Piña Calada Cake
Piña Calada Cake

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, piña calada cake. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pineapple makes it sweet and moist, and Betty Crocker yellow cake mix makes it simple to put together, so you can serve up a beautiful cake, without a lot of work. Pina Colada Cake As an avid baker, I wanted to create something that was mine and from my heart. I wanted to make a cake that tasted like the perfect pina colada drink, and I feel like I accomplished just that with this recipe.

Piña Calada Cake is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Piña Calada Cake is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have piña calada cake using 20 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Piña Calada Cake:
  1. Make ready <Butter Cake>
  2. Make ready *I used my ‘Basic Butter Cake’ recipe
  3. Get 125 g Butter *cut into small pieces, softened at room temperature
  4. Make ready 1/2-1 cup Caster Sugar *1/2 cup is sweet enough for me, but you may wish to add 1 cup
  5. Make ready Flavour *e.g. 1 teaspoon Vanilla Extract OR 1 tablespoon Rum
  6. Prepare 2 large Eggs *room temperature
  7. Take 1/2 cup Butter Milk *room temperature
  8. Make ready 1 & 1/2 cups Self-Raising Flour
  9. Make ready <Pineapple Filling>
  10. Get 1 can (*440g) Crushed Pineapple
  11. Take 2-3 tablespoons Caster Sugar
  12. Get 1 tablespoon Corn Starch
  13. Make ready Rum
  14. Prepare <Decoration>
  15. Prepare *Note: You can use Butter Cream instead of Whipped Cream
  16. Make ready 1-2 tablespoons Caster Sugar *optional
  17. Prepare 1 cup Thickened Cream *whipped
  18. Take 1 tablespoon Rum
  19. Prepare 1 cup Sweetened Flaked Coconut
  20. Make ready Fresh Cherries, Glacé Cherries, Pineapple, etc

Cocktail-inspired cakes are so much fun for entertaining, and this Piña Colada cake in particular has already received rave reviews. Let's dive into the deliciousness… This homemade Piña Colada Cake recipe is bursting with the perfect combination of coconut, pineapple, and a hint of rum. This cake is so light & moist and has so much flavor. This was my mom's all time favorite cake.

Steps to make Piña Calada Cake:
  1. Butter Cake: Preheat oven to 170°C. Line the base and sides of a 18cm springform cake tin with baking paper. The baking paper on the sides need to be at least 10cm in height. *Note: To help the cake to raise evenly, you can butter the baking paper on the sides.
  2. Beat the softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and Vanilla Extract OR Rum, and beat until creamy. Add Eggs, one at a time, beating well after each addition.
  3. Add Butter Milk and Self-Raising Flour, and mix well. Spoon the mixture into the loaf tin and smooth the surface. Bake for 40 minutes or until cooked through. *Note: If you add 1 cup Sugar, the cake might turn too dark. Cover with a sheet of Foil.
  4. Stand the cake in the pan for 5 minutes, then turn onto a wire rack to cool.
  5. While the oven is still hot, spread Sweetened Flaked Coconut on a baking tray and toast for 3 minutes, toss and mix, then toast further 2-3 minutes or until lightly golden. Set aside and cool.
  6. Pineapple Filling: Place Crushed Pineapple with juice, Caster Sugar and Corn Starch in a saucepan, mix well. Heat, stirring constantly, until it thickens. Set aside and cool.
  7. Whipped Cream: Use an electric beater or a whisk to beat cream in a large bowl until firm peaks form. *Note: You may wish to add 1-2 tablespoons Caster Sugar to the cream before beating.
  8. If you prefer, use Butter Cream instead of Whipped Cream. See my ‘Meringue Butter Cream’ or ‘Egg-Free Butter Cream’ recipe.
  9. Assembly: Cut the Butter Cake into 3 or 4 slices. Place 1st layer of cake on a serving plate and drizzle over Rum. Spread the pineapple filling. Repeat with remaining layers, then finish with the top layer of the cake.
  10. Spread some cream over the top and sides of the cake. Cover with the toasted Coconut Flakes. Decorate with the remaining cream, Cherries and Pineapple. Today I used Glacé Cherries.
  11. Note: Maraschino Cherries are often used for decorating Piña Calada Cake, but I think Maraschino Cherries are disgusting. Find out how they are produced.

You may have trouble finding coconut cream pudding, so you can sub with vanilla pudding. Top with the second cake layer and press down gently. Crisp toasted coconut chips (look for Dang brand at Target or Whole Foods Market) make a fun topping for the top of the bread. If you can't find them, use toasted unsweetened flaked coconut or sliced almonds instead. PINA COLADA POKE CAKE Piña Colada Poke Cake is made easy by using a butter boxed cake mix poked with cream of coconut.

So that’s going to wrap it up with this exceptional food piña calada cake recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!