Pina Colada Cake Recipe: How to Make in 5 Tropical Steps
Picture this: a slice of cake so creamy, juicy, and sun-kissed, it tastes like a vacation in every bite. Meet your new favorite dessert—the pina colada cake recipe! This tropical treasure combines fluffy coconut cake, tangy pineapple, and a hint of rum-infused frosting, all whipped up in just 5 simple steps.
Did you know the pina colada cocktail was born in Puerto Rico in the 1950s? This cake pays homage to that iconic drink but skips the blender—no fancy equipment needed! Perfect for busy parents, last-minute parties, or anyone craving a taste of paradise, this recipe is faster than booking a beach getaway.
Like our viral Piña Colada Cupcakes, this cake is a crowd-pleaser, but even easier. Imagine swapping hours of baking stress for 30 minutes of mixing and layering. Whether you’re hosting a summer BBQ or bribing your kids to finish their veggies (“Dessert’s a tropical cake!”), this recipe delivers smiles. Ready to turn your kitchen into a tropical oasis? Let’s bake!
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What is Pina Colada Cake?
Is there a pirate hiding in this recipe? Why’s it called pina colada cake recipe? Well, much like the famous cocktail, this dessert marries pineapple (“piña”), coconut (“colada”), and a splash of rum flavor. Legend says the original drink was crafted to capture the spirit of Puerto Rico—and this cake? It’s here to steal your heart (and your sweet tooth).
As the old saying goes, “The way to someone’s heart is through their stomach.” Serve this cake, and you’ll have friends proposing marriage by the second slice. (Pro tip: Keep extra forks handy.) Ready to become a baking legend? Let’s dive into the recipe!
Why You’ll Love This Pina Colada Cake Recipe
- Tropical Flavor Bomb : Juicy pineapple, toasted coconut, and velvety rum frosting create a party in your mouth.
- Budget-Friendly Bliss: Skip the $40 bakery cake! This recipe costs under $15 to make.
- Toppings Galore: Crushed pineapple, coconut flakes, or even a cherry on top—customize your masterpiece.
If you loved our Coconut Lime Bars, you’ll adore this cake’s sunny vibes. Plus, it’s so easy, even your cat could help (but maybe keep them away from the frosting).
Ready to bake? Let’s go!
How to Make Pina Colada Cake
Quick Overview
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Effort Level: Easier than building a sandcastle
This no-fuss recipe skips complicated steps but keeps the wow factor. Think: moist cake layers, a 3-ingredient frosting, and toppings that scream “I’m on vacation!”
Key Ingredients for Pina Colada Cake Recipe
For the Cake:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup crushed pineapple (drained, juice reserved)
- ½ cup coconut oil (melted)
- ¾ cup coconut milk
- 1 tsp vanilla extract
For the Frosting:
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- 1 tsp rum extract (or coconut extract for kids)
Toppings: Toasted coconut flakes, pineapple chunks, maraschino cherries.
Step-by-Step Instructions
- Prep the Pineapple: Drain crushed pineapple, saving ¼ cup juice. Mix juice into the batter later for extra zing!
- Mix the Batter: Whisk flour, sugar, coconut oil, coconut milk, and vanilla. Fold in pineapple gently—no overmixing!
- Bake: Pour into two greased 8-inch pans. Bake at 350°F for 25-30 mins. Let cool.
- Whip the Frosting: Beat heavy cream, powdered sugar, and rum extract until stiff peaks form.
- Assemble: Layer cake + frosting + toppings. Boom—tropical magic!
What to Serve With Pina Colada Cake
- Drinks: Iced passionfruit tea, mango smoothies.
- Sides: Fresh fruit salad with mint, or coconut-lime sorbet for a lighter duo.
Top Tips for Perfecting Pina Colada Cake
- Swap It: Use gluten-free flour or dairy-free cream for dietary needs.
- Toast It: Coconut flakes taste 10x better golden brown. Just 2 mins in a pan!
- Don’t Overmix: Lumpy batter = fluffy cake. Trust the process!
Storing and Reheating Tips
- Fridge: Store covered for up to 5 days.
- Freeze: Wrap slices tightly for 2 months. Thaw overnight before serving.
- Revive It: Microwave cold cake for 10 seconds to restore that “fresh-baked” feel.
