Embark on a tropical culinary adventure with pina colada custard cake, a delightful treat that captures the essence of a Caribbean vacation in every bite. This tantalizing cake combines the refreshing flavors of pineapple and coconut with the creamy richness of custard, resulting in a dessert that is both indulgent and invigorating. Prepare to tantalize your taste buds with a harmonious blend of tropical fruits, creamy custard, and a hint of rum that transports you to a paradise of flavors.
Here are our top 2 tried and tested recipes!
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 a richer flavor, use full-fat coconut milk instead of light coconut milk.
- Be sure to use fresh pineapple juice, as canned pineapple juice can be too sweet and overpowering.
- If you don't have a bundt pan, you can use a 9x13 inch baking pan. Just adjust the baking time accordingly.
- Custard cakes are best served warm, but they can also be chilled and served cold.
- Garnish with pineapple wedges, toasted coconut, or whipped cream for a special touch.
Conclusion:
Pina colada custard cake is a delicious and easy-to-make dessert that's perfect for any occasion. With its moist and fluffy texture, sweet and tangy flavor, and beautiful appearance, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this pina colada custard cake a try - you won't be disappointed!
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