Hello, I am Laura. Today, we’re going to prepare piña colada-style cake recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Piña Colada-style Cake Recipe
Piña Colada-style Cake is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Piña Colada-style Cake is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have piña colada-style cake using 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Piña Colada-style Cake:
- Prepare 360 ml Coconut (sweetened)
- Make ready 360 ml All-purpose flour
- Get 1/2 tsp Baking powder
- Get 1/4 tsp Baking soda
- Prepare 115 grams Unsalted butter
- Get 160 ml Granulated sugar
- Prepare 1/2 tsp Salt
- Take 3 Eggs
- Prepare 1/2 tsp essence
- Get 1/2 tsp Coconut essence
- Prepare 240 ml Sour cream
- Prepare 7 rings Pineapple (canned)
Instructions to make Piña Colada-style Cake:
- 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.
- 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.
- 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.
- When the egg has mixed in, stir in the 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.
- Don’t knead the flour once you’ve added it all! Just give it a quick mix.
- Use a silicone spatula to mix the cut pineapple and 240 ml of toasted coconut to the mixture from Step 4.
- 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.
- 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.
- 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.
So that is going to wrap this up with this special dish piña colada-style cake recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
