Pina Colada cocktail flavored Hawaiian cake is being prepared very simple and fast, give him only time to freeze well. On ready-made crumbly cake made from crushed graham crackers laid out a mixture of chopped pineapple whipped in a blender, coconut cream with sugar (they differ in consistency from regular coconut cream, read the label carefully!), rum and lemon juice. The cake freezes in the freezer, and before garnish with coconut and cocktail cherry. Great summer dessert with tropical flavors! Share with друзьями: 
Time: 7 час. Difficulty: Easy Servings: 6 – 8 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Korzh
- 14 whole graham crackers
- 3 tbsp. l granulated sugar
- A pinch of salt
- 6 tbsp. l (90 gr.) Unsalted butter, melted
Filling
- 2 tbsp. sliced fresh pineapple
- 1 can (425 gr.) Coconut cream with sugar
- 3 tbsp. l roma
- Juice 1 Lemon
- A pinch of salt
- Fried coconut
- Whipped cream and maraschino cherries for serving
Recipes with similar ingredients: Shortbread Cookies, Pineapple, coconut cream, coconut, cocktail cherry, lemon juice, rum
Recipe preparation:
- Cook the cake: Preheat the oven to 175 ° C. Mix in a food processor crackers, sugar and salt and grind. Add melted butter and moisten the whole mixture. Lay out the mixture in a cake mold with a diameter of 22 cm. and press down to the bottom and up the walls; bake until the cake is frozen, 18-22 minutes. Shift on the wire rack and let cool completely.
- Prepare the filling: mix pineapple in a blender, coconut cream, rum, lemon juice and salt and whisk until homogeneous mass. Put on the prepared cake and put in freezer until the filling hardens for about 6 hours. Sprinkle with coconut. Serve with whipped cream and cherries.
