Piña Calada Cake. This Pina Colada Cake turns your favourite tropical cocktail into one delicious dessert! Rum flavoured cake and frosting paired with pineapple filling and toasted coconut. This Pina Colada Layer Cake has moist layers of coconut cake, homemade pineapple filling and coconut frosting!

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. Pina Colada Cake Mix CookiesEat at Home. 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. You can cook Piña Calada Cake using 20 ingredients and 11 steps. Here is how you cook that.

Ingredients of Piña Calada Cake

Prepare of <Butter Cake>.
Prepare of *I used my ‘Basic Butter Cake’ recipe.
Prepare 125 g of Butter *cut into small pieces, softened at room temperature.
It's 1/2-1 cup of Caster Sugar *1/2 cup is sweet enough for me, but you may wish to add 1 cup.
You need of Flavour *e.g. 1 teaspoon Vanilla Extract OR 1 tablespoon Rum.
It's 2 of large Eggs *room temperature.
Prepare 1/2 cup of Butter Milk *room temperature.
You need 1 of & 1/2 cups Self-Raising Flour.
You need of <Pineapple Filling>.
You need 1 can of (*440g) Crushed Pineapple.
It's 2-3 tablespoons of Caster Sugar.
Prepare 1 tablespoon of Corn Starch.
It's of Rum.
Prepare of <Decoration>.
It's of *Note: You can use Butter Cream instead of Whipped Cream.
Prepare 1-2 tablespoons of Caster Sugar *optional.
You need 1 cup of Thickened Cream *whipped.
Prepare 1 tablespoon of Rum.
You need 1 cup of Sweetened Flaked Coconut.
Prepare of Fresh Cherries, Glacé Cherries, Pineapple, etc.

It's the new cake for summer. I'm probably the last blogger on the face of the planet to make a poke cake using sweetened condensed milk. We store Pina Colada Cake in the fridge to help the mixture set up that was poured into all of the holes. Pina Colada Cake is also covered with real whipping cream, so that will need to be refrigerated.

Piña Calada Cake step by step

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..
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..
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..
Stand the cake in the pan for 5 minutes, then turn onto a wire rack to cool..
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..
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..
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..
If you prefer, use Butter Cream instead of Whipped Cream. See my ‘Meringue Butter Cream’ or ‘Egg-Free Butter Cream’ recipe..
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..
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..
Note: Maraschino Cherries are often used for decorating Piña Calada Cake, but I think Maraschino Cherries are disgusting. Find out how they are produced..

This Pina colada cake brings your favorite cocktail to life. With crushed pineapple and coconut in both the rum-flavored cake and the filling, this is truly a celebration of tropical flavors. Pina Colada Rum Cake. this link is to an external site that may or may not meet accessibility. Poke cakes are delectable desserts where pudding, condensed milk, or another sweet thick liquid is poured through evenly poked holes in a cake. When solidified, it gives the cake a decorative effect in.