Indulge in a tropical paradise with our delectable Pina Colada Custard Cake, an exquisite fusion of classic Southern comfort and the refreshing flavors of a piña colada. This tantalizing cake is a perfect harmony of moist, tender crumb, creamy custard filling, and a luscious pineapple-coconut glaze. With its vibrant colors and delightful aroma, this cake is a feast for the eyes and the taste buds. For those seeking a boozy delight, a splash of rum in the custard adds an extra layer of sophistication. Don't miss out on the accompanying recipes for homemade pineapple jam and coconut whipped cream, which elevate this cake to a truly unforgettable culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
PINA COLADA CHEESE CUSTARD CAKE
This original recipe won me $1000 in an online recipe contest.
Provided by Patricia Harmon
Categories Fruit Desserts
Time 1h50m
Number Of Ingredients 14
Steps:
- 1. Heat oven to 350º F. Spray a 12-cup bundt pan thoroughly with no stick cooking spray.
- 2. In a small bowl, place caramel topping. Stir in rum and pour topping mixture into prepared bundt pan
- 3. Place cake mix, pineapple juice, canola oil and 3 eggs into large mixing bowl and blend with electric mixer until moistened. Beat with mixer on medium speed for 2 minutes. Pour cake batter into cake pan over caramel topping.
- 4. To make the custard, place softened cream cheese cubes and cream of coconut into a food processor bowl fitted with a metal blade; process for about 1 minute. Add condensed and evaporated milks into a food processor bowl and process until smooth, pulsing at first so it doesn't splatter..
- 5. Add remaining 3 eggs, one at a time, and and just process until smooth. Spoon cream cheese mixture over top of cake batter.
- 6. Spray a sheet of heavy duty aluminum foil with no stick cooking spray and cover the pan TIGHTLY with the foil - important! (or use non-stick foil)
- 7. Place the covered bundt pan into a larger pan with at least 2-inch sides and place on oven rack. Pour very hot water (heated to just below boiling) around bundt pan about half way up the bundt pan for a bain marie.
- 8. Bake in 350º oven for 1 1/2 hours. Remove bundt cake from pan of water and allow to cool for 10 minutes. Remove the aluminum foil and invert cake onto a large platter. Cool completely at room temperature.
- 9. To garnish, sprinkle toasted coconut over top of . cake. Decorate with pineapple chunks and maraschino cherries, alternating them around top of cake. Refrigerate until thoroughly chilled.
PINA COLADA CUSTARD CAKE
Pineapple and coconut are definitely a marriage made in Heaven. This moist and pudding-like cake is in a very fresh tasting and tropical type dessert. The fact that it is served cold, makes it extremely refreshing. I used a Pineapple Supreme Cake Mix by Duncan Hines. It is part of a Signature Series of Cake Mixes. Feel free to...
Provided by Garrison Wayne
Categories Cakes
Time 1h15m
Number Of Ingredients 20
Steps:
- 1. At least 2 hours ahead, or the day before, make the custard filling. Make sure it is chilled well. You can speed this up by chilling in a bowl over ice water.
- 2. To make the custard, place all the custard ingredients, except the coconut and the almond extract in a medium heavy bottomed sauce pan. Whisk to blend well. Place pan over med/lo heat and whisk constantly until it starts to thicken. At this point, do an on burner off burner technique, whisking constantly for about 2 minutes more until well thickened. Do not boil, as the egg yolk will scramble.
- 3. Immediately transfer the thickened custard to a bowl and stir in the almond extract and coconut. Place plastic wrap directly on top of the custard to prevent a skin from forming. Place in fridge to thoroughly chill.
- 4. Prepare the cake as directed on the box in (2) 8 inch pans. Cool on rack 10-15 minutes, then invert on to rack to cool completely. While warm, brush the layers with the 4 tsp white rum.
- 5. When cake is cooled, place 1 layer on a cake plate. Spread 1/2 of the custard on top of layer. Chill layer in fridge for 15 minutes or so to set. Remove from fridge and place the second layer on top. Spread with the remaining custard. Place in fridge while you prepare the frosting.
- 6. To make the frosting, place all of the frosting ingredients in a medium bowl and beat with a wooden spoon until quite smooth. This is best done by hand, as a mixer tends to put too much air in the buttercream.
- 7. Take the cake out of the fridge and frost the sides of the cake. You will need the use a little at a time while you work your way around the sides of the cake.
- 8. Scatter the coconut flakes on top of the cake.
- 9. Place cake back in the fridge and chill at least one hour before serving cold directly from the fridge. Serves 10.
Tips:
- For the best results, use fresh pineapple juice and coconut cream. You can find these ingredients in most grocery stores.
- If you don't have a food processor, you can finely chop the pineapple and coconut meat by hand.
- Be sure to grease and flour the bundt pan before baking the cake. This will help the cake to come out of the pan easily.
- Allow the cake to cool completely before serving. This will help the flavors to meld and the cake to set.
Conclusion:
This pina colada custard cake is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its tropical flavors and creamy texture, this cake is sure to be a hit at your next party or gathering.
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