‘Piña Colada’ is a sweet cocktail made with Rum, Coconut Cream or Coconut Milk, and Pineapple Juice. I made this cake for my daughter’s 21st birthday on her request. This very alcoholic cake is only for grown-ups. You can make this cake without Rum, but it would be a Pineapple & Coconut Cake. Still delicious, though it’s not the Piña Calada Cake.

Makes

8 Servings

Ingredients

Butter Cake
*I used my ‘Basic Butter Cake’ recipe.
125g Butter *cut into small pieces, softened at room temperature
1/2 to 1 cup Caster Sugar *1/2 cup is sweet enough for me, but you may wish to add 1 cup
Flavour *e.g. 1 teaspoon Vanilla Extract OR 1 tablespoon Rum
2 large Eggs *room temperature
1/2 cup Butter Milk *room temperature
1 & 1/2 cups Self-Raising Flour

Pineapple Filling
1 can (*440g) Crushed Pineapple
2 to 3 tablespoons Caster Sugar
1 tablespoon Corn Starch
Rum

Decoration
*Note: You can use Butter Cream instead of Whipped Cream.
1 cup Thickened Cream *whipped
1 to 2 tablespoons Caster Sugar *optional
1 tablespoon Rum
1 cup Sweetened Flaked Coconut
Fresh Cherries, Glacé Cherries, Pineapple, etc.

Method
  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.