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Pina Colada Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)77.6653
Energy (kCal)4473.2745
Carbohydrates (g)498.1358
Total fats (g)257.7315
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. Grease and flour a 9x13-inch baking pan. Mix all the cake ingredients; beat with an electric mixer for 5 minutes. Pour into prepared pan and bake for 35 minutes. | 2. While cake is still warm; poke holes in top with a large fork. Mix the cream of coconut and rum (the sauce ingredients); pour over the the warm cake. Cool in pan. | 3. Fold the shredded coconut and crushed pineapple into the whipped topping (the frosting ingredients). Frost the cake. Place in refrigerator and chill 2 to 3 hours before serving. Cake keeps well for a week in the refrigerator. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow cake mix 1 package 2263.68 409.244 23.055999999999997 60.784
    rum 2/3 cup drained - - - -
    egg 3 214.5 1.08 18.84 14.265
    butter 1/2 cup softened 684.0 31.428 21.372 57.6
    cream coconut 1 can 1187.4063 23.928 13.0615 124.7856
    rum 1/3 cup - - - -
    coconut 1 package shredded - - - -
    pineapple 1 can crushed drained 123.6882 32.4558 1.3358 0.2969
    topping 1 container thawed whipped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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