Steps to Prepare Award-winning Piña Calada Cake

Piña Calada Cake.

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, piña calada cake. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Piña Calada Cake is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It's enjoyed by millions every day. They are nice and they look fantastic. Piña Calada Cake is something that I've loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have piña calada cake using 20 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Piña Calada Cake:

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

So that's going to wrap this up with this special food piña calada cake recipe. Thanks so much for reading. I'm confident you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!