Pina Colada Cake Recipe: There’s something undeniably tropical about a Pina Colada. That perfect blend of pineapple, coconut, and rum? Pure paradise. Now imagine transforming that vacation-in-a-glass into a moist, flavorful cake.
That’s what this Pina Colada Cake is all about—tropical flavors, fluffy layers, and creamy frosting, all wrapped up in a show-stopping dessert that’s perfect for parties, holidays, or whenever you need an island escape.
Let’s dive into this irresistible recipe together, one step at a time!
What is a Pina Colada Cake?
A Pina Colada Cake is exactly what it sounds like: a delicious cake inspired by the iconic tropical cocktail. It’s typically made with pineapple chunks, coconut milk or cream, and sometimes a splash of rum (for the adults!). This dessert brings together moist cake layers with a sweet pineapple filling and a fluffy coconut frosting. Each bite is like a trip to the beach—without leaving your kitchen.
Why You’ll Love This Cake
- Tropical flavors: Bright, juicy pineapple and creamy coconut make this cake incredibly refreshing and sweet.
- Moist and tender: Thanks to ingredients like buttermilk, coconut cream, and crushed pineapple, the cake stays soft and lush.
- Perfect for any occasion: Whether it’s a summer BBQ, birthday, or a cozy winter night when you’re dreaming of warm weather, this cake fits the bill.
- Customizable: Make it boozy with rum or keep it alcohol-free—it’s delicious either way.
- Make-ahead friendly: Bake the layers ahead, freeze them, and assemble later with fresh frosting.
List of Ingredients You’ll Need
For the Cake Base
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional but recommended)
- ½ cup coconut milk
- ½ cup buttermilk
- ¾ cup crushed pineapple, drained
For the Pineapple Filling
- 1 ½ cups crushed pineapple (with juice)
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 2 tbsp water
For the Coconut Frosting
- 1 cup unsalted butter, room temperature
- 3 ½ cups powdered sugar
- ¼ cup coconut cream
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional)
Optional Garnishes
- Toasted shredded coconut
- Pineapple slices or chunks
- Maraschino cherries
- Splash of rum or rum extract
Tools and Equipment You’ll Need
- 2 or 3 round 8-inch or 9-inch cake pans
- Electric mixer or stand mixer
- Mixing bowls (large, medium, small)
- Rubber spatula
- Cooling racks
- Saucepan (for filling)
- Offset spatula (for frosting)
- Cake turntable (optional but helpful)
Tips Before You Start Baking
Before diving into the step-by-step process, here are a few quick tips to make sure your cake turns out perfect:
- Room temperature ingredients: Butter, eggs, and milk mix more evenly when not cold.
- Drain pineapple properly: For the cake base, remove excess moisture so the batter isn’t too wet.
- Don’t overmix the batter: This can lead to a tough cake. Mix just until the ingredients are combined.
- Use parchment paper: Line the bottoms of your pans to prevent sticking and ensure smooth release.
- Cool layers completely before frosting or assembling.
Step-by-Step Guide to Make Pina Colada Cake
Step 1: Prepare the Cake Pans
Start by preheating your oven to 350°F (175°C). Grease your cake pans with butter or non-stick spray, then line the bottoms with parchment paper circles. This step helps prevent sticking and ensures your cakes come out clean every time.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and salt. Set this aside. This combination of dry ingredients provides the structure and rise for your cake layers.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the butter and sugar together until light and fluffy—about 3-5 minutes. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts. Then, mix in the coconut milk and buttermilk. This mixture will look a little lumpy—don’t worry, that’s normal!
Step 4: Bring the Batter Together
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the crushed, drained pineapple using a rubber spatula. Your batter should be thick but pourable, with bits of pineapple scattered throughout.
Step 5: Bake the Cake Layers
Divide the batter evenly among your prepared cake pans. Bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 6: Make the Pineapple Filling
While your cakes are baking or cooling, make the filling. In a saucepan, combine crushed pineapple (with juice), sugar, and cornstarch. Stir the cornstarch with a bit of water first to make a slurry, then add it in. Cook over medium heat, stirring constantly until thick and jam-like—about 5–7 minutes. Let it cool fully.
Step 7: Prepare the Coconut Frosting
In a large bowl, beat the butter until creamy. Gradually add in the powdered sugar, one cup at a time, followed by coconut cream and extracts. Beat for 3-5 minutes until light and fluffy. If the frosting is too thick, add a bit more coconut cream; if too thin, add more powdered sugar.
Step 8: Assemble the Cake
Place the first cake layer on a plate or cake stand. Spread a generous layer of pineapple filling over it. Add the second layer, and repeat. If using three layers, divide the filling accordingly. Make sure the layers are level, and the filling doesn’t spill over the edges too much.
Step 9: Frost and Decorate
Apply a crumb coat of coconut frosting to seal in any loose crumbs, then refrigerate the cake for 20–30 minutes. After chilling, frost the cake fully with the remaining coconut frosting. Decorate with toasted coconut, pineapple chunks, and maraschino cherries. Want that classic cocktail twist? Add a splash of rum or rum extract to the frosting or drizzle a bit over each layer.
How to Toast Coconut for Garnish
Toasted coconut not only adds a lovely crunch but also intensifies the coconut flavor, giving your Pina Colada Cake an extra layer of deliciousness. Here’s how to do it:
- Preheat your oven to 325°F (165°C).
- Spread shredded coconut (sweetened or unsweetened) evenly on a baking sheet lined with parchment paper.
- Bake for 5–10 minutes, stirring halfway through to ensure even toasting.
- Watch carefully! Coconut can burn quickly, especially around the edges.
- Once it turns light golden brown, remove it from the oven and let it cool before using it as garnish.
You can sprinkle it generously over the top of the frosted cake or press it gently along the sides for a textured, bakery-style finish.
Serving Suggestions
This tropical cake is a hit on its own, but here are a few fun ways to serve it:
- Chilled with a scoop of vanilla or coconut ice cream for an indulgent dessert.
- Pair it with a Pina Colada cocktail or mocktail for a themed party.
- Serve in small slices with a dollop of whipped cream and fresh fruit.
- Add a sparkler on top if you’re celebrating a birthday or special event!
Because the flavors are bold yet balanced, you don’t need anything fancy—this cake speaks for itself.
Storage Tips
Got leftovers (lucky you)? Here’s how to keep your Pina Colada Cake fresh:
- Refrigerator: Store the fully assembled cake in an airtight container in the fridge for up to 4–5 days. Let it sit at room temp for 15–20 minutes before serving for best texture.
- Freezer: The unfrosted cake layers can be wrapped tightly in plastic wrap and stored in the freezer for up to 2 months. Thaw in the fridge overnight before using.
- Avoid freezing with filling and frosting as textures can change when thawed.
The pineapple filling and coconut frosting are best enjoyed fresh, but they’ll keep in the fridge separately for up to 3 days if you need to prep ahead.
Make-Ahead Tips
Need to plan ahead for a party or event? You’re in luck—this cake is make-ahead friendly.
- Bake the cake layers up to 2 days ahead. Wrap and store at room temp or refrigerate.
- Make the pineapple filling and coconut frosting the day before. Store them in separate airtight containers in the fridge.
- Assemble the cake the morning of your event and chill it until serving time.
Doing things in steps helps reduce kitchen stress and gives you more time to decorate and enjoy the moment.
Variations of Pina Colada Cake
Want to change things up a bit? Try these creative spins:
- Boozy Version: Brush each cake layer with a mixture of pineapple juice and light rum for an adult-only treat.
- Sheet Cake Style: Skip the layers and make it in a 9×13 pan for a simpler, rustic version.
- Cupcake Conversion: Use the batter to make tropical cupcakes—just reduce the baking time to 18–20 minutes.
- Vegan Option: Use plant-based butter, coconut yogurt, and flax eggs to create a dairy- and egg-free version.
- Gluten-Free: Swap out the flour for a 1-to-1 gluten-free baking blend.
These variations help keep things fresh and allow everyone to enjoy a taste of the tropics!
Common Mistakes to Avoid
Even pros slip up sometimes, so here are a few things to keep in mind:
- Using too much pineapple juice in the batter can lead to soggy, underbaked cake layers.
- Skipping the crumb coat when frosting—this can result in a messy, uneven look.
- Not cooling layers fully before assembling—warm cake can melt your frosting!
- Overmixing the batter, especially after adding flour, can make the cake dense.
- Forgetting to drain pineapple can throw off the moisture balance and affect the bake.
By avoiding these common pitfalls, your cake will look stunning and taste even better.
Nutritional Information (Approximate per slice, assuming 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | 460–520 |
| Total Fat | 25g |
| Saturated Fat | 15g |
| Carbohydrates | 60g |
| Sugars | 40g |
| Protein | 4g |
| Fiber | 2g |
| Sodium | 180mg |
This cake is rich and indulgent, just like a cocktail in dessert form. If you want to reduce sugar, consider using less frosting or a sugar substitute in the filling.
FAQs about Pina Colada Cake Recipe
1. Can I make this cake without alcohol?
Absolutely! Just skip the rum or use rum extract for a non-alcoholic twist. It’s just as delicious.
2. Can I use canned pineapple instead of fresh?
Yes! Crushed canned pineapple works perfectly for both the batter and filling. Just make sure to drain it well when needed.
3. How do I keep my frosting from getting runny?
If your frosting is too soft, pop it in the fridge for 15–20 minutes before spreading. Also, make sure the cake layers are completely cool.
4. What can I use instead of coconut cream in the frosting?
Heavy cream or regular coconut milk (full-fat) are good substitutes. Start with a small amount and add more if needed.
5. Can I freeze the fully assembled cake?
It’s best to freeze the cake layers separately. Fully assembled cakes with frosting and filling can lose texture when thawed.
Conclusion
There you have it—a complete, step-by-step guide to making your very own Pina Colada Cake. Whether you’re baking it for a birthday, holiday gathering, or just because you need a little sunshine in your life, this cake brings tropical vibes and bold flavors that everyone will love.
From the soft pineapple-studded layers to the rich coconut frosting, every bite is a tropical vacation on a fork. So, roll up your sleeves, gather your ingredients, and let your kitchen be the beach party you didn’t know you needed!
