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Pina Colada Large Cake

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I actualy didn't taste my first pina colada until we visited San Juan. Even with the often played Rupert Holmes homage to the drink, I went at least another decade before embibing. It is a favorite poolside drink these days. My only complaint is that they go down way to smooth - and much too quick. At least with a Pina Colada cake I have to chew a little.

Recipe supplied by Ken Treske


Key Alcohol Flavors:
cherry.pngCoconut Liqueur


 What is the difference?

Hi-proof mixes are not recommended for Large Martini Cakes. Please Check the Lo-Proof Recipe to make this cocktail cake


Lo-Proof Ingredients:

For a 1x size cake (feeds 8-10) 1 9 oz vanilla cake mix (or split an 18 oz package) 2 TBSP oil 2 eggs 1/2 pkg of coconut instant vanilla pudding 2 TBSP light rum 2 TBSP pineapple juice 1/4 cup coconut liqueur or coconut cream For a 2x size cake (feeds 16-20)  Double the ingredients above 1 18 oz vanilla cake mix 1/4 cup oil 4 eggs 1 pkg coconut instant pudding (3.5 oz) 1/4 cup light rum 1/4 cup pineapple juice 1/2 cup coconut liquer or coconut cream



Please note that baking time can take 1.5 to 2.5 hours so please leave enough time. Beat eggs. Combine all other ingredients. Mix on medium for at least 4 minutes to aerate the batter. Prepare the cake pan: Fill the outer pan with 1-2 ounces of water. Moisten the cake blanket with cold water. Lightly wring excess water into the outer pan. Lay the cake blanket inside the outer pan. Place the inner pan over the cake blanket. Line the inner pan with a CUI cake baking sheet. Pour the cake batter into cake pan. Baking Instructions for a 1X size cake (feeds 8-10) Preheat oven to 275 degrees. Bake cake for 70 minutes. Raise oven temperature to 300 degrees. Bake for another 15 -20 minutes until inside is completely cooked. Baking Instructions for a 2X size cake (feeds (16-20) Preheat oven to 250 degrees. Bake cake for 2 hours. Raise oven temperature to 300 degrees. Bake for another 15 -20 minutes until inside is completely cooked.


Dress this cake up with pina colada glaze garnished with coconut shavings and pineapple. Mix 1 cup of powdered shortening with 1 TBSP rum, 1 TBSP pineapple juice and 1 TBSP coconut cream. Blend well and drizzle on the top of the cake Sprinkle coconut shavings on top of the glaze. Optionally add sliced pineapple or pineapple candies. If you use fresh pineapple, dry the pieces out first. The additional moisture can easily run over the cake and glaze and look a bit messy.

Other Items You May Like:
Large Martini Cake Baking Kit




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