Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, piña calada cake. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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.
Piña Calada Cake is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Piña Calada Cake is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started 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 cook it.
The ingredients needed to make Piña Calada Cake:
- Prepare <Butter Cake>
- Get *I used my ‘Basic Butter Cake’ recipe
- Prepare 125 g Butter *cut into small pieces, softened at room temperature
- Make ready 1/2-1 cup Caster Sugar *1/2 cup is sweet enough for me, but you may wish to add 1 cup
- Prepare Flavour *e.g. 1 teaspoon Vanilla Extract OR 1 tablespoon Rum
- Prepare 2 large Eggs *room temperature
- Prepare 1/2 cup Butter Milk *room temperature
- Get 1 & 1/2 cups Self-Raising Flour
- Make ready <Pineapple Filling>
- Make ready 1 can (*440g) Crushed Pineapple
- Get 2-3 tablespoons Caster Sugar
- Prepare 1 tablespoon Corn Starch
- Make ready Rum
- Get <Decoration>
- Make ready *Note: You can use Butter Cream instead of Whipped Cream
- Get 1-2 tablespoons Caster Sugar *optional
- Take 1 cup Thickened Cream *whipped
- Make ready 1 tablespoon Rum
- Take 1 cup Sweetened Flaked Coconut
- Get Fresh Cherries, Glacé Cherries, Pineapple, etc
Pina Colada Cake Mix CookiesEat at Home. Pina Colada Rum Cake. this link is to an external site that may or may not meet accessibility. This homemade Piña Colada Cake recipe is bursting with the perfect combination of coconut, pineapple, and a hint of rum. This is such a satisfying flavor combination, and one that we just don't.
Instructions to make Piña Calada Cake:
- 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.
- 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.
- 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.
- Stand the cake in the pan for 5 minutes, then turn onto a wire rack to cool.
- 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.
- 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.
- 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.
- If you prefer, use Butter Cream instead of Whipped Cream. See my ‘Meringue Butter Cream’ or ‘Egg-Free Butter Cream’ recipe.
- 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.
- 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.
- Note: Maraschino Cherries are often used for decorating Piña Calada Cake, but I think Maraschino Cherries are disgusting. Find out how they are produced.
This Pina colada cake brings your favorite cocktail to life. With crushed pineapple and coconut in both the rum-flavored cake and the filling, this is truly a celebration of tropical flavors. How to Make Pine Colada Cake Recipe. You know me, I like easy and delicious recipes and this one fits perfectly into this category. Nothing better than Pina Colada cake made from scratch, right?!
So that’s going to wrap this up with this special food piña calada cake recipe. Thank you very much for reading. I am confident you will 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 family, friends and colleague. Thank you for reading. Go on get cooking!
