PINA COLADA SWISS CAKE ROLL
A light and airy pineapple cake rolled with sweet coconut whipped cream and topped with pineapple coconut buttercream.
Provided by Amy D.
Categories Dessert
Time 2h35m
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees.
- Line a 15x10x1 baking pan with parchment paper.
- In a large mixing bowl, beat the eggs on high speed for 5-6 minutes, they should be thick and lemon colored. Add the cake mix, water, and oil to the eggs. Beat on low for 30 seconds and then increase the speed to medium and beat for one minute.
- Spread 3 1/2 cups of cake batter into your prepared pan, making sure to spread the batter as evenly as possible.
- Bake for 14-16 minutes or until the cake springs back when lightly pressed in the center. While the cake bakes prepare a clean tea towel by lightly sprinkling 1/4 cup of powdered sugar over the towel.
- Immediately after removing the cake from the oven invert the cake onto the prepared tea towel and gently peel off the parchment paper. While the cake is hot, roll the cake up in the tea towel. Roll from the short end so that you have several rolls.
- Place the rolled cake on the counter, seam side down and let cool for 10 minutes. After 10 minutes cooling at room temperature, place the cake in the fridge to cool for 1 hour.
- To make the coconut whipped cream filling: first place a glass or metal bowl and the beaters to your mixer into the fridge to chill for 5 minutes. Pour the heavy whipping cream into the chilled bowl and beat on high until very stiff peaks form, almost to the point of being butter. Add 5 Tablespoons of cream of coconut and 1/2 teaspoon of vanilla and gently stir until combined.
- To make the frosting: Beat together the softened butter, pineapple juice concentrate, cream of coconut and vanilla until light and fluffy. Gradually beat in 2 1/2 cups powdered sugar.
- To assemble the cake: After the cake has completely cooled, gently unwrap the cake from the tea towel and unroll the cake.
- Evenly spread the coconut whipped cream over the cake.
- Reroll the cake as gently, yet tightly as you can. Trim the ends if desired and place the cake onto a serving tray.
- Spread the top and sides with frosting, reserving about 1/3 cup frosting for decorating. Add 2-3 drops of yellow food coloring to the reserved frosting and pipe on decorative rosettes.
- Store in the fridge. Best eaten within 2-3 days.
Nutrition Facts : Calories 660 calories, ServingSize 12 Servings
PIñA COLADA CAKE
This one goes out to all the piña colada lovers. Our Piña Colada Cake combines the tropical flavors of our favorite beach-side drink with a tender and moist cake. It's a vacation in a bite! From parties to birthdays, our Piña Colada Cake recipe is a showstopper, and Betty Crocker™ cake mix makes this cake super simple. When decorating your pineapple coconut cake which starts with cake mix, get creative! Let us know how it goes in the comments.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 350, Carbohydrate 52 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 36 g, TransFat 2 g
PINA COLADA LUSH
Pina colada lush is such a fantastic warm weather dessert-it's so light and refreshing, and a breeze to make! I love how the tart pineapple pairs with the sweet coconut. -Jennifer Stowell, Deep River, Iowa
Provided by Taste of Home
Categories Desserts
Time 3h20m
Yield 15 servings.
Number Of Ingredients 12
Steps:
- Combine the graham cracker crumbs, butter and brown sugar in a large bowl. Press onto the bottom and up sides of a greased 13x9-in. baking dish., In a second bowl, beat together cream cheese, pineapple and confectioners' sugar. Stir in vanilla extract; spread into crust. , In same bowl, whisk together milk and pudding mix until thickened, about 2 minutes. Fold in 1 cup whipped topping; spread pudding mixture over the cream cheese mixture. Top with remaining whipped topping. , Sprinkle with toasted coconut. Refrigerate, covered, until set, about 3 hours. If desired, garnish with cherries.
Nutrition Facts : Calories 324 calories, Fat 18g fat (12g saturated fat), Cholesterol 35mg cholesterol, Sodium 251mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
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