This tropical Pina Colada Cake is a delicious twist on the classic Pina Colada cocktail. It is made with layers of vanilla cake, pineapple filling, coconut frosting, and cherries. Serve this rich and flavorful cake for birthdays or bright summer gatherings!
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This Pina Colada Cake is bursting with tangy pineapple and creamy coconut. It’s the perfect centerpiece for a birthday celebration or a show-stopping hostess treat. Each bite is a vacation in itself, luscious, vibrant, and completely irresistible. With its tropical flavors, this pineapple coconut cake is bound to be the talk of the town.
Whether you’re a weekend baker or a seasoned cake lover, this recipe keeps things simple while delivering a moist, flavorful, and stunning dessert fit for any occasion. You may also enjoy this Moist Coconut Raffaello Cake, which is a fan favorite and my Mango Upside Down Cake.
Why This Recipe Works
- The combination of pineapple and coconut is a match made in heaven, bringing a true pina colada essence to every layer.
- The addition of coconut milk in the sponge ensures a soft, tender crumb that melts in your mouth.
- The final decoration of coconut flakes, pineapple chunks, and cherries creates a memorable showstopping pina colada cake.
- Whether it's a birthday, a beach-themed party, or a sunny brunch, this pina colada cake fits the mood.
Ingredients
See the recipe card for full information on ingredients and quantities.
- All-purpose flour: Sift the flour to remove lumps and impurities, ensuring the batter has a smooth consistency.
- Eggs: Ensure the eggs are at room temperature to ensure the ingredients bind together properly.
- Coconut milk: Use high-quality coconut milk to enhance the coconut flavor in the pina colada cake.
- Pineapple extract: Adds fruitiness and a vibrant, tropical zing to the pina colada cake.
- Butter and vegetable oil: Blended to form a light, airy base cake.
Coconut Buttercream
- Unsalted butter: Ensure that the butter is at room temperature before preparing the buttercream to achieve the desired texture.
- Icing sugar: Sift the sugar to remove lumps and dirt.
- Coconut flakes: I use dessicated coconut flakes, but you can also use toasted coconut flakes.
Tips and Substitutions
- Room Temperature Ingredients: Always use room temperature butter, eggs, and milk to help everything mix evenly.
- Pineapple Extract: Don't skip the pineapple extract, as it provides the bold, tropical flavor that gives this cake its character.
- Make it Boozy: For an adult version, brush each cake layer with rum before frosting.
- Decorating: If you're short on time, skip the piping swirls and opt for a rustic frosting spread with coconut flakes.
How to Make Pina Colada Cake
Preheat the oven to 320°F (160°C). Grab two 7-inch round pans, line them with parchment paper, lightly grease them, and set aside.
In a big bowl, sift and stir together the flour, cornstarch, baking powder, and salt. Set it aside while you handle the wet stuff.
Step 1: Add butter and sugar to a bowl.
Step 2: Whisk butter and sugar for 3 to 5 minutes, or until you achieve a light and fluffy consistency.
Step 3: Add egg and then pineapple extract, then whisk. Repeat this step with the remaining eggs, then slowly whisk in the oil.
Step 4: Then whisk until smooth.
Step 5: Slowly pour in the coconut milk and whisk until your mixture is silky and smooth.
Step 6: Next, stir in the dry mix in two parts.
Step 7: Whisk until just combined. Do not overmix.
Step 8: Split your batter between the two pans and bake for 30 to 35 minutes. When a skewer comes out clean, it's ready. Let the cakes cool completely upside down on a wire rack.
Preparing the Coconut Buttercream
Step 9: In a separate bowl, beat room-temperature butter for about a minute, then add half the icing sugar. Whisk for 3 minutes, then add the remaining ingredients and beat for an additional 3 minutes. Stir in the coconut cream till it’s smooth. You can also use Vanilla Buttercream Frosting.
Pina Colada Cake Assembly and Decoration
Step 10: Place a small blob of frosting in the center of a cake board to hold the first layer in place.
Step 11: Frost the top of the first cake layer with coconut buttercream.
Step 12: Then, spread pineapple jam over it.
Step 13: Add the second cake layer and gently press it down.
Step 14: Frost the cake with the coconut buttercream. Do a light crumb coat and chill it for 30 minutes.
Step 15: Then, frost the cake with another layer of coconut frosting (optional). Smooth the frosting.
Step 16: Sprinkle the entire cake with coconut flakes as shown in image 16.
Step 17: Add the remaining coconut frosting around the top of the cake using a piping bag.
Step 18: Add pineapple chunks in between each blob of frosting.
Step 19: Then, place cherries on top of each blob of frosting.
Step 20: Whether you're celebrating a birthday, having a summer party, or just need a tropical dessert fix, this beautiful Pina Colada Cake hits the mark on taste, appearance, and celebratory appeal. This Pina Colada Cake will be the star of any celebration. If you like tropical cakes, you may also enjoy this Mango Passionfruit Cake.
Recipe FAQs
Yes! Drain it well before using it to prevent your cake from becoming soggy.
Absolutely. Bake the cake layers a day in advance and keep them refrigerated. Assemble and freeze for optimal results the following day.
In a pinch, a combination of pineapple juice concentrate and vanilla essence can provide a similar fruity richness.
Place leftover pina colada cake in an airtight container or wrap it tightly with plastic wrap, then cover with foil, and refrigerate for up to 4 days. Let it sit at room temperature before serving again. You can also freeze the cake in plastic wrap and foil for up to one month. Defrost it overnight in the fridge.
More Delicious Cake Recipes
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Pina Colada Cake
Equipment
- mixing bowl
- Electric hand held whisk
- 7" Circular baking tin
- Parchment paper
- Piping bag
Ingredients
- 280 g of all-purpose flour sifted
- 30 g of cornstarch sifted
- 1 tablespoon baking powder sifted
- A pinch of salt sifted
- 113 g unsalted butter room temperature
- 66 ml vegetable oil
- 310 g granulated sugar
- 3 large eggs room temperature
- 2 teaspoons pineapple extract
- 275 ml canned coconut milk
Filling
- ½ cup of pineapple jam
Frosting
- 1.25 cups or 350 g of unsalted butter room temperature
- 2.25 cups or 580g of icing sugar sifted
- 5-7 tablespoons of coconut cream
- 2-3 cups of coconut flakes or desiccated coconut
- 1 cup of fresh pineapples chopped
- ½ a cup of cherries
Instructions
- Preheat your oven to 160°C (320°F). Prepare two 7-inch round cake tins by lining them with parchment paper, lightly greasing them, and setting them aside.
- In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt, stirring until the ingredients are well incorporated. Set aside.
- In another bowl, whisk the unsalted butter for about a minute. Add the granulated sugar and oil, and continue whisking for 3 to 5 minutes until the mixture becomes fluffy.
- Add one egg into the butter mixture, whisking for 2 minutes or until the egg is fully incorporated. Repeat this process for the remaining eggs, then add the pineapple extract and mix it thoroughly.
- Pour the coconut milk into the mixture and whisk for 1 to 2 minutes until combined.
- Gradually mix in half of the dry ingredients, stirring until just incorporated. Add the remaining dry ingredients and mix gently until combined. It's okay if the batter still has a few lumps.
- Divide the coconut cake batter evenly between the prepared cake tins and bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean.
- Once baked, turn the cakes out onto a cooling rack, placing them upside down to cool. Allow them to cool completely before decorating.
Frosting
- Add unsalted butter to a large bowl and whisk for about 1 minute.
- Add half of the sifted icing sugar to the butter and whisk for 3 minutes. Then, add the remaining icing sugar and whisk for another 3 minutes.
- Finally, add coconut cream and whisk for 2-3 more minutes.
Assemble
- Add the frosting to a piping bag and set aside. Then, smooth one tablespoon of frosting in the center of the cake board. Add the first cake layer to the board and add a layer of frosting and smooth. Then, add pineapple jam on top and smooth.
- Next, add the second cake layer on top.
- Finally, frost the entire cake with coconut frosting and let it set in the refrigerator for 30 minutes. Apply a second layer of frosting to the cake (optional) and sprinkle coconut flakes evenly over the entire cake.
- Use a 4 star nozzle to create swirls around the rim of the cake (as shown) and add pineapple and cherries on top alternating.
Video
Notes
- Room Temp: Let the butter, eggs, and milk come to room temp before baking. This helps everything mix properly and will result in a fluffier cake.
- Pineapple: Don’t skip the pineapple extract! It’s the key to that tropical vibe and gives the cake its standout flavor.
- Boozy Boost: Lightly brush each cake layer with rum before frosting for a fun, boozy twist.
- Easy Decorating: Skip the piping bag and go for a rustic spread of frosting, topped with a generous sprinkle of coconut flakes.
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