‘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.
*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
1 can (*440g) Crushed Pineapple
2 to 3 tablespoons Caster Sugar
1 tablespoon Corn Starch
*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.
- 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.