Coconut or Pina Colada Cake
Indulge in the tropical flavors of this luscious Coconut Pina Colada Cake, a dessert that brings paradise to your plate! This moist, two-layer cake is infused with coconut milk, sweet shredded coconut, and juicy crushed pineapple, delivering a symphony of island-inspired sweetness in every bite. The creamy pineapple cream cheese frosting, kissed with a hint of rum extract, takes this cake to the next level of decadence. Finished with a snowy sprinkle of coconut garnish, it's a visual and flavorful delight perfect for special occasions or summer celebrations. Easy to make and bursting with tropical flair, this pina colada cake recipe is your ticket to pure dessert bliss!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter (softened)
- 1.75 cups Granulated sugar
- 4 large Eggs
- 1 cup Coconut milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Rum extract (optional)
- 1 cup Crushed pineapple (drained)
- 1 cup Sweetened shredded coconut
- 2 cups Powdered sugar
- 8 ounces Cream cheese (softened)
- 0.5 cup Unsalted butter (softened) for frosting
- 3 tablespoons Pineapple juice
- 0.5 cup Sweetened shredded coconut (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easier removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the coconut milk, vanilla extract, and rum extract (if using) until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid over-mixing.
Fold in the drained crushed pineapple and sweetened shredded coconut using a spatula.
Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula.
Bake the cakes in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes cool, prepare the frosting by beating the softened cream cheese and softened butter in a large bowl until smooth and creamy.
Gradually add powdered sugar to the cream cheese mixture, beating until smooth. Mix in the pineapple juice for added flavor.
Place one cooled cake layer on a serving plate and spread a layer of frosting on top.
Add the second cake layer on top and frost the top and sides of the cake evenly.
Garnish the cake with sweetened shredded coconut on the top and sides for a beautiful tropical finish.
Refrigerate the cake for at least 30 minutes before serving to set the frosting.
Slice and enjoy your Coconut Pina Colada Cake!
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 265 mg | 12% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 57.2 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 152 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
