 Cocktail
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 Baking
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Colada Cheesecake
Pineapple Upside Down Cake
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Colada Pound Cake
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Muffins
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| Piña
Colada
Upside Down Cake |
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INGREDIENTS:
GLAZE
1/2 stick salted butter
1/4 cup packed brown sugar
1 cup Coco Reál
Cream of Coconut
8 ounce can crushed pineapple slices in syrup
CAKE
1 stick salted butter, softened
3/4 cup sugar
2 eggs |
3/4 cup milk
1 1/2 cups all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla
SYRUP
1/2 cup Coco Reál Cream of Coconut
2 oz. pineapple juice
1 oz. rum |
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DIRECTIONS:
1. Preheat oven to 350° - grease a 10" round or a 9" x 13" cake pan.
2. GLAZE DIRECTIONS: Melt 1/2 stick of butter, brown sugar and Coco Reál
until smooth. Pour into bottom of cake pan. Let set.
3. Drain pineapples and save juice. Spread pineapples onto set brown sugar
glaze.
4. CAKE DIRECTIONS In a bowl mix butter and sugar. Once mixture is light and fluffy, slowly
add in the eggs one at a time. Add milk. Scrape bowl well.
5. Add to bowl the flour, baking powder, and salt. Scrape well. Add
in vanilla.
6. Pour mixture into cake pan. Bake cake 40- 50 minutes. To test if fully
baked, insert toothpick
and remove. If knife comes out clean, then baking is complete.
7. SYRUP DIRECTIONS: Boil all syrup ingredients together for 2 minutes.
8. When cake is done baking, poke holes in top of cake. Pour syrup onto cake
and let stand for 2 hours. Flip out onto a plate. |
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