Pina Colada Ripple Cake Recipe

If you when pina coladas then youll love this ripple cake twist! following tropical flavours of pineapple, coconut and rum, its the unadulterated easy summer dessert.

The ingredient of Pina Colada Ripple Cake Recipe

• 600ml thickened cream
• 2 tsp caster sugar
• 50g sachet coconut milk powder
• 225g can pineapple pieces in natural juice
• 1 4 cup coconut flavoured white rum
• 250g packet butternut snap cookies
• toasted flaked coconut to advance
• maraschino cherries to serve
• caramel syrup to support

The Instruction of pina colada ripple cake recipe

• using an electric mixer stress inflection 1 cup cream 1 teaspoon sugar and milk powder in a bowl until just firm peaks form
• drain pineapple reserving juice finely chop half of the pineapple refrigerate remaining pineapple for serving intensify reserved juice and rum in a bowl amass chopped pineapple to cream mixture fold to combine
• press forward a line of cream union along a serving plate for the log to sit on dip 1 biscuit in rum merger and enhance considering a heaped teaspoon of cream mixture sandwich next option biscuit dipped in rum mixture place going on for serving plate standing upright all but their side repeat dipping and sandwiching biscuits to form a log development any steadfast cream blend over peak and side of log to enclose cover loosely as soon as plastic wrap refrigerate for 6 hours or overnight
• remove and discard plastic from log using electric mixer emphasis long lasting cream and sugar together until just firm peaks form cover summit zenith and sides of log taking into consideration cream summit zenith following reserved pineapple pieces toasted coconut and cherries drizzle subsequently caramel syrup further immediately

Nutritions of Pina Colada Ripple Cake Recipe

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