Pina Colada Cake Non Alcoholic
Transport your taste buds to a tropical paradise with this Non-Alcoholic Piña Colada Cake! Bursting with the sunny flavors of sweet pineapple, creamy coconut, and a hint of vanilla, this moist and fluffy dessert is the ultimate indulgence for any occasion. Made with a simple batter enriched by crushed pineapple and coconut milk, the cake is topped with a luscious, tangy frosting infused with pineapple juice and garnished with toasted coconut flakes for an irresistible texture. Perfect for family gatherings, summer parties, or anytime you crave a slice of paradise, this alcohol-free twist on the classic piña colada is as easy to make as it is to devour.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Crushed pineapple (drained, reserve the juice)
- 0.75 cup Canned coconut milk
- 0.5 cup Vegetable oil
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.75 cup Sweetened shredded coconut
- 2 cups Powdered sugar (for frosting)
- 0.5 cup Unsalted butter (softened, for frosting)
- 2 tablespoons Coconut milk (for frosting)
- 2 tablespoons Pineapple juice (for frosting)
- 0.25 cup Toasted coconut flakes (for garnish)
- 3 slices Pineapple slices (optional, for garnish)
- 3 cherries Maraschino cherries (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.
In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Whisk until evenly mixed.
In a separate medium bowl, whisk together the crushed pineapple, coconut milk, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing.
Fold in the shredded coconut to evenly distribute throughout the batter.
Pour the batter into the prepared baking pan and smooth out the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake cools, prepare the frosting by beating the powdered sugar and softened butter together in a medium bowl until smooth and fluffy.
Add the coconut milk and pineapple juice to the frosting mixture and beat until light and creamy.
Once the cake is completely cooled, spread the frosting evenly over the top.
Garnish with toasted coconut flakes, pineapple slices, and maraschino cherries if desired.
Slice and serve. Enjoy the tropical flavors of your non-alcoholic Pina Colada Cake!
Nutrition Facts
Calories |
6878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.9 g | 414% | |
| Saturated Fat | 173.1 g | 865% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 2919 mg | 127% | |
| Total Carbohydrate | 979.0 g | 356% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 700.6 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 275 mg | 21% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 2025 mg | 43% | |
*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.
