Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, piña colada-style cake. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
This Pina Colada Cake is like a dreamy, creamy cocktail on a plate. With extra coconut cream cheese frosting on the side. It is what's been missing from making this the best summer ever.
Piña Colada-style Cake is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Piña Colada-style Cake is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have piña colada-style cake using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Piña Colada-style Cake:
- Prepare 360 ml Coconut (sweetened)
- Make ready 360 ml All-purpose flour
- Prepare 1/2 tsp Baking powder
- Take 1/4 tsp Baking soda
- Prepare 115 grams Unsalted butter
- Make ready 160 ml Granulated sugar
- Prepare 1/2 tsp Salt
- Get 3 Eggs
- Make ready 1/2 tsp Rum essence
- Prepare 1/2 tsp Coconut essence
- Get 240 ml Sour cream
- Make ready 7 rings Pineapple (canned)
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. This Piña colada cake is the perfect combination of rum, coconut and pineapple. It's your favorite frozen drink in a fluffy white cake version. Whenever I think I know what I'm doing, cakes love to come out of the oven all messed up and tasting.
Instructions to make Piña Colada-style Cake:
- 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.
- 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.
- 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.
- 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.
- Don't knead the flour once you've added it all! Just give it a quick mix.
- Use a silicone spatula to mix the cut pineapple and 240 ml of toasted coconut to the mixture from Step 4.
- 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.
- 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.
- 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.
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. Grease and flour a fluted tube pan.
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