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Pina Colada Cake

A delightful twist on the classic tropical cocktail, bursting with flavor and perfect for any celebration.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsweetened shredded coconut
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup coconut milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple drained
  • 2 cups powdered sugar
  • ½ cup cream cheese softened
  • ½ cup whipped cream

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Cooling rack
  • Measuring cups and spoons
  • Rubber spatula

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a large mixing bowl, combine the flour, sugar, shredded coconut, baking powder, and salt.
  4. In another bowl, beat the softened butter until creamy, then gradually add the granulated sugar.
  5. Add coconut milk, eggs, and vanilla extract to the butter mixture, beating until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Gently fold in the crushed pineapple until evenly distributed.
  8. Divide the batter evenly between the prepared pans and bake for 30 minutes or until a toothpick comes out clean.
  9. Let the cakes cool in the pans for about 10 minutes before transferring them to a cooling rack.
  10. For the frosting, beat powdered sugar, cream cheese, and whipped cream together until smooth.
  11. Frost the cooled cake and serve.

Notes

Perfect for summer parties, barbecues, or just a sweet escape.