Pina Colada Cake Recipe

This Pina Colada Cake recipe brings the tropical flavors of the classic cocktail into a moist and delicious dessert. With layers of coconut and pineapple, it’s perfect for summer gatherings or any occasion that calls for a sweet treat.

The cake is easy to make and features a delightful combination of cake and frosting that captures the essence of a Pina Colada. You can also customize it with additional toppings like toasted coconut or maraschino cherries.

Tropical Pina Colada Cake Recipe

This cake recipe features a light and fluffy vanilla cake infused with coconut and crushed pineapple, layered with a creamy coconut frosting. The preparation time is about 30 minutes, and the total baking time is approximately 25 minutes, serving around 8-10 people.

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsweetened shredded coconut
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsweetened coconut milk
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 cup crushed pineapple, drained
1 cup unsweetened coconut cream for frosting
2 cups powdered sugar for frosting
1/4 cup unsweetened shredded coconut for garnish
Maraschino cherries for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, shredded coconut, baking powder, and salt.
Combine Wet Ingredients: In another bowl, mix the coconut milk, vegetable oil, eggs, and vanilla extract until well combined.
Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the crushed pineapple.
Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare the Frosting: In a medium bowl, beat the coconut cream and powdered sugar until smooth and creamy.
Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top. Frost the top and sides of the cake.
Garnish: Sprinkle the top with shredded coconut and add maraschino cherries if desired. Slice and serve.