Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, piña calada cake. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Piña Calada Cake is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Piña Calada Cake is something that I have loved my whole life.

Pineapple makes it sweet and moist, and Betty Crocker yellow cake mix makes it simple to put together, so you can serve up a beautiful cake, without a lot of work. Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk. Pina Colada Cake As an avid baker, I wanted to create something that was mine and from my heart.

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

The ingredients needed to make Piña Calada Cake:

1. Make ready <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. Make ready 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. Prepare 2 large Eggs *room temperature
7. Get 1/2 cup Butter Milk *room temperature
8. Prepare 1 & 1/2 cups Self-Raising Flour
9. Take <Pineapple Filling>
10. Take 1 can (*440g) Crushed Pineapple
11. Make ready 2-3 tablespoons Caster Sugar
12. Prepare 1 tablespoon Corn Starch
13. Take Rum
14. Get <Decoration>
15. Take *Note: You can use Butter Cream instead of Whipped Cream
16. Take 1-2 tablespoons Caster Sugar *optional
17. Prepare 1 cup Thickened Cream *whipped
18. Take 1 tablespoon Rum
19. Make ready 1 cup Sweetened Flaked Coconut
20. Get Fresh Cherries, Glacé Cherries, Pineapple, etc

Amazing Piña Colada Cake recipe by MyCakeSchool.com from scratch! Moist and delicious coconut cake layers with crushed pineapple, a hint of rum, and Piña Colada Cream Cheese Frosting with coconut. My Pina Colada Cake starts with an incredibly moist, doctored up, yellow boxed cake mix that's flavored with pineapple juice, rum extract, and coconut extract. You guys should have smelled how heavenly my kitchen was the other day while baking this cake.

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.

My Pina Colada Cake starts with an incredibly moist, doctored up, yellow boxed cake mix that's flavored with pineapple juice, rum extract, and coconut extract. You guys should have smelled how heavenly my kitchen was the other day while baking this cake. Notes & tips for this Pina Colada Cake: You could try coconut milk instead of buttermilk, though I don't know how much coconut flavour it will actually add. You could use rum extract if you prefer, or swap it for vanilla instead. In a large bowl using a hand mixer or whisk, beat together cake mix, water, pineapple juice, vegetable oil, and eggs.

So that is going to wrap it up with this exceptional food piña calada cake recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!