Pina Colada Cake
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!
Servings: 12 people
Calories: 828kcal
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.
Nutrition
Serving: 235g | Calories: 828kcal | Carbohydrates: 111.07g | Protein: 5.62g | Fat: 42.59g | Saturated Fat: 30.716g | Polyunsaturated Fat: 1.375g | Monounsaturated Fat: 8.289g | Trans Fat: 0.309g | Cholesterol: 97mg | Sodium: 130mg | Potassium: 371mg | Fiber: 3g | Sugar: 84.46g | Vitamin A: 807IU | Vitamin C: 3.9mg | Calcium: 92mg | Iron: 2.98mg