Piña Calada Cake
Piña Calada Cake

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, piña calada cake. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Piña Calada Cake is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Piña Calada Cake is something which I have loved my entire life.

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. This Pina Colada Cake turns your favourite tropical cocktail into one delicious dessert! Rum flavoured cake and frosting paired with pineapple filling and toasted coconut.

To begin with this particular recipe, we have to first prepare a few components. 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. Prepare <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. Prepare 1/2-1 cup Caster Sugar *1/2 cup is sweet enough for me, but you may wish to add 1 cup
  5. Take Flavour *e.g. 1 teaspoon Vanilla Extract OR 1 tablespoon Rum
  6. Take 2 large Eggs *room temperature
  7. Prepare 1/2 cup Butter Milk *room temperature
  8. Take 1 & 1/2 cups Self-Raising Flour
  9. Take <Pineapple Filling>
  10. Get 1 can (*440g) Crushed Pineapple
  11. Take 2-3 tablespoons Caster Sugar
  12. Get 1 tablespoon Corn Starch
  13. Take Rum
  14. Take <Decoration>
  15. Prepare *Note: You can use Butter Cream instead of Whipped Cream
  16. Get 1-2 tablespoons Caster Sugar *optional
  17. Get 1 cup Thickened Cream *whipped
  18. Take 1 tablespoon Rum
  19. Prepare 1 cup Sweetened Flaked Coconut
  20. Get Fresh Cherries, Glacé Cherries, Pineapple, etc

See more ideas about Pina colada cake, Pina colada, Dessert recipes. Heavenly poke cake recipe that's filled with lots of coconut flavor. This pina colada cake is made with a cake mix, pudding, Coco Lopez coconut, rum, and pineapple. This Pina colada cake brings your favorite cocktail to life.

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.

With crushed pineapple and coconut in both the rum-flavored cake and the filling, this is truly a celebration of tropical flavors. This Pina Colada Rum Cake is moist, boozy, & upside-down - infused with everything coconut, crowned with a pineapple halo & toasted coconut caramel sauce. Note: Cream of coconut is different from coconut milk; it is a very sweet, thick white liquid I love the idea of a pina colada cake, especially since it uses Coco Lopez which I could eat. I love poke cakes because they are so simple, yet taste like they are much more involved. They are always so moist and usually taste even better the next day.

So that is going to wrap this up for this exceptional food piña calada cake recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in 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!