Pina Colada Cake: A Tropical Dessert Dream
Transport your taste buds to a tropical paradise with this irresistible Pina Colada Cake. This showstopping dessert perfectly captures the iconic flavors of the classic cocktail in moist, fluffy cake form. Imagine biting into layers of pineapple-infused sponge, creamy coconut frosting, and a rum-kissed glaze that will make you feel like you’re lounging on a Caribbean beach.
The magic of this Pina Colada Cake recipe lies in its perfect balance of flavors. Sweet pineapple, rich coconut, and subtle rum notes create a harmonious trio that’s both refreshing and indulgent. Whether you’re hosting a summer party or simply craving a taste of the tropics, this cake delivers restaurant-quality results with approachable home baking techniques.
Quick Recipe Highlights
- Flavor Profile: A perfect balance of sweet pineapple, creamy coconut, and warm rum notes that recreate the classic cocktail experience in dessert form.
- Texture: Light and fluffy cake layers with a velvety coconut frosting and juicy pineapple bits for delightful contrast.
- Aroma: The heavenly scent of toasted coconut and caramelized pineapple will fill your kitchen as this bakes.
- Visual Appeal: Golden cake layers with white frosting and pineapple garnish create a stunning tropical presentation.
- Skill Level Needed: Requires basic baking skills like creaming butter and folding ingredients, but clear instructions make it achievable.
- Special Equipment: Stand mixer or hand mixer recommended for best frosting texture, plus three 8-inch cake pans.
Recipe Overview
- Difficulty Level: This Pina Colada Cake is intermediate level due to the multi-step process of making cake layers, frosting, and glaze. However, each component is straightforward with proper guidance.
- Category: Perfect for special occasion desserts, summer parties, or tropical-themed gatherings.
- Cuisine: Inspired by Caribbean flavors with American baking techniques, this fusion dessert celebrates tropical ingredients.
- Cost: Mid-range dessert costing about $15-$20 total, using mostly pantry staples with a few specialty items.
- Season: Ideal for summer but brings sunshine to any season with its bright flavors.
- Occasion: Excellent for birthdays, luau parties, potlucks, or as a showstopping weekend baking project.
Why You’ll Love This Pina Colada Cake
The taste and texture of this Pina Colada Cake are simply unforgettable. Each bite delivers the perfect harmony of flavors – sweet pineapple, rich coconut, and a hint of rum that lingers pleasantly on the palate. The cake layers stay incredibly moist thanks to crushed pineapple in the batter, while the coconut cream cheese frosting adds luxurious creaminess.
This recipe offers wonderful convenience despite its impressive presentation. You can prepare components in stages – bake the cakes one day and assemble the next. The ingredients are readily available year-round, and the recipe includes substitutions for hard-to-find items. It’s also easily adaptable to different dietary needs with simple modifications.
Nutritionally, this tropical cake offers some surprising benefits. Pineapple provides vitamin C and bromelain (an enzyme that aids digestion), while coconut offers healthy medium-chain fatty acids. Using Greek yogurt in the batter adds protein, and you can control the sugar level without sacrificing flavor.
For entertaining, this Pina Colada Cake is a guaranteed crowd-pleaser. Its stunning appearance and familiar yet sophisticated flavors make it perfect for special occasions. The tropical theme works for summer barbecues, holiday parties, or anytime you want to bring vacation vibes to your table.
Cost-effective and accessible, this recipe delivers luxury dessert results without specialty ingredients. Most components are pantry staples, and the impressive presentation belies its straightforward preparation. It’s significantly more affordable than bakery versions while tasting even better fresh from your kitchen.
The Recipe
Pina Colada Cake
Serves: 12
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 60 mins
Kitchen Equipment Needed
- Three 8-inch round cake pans
- Stand mixer or hand mixer
- Mixing bowls
- Whisk
- Rubber spatula
- Cooling racks
- Offset spatula for frosting
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup crushed pineapple with juice
- 1/2 cup Greek yogurt
- 1/4 cup coconut milk
- 2 tsp vanilla extract
- 1 tsp coconut extract
For the Coconut Frosting:
- 16 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 5 cups powdered sugar
- 1/4 cup coconut milk
- 2 tsp coconut extract
- 1/2 tsp salt
- 1 cup toasted coconut flakes
For the Rum Glaze:
- 1/2 cup pineapple juice
- 1/4 cup dark rum
- 1/4 cup brown sugar
- 1 tbsp cornstarch
Directions
- Preheat oven to 350°F. Grease and line three 8-inch cake pans with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add softened butter and mix on low speed until mixture resembles coarse sand.
- In another bowl, whisk eggs, pineapple with juice, yogurt, coconut milk, and extracts.
- Gradually add wet ingredients to dry ingredients, mixing just until combined.
- Divide batter evenly between prepared pans and bake for 30-35 minutes until golden.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then coconut milk and extract. Fold in 3/4 cup toasted coconut.
- For glaze: Combine all ingredients in a saucepan. Cook over medium heat until thickened, about 5 minutes. Cool slightly.
- Assemble cake: Place first layer on serving plate. Brush with rum glaze, then spread with frosting. Repeat with remaining layers.
- Frost outside of cake and press remaining toasted coconut onto sides. Drizzle with any remaining glaze.
Recipe Notes
- For alcohol-free version: Replace rum with pineapple juice in glaze
- Toast coconut flakes at 325°F for 5-7 minutes until golden
- Cake can be made 1 day ahead – store covered in refrigerator
- Bring to room temperature before serving for best texture
Frequently Asked Questions
Can I make this Pina Colada Cake without alcohol?
Absolutely! Simply replace the rum in the glaze with additional pineapple juice or coconut milk. The cake will still have wonderful tropical flavors without the alcohol content.
How should I store leftover cake?
Store covered in the refrigerator for up to 5 days. The flavors actually improve after 1-2 days. Bring to room temperature before serving for best texture.
Can I use fresh pineapple instead of canned?
Yes, but make sure to crush it finely and include some of the juice. Fresh pineapple may make the cake slightly less moist than canned with syrup.
What’s the best way to toast coconut?
Spread sweetened coconut flakes on a baking sheet and toast at 325°F for 5-7 minutes, stirring occasionally, until golden brown. Watch carefully as it burns easily.
Can I make this as cupcakes instead?
Yes! Fill lined cupcake tins 2/3 full and bake for 18-22 minutes. Frost with coconut frosting and garnish with toasted coconut and pineapple pieces.
