This pina colada cake brings your favorite cocktail to life. With crushed pineapple and coconut in both the rum-flavored cake and the filling, this is truly a celebration of tropical flavors.
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.
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.
About this cake
So, quite simply we bring the three main elements of the Pina Colada into our cake. Hence, this cake has rum, crushed pineapple and of course, coconut.
Most often, you get a Pina Colada cake made of rum-based cake layers with pineapple filling and coconut frosting. I wanted to do more. There are three components to making this cake:
- Cake layers - Based on my classic vanilla cake, this one has all three: rum, crushed pineapple, and coconut milk.
- The filling - Made with butter, crushed pineapple, coconut milk, shredded coconut, and pineapple juice. This is so delicious on its own. The butter in the filling helps add stability to the filling when it chills.
- Frosting - 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.
Process and timeline
- Prepare cake batter - 10 minutes
- Bake cake - 25 minutes
- Chill cake - 4 hours at least (preferably overnight)
- Prepare buttercream - 15 minutes
- Prepare the filling - 5 mins
- Crumb coat cake - 15 minutes
- Chill cake - 15 minutes
- Second coat - 15 minutes
- Chill cake - 15 minutes
- Final smoothing - 15 minutes
- Finishing touches - 10 minutes
Ingredients and substitutes
- 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.
- Pineapple - I've used fresh pineapple because it is in the season. And yet, canned or frozen pineapple work as well.
- Coconut - Canned coconut milk and shredded or desiccated coconut all work in this recipe.
- 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.
Step by step instructions
Cake
- Preheat the oven at 170 C / 340 F.
- Grease and line 2 x 6-inch round baking pans.
- Combine flour, baking powder, and salt. Set aside.
- Cream butter and sugar until light and fluffy.
- Add the eggs, one at a time.
- Alternate the flour mixture with the pineapple puree and coconut milk in three batches.
- Finally, add the rum and vanilla extract.
- Divide the batter between the two baking pans.
- Bake for 25 to 30 minutes until a skewer inserted in the center comes out clean.
- Remove the oven and cool on the cooling rack for 10 minutes.
- Then, invert from the baking pans and let cool completely before frosting.
Filling
- Cream together the butter, sugar, and salt.
- Then, add the coconut cream, pineapple puree, shredded coconut, combine well.
- Add 2 to 4 tablespoon pineapple juice as necessary to make a spreadable consistency.
Swiss meringue buttercream
- I shared how to make Swiss meringue buttercream in this video.
- 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).
- 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.
- Then, gradually add butter, one cube at a time, with the mixer on medium speed.
- Once all the butter is in, whip on medium-high for 2 minutes.
- Lastly, add the vanilla and rum.
Assemble
- Prepare simple syrup – cool completely before using.
- Once cooled, cut the domes off the cake layers with a serrated bread knife.
- Brush each layer with the cooled, simple syrup (simple syrup is just boiled sugar and water - I shared the recipe here).
- Place a cake layer on the cake board or cake stand.
- Fill the cake - Pip a buttercream dam (edge) on the cake layer (see video).
- Top with a big dollop of pineapple coconut filling – spread evenly with an offset spatula but within the piped buttercream dam/edge (see video).
- Then, top the second cake layer on top followed by buttercream dam and filling.
- Then, place the last cake layer on top.
- Place the cake in the fridge for at least 30 minutes, so the layers hold together and the filling will not leak out.
- Crumb coat - spread more buttercream around and top of the cake (see video).
- Chill the cake for another 15 to 30 minutes.
- Second coat - then spread more buttercream around and top fo the cake.
- Use a bench scraper to smooth the sides of the cake and an offset spatula to smooth the top. Chill cake for 30 minutes.
- Final smoothing - dip an off-set spatula and bench scraper in warm water and smooth the sides and top of the cake.
- Add the remaining frosting in a large piping bag with the star tip.
- Pipe swirls on top of the cake (see video).
- 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).
More similar cakes
- Coconut Cake with Coconut Cream Filling
- Coconut Pumpkin Bundt Cake with Coconut Caramel
- Chocolate Coconut Fudge - Microwave
- Coconut Chocolate Truffles
- See all layer cake recipes
Frequently asked questions
How long will this cake keep?
The cake layers will keep at room temperature unfrosted for 3 days. Once frosted, in the fridge for up to a week. You can also freeze it for up to a month.
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.
What other pans can I use for this cake?
Well, if you don't want to make this a layer cake,
- You can use a 6-inch bundt pan to make a Pina Colada bundt.
- Double the recipe to make a 9 x 11 sheet pan.
- Use a 7 x 7-inch square pan for a coffee cake.
- These will also make 12 beautiful Pina Colada cupcakes.
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Printable Recipe
Pina Colada Cake, Pineapple Coconut Cake
Print Pin Rate Share by Email Share on FB Save GrowCalories: 544kcal
Adjust Servings Here: 12 servings
Description
This pina colada cake brings your favorite cocktail to life. With crushed pineapple and coconut in both the rum-flavored cake and the filling, this is truly a celebration of tropical flavors.
Video
Ingredients
Cake
- 1 ½ cup (190 g) All-purpose flour
- 1 cup (200 g) Sugar
- 1 ½ teaspoon Baking powder
- ½ teaspoon Salt
- 4 oz (113 g) Butter (1 stick) unsalted room temperature
- 2 Eggs large
- 2 tablespoon Rum or ½ teaspoon rum extract
- ½ cup (120 ml) Coconut cream
- ½ cup (120 ml) Pineapple crushed
Pineapple coconut filling
- 4 oz (60 g) Butter unsalted room temperature
- 2 tablespoon Powdered sugar
- ¼ cup (60 ml) Coconut cream
- 4 tablespoon Coconut shredded
- ½ cup Pineapple crushed
- ¼ teaspoon Salt
- 2 tablespoon pineapple juice if necessary for consistency
Swiss meringue buttercream
- 3 (90 g) Egg whites (3 oz)
- ¾ cup (150 g) Sugar
- â…› teaspoon Cream of tartar (optional)
- 10 oz (280 g) Unsalted butter room temperature
- 2 teaspoon Vanilla Extract
- 2 tablespoon Rum or ½ teaspoon rum extract
- ¼ teaspoon Salt
Plus
- ½ cup (120 ml) Sugar syrup
- 8 pieces Pineapple wedges
- 2 tablespoon Coconut shredded
Instructions
Cake
- Preheat the oven at 170 C / 340 F.
- Grease and line 2 or 3 x 6-inch round baking pans.
- Combine flour, baking powder, and salt. Set aside.
- Cream butter and sugar until light and fluffy.
- Add the eggs, one at a time.
- Alternate the flour mixture with the pineapple puree and coconut milk in three batches.
- Finally, add the rum and vanilla extract.
- Divide the batter between the two baking pans.
- Bake for 25 to 30 minutes until a skewer inserted in the center comes out clean.
- Remove the oven and cool on the cooling rack for 10 minutes.
- Then, invert from the baking pans and let cool completely before frosting.
Filling
- Cream together the butter, sugar, and salt.
- Then, add the coconut cream, pineapple puree, shredded coconut, combine well.
- Add 2 to 4 tablespoon pineapple juice as necessary to make a spreadable consistency.
Swiss meringue buttercream
- I shared how to make Swiss meringue buttercream in this video.
- 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).
- 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.
- Then, gradually add butter, one cube at a time, with the mixer on medium speed.
- Once all the butter is in, whip on medium-high for 2 minutes.
- Lastly, add the vanilla and rum.
Assemble
- Once cooled, cut the domes off the cake layers.
- Brush each layer with the cooled, simple syrup (simple syrup is just boiled sugar and water - I shared the recipe here).
- Place a cake layer on the cake board or cake stand.
- Fill the cake - Pip a buttercream dam (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 second cake layer on top followed by buttercream dam and filling.
- Then, place the last cake layer on top.
- Place the cake in the fridge for at least 30 minutes, so the layers hold together and the filling will not leak out.
- Crumb coat - Spread more buttercream around and top of the cake (see video).
- Chill the cake for another 15 to 30 minutes.
- Second coat - then, spread more buttercream around and top fo the cake.
- Use a bench scraper to smooth the sides of the cake and an offset spatula to smooth the top. Chill cake for 30 minutes.
- Final smoothing - dip an off-set spatula and bench scraper in warm water and smooth the sides and top of the cake.
- Add the remaining frosting in a large piping bag with the star tip.
- Pipe swirls on top of the cake (see video).
- 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).
Recipe Notes
Â
- Make sure all the ingredients are at room temperature before you start baking.Â
- Use large size eggs - a large size egg is about 60 grams in weight. If not sure, weight and add more egg if necessary
- Cream the butter and sugar until light and airyÂ
- Add eggs gradually, one at a time, so it does not curdles.Â
- Add the flour along with the crushed pineapple and coconut cream to prevent curdling Â
- Once you add flour do not over mix the batter.Â
- Cool the cake completely before frosting - at least 3 to 6 hours.Â
- Always simple syrup the cakes before frosting
Nutrition Information
Calories: 544- kcalCarbohydrates: 51- gProtein: 4- gFat: 36- gSaturated Fat: 23- gCholesterol: 110- mgSodium: 341- mgPotassium: 149- mgFiber: 1- gSugar: 38- gVitamin A: 1000- IUVitamin C: 7- mgCalcium: 46- 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
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Marion
Hi Veena, what is the difference between the SMBC mentioned in this recipe vs. your no fail SMBC
Veena Azmanov
Both are the same recipes! I just don't write no-fail everywhere. But, I use only one SMBC recipes - sometimes a smaller batch if the cake is smaller.
Maria B Rugolo
Question please Veena. I am makingvav2-tier birthday cake. One tier will be your amazing Pina Colada cake recipe. Can you recommend a complimentary cake flavor for the 2nd tier?
Veena Azmanov
Maria - Pineapple is a very versatile flavor. You can make a coconut cake, orange, or vanilla bean cake too.
Marion
Hi Veena, what do you suggest for someone who wants a pineapple cake, no coconut cream or flavourings
Veena Azmanov
Marion. You can use sour cream instead of coconut cream. For the filling make a pineapple buttercream but adding crushed pineapple to the SMBC.
Marion
Thanks Veena, so the filling would be SMBC with pineapple pieces yes.
also, do you have a substitute for non-alcoholic version i.e. substitute for rum
regards,
Marion
Veena Azmanov
You can add milk or water instead of rum, Marion. And yes, SMBC with pineapple pieces.
Marion
Thanks Veena, sorry i more question, what do you recommend if I want to make this in 8in pans - do you recommend I double the recipe and make in 2 x8in pans - and how many would this serve - 24?
Veena Azmanov
Yes, Marion. You will need to double the recipe for 2 x 8-inch cakes. And, yes, it should serve 24
Rashida
Week 2 day 5 done