Pina Colada is one of my favorite drinks. It’s a tropical sensation with a blend of flavors. It’s no wonder that it’s one of our favorite cocktail mixes. What better way to acknowledge this then to create different delicious like recipes such as my Pina Colada cake. not only in flavor profile but in aesthetic appeal its is the perfect bite for any occasion.
Pina colada Origins- In 1954, University of Puerto Rico Professor Ramon López Irizarry made an advancement. He improved the extraction of coconut cream. He invented this new, enhanced technique. He patented the process. He created Coco López, which is a sweet, creamy coconut cream. It was used in the invention of the Piña Colada in Puerto Rico. This product, sold today as Cream of Coconut, is widely available around the world. It is most commonly used to make the cocktail.[ the Staples in this mix is coconut, pineapple, and rum. Sometimes other tropical fruits as well, aiding in its deliciousness.
Pina Colada Cake– Pina Colada cake shares similar main ingredients. These ingredients give it a distinctive taste. They include the mentioned tropical portions. There are some unique aspects that I introduced. For example, I added toasted coconut flakes atop the buttercream and whipped cream. this adds a nice caramelized texture that really enhances its flavor. Coconut extract and rum really bring this dish together and gives that spark of taste. added into the buttercream and the cake itself you can taste the appeal in both. I think the multifaceted layers of cake buttercream, whipped cream, and coconut flakes are compelling. The garnish of pineapple and cherries enhances all components. They deliver a sensational finish!
Helpful Tips-
-I like to slowly incorporate my cake mix into the bowl so the batter can be absorbed more progressively.
-It’s appropriate to roast the coconut flakes in the oven, but I prefer to use the stove top. The stove top you have more access to control and can be set to a low medium heat while stirring.
-This cake is more appropriate to be consumed the day of then after, as it can pertain to being more dense once refrigerated
-always allow the cake to set for 1 hour before frosting. If it is not cooled, tearing can occur to the surface.
Ingredients and Their use–
Butter- Used in the Butter cream to deliver that consistency and smoothness we all want for our cake batter. Can also be used in replacement of cooking spray to prevent sticking from the pan when batter is baking.
Extracts-(Vanilla, Coconut, Rum) Are used in the batter and cake mix to accentuate the flavors
Coconut flakes-We toast these to achieve a nice caramelization atop the cake. This adds a crunchy finish and clean presentation.
Powdered Sugar- aids in creating the butter cream frosting incorporated in with the butter.
Dole Pineapple Can. The Pineapple chunks are mixed into the frosting and extra liquid from the can is also added in for freshness.
Sour Cream. The sour cream helps the cake mix keep moisture once baked. It provides a neutral finish that is not overwhelmingly sweet. It is also smooth to help the cake maintain its shape.
Food Coloring– Yellow as in to help in the aesthetic of our Pina Colada Cake
Recipe
| Servings- 12 | Portions- 1 Slice |
| Ingredients Cake mix- 13.25 oz (one box) Butter- 3 Sticks Powdered Sugar 1 quart Granulated sugar 2 cups Vanilla Extract 2 TBSP Coconut Extract 1 TBSP Rum Extract 1 TSP Yellow food Coloring 1 TSP Coconut Flakes- enough to fill the top- One bag Syrup Cherries- 1 container Sour Cream 1/2 cup Pineapple Juice- 1 Can Pineapple- 1 Can cool whip- 1 Container Heavy Creamer- 2 cups | Recipe– Mis En Place Ingredients. Pre Spray tray and align with parchment if available. – Open Canned Pineapple – Add your stick of butter to your kitchen aid and allow it to progressively mold. Add your powdered sugar in slow increments. As everything is blended, add in your granulated sugar and extracts. Incorporate your heavy creamer slowly. Continue until your buttercream becomes fluffy. Add in your pineapple juice to finish it off. Add half of the can’s fruit to the cream. Once finished, allow it to sit at room temperature. Toasted Coconut Flakes -Place your Coconut flakes on a pan at low medium heat. Stir constantly to prevent burning. This will allow the coconut to toast evenly. Cake Mix -Whisk your water and sour cream in a pitcher until mixed. Make sure everything is consistent. Then, slowly add it into your cake mix bowl. Put the mixture in medium pans. Spray with butter. Place it in the oven at 350°F for 20-30 minutes. Once done, set it in the fridge for 1 hour. Assemble Ingredients- Apply ButterCream onto cake with a flat spatula. Place a dollop of whipped cream on the cake. Gently spread it across the cake. Add your toasted Coconut Flakes. Garnish with the reserved pineapple. Add your cherries. You get a scrumptulicous Pina Colada Cake. I hope you enjoy! |
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