Piña Calada Cake
Piña Calada Cake

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, piña calada cake. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Piña Calada Cake is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Piña Calada Cake is something which I’ve loved my whole 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 must first prepare a few components. You can cook piña calada cake using 20 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Piña Calada Cake:
  1. Take <Butter Cake>
  2. Take *I used my ‘Basic Butter Cake’ recipe
  3. Take 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. Get 2 large Eggs *room temperature
  7. Prepare 1/2 cup Butter Milk *room temperature
  8. Take 1 & 1/2 cups Self-Raising Flour
  9. Make ready <Pineapple Filling>
  10. Get 1 can (*440g) Crushed Pineapple
  11. Get 2-3 tablespoons Caster Sugar
  12. Make ready 1 tablespoon Corn Starch
  13. Get Rum
  14. Get <Decoration>
  15. Get *Note: You can use Butter Cream instead of Whipped Cream
  16. Prepare 1-2 tablespoons Caster Sugar *optional
  17. Make ready 1 cup Thickened Cream *whipped
  18. Prepare 1 tablespoon Rum
  19. Get 1 cup Sweetened Flaked Coconut
  20. Prepare Fresh Cherries, Glacé Cherries, Pineapple, etc

I wanted to make a cake that tasted like the perfect pina colada drink, and I feel like I. This pina colada cake is made with a cake mix, pudding, Coco Lopez coconut, rum, and pineapple. Like this Pina Colada Pound Cake recipe? You'll find dozens of other delicious cakes in our Cakes & Pies Category and even more sweet indulgences in our Desserts.

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.

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. This Pina Colada Rum Cake is moist, boozy, & upside-down - infused with everything coconut, crowned with a pineapple halo & toasted coconut caramel sauce. It's the new cake for summer. I'm probably the last blogger on the face of the planet to make a poke cake using sweetened condensed milk.

So that is going to wrap this up with this exceptional food piña calada cake recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!