Piña Calada Cake
Piña Calada Cake

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, piña calada cake. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Piña Calada Cake is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Piña Calada Cake is something that I’ve loved my whole life.

Pina Colada Cake Recipe photo by Taste of Home. 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. Put that piña colada mix to good use and make this easy poke cake for an instant party crowd-pleaser. This homemade Piña Colada Cake recipe is bursting with the perfect combination of coconut, pineapple, and a hint of rum.

To begin with this recipe, we must first prepare a few components. You can cook piña calada cake using 20 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Piña Calada Cake:
  1. Take <Butter Cake>
  2. Get *I used my ‘Basic Butter Cake’ recipe
  3. Take 125 g Butter *cut into small pieces, softened at room temperature
  4. Take 1/2-1 cup Caster Sugar *1/2 cup is sweet enough for me, but you may wish to add 1 cup
  5. Prepare Flavour *e.g. 1 teaspoon Vanilla Extract OR 1 tablespoon Rum
  6. Get 2 large Eggs *room temperature
  7. Take 1/2 cup Butter Milk *room temperature
  8. Prepare 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. Get Rum
  14. Get <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. Prepare 1 tablespoon Rum
  19. Prepare 1 cup Sweetened Flaked Coconut
  20. Take Fresh Cherries, Glacé Cherries, Pineapple, etc

Make the most of summer with this this easy Pina Colada cake recipe from In the Kitchen with Kate. Decorate with cherries, pineapple and meringue. Piña Calada Cake 'Piña Colada' is a sweet cocktail made with Rum, Coconut Cream or Coconut Milk, and Pineapple Juice. This very alcoholic cake is only for grown-ups.

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.

Piña Calada Cake 'Piña Colada' is a sweet cocktail made with Rum, Coconut Cream or Coconut Milk, and Pineapple Juice. This very alcoholic cake is only for grown-ups. You can make this cake without Rum, but it would be a Pineapple & Coconut 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.

So that’s going to wrap it up for 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 interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!