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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 Basics of Being Healthy.

We all know that, in order to really be healthy and balanced, nutritious and balanced diets are important as are good amounts of exercise. Sadly, there isn’t constantly enough time or energy for us to really do the things we want to do. When our work day is done, most people do not prefer to go to the gym. A juicy, grease laden burger is usually our food of choice and not a leafy green salad (unless we are vegetarians). You will be pleased to discover that achieving good health doesn’t have to be hard. With practice you can get all of the nutritional requirements and the exercise that you need. Here are some basic ways to get healthy.

Be smart when you do your food shopping. If you make smart choices when you are buying your groceries, you will be eating better meals by default. At the conclusion of your day do you really want to deal with jampacked grocery stores and long waits in the drive through line? You’re going to go home and use what you already have. Make sure that what you have at home is healthful. In this way, even when you decide that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

There are a lot of things that contribute to your getting healthy. Not all of them require fancy gym memberships or restrained diets. You can do small things each day to improve upon your health and lose weight. Make sensible choices every day is a great start. Looking to get in as much physical activity as possible is another. The numbers on the scale aren’t the only signal of your healthfulness. You want your body to be strong too.

We hope you got benefit from reading it, now let’s go back to piña calada cake recipe. You can have piña calada cake using 20 ingredients and 11 steps. Here is how you cook it.

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