Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, piña colada-style cake. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Piña Colada-style Cake is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Piña Colada-style Cake is something which I have loved my whole life. They’re fine and they look wonderful.

This Pina Colada Cake is like a dreamy, creamy cocktail on a plate. With extra coconut cream cheese frosting on the side. It is what's been missing from making this the best summer ever.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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:

1. Take 360 ml Coconut (sweetened)
2. Make ready 360 ml All-purpose flour
3. Make ready 1/2 tsp Baking powder
4. Get 1/4 tsp Baking soda
5. Take 115 grams Unsalted butter
6. Take 160 ml Granulated sugar
7. Get 1/2 tsp Salt
8. Take 3 Eggs
9. Get 1/2 tsp Rum essence
10. Prepare 1/2 tsp Coconut essence
11. Make ready 240 ml Sour cream
12. Prepare 7 rings Pineapple (canned)

This Piña colada cake is the perfect combination of rum, coconut and pineapple. It's your favorite frozen drink in a fluffy white cake version. Whenever I think I know what I'm doing, cakes love to come out of the oven all messed up and tasting. Today i am making pina colada cake that is very simple cake but awesome in taste you guys must try it. #PinaColadaCake #CakeRecipe #FreshCreamCake.

Instructions to make Piña Colada-style Cake:

1. 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.
2. 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.
3. 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.
4. When the egg has mixed in, stir in the rum 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.
5. Don't knead the flour once you've added it all! Just give it a quick mix.
6. Use a silicone spatula to mix the cut pineapple and 240 ml of toasted coconut to the mixture from Step 4.
7. 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.
8. 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.
9. 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.

Spread whipped topping all over cake in an even layer. Sprinkle all over with toasted coconut and garnish with Lena Abraham Food Editor Lena Abraham is the Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays. Make the best Pina Colada Cake with this easy recipe. Find thousands of free, expert-tested, printable recipes on HowStuffWorks.com. Put that piña colada mix to good use and make this easy poke cake for an instant party crowd-pleaser.

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