Piña Colada Pound Cakes Recipes

PINA COLADA POUND CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 10 inch Bundt pan with nonstick baking spray with flour, or spray with nonstick baking spray and then sift flour into the pan, tapping to remove any excess. In a bowl of a stand mixer, cream the sugar and butter together on medium speed until light and fluffy. Beat in the vanilla and rum, then add the eggs, one at a time, beating just until each egg is combined. In a medium bowl, sift together the flour, baking powder, baking soda and salt. Add the dry ingredients and coconut milk to the butter mixture, alternating between the two, starting and ending with the dry ingredients. Beat on medium, scraping down the sides and bottom with a spatula. Fold in the crushed pineapple. Pour the batter into the prepared Bundt pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Let cool for about 10 minutes, then turn out onto a cake stand to cool completely. To make the Icing: Whisk the milk, powdered sugar and rum until smooth. Transfer to a piping bag and drizzle over the top.

PINA COLADA POUND CAKE

Steps:

• Toast coconut by spreading in a large skillet over medium heat. Stir and cook for about 3-5 minutes until toasted.
• In a large mixing bowl, beat butter until creamy. Add in sugar and rum flavoring, beating until fluffy. Add eggs, one at a time.
• In a small bowl, mix together flour, baking soda, baking powder and salt. Slowly add flour mixtures to mixing bowl, alternating with sour cream until fully mixed. Fold in crushed pineapple.
• Pour into a well greased and floured bundt pan. Bake in a 325 degree oven for 85-90 minutes. This makes a very big cake that will puff up over the top of your pan. It's okay.
• Remove from oven and allow to cool about 15 minutes in pan. Invert onto a wire rack and cool completely.
• For the glaze, whisk the milk, rum and powdered sugar until smooth. Drizzle on cooled cake and immediately sprinkle with toasted coconut. ENJOY!

PIñA COLADA POUND CAKES

Steps:

• Heat oven to 325°F (for all pans). Spray bottoms only of two 8x4-inch loaf pans with baking spray with flour.
• In large bowl, beat cake mix, eggs, coconut milk and rum extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coconut and pineapple. Pour into pans.
• Bake 58 to 63 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool 50 minutes.
• In small bowl, mix powdered sugar and reserved 3 tablespoons pineapple juice. Poke tops of cakes every inch with toothpick. Pour sugar mixture over cakes. Cut each cake into 8 thick slices, using serrated knife. Store loosely covered.

PINA COLADA POUND CAKE

Steps:

• To toast the coconut, preheat oven to 225°F Place coconut on a baking sheet, and place in a 225° oven. Bake for 20-30 minutes, turning every ten minutes until golden brown. Set aside.
• Increase oven temperature to 325°F.
• In a large mixing bowl, beat butter until creamy. Add sugar and rum flavoring, beating until fluffy. Add eggs, one at a time.
• In a small bowl, mix together flour, baking soda, baking powder and salt. Slowly add flour mixture to the large mixing bowl, alternating with sour cream until fully mixed. Fold in crushed pineapple.
• Pour batter into a well greased and floured bundt pan. Bake at 325° for 85-90 minutes. (NOTE: This makes a very tall cake that will puff up above the top of your pan. It's okay.).
• Remove bundt pan from oven and allow to cool about 15 minutes in pan. Invert onto a wire rack and cool completely.
• For the glaze, whisk the milk, powdered sugar and rum flavoring until smooth. Drizzle on cooled cake and immediately sprinkle toasted coconut on top of the glaze.

PIñA COLADA CAKE

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.

BEST EVER PINA COLADA CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Blend cake mix, water, egg whites, and oil in a bowl using an electric mixer until moistened. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 23 to 28 minutes.
• Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk. Let cool completely, at least 2 hours.
• Spread whipped topping over cake. Sprinkle coconut on top. Refrigerate until ready to serve.