Pina Colada Cake

Pina Colada Cake Recipe

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linda mcdougal


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1/2 c
cake flour, sifted
1.5 c
3 Tbsp
baking powder
egg yolks
1/2 c
corn oil
1/2 c
1 tsp
vanilla extract
egg whites, room temperature
1/4 c
pineapple juice
1/4 c
coconut cream, sweetened
2 Tbsp
dark rum


16 oz
powdered sugar
6 Tbsp
butter, room temperature
1/4 c
whipping cream
1 tsp
vanilla extract
1 tsp
coconut extract
1/4 c
pineapple, crushed, drained
1 Tbsp
dark rum
4 oz
coconut, shredded and toasted

How to Make Pina Colada Cake


  • 1NOTE: The sweetened coconut cream is the canned type.
  • 2VARIATION: May use almond extract in place of coconut extract.
  • 3For Cake: Preheat oven to 350 degrees.
  • 4Butter two 9-inch round cake pans; line with parchment paper.
  • 5Sift together flour, 1 cup sugar, baking powder and salt.
  • 6Whisk yolks, oil, water and vanilla in large bowl until soft peaks form; gradually add remaining 1/2 cup sugar and continue beating until stiff but not dry.
  • 7Fold dry ingredients into yolk mixture; gently fold in beaten whites.
  • 8Pour batter into prepared pans; bake until lightly golden and tops spring back when touched, about 30 minutes.
  • 9Invert cakes onto racks and cool.
  • 10Mix pineapple juice, coconut cream and rum in small bowl; brush tops of cakes with juice mixture.
  • 11For Frosting: Using electric mixer, beat powdered sugar, butter, cream, egg, vanilla and coconut extract in large bowl until smooth and creamy.
  • 12Transfer 1 cup frosting to small bowl; stir in crushed pineapple.
  • 13Add rum to remaining frosting in large bowl.
  • 14Set 1 cake layer on plate; spread with pineapple frosting, then top with second cake layer smooth side up.
  • 15Frost top and sides of cake with as much of remaining frosting as desired; sprinkle top of cake with coconut.

Printable Recipe Card

About Pina Colada Cake

Course/Dish: Cakes
Other Tag: Quick & Easy