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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.

Everyone knows that in order to truly be healthy you need to eat a nutritious and balanced diet and get a proper workout regularly. The worst part is that, at the end of the day, we don’t always have enough time or energy required for a healthy lifestyle. At the conclusion of the day, most of us want to go home, not to the gym. A hot, grease laden burger is usually our food of choice and not a leafy green salad (unless we are vegetarians). The good news is that making healthy decisions doesn’t have to be a chore. With training you can get all of the nutritional requirements and the exercise that you need. Here are some tips to be as healthful as possible.

When you go grocery shopping, be sensible about it. If you make smart decisions when you are buying your groceries, you will be eating better meals by default. Think for a second: you don’t want to go to a chaotic grocery store or sit in a lengthy line at the drive thru at the end of your day. You want to get home immediately and eat something beneficial. Fill your cabinets with nutritious foods. This way—even if you decide on something a little greasy or not as good for you as it could be, you’re still selecting foods that are better for you than you would get at the local diner or fast food drive through window.

There are all kinds of things that you can do to get healthy. An overpriced gym membership and very hard to stick to diets are not the only way to do it. It is the little things you choose on a daily basis that really help you with weight loss and becoming healthy. Make smart choices every day is a great start. Getting as much exercise as you possibly can is another factor. Don’t forget that health isn’t only about how much you weigh. You need to help make your body as strong you can make it.

We hope you got benefit 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 achieve it.

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