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Pina Colada Cake Recipe

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4.3 from 48 reviews

  • Author: Ava
  • Total Time: 55 minutes
  • Yield: 12 servings

Description

This delightful Pina Colada Cake blends tropical flavors of pineapple and coconut into a moist, fluffy cake layered with luscious coconut frosting and pineapple jam. Perfect for summer celebrations or a refreshing dessert, this cake combines classic baking techniques with vibrant island-inspired ingredients.

Ingredients

Dry Ingredients

  • 280 g all-purpose flour (sifted)
  • 30 g cornstarch (sifted)
  • 1 tablespoon baking powder (sifted)
  • A pinch of salt (sifted)

Wet Ingredients

  • 113 g unsalted butter (room temperature)
  • 66 ml vegetable oil
  • 310 g granulated sugar
  • 3 large eggs (room temperature)
  • 2 teaspoons pineapple extract
  • 275 ml canned coconut milk
  • ½ cup pineapple jam

Frosting

  • 1.25 cups (350 g) unsalted butter (room temperature)
  • 2.25 cups (580 g) icing sugar (sifted)
  • 5-7 tablespoons coconut cream
  • 2-3 cups coconut flakes or desiccated coconut

Decoration

  • 1 cup fresh pineapples (chopped)
  • ½ cup cherries

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 160°C (320°F). Line two 7-inch round cake tins with parchment paper, lightly grease them, and set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the sifted all-purpose flour, cornstarch, baking powder, and salt. Stir well to incorporate and set aside.
  3. Whisk Butter and Sugars: In another bowl, whisk the unsalted butter for about a minute. Add granulated sugar and vegetable oil, continue whisking for 3 to 5 minutes until the mixture is light and fluffy.
  4. Add Eggs and Flavoring: Add one egg to the butter mixture, whisking for 2 minutes until fully incorporated. Repeat with remaining eggs. Add pineapple extract and mix thoroughly.
  5. Add Coconut Milk: Pour in the canned coconut milk and whisk for 1 to 2 minutes until well combined.
  6. Combine Dry and Wet Ingredients: Gradually add half of the dry ingredient mixture to the wet ingredients, stirring until just combined. Then add the remaining dry ingredients and gently mix until combined, leaving some lumps for a tender texture.
  7. Divide Batter and Bake: Evenly divide the batter between the prepared cake tins. Bake for 30 to 35 minutes, testing doneness by inserting a skewer that should come out clean.
  8. Cool Cakes: Remove cakes from oven and turn out onto a cooling rack upside down. Allow to cool completely before frosting.
  9. Prepare Frosting – Start: Add unsalted butter to a large bowl and whisk for about 1 minute until creamy.
  10. Add Icing Sugar in Two Parts: Add half of the sifted icing sugar to the butter and whisk for 3 minutes. Add remaining icing sugar and whisk another 3 minutes for a smooth texture.
  11. Incorporate Coconut Cream: Add 5-7 tablespoons of coconut cream and whisk for 2 to 3 minutes more to achieve a rich coconut flavor and creamy consistency.
  12. Assemble Cake – Base Layer: Transfer frosting to a piping bag and set aside. Place one tablespoon of frosting on the cake board to secure the first cake layer, then put the first cake layer on the board. Spread a layer of frosting evenly over it, then spread pineapple jam on top and smooth.
  13. Add Second Cake Layer: Place the second cake layer carefully on top of the frosted first layer.
  14. Frost Entire Cake: Cover the entire cake with the remaining coconut frosting. Refrigerate the cake for 30 minutes to allow it to set.
  15. Apply Optional Second Frosting Layer and Decorate: (Optional) Apply a second layer of frosting to the cake. Evenly sprinkle 2-3 cups of coconut flakes over the cake.
  16. Piping and Final Decoration: Using a 4-star nozzle, pipe swirls around the rim of the cake. Top with alternating pieces of fresh chopped pineapples and cherries for a vibrant, tropical presentation.

Notes

  • Room temperature ingredients ensure better mixing and cake texture.
  • Do not overmix the batter once dry ingredients are added to keep the cake tender.
  • Chilling the cake after initial frosting helps to achieve a smooth finish when adding the second layer.
  • You can substitute pineapple jam with fresh crushed pineapples for a less sweet option.
  • If canned coconut milk is unavailable, use full-fat coconut cream thinned with a little water.
  • Make sure to sift flour, cornstarch, baking powder, and icing sugar to avoid lumps in batter and frosting.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Caribbean

Find it online: https://quickandsweetrecipes.com/pina-colada-cake-recipe/