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    Pina Colada Cake


    Source of Recipe


    TLC

    List of Ingredients




    Pina Colada Cake


    1 package (18-1/4 ounces) white cake mix, plus ingredients to prepare mix

    Rum Filling

    1/2 cup cold whipping cream
    1/4 cup dark rum
    2 tablespoons powdered sugar
    3/4 teaspoon vanilla

    Whipped Topping

    2 cups cold whipping cream
    3/4 cup powdered sugar
    2 teaspoons vanilla

    Garnishes

    1 fresh pineapple, peeled, cut in half lengthwise and cored
    2 cups sweetened shredded coconut, toasted*
    *To toast coconut, spread evenly on ungreased cookie sheet. Toast in preheated 350°F oven 5 to 7 minutes, stirring occasionally, until light golden brown.

    Recipe





    Prepare cake mix and bake according to package directions using 2 (9-inch) round cake pans. Cool in pans on wire racks 15 minutes. Remove cakes from pans; cool completely.

    For rum filling, combine all ingredients in small bowl until well blended. Cover with plastic wrap; refrigerate until ready to use.

    For whipped topping, place 2 cups whipping cream in large bowl; beat 1-1/2 to 2 minutes or until soft peaks form. Add powdered sugar and vanilla; beat 20 seconds or until stiff peaks form. Cover with plastic wrap; refrigerate until ready to use.

    Place pineapple cut side down on cutting board; slice very thinly. Place slices on paper towels; pat dry.

    Place 1 cake layer on serving plate. Spread half of rum filling evenly over cake. Spread 1 cup whipped topping evenly over cake. Sprinkle with 1 cup coconut; top with remaining cake layer. Spread remaining rum filling evenly over cake. Spread remaining whipped topping evenly over top and side of cake; sprinkle top with remaining coconut.

    Press pineapple slices around side of cake vertically, overlapping slightly. Reserve any remaining pineapple slices for another use. Refrigerate cake until ready to serve.


 

 

 


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