Piña Calada Cake
Piña Calada Cake

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, piña calada cake. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Read Customer Reviews & Find Best Sellers. 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. Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk.

Piña Calada Cake is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Piña Calada Cake is something that I’ve loved my entire life.

To get started with this particular recipe, we must 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. Get *I used my ‘Basic Butter Cake’ recipe
  3. Prepare 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. Get Flavour *e.g. 1 teaspoon Vanilla Extract OR 1 tablespoon Rum
  6. Make ready 2 large Eggs *room temperature
  7. Prepare 1/2 cup Butter Milk *room temperature
  8. Get 1 & 1/2 cups Self-Raising Flour
  9. Take <Pineapple Filling>
  10. Prepare 1 can (*440g) Crushed Pineapple
  11. Take 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. Make ready 1-2 tablespoons Caster Sugar *optional
  17. Prepare 1 cup Thickened Cream *whipped
  18. Take 1 tablespoon Rum
  19. Make ready 1 cup Sweetened Flaked Coconut
  20. Get Fresh Cherries, Glacé Cherries, Pineapple, etc

You guys should have smelled how heavenly my kitchen was the other day while baking this cake. Notes & tips for this Pina Colada Cake: You could try coconut milk instead of buttermilk, though I don't know how much coconut flavour it will actually add. You could use rum extract if you prefer, or swap it for vanilla instead. Amazing Piña Colada Cake recipe by MyCakeSchool.com from scratch!

Instructions 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 could use rum extract if you prefer, or swap it for vanilla instead. Amazing Piña Colada Cake recipe by MyCakeSchool.com from scratch! Moist and delicious coconut cake layers with crushed pineapple, a hint of rum, and Piña Colada Cream Cheese Frosting with coconut. Immediately run knife around sides of baking dish to loosen cake. Place cookie sheet upside down over baking dish.

So that’s going to wrap it up for this special food piña calada cake recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!