Pina Colada Cake and Frosting
Transport your taste buds to a tropical paradise with this luscious Pina Colada Cake and Frosting! Bursting with pineapple, coconut, and a velvety cream cheese frosting, this dessert delivers all the vibrant flavors of the classic cocktail in a decadent layered cake. Made with rich coconut milk, sweet shredded coconut, and tangy crushed pineapple, each bite is a moist, fruity delight. The cream cheese frosting is infused with coconut cream and pineapple juice for an extra layer of tropical indulgence, while optional garnishes like toasted coconut or fresh pineapple slices add a stunning finishing touch. Perfect for summer gatherings, birthday celebrations, or simply indulging in a slice of the tropics, this cake is a must-try. Ready in just under an hour and serving 12, it’s a show-stopping crowd-pleaser that's ideal for your next dessert table!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter
- 1 cups Coconut milk (canned)
- 4 large Eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Crushed pineapple (drained)
- 1 cup Sweetened shredded coconut
- 4 cups Powdered sugar
- 8 ounces Cream cheese (softened)
- 0.25 cups Coconut cream (canned)
- 0.25 cups Pineapple juice
- 1 garnish Optional garnish: toasted coconut or fresh pineapple slices
Instructions
Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Cut the butter into cubes and add to the dry ingredients. Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the coconut milk, eggs, and vanilla extract. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined.
Gently fold in the crushed pineapple and shredded coconut, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully invert them onto a wire rack to cool completely.
For the frosting, beat the cream cheese and powdered sugar in a large bowl until smooth and fluffy.
Add the coconut cream and pineapple juice to the frosting mixture and beat until well incorporated.
Once the cakes are fully cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake.
Optional: Garnish the finished cake with toasted coconut or fresh pineapple slices for a decorative touch.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice and enjoy your tropical Pina Colada Cake!
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 284 mg | 12% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 71.4 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 186 mg | 4% | |
*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.
