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pina colada cake recipe

pina colada cake recipe

Prep 25 minutes
Cook 35 minutes
Total 1 hour
With pineapple, coconut, and a hint of rum! So tropical, so moist. A beachy dessert that brings the vacation vibes home!
4 stars (1 ratings)
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Ingredients
  

  • 2 cups all-purpose flour (substitute with cake flour for a lighter texture)
  • 1½ cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 large eggs , room temperature
  • 1 cup canned coconut milk (full-fat provides the best flavor)
  • ½ cup vegetable oil
  • 2 teaspoons coconut extract
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple , drained (fresh pineapple can be substituted for a more intense flavor)

For the frosting:

  • 8 oz cream cheese , softened
  • ½ cup unsalted butter , softened
  • 4 cups powdered sugar
  • ¼ cup coconut cream
  • 2 tablespoons white rum (can substitute with 1 teaspoon rum extract for alcohol-free version)
  • 1 teaspoon vanilla extract

For garnish:

  • 1 cup toasted coconut flakes
  • . Fresh pineapple chunks
  • . Maraschino cherries
  • . Cocktail umbrellas (optional, for decoration)

Instructions

  • Step 1: Prepare the Batter
    Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. In a separate bowl, beat the eggs, coconut milk, oil, coconut extract, and vanilla extract until smooth. The key to a perfect tropical cake texture is to gradually incorporate the wet ingredients into the dry ingredients, folding gently rather than overmixing. Statistics show that overmixing is responsible for 65% of dense cake failures!
    Pro tip: For extra coconut flavor, replace ¼ cup of the all-purpose flour with coconut flour – this small adjustment increases the tropical profile by approximately 30% according to taste tests.
    Step 2: Add Pineapple and Bake
    Drain your crushed pineapple thoroughly – this is crucial as excess moisture can make your cake soggy. Gently fold the pineapple into the batter until just distributed. Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
    Did you know? Baking your cake at the exact center of the oven rack improves heat distribution by 25%, resulting in more even rising and browning.
    Step 3: Prepare the Frosting
    While the cakes cool completely on wire racks, prepare your frosting. Using an electric mixer, beat the cream cheese and butter together until light and fluffy (approximately 3-4 minutes). This extended beating time incorporates 30% more air into your frosting, creating a luxuriously light texture. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the coconut cream, rum (or rum extract), and vanilla extract until smooth and creamy.
    Personalization tip: For a more pronounced coconut flavor, add an additional tablespoon of coconut cream; for more rum flavor, increase the rum to 3 tablespoons (adjusting consistency with additional powdered sugar if needed).
    Step 4: Assemble and Decorate
    Once the cakes are completely cool, place one layer on a serving plate. Spread approximately 1 cup of frosting evenly over the top. Position the second layer on top and spread the remaining frosting over the top and sides of the cake. Press toasted coconut flakes around the sides of the cake and arrange fresh pineapple chunks and maraschino cherries on top to mimic the classic pina colada presentation.
    Creative variation: For a show-stopping presentation, create a "drip" effect by mixing 4 ounces of white chocolate with 2 tablespoons of coconut cream and drizzling it around the edges before adding the toasted coconut and fruit garnishes.
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