Echooo3 Posted 1 Jul 2010 , 4:16pm
post #1 of

Does anyone have a good recipe? I sure don't.

24 replies
KHalstead Posted 1 Jul 2010 , 4:34pm
post #2 of

well, the easiest thing I can think of is take a yellow cake mix, swap out all the water for pineapple juice, add instant coconut pudding mix (or pina colada jello mix) and then fold in pineapple (crushed?) and coconut into the batter........sounds good to me!!

lilthorner Posted 1 Jul 2010 , 4:39pm
post #3 of

the pineapple coconut cake that i am familiar with growing up is a yellow cake with cooked pineapple filling.. the icing is either cream cheese or meringue (think 7 min icing) with coconut in it.. also like the cooked filling with added coconut in it to ice the cake..

of course all of these are homestyle or what I call dessert cakes

Echooo3 Posted 1 Jul 2010 , 4:41pm
post #4 of

Holy Moly Tina that sounds really good!

By the way, how did you get your writing so perfect on your crayon cake?

cake-angel Posted 1 Jul 2010 , 4:53pm
post #5 of

I googled pina colada cake recipes when I was going for that flavor and found some good ones. Essentially they were cake mix based but it turned out quite nice in the end product. This is a scratch cake version:
http://cakecentral.com/recipes/2193/pina-colada-cake-with-pineapple-filling-and-rum-frosting

And this is a cake mix based version:
http://cakecentral.com/recipes/5803/pina-colada-cake-4

Happy Caking!

Echooo3 Posted 1 Jul 2010 , 4:59pm
post #6 of

All these sound so good. I'm going into a diabetic coma just reading them and I'm NOT even diabetic.

Thank you everyone.

Singerssoul Posted 1 Jul 2010 , 5:03pm
post #7 of

I have done it with WASC and subbed coconut milk and cocunut rum for some of the liquid..I also added shredded coconut and canned pineapple (minus the juice) into the batter.

KHalstead Posted 1 Jul 2010 , 5:05pm
post #8 of
Quote:
Originally Posted by Echooo3

Holy Moly Tina that sounds really good!

By the way, how did you get your writing so perfect on your crayon cake?




wow thanks!! I wasn't even aware it WAS perfect LOL. Seriously though, I hate writing on cakes...I naturally have decent handwriting and dabbled with caligraphy as a teen (which helps me immensely) but all of my writing is just done freehand!

I do use a laser level so that my writing is at least on a straight line and not slanted (like all my older cakes lol) i paid $2.74 WITH shipping on ebay for it and LOVE It! I also used it to put ribbon around the center of a wedding cake, no fuss , no muss...set up the level and then held the ribbon at the level line and spun the cake and it put the ribbon precisely in the middle all the way around! Worked like a charm! I can NOT write straight to save my life!
LL

ayerim979 Posted 1 Jul 2010 , 5:10pm
post #9 of

I have done the recipe like KHalstead mentioned (substituting water/milk for pineapple juice )
And to my BC I add LorAnns Oil Coconut falvor . As far as the filling I add a little of shredded cocunut. Its very yummy.

TexasSugar Posted 1 Jul 2010 , 7:50pm

DH makes both a coconut and pineapple cake mix, so you can always look for those.

That is one of my favorite flavor combinations. icon_smile.gif When I do it I will either do a coconut cake with pineapple filling and usually coconut flavored buttercream or a pineapple cake with coconut filling (usually buttercream with some coconut mixed in) and some coconut buttercream.

This is the pineapple filling I have used...

Pineapple Filling

3 Tablespoon all purpose flour
½ cup sugar
2 Tablespoon butter or margarine
20 oz crushed pineapple undrained


Combine flour and sugar in a small saucepan, add pineapple and butter. Cook over medium heat, stirring constantly, until thicken. Cool.

Yield: 2 2/3 cups

irenemurray Posted 4 Jul 2010 , 12:16am

I'm making a stacked gift box cake for my mom's birthday. I need 4 8x2 cakes stacked. How much does one recipe make and should I make double?

irenemurray Posted 4 Jul 2010 , 12:19am

Cake-angel... I was planning to try your second recipe you posted so that was what I was asking my previous question about. And how far ahead can I make the cake? Can it be freezed? The party is a Saturday and I'll have Wednesday to bake or late Friday. I was hoping to decorate it w/fondant on Friday and will not have time to bake Friday afternoon. What do you think?

kimmisue2009 Posted 4 Jul 2010 , 12:36am

If you want the coconut flavor without with texture that so many people seem to hate, Coco Lopez is fantastic. It's by the margarita mixes and such.

Roxybc Posted 4 Jul 2010 , 10:29pm

ooh, I'm glad I came accross this post. I've been looking for a pinapple coconut cake for ages.

cake-angel Posted 4 Jul 2010 , 10:50pm
Quote:
Originally Posted by irenemurray

Cake-angel... I was planning to try your second recipe you posted so that was what I was asking my previous question about. And how far ahead can I make the cake? Can it be freezed? The party is a Saturday and I'll have Wednesday to bake or late Friday. I was hoping to decorate it w/fondant on Friday and will not have time to bake Friday afternoon. What do you think?




Hi Irenemurray,
If I remember correctly it makes about the same as a box mix yields - it is denser. I used it in the Wilton Ball Pan to make the silver christmas ball cake. I made a single recipe and I didn't end up with leftovers. It froze well as I had to travel with it and assemble and decorate when I got there so I froze it before I left so it would travel better. It is a very moist cake but tastes fabulous. Even if you bake it on Wednesday - if you wrap it really well you shouldn't have to freeze if you do not want to.

soledad Posted 4 Jul 2010 , 10:52pm

kimisue2009 ... how much of coco lopez should be put to mix? Thank you in advance icon_smile.gif BTW they all sound very good. icon_lol.gif
CIAO

irenemurray Posted 5 Jul 2010 , 5:51pm

Thanks alot, Cake-angel! I'm excited to try this. Now, I need 4 8x2 square pans for a gift box cake so I will double the recipe. I ordered pineapple flavor and pina clolada flavor but only got pina colada. Do you think I could sub that for the pinapple flavor? And can I just add the flavor to the bc? I'm covering in fondant so don't have any creative, easy ideas for frosting. Got any? Thanks!

cake-angel Posted 5 Jul 2010 , 7:54pm
Quote:
Originally Posted by irenemurray

Thanks alot, Cake-angel! I'm excited to try this. Now, I need 4 8x2 square pans for a gift box cake so I will double the recipe. I ordered pineapple flavor and pina clolada flavor but only got pina colada. Do you think I could sub that for the pinapple flavor? And can I just add the flavor to the bc? I'm covering in fondant so don't have any creative, easy ideas for frosting. Got any? Thanks!




When I made it I just skipped the pineapple flavoring since I didn't have any and relied on the pineapple and juice to give me that flavor. It worked out fine for me. I don't think it would hurt to use the pina colada flavoring though since that is the flavor of cake you are going for after all.

For your buttercream in general - you can use any flavoring you like - just remember that colored extracts have the potential to tint your icing. I haven't ever had the opportunity to try a pina colada extract so I just used an understated basic vanilla buttercream with a touch of coconut extract to work with the cake. Pina colada flavoring would be nice too. I did a cooked pineapple/coconut filling inside my cake as well.

irenemurray Posted 6 Jul 2010 , 2:27am

I'm not worried about the color of the frosting b/c I'm covering it w/fondant & I don't think it'll change it drastically. How much should I use? Just try & keep checking until I get the flavor I'm after? And, I did run across a recipe for a filling but not sure if I can find it. Can you pass it along?

cake-angel Posted 6 Jul 2010 , 5:47am
Quote:
Originally Posted by irenemurray

I'm not worried about the color of the frosting b/c I'm covering it w/fondant & I don't think it'll change it drastically. How much should I use? Just try & keep checking until I get the flavor I'm after? And, I did run across a recipe for a filling but not sure if I can find it. Can you pass it along?




It is hard to give you an amount to use since I am not sure how strong the extract is. I usually start with half of what I would normally use of Vanilla in a recipe. - I do generally add extract to taste - especially with a new one I have not tried. Much easier to add more than it is to remake a whole batch of icing if I over do the extract.

This is the basic recipe I used for the pineapple filling although I think I added a handfull of shredded coconut to the mix. I am not sure as it was a couple of years ago now that I made that cake. I often start adding things to adjust flavors where I want them to be. With fruit fillings I find a squirt of lemon juice is nice to add a touch of tartness is nice and sometimes enhances flavors - other times I will add different extracts or other things like coconut, nuts, even spices like cinnamon on occasion. etc - Just depends on where I am trying to go with the flavors. I hope this is helpful to you and not too confusing. I am starting to ramble tonight so it may be time for me to call it a night.

Filling:
1 lrg can crushed pineapple
1 cup sugar
cornstarch and water mixture for thickening

Instructions
Combine crushed pineapple and juice and sugar in medium saucepan. Bring to a boil over medium low heat and reduce heat to the lowest setting that can be managed while maintaining a simmer, - simmer for 10 - 20 mins stirring frequently to reduce. Thicken with cornstarch and water mixture. Cook, gently boiling for 2 minutes. Cool completely before filling cake.

irenemurray Posted 7 Jul 2010 , 11:01pm

Makes perfect sense to me! This is how I cook in general! Thanks! You have really helped me!

cake-angel Posted 7 Jul 2010 , 11:18pm

You are very welcome! Just glad I could help.

irenemurray Posted 21 Jul 2010 , 2:33am

Cake-angel...I made the cake and it was delish! Everyone devoured it. I ended up freezing it b/c my sister has limited room and a dog who eats things off the counters so the safest place was in the deep freeze! Thanks a million and I'll make it often.

cake-angel Posted 21 Jul 2010 , 3:19am

I am glad to hear everything went well. I am just glad I could help you out. Happy Caking!

ChristysCakes88 Posted 19 Aug 2010 , 2:19am
Quote:
Originally Posted by KHalstead

well, the easiest thing I can think of is take a yellow cake mix, swap out all the water for pineapple juice, add instant coconut pudding mix (or pina colada jello mix) and then fold in pineapple (crushed?) and coconut into the batter........sounds good to me!!




This sounds wonderful! Would this work for cupcakes as well?? And what type of frosting would you recommend to go with it??

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