This Cake Almost Tastes Like a Pina Colada
Transport your taste buds straight to a tropical paradise with "This Cake Almost Tastes Like a Pina Colada," an irresistibly moist and flavorful dessert inspired by the iconic cocktail. This luscious cake combines the tropical sweetness of crushed pineapple and shredded coconut with a subtle hint of rum for a truly indulgent treat. A velvety glaze made from pineapple juice and rum soaks into the cake, adding an extra layer of flavor, while a sprinkle of toasted coconut on top gives it a satisfying crunch. Perfectly balanced between light and decadent, this show-stopping dessert is incredibly easy to make and pairs beautifully with summer gatherings, backyard barbecues, or any celebration where a taste of the tropics is welcome. Ready in just over an hour, this Pina Colada-inspired cake is sure to become a crowd favorite!
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Recipe Information
Ingredients
- 1 cup (softened) unsalted butter
- 1.5 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons dark or light rum
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup coconut milk
- 1 cup crushed pineapple (drained)
- 1 cup shredded sweetened coconut
- 1.5 cups powdered sugar (for glaze)
- 2 tablespoons pineapple juice (for glaze)
- 1 tablespoon dark or light rum (for glaze)
- 0.5 cup sweetened shredded coconut (toasted, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan or a bundt pan.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract and rum.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients into the wet mixture, alternating with the coconut milk. Begin and end with the dry ingredients.
Fold in the drained crushed pineapple and shredded coconut, making sure they are evenly distributed.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together the powdered sugar, pineapple juice, and rum until smooth.
Drizzle the glaze over the cooled cake, letting it soak into the top of the cake.
Sprinkle toasted shredded coconut on top for garnish.
Slice, serve, and enjoy your tropical-themed 'Pina Colada' cake!
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 209 mg | 9% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 50.2 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 117 mg | 2% | |
*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.
