Best 2 Painkiller Cake Recipes
Indulge in the delightful flavors of the Caribbean with the irresistible Painkiller Cake, a tropical paradise transformed into a culinary masterpiece. This tantalizing cake boasts a moist and fluffy coconut sponge cake, generously soaked in a luscious pineapple-coconut rum syrup, creating a symphony of sweet and tangy flavors. Its stunning appearance, adorned with toasted coconut and a vibrant pineapple glaze, makes it a feast for the eyes as well. Accompanying this heavenly creation are three additional recipes that add layers of tropical goodness: a velvety Pineapple-Coconut Rum Sauce, a refreshing Pineapple-Coconut Sorbet, and a medley of tropical fruits marinated in a delightful rum syrup. These accompaniments elevate the Painkiller Cake experience, offering a harmonious blend of textures and flavors that will transport you to a tropical paradise with every bite.
Here are our top 2 tried and tested recipes!
BASIC VANILLA CAKE
Provided by Food Network Kitchen
Time 1h
Yield two 9-inch cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
PAINKILLER
This drink is from Jost Van Dyke's Soggy Dollar Bar in the Virgin Islands. Nutmeg is the key.
Provided by a1hilde
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Shake or stir pineapple juice, rum, cream of coconut, and orange juice together and pour over ice in a tall glass. Sprinkle nutmeg on top and serve.
Nutrition Facts : Calories 324 calories, Carbohydrate 36.8 g, Fat 5.6 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 4.3 g, Sodium 20.4 mg, Sugar 32.4 g
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the cake will taste. This is especially important for the pineapple, coconut, and pecans.
- Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through.
- Let the cake cool completely before frosting it: This will help the frosting to set properly.
- Store the cake in an airtight container at room temperature: The cake will keep for up to 3 days.
Conclusion:
The Painkiller Cake is a delicious and refreshing cake that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your cake with a lot of frosting or a little, with chopped pineapple or grated pineapple, this cake is sure to please everyone. So next time you are looking for a special cake to make, give the Painkiller Cake a try.
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