Pina Colada is one of my favorite cakes! I did not have all ingredients on hand but I did have one huge fresh Maui DOLE pineapple (very sweet) to use with this recipe. I used a duncan hines pineapple cake mix, coconut pudding and a cream of coconut (Coco Lopez). Don't make the mistake of using coconut milk, you can find the cream of coconut in the wines/liquor aisles. The can is a blueish color and is 15 oz. I also used 1 tsp of rum extract ( did not have any rum on hand) mixed with fresh pineapple bits (cut up in pieces) and as much of the fresh pineapple juices to make up for the 1/2 rum called for in the recipe batter. I made these into cupcakes instead of a tube cake pan, baking at 20 minutes, ending up with 22 cupcakes. If you do it this way make sure you fill each cupcake 2/3 way, it will rise up during baking. When cooled I used a toothpick to poke holes on the top. For the glaze, I decided to cut up more pineapple bits mixed with the leftover cream of coconut, drizzled over cupcakes. I also toasted a bag of Bakers coconut flakes in a pan until it was golden brown and sprinkled a generous amount on top of the glaze, chilled until ready to serve. easy to make, definitely moist and delicious!
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Pina Colada is one of my favorite cakes! I did not have all ingredients on hand but I did have...