Pina Colada Cake Recipe

This tropical delight combines the sweet flavors of pineapple and coconut, bringing the essence of a pina colada to a moist and tender 2-layer cake. Topped with creamy coconut frosting and garnished with toasted coconut, this cake is perfect for summer gatherings or any time you want a taste of the tropics!

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Yield
Serves 10–12

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Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup coconut oil
• 1 3/4 cups granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (optional, for more coconut flavor)
• 1 cup crushed pineapple, well-drained
• 1/2 cup full-fat coconut milk
• 1/2 cup buttermilk

For the Coconut Frosting:

• 12 oz cream cheese, softened to room temperature
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 5 cups powdered sugar, sifted
• 1/4 cup full-fat coconut milk
• 1 teaspoon coconut extract
• 1 cup natural shredded coconut (for garnish)(toasted or not)

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Instructions

Prepare the Cake Layers:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, using a hand or stand mixer, cream the butter, coconut oil, and sugar until light and fluffy (about 3–4 minutes).
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and coconut extract (if using).
5. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the coconut milk and buttermilk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
6. Gently fold in the drained crushed pineapple.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

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Make the Coconut Frosting:

1. In a large bowl, beat the cream cheese and butter together on medium speed until smooth and creamy (about 2–3 minutes).
2. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
3. Mix in the coconut milk and coconut extract until the frosting is smooth and fluffy.

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Assemble the Cake:

1. Place one cake layer on a serving plate or cake stand.
2. Spread a generous layer of coconut frosting over the top of the first layer.
3. Place the second cake layer on top and gently press down.
4. Frost the top and sides of the cake with the remaining frosting, smoothing it out with a spatula.

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Decorate:

1. Sprinkle the shredded coconut evenly over the top and sides of the cake.
2. For extra garnish, add pineapple slices, or toasted coconut.

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How It Looks and Tastes
This cake is soft, moist, and packed with tropical flavors. The pineapple adds a subtle sweetness and the coconut frosting provides a creamy, rich finish. Every bite feels like a tropical getaway!

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Nutritional Information (Per 1 Slice, Based on 12 Slices):
Calories: 465 | Fat: 24g | Saturated Fat: 15g | Carbohydrates: 58g | Fiber: 2g | Sugars: 41g | Protein: 5g

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Kitchen Tips

1. Drain the Pineapple Well: Excess liquid can make the cake too moist.
2. Room Temperature Ingredients: Ensure the butter, eggs, coconut milk, and cream cheese are at room temperature for a smooth batter and frosting.
3. Toasted Coconut: Toast the shredded coconut for added texture and flavor.
4. Layering Tip: Chill the cake layers before frosting to make assembly easier.
5. Storage: Store in the refrigerator for up to 3 days. Bring to room temperature before serving.

Enjoy this tropical treat with family and friends!