How to Make Ultimate Piña Colada-style Cake

Hey everyone, it is Jim, welcome to my recipe page. Today, we're going to prepare a special dish, Recipe of Speedy Piña Colada-style Cake. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Piña Colada-style Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Piña Colada-style Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Piña Colada-style Cake is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few ingredients. You can have Piña Colada-style Cake using 12 ingredients and 9 steps. Here is how you cook it.

My husband wanted to eat a summer-style cake, so I made one that suited his tastes by referring to a few different recipes I found in an American cooking magazine. The coconut will burn easily, so be careful. The coconut in the photo was burned slightly in Step 1. You can use plain yoghurt instead of sour cream. It will have a lighter finish. Drain the pineapple well before adding it. If you don't, the cake will have a sticky finish. Recipe by Mama Imani

Ingredients and spices that need to be Take to make Piña Colada-style Cake:

1. 360 ml Coconut (sweetened)
2. 360 ml All-purpose flour
3. 1/2 tsp Baking powder
4. 1/4 tsp Baking soda
5. 115 grams Unsalted butter
6. 160 ml Granulated sugar
7. 1/2 tsp Salt
8. 3 Eggs
9. 1/2 tsp Rum essence
10. 1/2 tsp Coconut essence
11. 240 ml Sour cream
12. 7 rings Pineapple (canned)

Instructions to make to make Piña Colada-style Cake

1. 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.
2. 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.
3. 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.
4. 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.
5. Don't knead the flour once you've added it all! Just give it a quick mix.
6. Use a silicone spatula to mix the cut pineapple and 240 ml of toasted coconut to the mixture from Step 4.
7. 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.
8. 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.
9. 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.

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So that's going to wrap it up with this special food Recipe of Quick Piña Colada-style Cake. Thanks so much for reading. I'm sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!