Hi, I am Kate. Today, I’m gonna show you how to prepare piña colada-style cake recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Piña Colada-style Cake Recipe
Piña Colada-style Cake is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Piña Colada-style Cake is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. 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:
- Get 360 ml Coconut (sweetened)
- Prepare 360 ml All-purpose flour
- Make ready 1/2 tsp Baking powder
- Take 1/4 tsp Baking soda
- Take 115 grams Unsalted butter
- Prepare 160 ml Granulated sugar
- Get 1/2 tsp Salt
- Make ready 3 Eggs
- Prepare 1/2 tsp essence
- Take 1/2 tsp Coconut essence
- Prepare 240 ml Sour cream
- Take 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 it up for this special dish piña colada-style cake recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in 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. Happy cooking.
