Pina Colada Cake Recipe
A cake that tastes like a tropical vacation—creamy coconut, tangy pineapple, and a hint of rum. No passport required. This Pina Colada Cake isn’t just dessert; it’s a mood. And if you’re not drooling yet, you might want to check your pulse.
This cake combines the best parts of a pina colada (minus the hangover) into a fluffy, moist, show-stopping dessert.
The coconut cream frosting is so good, you’ll want to eat it with a spoon. The pineapple adds a juicy burst of flavor, and the rum glaze? Chef’s kiss. It’s the perfect balance of sweet, tangy, and boozy—like a dessert version of your favorite cocktail.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes (plus cooling)
Servings: 12 slices (or 1 if you’re feeling rebellious)
Ingredients
For the Coconut Cream Frosting:
For the Rum Glaze:
Instructions
- Preheat & Prep: Heat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper. Because no one likes a cake that sticks.
- Mix Dry Ingredients: In a bowl, whisk flour, sugar, baking powder, baking soda, and salt. Pretend you’re a scientist. A very delicious scientist.
- Cream Butter & Eggs: Beat butter until fluffy, then add eggs one at a time. Mix in vanilla, coconut milk, and rum (if using).
- Combine Wet & Dry: Gradually add dry ingredients to the wet mix. Fold in crushed pineapple. Don’t overmix—unless you want a dense cake. (Spoiler: you don’t.)
- Bake: Divide batter evenly between pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely. Patience is a virtue.
- Make Frosting: Beat butter until smooth. Add powdered sugar, coconut cream, and vanilla. Whip until fluffy. Try not to eat it all straight from the bowl.
- Assemble: Place one cake layer on a plate. Spread frosting, add the second layer, and frost the top and sides. Channel your inner pastry chef.
- Glaze It: Mix pineapple, rum, and powdered sugar. Drizzle over the cake. Congratulations, you’ve just upgraded dessert.
Nutritional Values (Per Slice)
Calories: 420
Fat: 22g
Carbs: 55g
Protein: 3g
Sugar: 40g
Storage Instructions
Store the cake in an airtight container in the fridge for up to 3 days. The rum glaze keeps it moist, but let’s be real—it won’t last that long. For longer storage, freeze individual slices (up to 1 month). Thaw at room temperature before serving.
Common Mistakes to Avoid
- Overmixing the batter: This leads to a tough cake. Mix until just combined.
- Using cold ingredients: Room-temperature butter and eggs blend better. Plan ahead.
- Skipping the parchment paper: Unless you enjoy scraping cake bits off the pan.
- Adding too much flour: Spoon and level your flour—don’t scoop from the bag.
Alternatives
Frequently Asked Questions
Can I use canned pineapple instead of fresh?
Absolutely. Canned crushed pineapple works great—just keep the juice for extra moisture.
How do I make the frosting less sweet?
Reduce powdered sugar to 2 cups or add a pinch of salt to balance the sweetness.
Can I make this into cupcakes?
Yes! Bake for 18-20 minutes. Frost and glaze as usual. Mini vacations for everyone.
Is the rum flavor strong?
Not overpowering, but you can reduce or omit it if needed. The cake still tastes amazing.
Can I use coconut flour instead of all-purpose?
No. Coconut flour absorbs liquid differently and will turn your cake into a brick. Stick to all-purpose.
Final Thoughts
This Pina Colada Cake is the ultimate crowd-pleaser. It’s tropical, decadent, and ridiculously easy to make. Whether it’s for a party, a Tuesday, or just because you deserve it, this cake delivers. So grab your ingredients, turn up some island tunes, and bake your way to paradise. You’re welcome.
