A Piña Colada Cake captures the tropical essence of the famous cocktail in a delightful dessert. If you love the combination of pineapple, coconut, and rum, this cake delivers all those flavors in every soft, moist bite. It’s perfect for summer gatherings, celebrations, or whenever you want a taste of the tropics at home.
Why You Will Love This Recipe
-
Tropical Vibes: Brings a vacation feel right into your kitchen.
-
Moist and Flavorful: Packed with juicy pineapple and creamy coconut.
-
Simple Yet Impressive: Easy to make but looks stunning when served.
-
Great for Entertaining: A crowd-pleaser that suits birthdays, BBQs, or brunches.
Ingredients List
For the Cake:
-
2 1/2 cups all-purpose flour
-
2 tsp baking powder
-
1/2 tsp baking soda
-
1/2 tsp salt
-
1/2 cup unsalted butter (softened)
-
1/2 cup vegetable oil
-
1 3/4 cups granulated sugar
-
4 large eggs
-
1/2 cup sour cream
-
1/2 cup canned crushed pineapple (drained)
-
1/2 cup cream of coconut (like Coco Lopez)
-
1/4 cup pineapple juice
-
2 tsp vanilla extract
-
1/2 tsp coconut extract (optional)
For the Frosting:
-
1 cup unsalted butter (softened)
-
4 cups powdered sugar
-
1/4 cup cream of coconut
-
1 tbsp pineapple juice
-
1 tsp vanilla extract
-
Pinch of salt
Optional Garnish:
-
Toasted coconut flakes
-
Pineapple wedges or maraschino cherries
Timing & Servings
-
Prep Time: 25 minutes
-
Cook Time: 35 minutes
-
Total Time: 60 minutes
-
Servings: 12
Step-by-Step Instructions for Pina Colada Cake
Step 1: Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy release.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter, Oil, and Sugar
In a large mixing bowl, beat the butter, oil, and sugar together until light and fluffy (about 3-4 minutes).
Step 4: Add the Eggs and Creamy Elements
Add the eggs one at a time, beating well after each addition. Mix in the sour cream, cream of coconut, pineapple juice, vanilla extract, and coconut extract.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Gently fold in the crushed pineapple.
Step 6: Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 7: Make the Frosting
Beat the butter until creamy. Gradually add powdered sugar, cream of coconut, pineapple juice, vanilla extract, and a pinch of salt. Beat until smooth and fluffy.
Step 8: Assemble and Decorate
Spread frosting between the cake layers, then over the top and sides. Garnish with toasted coconut and pineapple slices or cherries if desired.
Tips for the Perfect Piña Colada Cake
-
Drain the Pineapple: Too much moisture will make the cake soggy.
-
Use Room Temperature Ingredients: This helps the batter mix evenly.
-
Toast Coconut: Toasting adds depth of flavor and a nice crunch.
Variations
-
Bundt Cake: Bake the batter in a Bundt pan for a festive shape.
-
Sheet Cake: Make it in a 9×13 pan for easy serving at parties.
-
Alcoholic Twist: Add 1-2 tablespoons of dark rum to the batter or frosting.
Storage Instructions
-
Refrigerator: Store in an airtight container in the fridge for up to 4 days.
-
Freezer: Wrap slices in plastic wrap and freeze for up to 2 months.
Serving Suggestions
-
Serve with a chilled Piña Colada drink for a theme.
-
Add a scoop of coconut or vanilla ice cream for extra indulgence.
-
Pair with fresh tropical fruits like mango or kiwi.
Nutritional Overview (Per Slice)
-
Calories: ~480
-
Fat: ~25g
-
Carbohydrates: ~60g
-
Protein: ~4g
-
Sugar: ~42g
Make-Ahead Tips
-
Bake the cake layers a day in advance and wrap them tightly.
-
Frost the cake the day you plan to serve for best texture.
-
You can make and freeze the frosting separately for up to a week.
FAQs
Can I use fresh pineapple instead of canned?
Yes, but make sure to crush it well and drain any excess juice.
What is cream of coconut?
It’s a sweetened coconut cream used in cocktails and desserts, not the same as coconut milk.
Can I make it dairy-free?
Use dairy-free butter and sour cream alternatives, and check your cream of coconut for non-dairy status.
How do I toast coconut?
Spread sweetened or unsweetened coconut flakes on a baking sheet and toast in a 350°F oven for 5-7 minutes until golden.
Conclusion
This Piña Colada Cake recipe combines the joy of tropical flavors with the comfort of a classic homemade dessert. It’s a must-try for coconut and pineapple lovers, and it’s sure to stand out at any gathering. Make it once, and you’ll want to make it again and again.