Pina Colada Cake I Recipe - Allrecipes.com
Pina Colada Cake I Recipe

Pina Colada Cake I

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"Perfect on a hot summer day!"

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube pan Change Servings
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Directions

  1. Separate the eggs. Combine flour, 1 1/2 cups sugar, baking powder and salt in bowl. Make well in center and add oil, egg yolks, cold water, 1 cup coconut and orange peel. Beat until smooth.
  2. Beat egg whites with cream of tartar until stiff peaks form. Gradually pour egg yolk mixture over egg whites, folding gently until blended. (Do not blend or stir).
  3. Pour batter into ungreased 10 inch tube pan. Bake at 325 degrees F (165 degrees C) for 1 hour, 15 minutes or until cake springs back when lightly pressed.
  4. Invert pan on funnel to cool cake completely.
  5. Combine pineapple, 1 cup sugar and butter in saucepan. Cook stirring until mixture comes to boil. Boil 5 minutes stirring frequently. Remove from heat and stir in rum. Remove cake from pan, place on serving plate and pierce all over with fork. Spoon mixture over cake. Garnish with coconut.....Good Eating!!!
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Reviews More Reviews

Most Helpful Positive Review
Jul 05, 2006

Amazing delicoius drunken cake! Tastes wonderful but beware of the alcohol content, the whole cake is submerged in a wonderful dry, smooth rum. If you like to relax and drink, this is the cake for you!

 
Most Helpful Critical Review
Jul 04, 2008

I thought this cake was terribly dry and tasteless. I will agree with one of the other reviewers that the rum/pineapple/coconut mixture was good. I made it for the 4th of July and luckily it was just family who tried it as I honestly would have been embarassed to serve it to guests. No one wanted another piece or to take any home so I'll end up throwing what is left away. I read other reviewers comments prior to making it so made sure I increased and made larger holes but it still was very dry and tasteless. I would recommend making more liquid as there seems to be an insufficent amount of liquid topping for the size of the cake. If making this for company, I'd recommend giving it a trial one on yourself first to be on the safe side.

 

9 Ratings

Mar 15, 2008

Wow, this really is a tasty cake! I made this cake exactly as stated in the recipe for a small dinner party with friends last night. Everyone loved it! Two words of caution; 1. make sure you grease the pan thoroughly including the top. Mine was so fluffy that it actually rose above the top of the pan and stuck. 2. Make sure you have plenty of clearance in your oven for it to rise. I have one of those stoves with the double ovens and mistakingly used the small one on top. Not a good idea! (Was baking bread in the big oven) All in all a winner. I will definately make this again!

 
Sep 12, 2007

The rum/pineapple/coconut mixture was delicious, but the cake, unfortunately, was not as moist as I would want. I guess the sauce did not penetrate to the bottom of the cake. I would definitely make this again, but maybe next time I will poke holes in the bottom and fill the cake, then after an hour turn the cake right-side up, and penetrate the top of the cake with the sauce. I'm sure that would be rummy and delicious!

 
Jun 04, 2009

I made this in a bundt pan. I found the actually cake recipe light, fluffy, and good. Mine was not dry. I made more of the sauce and the end product was super moist and delicious. Loved it and will make again.

 
Jul 12, 2008

This is so easy to make and great for picinic's. I have made it 4 times in the last month for a party or picinic.One tick is to turn cake upside down pour some of the juice into the bottom and then the rest on the top with pineapple pieces and coconut. It's great people are asking for the recipe

 
Aug 09, 2008

Wonderful cake. Mine did stick a LOT to the pan but it was sooo good

 
Jan 09, 2007

The pineapples make this cake really really moist. Great!

 

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Nutrition

  • Calories
  • 415 kcal
  • 21%
  • Carbohydrates
  • 55.2 g
  • 18%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 321 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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