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Piña Calada Cake
Piña Calada Cake

Before you jump to Piña Calada Cake recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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There are all sorts of things that you can do to get healthy and balanced. Extensive gym visits and narrowly defined diets are not always the answer. You can do tiny things each day to improve upon your health and lose weight. Being smart about the decisions you make each day is a start. Looking to get in as much physical exercise as possible is another. The numbers on the scale aren’t the only indicator of your healthfulness. You need to help to make your body as strong you can make it.

We hope you got insight from reading it, now let’s go back to piña calada cake recipe. You can cook piña calada cake using 20 ingredients and 11 steps. Here is how you do it.

The ingredients needed to prepare Piña Calada Cake:
  1. You need <Butter Cake>
  2. Use *I used my ‘Basic Butter Cake’ recipe
  3. Provide 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. Take Flavour *e.g. 1 teaspoon Vanilla Extract OR 1 tablespoon Rum
  6. You need 2 large Eggs *room temperature
  7. Provide 1/2 cup Butter Milk *room temperature
  8. Provide 1 & 1/2 cups Self-Raising Flour
  9. Provide <Pineapple Filling>
  10. Provide 1 can (*440g) Crushed Pineapple
  11. Use 2-3 tablespoons Caster Sugar
  12. Prepare 1 tablespoon Corn Starch
  13. Provide Rum
  14. Provide <Decoration>
  15. Take *Note: You can use Butter Cream instead of Whipped Cream
  16. You need 1-2 tablespoons Caster Sugar *optional
  17. Prepare 1 cup Thickened Cream *whipped
  18. Prepare 1 tablespoon Rum
  19. Use 1 cup Sweetened Flaked Coconut
  20. You need Fresh Cherries, Glacé Cherries, Pineapple, etc
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.

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