Transform your favorite tropical cocktail into a delicious cake! This pina colada cake recipe is a light, moist rum cake flavored with pineapple and coconut, and frosted with a rich, creamy Swiss meringue buttercream frosting. Perfect for any occasion, this cake is sure to become a new favorite.
Table of Content
If you've been to Asia on vacation, then you know that pineapple and coconut are two very popular fruits in summer and come in abundance. That is why you get them in everything from food to desserts and cocktails.
So, are you in the mood for a tropical escape? Look no further than our recipe for a Pina Colada Cake. With a light and moist texture and the perfect blend of coconut and pineapple flavors, this dessert will transport you to a sandy beach with each bite. Whether you're hosting a party or just want to treat yourself to something special, this cake is the answer. But, first,
What is pina colada?
The pina colada is a popular rum-based cocktail with ¼ cup rum, ¼ cup coconut cream, and ½ cup pineapple juice. The virgin pina colada is my kids' favorite. It is comprised of ½ cup coconut milk, ½ cup pineapple juice. The combination of pineapple and coconut is absolute heaven, no wonder this cake is so popular around the world.
Why make this cake
If you're wondering why you should make a Pina Colada Cake, the answer is simple:
- It's a delicious dessert that will take you on a tropical getaway without leaving your home.
- The flavors of coconut and pineapple perfectly complement each other in this light and moist cake, creating a taste that's reminiscent of a refreshing Pina Colada cocktail.
- Whether you're celebrating a special occasion or just want to indulge in something sweet and fruity, this cake is sure to please.
- Today, I am using a Swiss meringue buttercream (SMBC). Of course, there are other buttercreams that would work just as well. See my 50 plus buttercream frosting recipes on this blog. The video below does not show make miking the frosting but I do have a video on how to make SMBC.
Timeline and process
- Prepare cake batter - 10 minutes
- Bake cake - 25 minutes
- Chill cake - 2 hours at least
- Prepare buttercream - 15 minutes
- Frost the cake - 60 mins
Ingredients and substitutes
- Coconut - Firstly, make sure to use coconut milk and shredded or desiccated coconut for a true tropical flavor. If you can't find the cream of coconut, substitute it with coconut milk to get a similar taste.
- Pineapple - fresh pineapple is ideal for this cake, but if you can't find it, canned pineapple can be used as a substitute. Make sure to drain the canned pineapple well before using it in the cake to avoid excess moisture. Also, note that canned is usually sweetened so adjust sugar according.y.
- Flour - I am using cake flour, but all-purpose flour works just as well.
- Sugar - Fine-grain white sugar works best as it's easier to cream with the butter.
- Butter - Use unsalted butter at firm room temperature, not too soft. This works better to cream with the sugar into a light and airy mixture.
- Rum - Pina colada is a rum-based drink with pineapple and coconut. But, you can omit the rum if you want this to be non-alcoholic. Alternatively, you can also use ½ teaspoon rum extract.
Pina colada cake
Cake
- Oven - Preheat the oven to 325℉/ 165℃/ Gas Mark 3. Grease and line 2 x 7-inch round cake pans or 3 x 6-inch round baking pans.
- 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 tablespoon 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 ¼ 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 minutes
Pro 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).
Tips for Success
When it comes to making the perfect Pina Colada Cake, there are a few tips to keep in mind.
- First, it's important to measure all ingredients accurately to ensure the right balance of flavors.
- Cream the butter and sugar until light and airy. This will add volume.
- Add eggs gradually, one at a time, so it does not curdles.
- Add the flour along with the crushed pineapple and coconut cream to prevent curdling
- Once you add flour do not over mix the batter.
- Be sure to let your cake cool completely before adding the frosting. This will prevent the frosting from melting and sliding off the cake.
- Another tip is to use room temperature ingredients for the frosting. Soft cream cheese and butter will blend much more easily than cold ones, resulting in a smoother texture.
- Lastly, don't be afraid to adjust the recipe to suit your preferences. If you like your cake more coconutty or with a stronger pineapple flavor, feel free to experiment.
Ideas for decorating this cake
Once you've perfected your Pina Colada Cake, it's time to move onto the final step: decorating.
- A simple and elegant option is to sprinkle shredded coconut on top of the frosting, which adds a hint of flavor and a tropical touch.
- You could also add slices of fresh pineapple or a cherry on top for a classic garnish.
- For a more playful and colorful approach, consider adding edible flowers or sprinkles in shades of blue and yellow to evoke the ocean and sunshine.
- No matter how you choose to decorate your Pina Colada Cake, remember to keep it simple and let the flavors shine through.
Ideas for serving this cake
When it comes to serving the perfect Pina Colada Cake, there are endless possibilities.
- 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.
How long will this cake keep?
This cake will last in an airtight container in the refrigerator for up to five days. However, the flavors may start to lose their intensity after the first day.
Can I make this cake ahead of time?
Yes, you can bake the cake layers and freeze them for up to two weeks before assembling and decorating the cake. Alternatively, you can make the cake one day ahead of time and store it in the refrigerator until ready to serve.
Can I use fruit powder for this cake?
You can soak ⅓ cup pineapple powder + ¼ cup water, then add it to the cake batter. The filling will taste better with fresh or canned pineapple.
Can I frost this cake with whipped cream?
You certainly can frost this cake with whipped cream. For a lighter pineapple cake with whipped cream, use my genoise cake with the pineapple coconut filling and stabilized whipped cream.
What other frostings can I use for this cake?
Swiss or Italian meringue, both work wonderfully with this cake. You can also use my American buttercream, vanilla buttercream frosting, or Emines frosting for this cake. I have 50 plus buttercream frosting recipes on this blog so the is so much you can try.
Can I make this a gluten-free Pina colada cake?
Yes, you can use a gluten-free flour blend instead of cake flour. However, make sure to check the label on your coconut milk and shredded coconut to ensure they are also gluten-free.
Printable Recipe
Pina Colada Cake Recipe
Print Pin Rate Share by Email Share on FB Save GrowCalories: 780kcal
Adjust Servings Here: 12 servings
Description
Transform your cocktail into a delectable dessert with our recipe for a Pina Colada Cake. Delight in the tropical flavors of coconut and pineapple in every bite, and impress your guests with this unique and flavorful cake. Don't wait to try this recipe for your next gathering!
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Cake
- 2½ cup (310 g) All-purpose flour
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ¾ cup (170 g) Butter ( unsalted room temperature)
- 1½ cup (300 g) Sugar
- 3 large (150 g) Eggs (room temperature)
- ½ cup (120 ml) Coconut cream
- ½ cup (120 ml) Fresh pineapple (finely chopped or drained canned pineapple. )
- 2 tablespoon Rum (or ½ teaspoon rum extract)
- 1 teaspoon Vanilla extract
Pineapple coconut filling
- ¼ cup (60 g) Butter (unsalted room temperature)
- 2 tablespoon Powdered sugar
- ¼ cup (60 ml) Coconut cream
- 4 tablespoon Shredded coconut (or fresh grated coconut)
- ½ cup Fresh pineapple (finely chopped or drained canned pineapple. )
- ¼ teaspoon Kosher salt
- 2 tablespoon Pineapple juice (if necessary for consistency)
Swiss meringue buttercream
- 4 large (132 g) Egg whites
- 1 cup (200 g) White sugar
- ⅛ teaspoon Cream of tartar ((optional))
- 1½ cup (340 g) Unsalted butter (room temperature)
- 2 teaspoon Vanilla extract
- 2 tablespoon Rum (or ½ teaspoon rum extract)
- ¼ teaspoon Kosher salt
Plus
- ½ cup (118 ml) Sugar syrup
- 8 pieces Pineapple (wedges)
- 2 tablespoon Coconut (shredded)
Instructions
Cake
- Oven - Preheat the oven to 325℉/ 165℃/ Gas Mark 3. Grease and line 2 x 7-inch round cake pans or 3 x 6-inch round baking pans.
- Dry ingredients – in a medium bowl, combine flour, baking powder, baking soda, and salt - set aside2½ cup All-purpose flour, 2 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt
- 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.¾ cup Butter, 1½ cup Sugar, 3 large Eggs
- Combine - Alternate the flour mixture with the pineapple puree and coconut milk in three batches. Then add the rum and vanilla extract.½ cup Coconut cream, ½ cup Fresh pineapple, 2 tablespoon Rum, 1 teaspoon 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 tablespoon pineapple juice as necessary to make a spreadable consistency.¼ cup Butter, 2 tablespoon Powdered sugar, ¼ cup Coconut cream, 4 tablespoon Shredded coconut, ½ cup Fresh pineapple, ¼ teaspoon Kosher salt, 2 tablespoon Pineapple juice
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.4 large Egg whites, 1 cup White sugar
- 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.⅛ teaspoon Cream of tartar
- 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 ¼ cup of pineapple juice coconut cream to the buttercream for flavor.1½ cup Unsalted butter, 2 teaspoon Vanilla extract, 2 tablespoon Rum, ¼ teaspoon Kosher salt
Assemble
- Level - Using a bread knife or cake leveler cut the domes off the cake layers. Brush each layer with the cooled simple syrup.½ cup Sugar 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 minutes Pro 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).8 pieces Pineapple, 2 tablespoon Coconut
Recipe Notes & Tips
When it comes to making the perfect Pina Colada Cake, there are a few tips to keep in mind.
- First, it's important to measure all ingredients accurately to ensure the right balance of flavors.
- Cream the butter and sugar until light and airy. This will add volume.
- Add eggs gradually, one at a time, so it does not curdle.
- Add the flour along with the crushed pineapple and coconut cream to prevent curdling
- Once you add flour do not over mix the batter.
- Be sure to let your cake cool completely before adding the frosting. This will prevent the frosting from melting and sliding off the cake.
- Another tip is to use room-temperature ingredients for the frosting. Soft cream cheese and butter will blend much more easily than cold ones, resulting in a smoother texture.
- Lastly, don't be afraid to adjust the recipe to suit your preferences. If you like your cake more coconutty or with a stronger pineapple flavor, feel free to experiment.
- A simple and elegant option is to sprinkle shredded coconut on top of the frosting, which adds a hint of flavor and a tropical touch.
- You could also add slices of fresh pineapple or a cherry on top for a classic garnish.
- For a more playful and colorful approach, consider adding edible flowers or sprinkles in shades of blue and yellow to evoke the ocean and sunshine.
- No matter how you choose to decorate your Pina Colada Cake, remember to keep it simple and let the flavors shine through.
- 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.
Nutrition Information
Calories: 780- kcalCarbohydrates: 90- gProtein: 6- gFat: 44- gSaturated Fat: 29- gPolyunsaturated Fat: 2- gMonounsaturated Fat: 10- gTrans Fat: 2- gCholesterol: 148- mgSodium: 426- mgPotassium: 189- mgFiber: 2- gSugar: 69- gVitamin A: 1258- IUVitamin C: 7- mgCalcium: 57- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
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.
Al
Your filling says 4oz / 60 g. Did you mean 2oz?
Veena Azmanov
Yes it is 60 g of butter. Thanks