Sunday, July 21, 2013

Piña Colada Ala Joy of Cakes

As you may already know there are several versions of this cake out on the web.  I came across this delicious looking recipe for the first time the other while on Facebook.

As the title of my blog reads, it's called the Piña Colada Cake.  I went over the list of things and thought it sounded pretty easy but I wanted to make some adjustments.  Here's my version of the Piña Colada Cake.  I hope you enjoy! ( I actually made a half sheet cake (2 boxes cake mix) using 1- 14 oz. can condensed milk, 1- 12 oz can evaporated milk and it wasn't too sweet.  The following measurements will be slightly sweeter.)

Piña Colada Cake
1 Box yellow cake mix
1 Large can crushed pineapple, drained
2 - Egg yolks
3 - Whole eggs
1/3 C. Vegetable oil
14 oz sweetened condensed milk
1- 5 oz can evaporated milk
1/2 Pint heavy whipping cream
1- 6oz Pkg FROZEN Shredded coconut

Prepare the cake mix as follows:
In a large bowl, combine cake mix, 1 cup pineapple JUICE (from drained pineapples), all eggs and egg yolks, and oil.  Mix with electric blender on low for one minute then on medium for two minutes.  Once blended well fold in 1/2 the crushed pineapple.  Bake at 350 for approx. 20 minutes.  Cake will be done when it is nice and golden and when a toothpick inserted into the center comes out clean (no wet batter).

While cake is baking pour the whipping cream in a medium sized bowl and blend until it forms stiff peaks. Chill in the refrigerator until ready to use.

Combine the condensed milk and the evaporated milk in a small bowl along with the remaining pineapple juice.

When the cake is fresh out of the oven use a toothpick, wooden skewer, or fork to poke holes throughout the cake.  Slowly pour the milk mixture over the cake and let it soak it up.  Let the cake cool COMPLETELY.  

Spread whipped topping over the cake, top with coconut and the remaining pineapple.  ENJOY!

I hope you will find this Piña Colada Ala Joy of Cakes a delight!

Until next time, Happy Baking!