How to Prepare Perfect Piña Calada Cake

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Piña Calada Cake. This Pina Colada Cake turns your favourite tropical cocktail into one delicious dessert! Rum flavoured cake and frosting with pineapple and toasted coconut. This Pina Colada Layer Cake has moist layers of coconut cake, homemade pineapple filling and coconut frosting!

Piña Calada Cake See more ideas about pina colada cake, pina colada, dessert recipes. Pina Colada Cake ~ Heavenly poke cake recipe that's filled with lots of coconut flavor, the cake is moist, delicious and. Put that piña colada mix to good use and make this easy poke cake for an instant party crowd-pleaser. You can cook Piña Calada Cake using 20 ingredients and 11 steps. Here is how you cook that.

Ingredients of Piña Calada Cake

  1. It’s of <Butter Cake>.
  2. You need of *I used my ‘Basic Butter Cake’ recipe.
  3. It’s 125 g of Butter *cut into small pieces, softened at room temperature.
  4. You need 1/2-1 cup of Caster Sugar *1/2 cup is sweet enough for me, but you may wish to add 1 cup.
  5. It’s of Flavour *e.g. 1 teaspoon Vanilla Extract OR 1 tablespoon Rum.
  6. Prepare 2 of large Eggs *room temperature.
  7. Prepare 1/2 cup of Butter Milk *room temperature.
  8. You need 1 of & 1/2 cups Self-Raising Flour.
  9. You need of <Pineapple Filling>.
  10. Prepare 1 can of (*440g) Crushed Pineapple.
  11. Prepare 2-3 tablespoons of Caster Sugar.
  12. It’s 1 tablespoon of Corn Starch.
  13. It’s of Rum.
  14. You need of <Decoration>.
  15. It’s of *Note: You can use Butter Cream instead of Whipped Cream.
  16. Prepare 1-2 tablespoons of Caster Sugar *optional.
  17. Prepare 1 cup of Thickened Cream *whipped.
  18. It’s 1 tablespoon of Rum.
  19. It’s 1 cup of Sweetened Flaked Coconut.
  20. It’s of Fresh Cherries, Glacé Cherries, Pineapple, etc.

Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk. How to Make Pine Colada Cake Recipe. You know me, I like easy and delicious recipes and this one fits perfectly into this category.

Piña Calada Cake step by step

  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..

Nothing better than Pina Colada cake made from scratch, right?! 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. The cake serves up a taste of the tropics for any day of the week. The flavor is even better the day after A loyal reader claims that this family recipe for Piña Colada Pineapple Rum Cake is "to die for." This pina colada cake is made with a cake mix, pudding, Coco Lopez coconut, rum, and pineapple.

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