Tropical Pina Colada Cake
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.
My Piña Colada Cake is a tropical delight inspired by my love for the classic cocktail. The combination of pineapple and coconut has always been a favorite of mine, so much so that it became one of the signature flavors on my cake menu for birthday celebrations when I had a cake business. Surprisingly, it was incredibly popular for 21st and 30th birthdays, especially among women.
Back when I lived in Singapore, I enjoyed plenty of piña coladas—thanks to the warm weather and the abundance of fresh pineapples all year round. This cake perfectly captures that tropical vibe, making every bite feel like a little getaway!
What is Pina Colada?
Pina colada is a popular rum-based cocktail with 1/4 cup rum, 1/4 cup coconut cream, and 1/2 cup pineapple juice. The virgin pina colada is my kids’ favorite. It is comprised of 1/2 cup of coconut milk and 1/2 cup of pineapple juice.
Why is this the best recipe
- Authentic Flavor: This pina colada cake captures the authentic taste of a classic pina colada cocktail, transporting you to a tropical paradise with every bite.
- Moist and Tender Texture: The cake boasts a moist and tender crumb, thanks to careful ingredient selection and baking techniques, ensuring a delightful eating experience.
- Perfect Balance of Flavors: The combination of coconut, pineapple, and rum flavors in the cake, filling, and frosting creates a harmonious balance that tantalizes the taste buds without overpowering.
- Versatility: Whether you’re celebrating a special occasion or simply craving a taste of the tropics, this pina colada cake is perfect for any gathering or dessert craving.
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 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 1/2 tsp rum extract.
Step-by-step: Pina colada cake recipe
Cake
- Oven – Preheat the oven to 325℉/165 ℃/Gas Mark 3. Grease and line 2 x 8-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 fitted with the paddle attachment, cream the butter and sugar on medium speed 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 35 to 40 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.
- 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 whisk constantly until the sugar has dissolved and the egg whites are fairly warm (about 160℉).
- 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 the 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.
Assemble
- Level – Using a bread knife or cake leveler, cut the domes off the cake layers.
- Stack / Fill – Pipe 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
- Frost – Add more frosting on top and sides, use a bench scraper to smooth the sides, and an offset spatula for the top.
Pro tip – A straight-edge spatula for the top, an offset 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).
Make Ahead
- Cake layers can be baked up to 2 days ahead and stored wrapped at room temperature.
- Unfrosted cake layers can be frozen for up to 2 months.
- The filling and frosting can be made 2 days ahead and refrigerated.
- Assemble and frost the cake up to 1 day before serving.
Decorating Ideas
- Sprinkle toasted coconut around the sides or top of the cake.
- Garnish with pineapple pieces or pineapple wedges.
- Add a few maraschino cherries for a classic pina colada look.
- Pipe swirls of frosting and finish with a light dusting of coconut.
Serving Suggestions
- Serve chilled or at cool room temperature.
- Pair with fresh pineapple or tropical fruit salad. But, not necessary.
- Perfect for birthdays, summer parties, and tropical-themed celebrations.
What other frostings can I use instead of meringue for this cake?
You can also use my classic Vanilla buttercream, or Ermines frosting for this cake. See all buttercream frosting recipes.
Pina Colada Cake Recipe
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
Ingredients
Cake
- 340 g (2¾ cups) All-purpose flour
- 2 ½ tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 170 g (¾ cup) Butter unsalted room temperature
- 300 g (1½ cups) Sugar
- 4 large Eggs room temperature
- 120 ml (½ cup) Coconut Milk
- 120 g (½ cup) Fresh pineapple finely chopped or drained canned pineapple.
- 2 tbsp Rum or 1/2 tsp rum extract
- 1 tsp Vanilla extract
Pineapple coconut filling
- 60 g (¼ cup) Butter unsalted room temperature
- 2 tbsp Powdered sugar
- 60 ml (¼ cup) Coconut cream
- 4 tbsp Shredded coconut or fresh grated coconut
- 120 g (¾ cup) Fresh pineapple finely chopped or drained canned pineapple.
- ¼ tsp Kosher salt
- 2 tbsp Pineapple juice if necessary for consistency
Swiss meringue buttercream
- 4 large Egg whites
- 200 g (1 cup) White sugar
- ⅛ tsp Cream of tartar (optional)
- 340 g (1½ cups) Unsalted butter room temperature
- 2 tsp Vanilla extract
- 2 tbsp Rum or 1/2 tsp rum extract
- ¼ tsp Kosher salt
Decoration
- 8 pieces Pineapple wedges
- 2 tbsp Coconut shredded
Method
Cake
- Oven – Preheat the oven to 325℉/165℃/Gas Mark 3. Grease and line 2 x 8-inch round baking pans.
- Dry ingredients – in a medium bowl, combine flour, baking powder, baking soda, and salt – set aside340 g All-purpose flour, 2 ½ tsp Baking powder, ½ tsp Baking soda , ½ tsp 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.170 g Butter, 300 g Sugar, 4 large Eggs
- Combine – Alternate the flour mixture with the pineapple puree and coconut milk in three batches. Then add the rum and vanilla extract.120 ml Coconut Milk, 120 g Fresh pineapple, 2 tbsp Rum, 1 tsp Vanilla extract
- Bake – Divide the batter between the prepared baking pans and transfer to the oven on the center rack. Bake for 35 to 40 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.
- 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 if necessary to make a spreadable consistency.60 g Butter, 2 tbsp Powdered sugar, 60 ml Coconut cream, 4 tbsp Shredded coconut, 120 g Fresh pineapple, ¼ tsp Kosher salt, 2 tbsp 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).4 large Egg whites, 200 g 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 tsp 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.340 g Unsalted butter, 2 tsp Vanilla extract, 2 tbsp Rum, ¼ tsp Kosher salt
Assemble
- Level – Using a bread knife or cake leveler, cut the domes off the cake layers.
- 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
- Frost – Add more frosting on top and sides, use a bench scraper to smooth the sides, and an offset spatula for the top.
- 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 tbsp Coconut
Notes
- Use full-fat canned coconut milk for the best flavor and texture.
- Finely chop the pineapple so it distributes evenly throughout the cake.
- Room-temperature butter, eggs, and coconut milk create a smoother batter and more even crumb.
- Mix just until combined once the flour is added to avoid a dense cake.
- Cool the cake layers completely before filling and frosting.
- Store the cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use full-fat canned coconut milk and finely chopped pineapple for the best texture.
- Cream the butter and sugar until light and fluffy before adding the eggs.
- Add the dry ingredients alternately with the coconut milk and mix just until combined.
- Cool the cake layers completely before filling and frosting.
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Cake sank in the center | Underbaked or too much liquid | Bake until fully set and measure ingredients accurately |
| Cake is dense | Overmixed batter | Mix only until the flour is incorporated |
| Frosting is too soft | Warm kitchen or ingredients | Chill briefly, then whip again until smooth |
| Cake is dry | Overbaked | Bake just until a skewer comes out with a few moist crumbs |
Frequently asked questions
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 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 there is so much you can try.
Love the flavors of this cake… the sweetness is just right. Thanks
Thank you so much Al
I made this and it was so delicious!!could you please advise on what I may have done wrong because mine was too moist(I literally had to scrap it off the baking pan). But it still was very very tasty.
Jane, sounds like the cake was underbaked. Did the toothpick in the center come out clean?
Hi Veena, what is the difference between the SMBC mentioned in this recipe vs. your no fail SMBC
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.
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?
Maria – Pineapple is a very versatile flavor. You can make a coconut cake, orange, or vanilla bean cake too.
Hi Veena, what do you suggest for someone who wants a pineapple cake, no coconut cream or flavourings
Marion. You can use sour cream instead of coconut cream. For the filling make a pineapple buttercream but adding crushed pineapple to the SMBC.
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
You can add milk or water instead of rum, Marion. And yes, SMBC with pineapple pieces.
Thanks Veena, does this make one or 2 eight inch cakes
Yes, Marion. this one will make 2 x 8-inch round cakes
Hi Veena..
I tried out the recipe and it turned out as great..
Thank you so much Faith
Week 2 day 5 done – Best cake ever!