and pineapple extract to the batter, beating and intermittently scraping down the sides of the bowl as you mix, until fully integrated; spoon into paper liners to about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 20 minutes.

NON-ALCOHOLIC PINA COLADA

Steps:

• Drain the pineapple slices and set the syrup aside.
• Set aside 2 of the pineapple slices and freeze the remaining 8 slices until firm.
• Blend together the frozen pineapple slices, pineapple syrup, sugar and coconut cream until smooth.
• Add the ice and continue blending till you reach the desired consistency.
• Pour into serving glasses and garnish each glass with toasted coconut and pineapple slices.
• Serve chilled.

PINA COLADA DUMP CAKE

Steps:

• Preheat oven to 350°. Evenly spread coconut, nuts and pineapple in a greased 13x9-in. baking dish; drizzle rum over top. Sprinkle with cake mix. Drizzle with butter and water, Bake until golden brown and bubbly, about 45-50 minutes. Serve warm with whipped cream and cherries, if desired.