From Cocktail To Cake Tropical Pina Colada Cake

So, picture this: I’m on this amazing trip overseas, soaking up the sun and enjoying every moment. Now, if you know me, my absolute favorite drink is a pina colada. There’s just something about that creamy coconut and pineapple combo that I can’t get enough of. One day, while exploring the local food scene, I stumble upon a bakery that sells pina colada cake. My mind is blown! I never even knew such a thing existed, but as soon as I take a bite, I’m hooked. The flavors are spot on—it’s like sipping on a pina colada in cake form. From then on, I knew I had to recreate that flavor sensation at home. So, I got into my kitchen, armed with coconut, pineapple, and determination. After a few tries (and flops), I finally nailed the perfect pina colada cake. The cake is light and fluffy, with just the right amount of coconut flavor. The pineapple filling adds a sweet and tangy twist, while the creamy coconut frosting ties it together. Now, whenever I’m craving that tropical escape, I whip up a batch of my homemade pina colada cake. It’s a little slice of heaven that never fails to put a smile on my face. And the best part? I get to share it with you so you can enjoy it too!

Step-by-step: Pina colada cake recipe

Cake

Oven – Preheat the oven to 325℉/ 165℃/ Gas Mark 3. Grease and line 3 x 8-inch round baking pans. You can divide the batter in half (1/2X) to make 3 x 6-inch round cake layers.

Dry ingredients – in a medium bowl, combine flour, baking powder, baking soda, and salt – set aside Wet ingredients – In the bowl of a stand mixer with the paddle attachment on medium speed, cream together the butter and sugar until light and fluffy. Add the eggs one at a time. Combine – Alternate the flour mixture with the pineapple puree and coconut milk in three batches. Then add the rum and vanilla extract. Bake – Divide the batter between the prepared baking pans and transfer to the oven on the center rack. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes then invert on a cooling rack and cool completely before you store or decorate.Pro tip – Wrap in plastic wrap and place in the freezer for an hour. This will make fewer crumbs when torting and leveling the cake.

Pineapple coconut filling – Cream together the butter, sugar, and salt. Then, add the coconut cream, pineapple puree, and shredded coconut. Combine well.Pro tip – Add 2 to 4 tbsp pineapple juice as necessary to make a spreadable consistency.

Swiss meringue buttercream

Temper – Place egg whites and sugar in the bowl of the stand mixer. Using a whisk, place the bowl over a double boiler and constantly whip until all the sugar has dissolved and the egg whites are fairly warm (about 160 F).Pro tip – Make sure the bowl is grease-free. Otherwise, the egg whites will not whip. Watch how to make Swiss meringue buttercream in this video. Whip – Take the bowl off the heat and whip the egg whites until you have a thick meringue with stiff peaks. Let the mixer continue to whip on medium-low until the mixer bowl feels cool to touch. Butter – Then, gradually add butter, one cube at a time, with the mixer on medium speed. Once all the butter is in, continue to whip on medium-high for 2 minutes. Finally, add the vanilla and rum extract.Pro tip – you can even add 1/4 cup of pineapple juice coconut cream to the buttercream for flavor.

Assemble

Level – Using a bread knife or cake leveler cut the domes off the cake layers. Brush each layer with the cooled simple syrup. Stack / Fill – Pip a buttercream dam/border (edge) on the cake layer (see video). Top with a big dollop of pineapple coconut filling – spread evenly with an offset spatula or spoon but within the piped buttercream dam/edge (see video). Then, top the next cake layer on top followed by buttercream dam/border and filling. Continue until you have used up all the layers. Chill the cake for 15 minutesPro tip – Chilling the cake at this point will ensure the layers don’t move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.

Frost – Add more frosting on top and sides, use a bench scraper to smooth the sides, and an off-set spatula for the top.Pro tip – A straight-edge spatula for the top, an off-set spatula, and a bench scraper for the sides work better. Pipe – Put the remaining buttercream into a piping bag with a star piping tip and frosting pipe swirls around the top of the cake. Decorate – Place a slice/piece of fresh pineapple on each swirl, and a generous sprinkle of shredded coconut at the base of the cake (see video).

Frequently asked questions

Creative ways to serve layer cake

Mini Layer Cakes: Create mini layer cakes using a round cookie cutter to cut out small rounds from the cake layers. Stack them with layers of frosting in between for mini cake towers. Top each mini cake with a decorative frosting swirl, fresh fruit, or edible flowers. Naked Cake: Embrace the “naked cake” trend by frosting the cake layers thinly, allowing the layers to show through. Decorate with fresh berries, edible flowers, or a dusting of powdered sugar for a rustic and elegant look. Cake Parfaits: Layer chunks of vanilla cake with whipped cream, fruit compote, or chocolate ganache in clear glass containers to create visually appealing cake parfaits. Top with a dollop of whipped cream and a sprinkle of cake crumbs. Ice Cream Sandwiches: Slice the vanilla cake into thin layers and use them as the “bread” for ice cream sandwiches. Add a scoop of your favorite ice cream between two cake slices and roll the edges in fun toppings like mini chocolate chips or crushed nuts. Cake Truffles: Crumble the cake layers and mix them with frosting to create cake truffles. Roll the mixture into small balls, dip them in melted chocolate, and garnish with sprinkles, crushed nuts, or colored sugar. Cake Tiramisu: Substitute the traditional ladyfingers in tiramisu with layers of vanilla cake soaked in coffee and layered with mascarpone cheese mixture. Dust with cocoa powder for a delightful twist on a classic dessert. Cake Milkshakes: Blend chunks of vanilla cake with vanilla ice cream and milk to create cake milkshakes. Top with whipped cream and a mini slice of cake for a sweet and creamy treat.

Indulge in the mouthwatering flavors of a pina colada in the form of a delectable cake with our easy-to-follow recipe. With the perfect combination of coconut and pineapple, this cake is sure to become your new go-to dessert for any occasion.

You could slice it up and serve it on a plate with a dollop of whipped cream or a scoop of vanilla ice cream. For a more casual approach, you could cut the cake into small squares and serve it up as finger food at a tropical-themed party. Another idea is to turn the cake into a trifle by layering it with whipped cream and fresh fruit in a clear glass bowl. For a more adult-oriented approach, consider adding a drizzle of rum over the top of the cake or serving it alongside Pina Colada cocktails for the perfect after-dinner treat. Whatever your approach, make sure to showcase the flavors of the cake and add a touch of tropical flair to your presentation.