Recipe of Piña Colada-style Cake in 18 Minutes for Beginners

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, piña colada-style cake. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Piña Colada-style Cake is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Piña Colada-style Cake is something that I have loved my whole life. They are fine and they look wonderful.

This homemade Piña Colada Cake recipe is bursting with the perfect combination of coconut, pineapple, and a hint of rum. Why drink a Piña Colada when you can have all of that wonderful flavor in a slice of cake? The tropical flavors of coconut, pineapple and rum combine to make a deliciously moist cake that brings to mind warm sea breezes and swaying palm trees.

To get started with this particular recipe, we must prepare a few ingredients. You can cook piña colada-style cake using 12 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Piña Colada-style Cake:

1. Get 360 ml Coconut (sweetened)
2. Make ready 360 ml All-purpose flour
3. Make ready 1/2 tsp Baking powder
4. Make ready 1/4 tsp Baking soda
5. Take 115 grams Unsalted butter
6. Take 160 ml Granulated sugar
7. Prepare 1/2 tsp Salt
8. Take 3 Eggs
9. Take 1/2 tsp Rum essence
10. Take 1/2 tsp Coconut essence
11. Make ready 240 ml Sour cream
12. Take 7 rings Pineapple (canned)

This Pina Colada Layer Cake has moist layers of coconut cake, homemade pineapple filling and coconut frosting! Topped with toasted coconut, cherries and pineapple for a tropical treat that screams spring! Recipe for a yummy Piña Colada cake, inspired by a tropical drink and decorated with buttercream pineapples. Inspired by a tropical drink, in this post I will be sharing a super yummy cake recipe, the Piña Colada Cake.

Instructions to make Piña Colada-style Cake:

1. Preheat the oven to 180℃. Spread the coconut on a baking tray, and warm in the oven until slightly browned. This takes 6-8 minutes. Mix 2 or 3 times while warming. Then, leave to cool.
2. Squeeze the moisture out of the pineapple with a paper towel, and cut roughly into 5 mm-wide pieces. Coat the mould with butter, and sprinkle with flour (not listed). Combine the flour, baking powder and baking soda, and sift twice.
3. Put the butter, granulated sugar and salt into a bowl, and mix with a hand mixer at high speed until the butter whitens and turns fluffy. Then, add the egg in small batches, mixing well with each addition.
4. When the egg has mixed in, stir in the rum and coconut essence. Add the flour and sour cream alternately. Add 1/3 of the flour, then 1/2 of the sour cream, and mix with the hand mixer at low speed. Repeat, and then finally add the remaining flour.
5. Don't knead the flour once you've added it all! Just give it a quick mix.
6. Use a silicone spatula to mix the cut pineapple and 240 ml of toasted coconut to the mixture from Step 4.
7. Pour it into the mould you prepared in Step 2, and gently smooth the surface. Top with the rest of the coconut (120 ml), and gently press on it with your hand.
8. Bake it for 65-70 minutes in the preheated oven. It's done when a skewer poked through the middle comes out clean. It burns easily, so it might be an idea to cover with foil after around 30 minutes.
9. When baked, leave it to cool in the mould for 15 minutes. Then, remove it from the mould, put it on a cooling rack and let it cool down to room temperature.

Grease and flour a fluted tube pan. Piña Colada Cake is the perfect marriage of coconut, pineapple and rum. Everything is homemade and made from scratch, no cake box mix or pineapple jam! This Piña Colada cake consists of an egg yolk butter cake which I adapted from Rose Levy Beranbaum's The Cake Bible. Poke cakes are delectable desserts where pudding, condensed milk, or another sweet thick liquid is poured through evenly poked holes in a cake.

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