Coco Lopez Pina Colada Cake Recipe

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Cover a baking sheet or tray with plastic (makes for easier removal and no lost juice) and arrange pineapple chunks in one layer. Rather than the full 1/2 cup of rum i used 1/4 cup of the juice drained from the pineapple and 1/4 cup malibu (coconut flavored)rum.

Perfect For Poolside Sipping, This CBD Colada Will Keep

Beat on medium speed 2 minutes.

Coco lopez pina colada cake recipe. Water, pineapple chunks, coconut rum, sugar, pineapple chunks and 12 more. Do this fairly slowly so that it has a chance to soak evenly into the holes. Place the pineapple, coconut milk, and rum in a blender.

Pour coco lopez evenly across the top of the cake, so that it fills the holes. It features an easy homemade coco lopez and will have you feeling like you are on the beach somewhere without a care in the world! Beat on medium 2 minutes.

Blend until smooth and serve. 2) mix well in blender. It doesn't keep at room temperature.

Here’s what you’ll need to make it: Be sure to refrigerate this cake. Makes one 1 cup ice 1/2 cup frozen pineapple 2 oz.

Stir in drained crushed pineapple. Pour into a greased, lightly flour baking pan. This pina colada cake recipe is a rich, sweet, delicious cake made with pineapple and coconut.

A filling of coconut cream and sweetened condensed milk are poured over the baked cake, from a yellow cake mix, and then crushed pineapple is spread over the top. Step 2, in large mixer bowl, combine cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil, and eggs. Pina colada cake flecked with pieces of pineapple and topped with a rich coconut glaze is a tropical treat any time of the year.

Spray bunt pan with pam and brush with melted butter. Add pudding mix, coconut , and coco lopez. Bake 50 to 55 minutes.

Mix cake according to directions on box and pour into a prepared 9x13 pan. Transfer batter to prepared pan. Bake in a greased, floured 13x9x2 inch pan.

Frozen pina coladas cookie rookie. Crushed pineapple, ice, white rum, pineapple juice, coco lopez and 1 more. Bake and allow to cool to room temperature.

Beat on medium speed 2 minutes. Pour the cream of coconut into holes. Step 3, beat on medium speed for 2 minutes.

Spread the coco lopez mix just as you did the condensed milk. In a large bowl, combine cake mix, pudding mix, oil, water, eggs and rum; This is one big drink, or two quite small ones. original recipe yields 1 serving

Beat on low speed 30 seconds. Can which is 2 ozs. Place 1 bag frozen pineapple chunks (about 3 1/2 cups), 1 can coconut milk (about 1 3/4 cups), and 1 cup white rum in a blender.

Step 4, stir in pineapple. Grease or line five 9 inch cake pans with parchment paper.* set aside. The main ingredients should be water and coconut, the fewer other ingredients the better.

Spread icing on cake and store refrigerated. 2 cups flour 1/2 cup margarine 2 eggs 2 tsp baking poweder 15 oz coco lopez (cream of coconut) 1/2 cup apple sauce preheat oven to 350. Combine sweetened condensed milk and cream of coconut until well mixed.

Piña colada coco lopez recipe. Rum, and 2 cups of ice. For icing, mix cool whip, coconut, and liquer if desired.

More than this recipe calls for. Spinkle lightly with granulated sugar. When done, remove from oven and punch deep holes in cake with a fork.

This turned out really well. Let sit until cool before icing. Coconut cream (i used coco lopez) 1.5 oz white rum 1 oz dark rum

Coco lopez made the very first piña colada and still makes the very best! In large mixer bowl, combine cake mix, pudding mix, 1/2 cup cream of coconut, 1 / 2 cup rum, oil and eggs. This is the piña colada recipe found on the coco lopez can that is manufactured for the latin american market.

Combine all ingredients with an electric mixer. The brand of cream of coconut i use (coco lopez) comes in a 16 oz. Coco lopez, pecans, sweetened flaked coconut, unsalted butter and 10 more.

The topping is a mixture of whipped topping and shredded coconut. 1) combine 4 oz coco lopez, 4 fl. Spread cool whip on top and sprinkle with coconut.

Place 3 cups of pineapple chunks in a blender along with cream of coconut, rum, and lime. Pour mixture evenly over the top of the cake, trying to get the mixture in all the holes. In a large bowl, mix together vegetable oil, sugar, eggs, crushed pineapple, and coconut.

3) garnish with pineapple and cherry. Allow cake to cool about 10 minutes, then poke cake with the back of a wooden spoon so there are holes evenly poked over the cake. Step 5, pour into well greased and floured 10 inch tube pan.

Spread can of sweetened condensed milk over top of cake. We hope that you enjoy this pina colada cake recipe as much as we have! This homemade piña colada is light, refreshing, and made with real ingredients.

Cream of coconut dream bars cookie madness. How to make piña colada: In a large mixing bowl, combine cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil, and eggs.

Step 1, preheat oven to 350 degrees.

Bring Your Beach Vacation Home with This Pina Colada Cake