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How To Make Pina Colada Cake – A Summer Favorite
This Pina Colada Cake is a tropical delight with moist pineapple-infused cake layers, creamy coconut frosting, and a hint of rum! Perfect for summer gatherings or when you need a little taste of paradise
Ingredients
- For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- ½ cup coconut milk
- ½ cup pineapple juice
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract optional
- 1 cup crushed pineapple drained
- For the Coconut Cream Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- ¼ cup coconut milk
- ½ teaspoon vanilla extract
- ½ teaspoon rum extract optional
- 1 cup shredded coconut toasted
- For Garnish:
- ½ cup toasted coconut flakes
- Pineapple slices and maraschino cherries for decoration
Instructions
- Step 1: Prepare the Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla and rum extract.
- Alternately add dry ingredients and coconut milk + pineapple juice, mixing just until combined.
- Fold in crushed pineapple.
- Divide batter evenly between pans and bake for 28-30 minutes, or until a toothpick comes out clean.
- Let cakes cool completely before frosting.
- Step 2: Make the Frosting
- Beat butter until smooth. Gradually add powdered sugar, mixing until fluffy.
- Add coconut milk, vanilla, and rum extract. Beat until creamy.
- Fold in shredded coconut.
- Step 3: Assemble And Decorate
- Place one cake layer on a serving plate and spread with frosting.
- Add second cake layer and frost the top and sides.
- Sprinkle toasted coconut flakes over the top.
- Garnish with pineapple slices and maraschino cherries.
Notes
- Want a boozy version? Brush cake layers with coconut rum before frosting!
- Make it extra tropical? Add a layer of pineapple curd between cake layers.
- Prefer cupcakes? Bake at 350°F for 18-20 minutes.
Nutrition
Calories: 450kcalCarbohydrates: 60gProtein: 4gFat: 20g