Pina Coloda Cake
Dive into tropical bliss with this stunning Pina Colada Cake, a dessert that seamlessly combines the fruity sweetness of pineapple and the creamy richness of coconut for an island-inspired masterpiece. Made with crushed pineapple, coconut milk, and rum extract, this moist and flavorful cake delivers the unmistakable essence of the classic cocktail in every bite. Topped with a luscious pineapple cream cheese frosting, toasted shredded coconut, and optional garnishes like fresh pineapple slices and maraschino cherries, this cake is a feast for both the eyes and the palate. Perfect for parties, summer gatherings, or simply treating yourself, this dreamy creation is guaranteed to transport you straight to paradise. Easy to prepare and absolutely irresistible, the Pina Colada Cake will quickly become your new favorite tropical indulgence.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter (softened)
- 1.5 cups granulated sugar
- 3 large eggs
- 1.25 cups canned crushed pineapple (drained with juice reserved)
- 0.5 cups coconut milk
- 2 teaspoons rum extract
- 1 cup sweetened shredded coconut
- 2 cups powdered sugar
- 2 tablespoons pineapple juice (reserved from can)
- 0.5 cups unsalted butter (softened, for frosting)
- 8 ounces cream cheese (softened, for frosting)
- 0.5 cups sweetened shredded coconut (toasted, for garnish)
- 4 slices pineapple slices (optional, for garnish)
- 4 pieces maraschino cherries (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy (about 3 minutes).
Add the eggs one at a time, mixing well after each addition.
Beat in the rum extract and coconut milk, followed by the drained crushed pineapple.
Gradually add the dry ingredients to the wet ingredients in three additions, mixing until just combined. Fold in the shredded coconut.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 28-32 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 before transferring them to a wire rack to cool completely.
For the frosting, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar and beat until fully incorporated. Mix in the reserved pineapple juice for extra flavor.
Place one cake layer on a serving plate and spread a layer of frosting on top. Add the second cake layer and frost the top and sides of the cake.
Sprinkle the toasted shredded coconut over the frosting and garnish with pineapple slices and maraschino cherries if desired.
Chill the cake for at least 30 minutes before serving to allow the flavors to meld. Slice and enjoy your tropical Pina Colada Cake!
Nutrition Facts
Calories |
7448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 377.0 g | 483% | |
| Saturated Fat | 238.8 g | 1194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1447 mg | 482% | |
| Sodium | 3039 mg | 132% | |
| Total Carbohydrate | 980.2 g | 356% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 692.9 g | ||
| Protein | 76.7 g | 153% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 474 mg | 36% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1932 mg | 41% | |
*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.
