Category Archives: Tropical
Piña Colada Crazy Cake
- Pina Colada Crazy Cake
These Piña Colada cupcakes will make you want to pack your bags and head for the tropics. Since I’m from Seattle, I’m pretty much always ready to go some where warm and sunny!
The first photo has a dried pineapple flower. When I saw them I decided I really must try them. Sure they are a bit of work, to slice and dry the pineapple but they are so pretty and tasty!
 Kid Friendly |
 Piped |
 Cruising |
A few notes about the recipe:
A 6 oz can of crushed pineapple will give you the perfect amount of juice and crushed pineapple for the cake. I squeeze off the juice to make sure there is enough, add a bit of water if you need more liquid. For the frosting you will need some extra, juice from a can works fine or you can use some from a can of pineapple chunks or slices that you use for garnish.
If you happen to have some rum extract around this is a much more authentic flavor in a piña colada. Use it where vanilla is called for in the cake or frosting.
I’ve tried the frosting a bunch of different ways, the pineapple never comes through as strongly as I would like, so I’ve listed a few different options. Let me know which one you like best.
Ingredients List
Cake
1 1/2 Cups all-purpose flour
1 Cups white sugar
1/2 Teaspoon salt
1 Teaspoon baking soda
1/3 Cup vegetable oil
1 Teaspoon vanilla extract
½ Cup coconut milk
½ Cup pineapple juice
¼ Cup crushed pineapple
½ Cup shredded coconut
Frosting
Option A – all Pineapple juice & garnish with coconut
1/2 Cup shortening
2 Cups Powdered Sugar
1 teaspoon vanilla extract
3 Tablespoons pineapple juice plus extra for proper consistency
Shredded Coconut for garnish
Option B – all Coconut milk & garnish with Pineapple
1/2 Cup shortening
2 Cups Powdered Sugar
1 teaspoon vanilla extract (rum is more authentic)
4 Tablespoons coconut milk plus extra for proper consistency
Pineapple slices for garnish
Option C – half and half juice
1/2 Cup shortening
2 Cups Powdered Sugar
1 teaspoon vanilla extract
2 Tablespoons pineapple juice, add more for proper consistency
2 Tablespoons Coconut milk
Instructions
- Sift flour, sugar, salt, and soda together.
- Soak shredded coconut in pineapple juice and coconut milk for 10 minutes to soften.
- Mix in oil and vanilla extract.
- Mix in crushed pineapple.
- Mix in pineapple juice, coconut milk and coconut shreds.
- Scoop batter into cupcake paper lined pan.
- Bake immediately at 350 for 20 minutes, or until tooth pick inserted comes out clean.
- While baking, mix frosting ingredients together until you reach the spreading consistency you like.
- When cool, frost cupcakes.
Yield 12 Cupcakes
