Pina Colada King Cake 

I love a party. Never have been to Mardi Gras but I have a dear friend, Lisa Beasley Thaxton who lives in New Orleans. She was the one that told me that king cakes come in many flavors. I tried making a bananas foster one yesterday and the filling was too wet. It was a disaster. So today I made a Pina Colada King Cake and it was a success. 

For the Cake

3 1/2 cups of flour

1/2 cup of sugar

1 package of rapid rise yeast

1 teaspoon salt

1 egg

2 teaspoons of vanilla, coconut or pineapple extract

1 cup warm milk, not hot

6 Tablespoons butter, melted

Put all dry ingredients in the bowl of your stand mixer. Add egg, warm milk and butter. Using your dough hook attachment, mix on low for 2-3 minutes, scraping any flour off the sides of the bowl in the dough. Continue to mix on medium speed for 8 minutes. Transfer dough to a large well oiled bowl and cover tightly with plastic wrap. Put in in a warm spot until the dough doubles in size. On a floured surface, roll dough into an 8″ x 20″ rectangle. Add filling. 

1 8 ounce block of cream cheese, softened

1/2 cup sweetened coconut 

3/4 cup crushed pineapple, squeezed dry

1/2 cup sugar

2 teaspoons of vanilla, coconut or pineapple extract

Blend together and spread on top of rectangular dough leaving an inch all the way around. Roll dough toward you and make an oval. Pinch ends together and make sure your center hole is large. It will close up while baking. Cover with foil and and let dough double in size again. It could take an hour. 

Preheat oven to 350 degrees. Once doubled, place on baking sheet seam side down and brush with an egg wash (beaten egg). I baked my cake on parchment paper. Bake for 30 to 35 minutes until golden brown. 


2 cups of powdered sugar

2 teaspoons of either coconut, vanilla or pineapple

4 Tablespoons of milk or more to get a thick consistency 

Yellow, green and purple sugar

Plastic baby (do not bake in cake!)
Mix ingredients together and put on warm, not hot cake. Sprinkle on the colored sugars and let the recipient hid the baby. 

Paradise Piña Colada Cupcakes

Its hot, tropical temperatures and I think it’s time for a Piña Colada in the form of a cupcake. Escape to this yummy cupcake and your tastebuds will be transported to delightful adventure.

Cupcake Ingredients:

1 2/3 cup flour

1 teaspoon baking soda

1teaspoon baking powder

1 teaspoon salt

1/4 cup sugar

3/4 cup packed brown sugar, I used light

1/2 stick unsalted butter, melted

1 egg, I used extra large, room temperature 

1 8 ounce can crushed pineapple, do not drain

1/2 cup coconut milk

1/2 cup coconut rum, I used Malibu *Plus additional for brushing on top of cupcakes

1/2 cup coconut, shredded, sweet

Preheat oven to 350 degrees. Line tin with liners. In a medium bowl, add flour, baking soda and powder, sugar and salt and whisk together. Set aside. Combine melted butter with brown sugar together. 
Using your mixer, combine egg, crushed pineapple, coconut rum, coconut milk. Add the brown sugar butter mixture and combine. Add the dry ingredients and mix well. Stir in the shredded coconut. Fill cupcake liners about 2/3 full. Bake for 19 minutes or until cake tester is in inserted and comes out clean.  *As soon as the cupcakes come out of the oven, brush the tops of the cupcakes with additional Malibu rum. Cool completely before frosting.  Yields 16 cupcakes. 

Coconut Colada Whip Cream Frosting:

8 ounces cream cheese, room temp

1 teaspoon vanilla extract

1 teaspoon coconut extract or coconut flavor

1/2 cup powdered sugar 

3 Tablespoons Malibu Rum, optional

16 ounces of heavy whipping cream

Additional coconut to add on top of frosting. 

Pineapple Chunks, optional garnish 

Maraschino Cherries, optional garnish

In a chilled mixing bowl that has been chilled for 25 minutes, combine cream cheese and extracts. Add powdered sugar and rum.  Add heavy whipping cream until stiff peaks have formed. Pipe on to cupcakes and garnish. 

  Toni with her second cupcake! 
Thank you Toni for letting me take your picture while enjoying these yummy cupcakes. 

Adapted from The Crumby Cupcake

Coconut Chocolate Chip Macaroons

For all of you coconut lovers, I have an easy cookie and I added chocolate!

1 14 ounce bag of shredded coconut
1 can of sweetened condensed milk, I used Eagle Brand
1 egg white, beaten
1 teaspoon vanilla extract
1 teaspoon almond extract
1 12 ounce bag of semi sweet chocolate chips

Preheat oven to 325. Line baking sheet with nonstick foil or use a silpat. Beat egg white until stiff. Add condensed milk. Add extracts. Blend. Stir in coconut and chocolate chips . Drop by spoonfuls and bake 15 – 17 minutes. Remove immediately from baking sheet or cookies will stick. Cool on wire rack and store in an airtight container. Enjoy!