Piña Calada Cake
Piña Calada Cake

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, piña calada cake. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Piña Calada Cake is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Piña Calada Cake is something that I have loved my whole life. They are fine and they look fantastic.

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. Andrew Zimmern Pina Colada Cake As an avid baker, I wanted to create something that was mine and from my heart.

To get started with this recipe, we have to prepare a few ingredients. You can have 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. Make ready <Butter Cake>
  2. Take *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. Take Flavour *e.g. 1 teaspoon Vanilla Extract OR 1 tablespoon Rum
  6. Take 2 large Eggs *room temperature
  7. Make ready 1/2 cup Butter Milk *room temperature
  8. Prepare 1 & 1/2 cups Self-Raising Flour
  9. Get <Pineapple Filling>
  10. Get 1 can (*440g) Crushed Pineapple
  11. Prepare 2-3 tablespoons Caster Sugar
  12. Make ready 1 tablespoon Corn Starch
  13. Make ready Rum
  14. Take <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. Prepare 1 cup Sweetened Flaked Coconut
  20. Make ready Fresh Cherries, Glacé Cherries, Pineapple, etc

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. The flavor is even better the day after baking.

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.

Place cookie sheet upside down over baking dish. The flavor is even better the day after baking. My Pina Colada Cake starts with an incredibly moist, doctored up, yellow boxed cake mix that's flavored with pineapple juice, rum extract, and coconut extract. You guys should have smelled how heavenly my kitchen was the other day while baking this cake. How To Make Piña Colada Cake.

So that’s going to wrap it up with this exceptional food piña calada cake recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!