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Recommendation to Preparing Perfect Piña Calada Cake

Hoping to dine Piña Calada Cake a 5-star restaurant's, but for some reasons are not able to go to restaurants. This site is going to guide you with clear procedures on producing a Piña Calada Cake like a famous chef made.

Piña Calada Cake

We hope you got benefit from reading it, now let's go back to piña calada cake recipe. To make piña calada cake you need 20 ingredients and 11 steps. Here is how you do it.

To make an extraordinary Piña Calada Cake, below are the ingridients required:

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

After readying the components, next you are ready to cook your appetizing Piña Calada Cake by following the instructions below:

  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..

Recipe : Piña Calada Cake

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step by step to make Piña Calada Cake

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