Easiest Way to Prepare Ultimate Piña Calada Cake

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Before you jump to Piña Calada Cake recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods May Help You Stay Fit And Also Healthy.

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While some of you enjoy having your snack foods, as opposed to reaching for the chips try getting some nuts. You will come to find that these snack items tend to be loaded with Omega-3 and Omega-6, although some nuts and also seeds will have a lot more than others. Omega-3 and Omega-6 are known as essential fatty acids and they're essential because your body makes use of these types of fatty acids to keep your hormone levels where they should be. If you do not get the fatty acids you need your body will actually not be able to produce a few of the hormones that it requires.

If you determine that your overall health is important to you, you should take these recommendations to heart. Something that you need to actually avoid is all of the processed foods that you can buy in the stores, and start preparing fresh foods for your meals.

We hope you got insight from reading it, now let's go back to piña calada cake recipe. To make piña calada cake you only need 20 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to prepare Piña Calada Cake:

1. Use of <Butter Cake>.
2. Prepare of *I used my ‘Basic Butter Cake’ recipe.
3. You need 125 g of Butter *cut into small pieces, softened at room temperature.
4. Prepare 1/2-1 cup of Caster Sugar *1/2 cup is sweet enough for me, but you may wish to add 1 cup.
5. You need of Flavour *e.g. 1 teaspoon Vanilla Extract OR 1 tablespoon Rum.
6. Get 2 of large Eggs *room temperature.
7. Prepare 1/2 cup of Butter Milk *room temperature.
8. Use 1 of & 1/2 cups Self-Raising Flour.
9. Use of <Pineapple Filling>.
10. Take 1 can of (*440g) Crushed Pineapple.
11. Get 2-3 tablespoons of Caster Sugar.
12. Prepare 1 tablespoon of Corn Starch.
13. Use of Rum.
14. Prepare of <Decoration>.
15. Provide of *Note: You can use Butter Cream instead of Whipped Cream.
16. You need 1-2 tablespoons of Caster Sugar *optional.
17. Prepare 1 cup of Thickened Cream *whipped.
18. Take 1 tablespoon of Rum.
19. Provide 1 cup of Sweetened Flaked Coconut.
20. You need of Fresh Cherries, Glacé Cherries, Pineapple, etc.

Instructions to make Piña Calada Cake:

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..

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