Piña Colada-style Cake
Piña Colada-style Cake

Piña Colada-style Cake - Family warmth and closeness may be obtained in simple techniques. A single of them is cooking and serving food for the family. As a housewife, of course you don't wish to miss a meal with each other proper? Cuisine also can be the key to a satisfied family members, a lot of feel homesick for the reason that their cooking has been found elsewhere.

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Piña Colada-style Cake is one of the most popular of recent trending meals on earth. It's appreciated by millions every day. It's easy, it's quick, it tastes yummy. They're fine and they look fantastic. Piña Colada-style Cake is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook piña colada-style cake using 12 ingredients and 9 steps. Here is how you cook it.

Composition needed to serve Piña Colada-style Cake:

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

Steps 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.

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