Pinacolada Cake | How to make Pinacolada Cake

Name: Pinacolada Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 people
Ingredients: 1 cup butter, at room temperature; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt (skip if using salted butter); 2 cups granulated sugar; 6 eggs at room temperature; 1/4 cup dessicated coconut; ½ cup milk; 3 tablespoons rum ( or pineapple juice for non-alcoholic version ); ¾ cup curd; 1 teaspoon vanilla extract; ½ teaspoon coconut essence; 4 canned pineapple slices, drained and crushed

By Kaveri Obhan | 30th Dec 2016 |

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Pinacolada Cake by Kaveri Obhan

Prep Time
20
mins
Cook Time
60
mins
Serves
12
People

65 saves

1 review

19 likes

About Pinacolada Cake Recipe

Everyone's favorite tropical cocktail in a cake

Pinacolada Cake is delicious and authentic dish. Pinacolada Cake by Kaveri Obhan is a great option when you want something interesting to eat at home. Restaurant style Pinacolada Cake is liked by most people . The preparation time of this recipe is 20 minutes and it takes 60 minutes to cook it properly. Pinacolada Cake is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Pinacolada Cake . Pinacolada Cake is an amazing dish which is perfectly appropriate for any occasion. Pinacolada Cake is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Pinacolada Cake at your home.

Pinacolada Cake

Ingredients to make Pinacolada Cake

1 cup butter, at room temperature
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt (skip if using salted butter)
2 cups granulated sugar
6 eggs at room temperature
1/4 cup dessicated coconut
½ cup milk
3 tablespoons rum ( or pineapple juice for non-alcoholic version )
¾ cup curd
1 teaspoon vanilla extract
½ teaspoon coconut essence
4 canned pineapple slices, drained and crushed

How to make Pinacolada Cake

Preheat the oven to 175 degrees C. Grease and flour a bundt cake pan.
In a bowl, whisk together the flour, baking soda, and salt.
In another large bowl, beat butter and sugar using an electric beater, until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Next, add the milk and rum/pineapple juice. Beat until combined.
Add the flour mixture alternatively with the curd mixing on low speed until just combined. Do not over mix.
Stir in the vanilla, coconut extract, dessicated coconut and crushed pineapple with a spatula.
Pour the batter into the prepared bundt pan. Bake in the middle rack for about 1 hour. Insert a toothpick in the middle and check if the cake is done
Cool the cake in the pan for 10 minutes. Invert cake on to a cooling rack lined with parchment paper and cool completely.

My Tip:

Soak the cake with more rum or pineapple juice if desired

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Enjoy this Pinacolada Cake dish from BetterButter!

The authentic recipe of Pinacolada Cake is prepared and provided by Kaveri Obhan. Better Butter does not take any responsibility for any duplicity or plagiarism.

Pinacolada Cake | How to make Pinacolada Cake