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Full Online Book HomeLearning KitchenFruit - Pineapple - Pina Colada Cake By Pepe
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Fruit - Pineapple -  Pina Colada Cake By Pepe Post by :theguru Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3014

Click below to download : Fruit - Pineapple - Pina Colada Cake By Pepe (Format : PDF)

Fruit - Pineapple - Pina Colada Cake By Pepe

Cake:
1 pkg (2 layer size) white cake mix
1 pkg (4 serving size) jello instant pudding and pie filling coconut cream or vanilla flavored
4 eggs
1 cup flaked coconut
1/2 cup water*
1/3 cup dark rum (80 proof)
1/4 cup vegetable oil

Frosting:
1 can (8 oz) crushed pineapple (in juice)
1 pkg (4 serving size) jello instant pudding and pie filling coconut cream or vanilla flavored
1/3 cup dark rum (80 proof)
1 pkg (9 oz) frozen non dairy whipped topping, thawed


Blend all the ingredients, except the coconut in a large mixing bowl. Beat for 4 minutes at medium speed of an electric mixer. Pour into 2 greased and floured 9 inch cake pans. Bake in an oven preheated to 350o for 25 to 30 minutes, of until cake springs back when lightly pressed. Do not underbake. Cool pan for 15 minutes, remove from pans and cool on wire racks. Fill and frost. Sprinkle with flaked coconut. Chill. Refrigerate leftover cake.

For frosting, combine all the ingredients except for the whipped topping in a bowl. Beat until well blended. Fold in thawed whipped topping.

* With vanilla flavored filling, increase water to 3/4 and add 1 cup flaked coconut to the batter.
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Crust: 1 (7-ounce) jar roasted macadamia nuts 3/4 cup sweetened shredded coconut 3 tablespoons brown sugar 1 tablespoon unsalted butter, melted Filling: 1 1/2 pints pineapple sorbet, softened 1 cup canned sweetened cream of coconut (such as Coco Lopez) 4 teaspoons dark rum 1/2 teaspoon imitation coconut extract 3/4 cup (packed) sweetened shredded coconut 2 pints vanilla frozen yogurt, softened 1/2 large pineapple, trimmed, cored, thinly sliced Toasted sweetened shredded coconut For Crust: Preheat oven to 350°F. Line 10-inch glass pie dish with foil, overlapping sides. Finely chop first 3 ingredients in processor. Add butter and blend until moist crumbs form.
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1/2 c Flaked coconut 1 pk Pineapple cake mix 1 pk (4 3/4 oz) instant vanilla pudding 1 cn 8 oz crushed pineapple in juice 4 Eggs 1/2 c Cooking oil 1/2 c Dark rum 1/2 c Cream of coconut 1 Stick butter/margarine 1/3 c Sugar 3 ts Reserved pineapple juice 3 ts Rum 4 ts Cream of coconut To make cake, drain pineapple; reserve juice. Mix pineapple with flaked coconut; set aside. Grease and flour 10-inch tube pan. Preheat oven to 350 degrees. Combine cake mix pudding mix, eggs, oil, rum, and cream of coconut in large mixing bowl. Beat
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