How to Make the Perfect Pina Colada Cake Recipe at Home

Imagine biting into a slice of cake that transports you to a warm, sandy beach. The sweet notes of coconut, pineapple, and a hint of rum dance together in a heavenly harmony—this is the magic of a pina colada cake. Just like the beloved cocktail it’s inspired by, this cake captures the essence of tropical paradise in every bite. Whether you’re hosting a summer party or simply indulging in a sweet escape, this cake promises to deliver the sun-kissed flavors of the islands, making it a favorite among dessert lovers and tropical enthusiasts alike.

The pina colada cake recipe is a showstopper for any occasion. Its tropical flair makes it perfect for summer celebrations, but it can also be a fun way to bring sunshine into your kitchen during colder months. As the cake bakes, the house fills with the intoxicating aromas of coconut and pineapple, creating the perfect prelude to a slice of cake that will leave you smiling long after the last bite.

Why I Love This Pina Colada Cake Recipe

There’s something truly magical about the pina colada cake—its combination of light, fluffy cake and creamy, decadent frosting makes it an unforgettable treat. But what I love most is how easy it is to make. With a few simple ingredients, this cake comes together quickly and with minimal fuss. It’s the kind of recipe that makes you feel like a pastry chef, yet is forgiving enough for even the most novice bakers to create.

The layers of the cake are moist and tender, thanks to the addition of coconut milk and pineapple juice. The frosting, rich and creamy with a hint of coconut and rum, ties everything together perfectly. It’s the kind of dessert that both adults and kids will love, and it’s sure to be a hit at any gathering.

Ingredients and Equipment

For the Cake:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup coconut milk (for a richer coconut flavor, you can use canned coconut milk)
• ½ cup pineapple juice (freshly squeezed if possible)
• ½ cup shredded coconut (unsweetened for texture)
• ½ cup rum (optional, or use coconut extract for a non-alcoholic version)

For the Frosting:

• 1 ½ cups heavy cream
• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 teaspoon coconut extract
• 2 tablespoons rum (optional)

Equipment:

• 2 9-inch round cake pans
• Hand or stand mixer
• Mixing bowls
• Whisk and spatula
• Cooling rack

Notes:

• If you’re looking for a non-alcoholic version, you can substitute the rum with coconut extract or pineapple juice.
• The shredded coconut adds texture to the cake, but you can adjust the amount based on personal preference.

Step-by-Step Instructions

1. Preheat the Oven & Prepare the Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy—about 3-4 minutes. This is a crucial step to creating a light texture for the cake.

4. Add the Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Alternate the Wet and Dry Ingredients

Incorporate the dry ingredients into the butter mixture in batches, alternating with the coconut milk and pineapple juice. Begin and end with the dry ingredients. Mix until just combined—be careful not to overmix, as this can make the cake dense.

6. Fold in the Shredded Coconut

Gently fold in the shredded coconut and rum (if using). This will give the cake a lovely texture and added flavor.

7. Bake the Cake

Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

8. Prepare the Frosting

While the cake is cooling, whip the heavy cream in a mixing bowl until soft peaks form. In another bowl, beat the cream cheese with powdered sugar and coconut extract until smooth. Fold in the whipped cream until fully combined. Add rum to taste, if desired.

9. Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving platter. Spread a generous layer of frosting over the top, then top with the second cake layer. Frost the top and sides of the cake with the remaining frosting. Garnish with extra shredded coconut or even pineapple slices for a tropical touch.

The Science Behind Pina Colada Cake

The beauty of this cake lies in how the ingredients work together to create a light, moist, and flavorful dessert. The coconut milk adds richness and moisture, while the pineapple juice provides a subtle acidity that balances the sweetness. Baking soda and powder work in tandem to give the cake its lift, ensuring a light crumb. The shredded coconut gives the cake texture, and the rum—though optional—adds depth of flavor, mimicking the complexity of a true pina colada cocktail.

Storage Information

This pina colada cake can be stored in the refrigerator for up to 3-4 days due to the cream cheese frosting. If you’d like to keep it fresh for a longer period, you can freeze the cake for up to 2 months. Just be sure to wrap it tightly in plastic wrap and foil to prevent freezer burn.

Flavor Variations and Serving Suggestions

While the traditional pina colada flavor is absolutely delicious on its own, there are several ways you can tweak the recipe to suit your taste. Here are a few ideas:

• Tropical Fruit: Add chunks of fresh pineapple or even mango between the layers of cake for extra tropical flavor.
• Different Spirits: Experiment with different types of rum, such as spiced rum or coconut rum, for a unique twist.
• Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend for a gluten-free version of this tropical treat.

To serve, enjoy this cake with a scoop of coconut ice cream or a drizzle of pineapple syrup for an even more indulgent experience.

The Joy of Baking Pina Colada Cake

Baking this pina colada cake brings back fond memories of summer vacations, relaxing on the beach, and sipping a refreshing cocktail. It’s a recipe that not only satisfies your sweet tooth but also gives you a sense of nostalgia with every bite. I love how this cake can instantly transport you to paradise, even if you’re just baking it on a lazy afternoon at home.

Every time I make this cake, I’m reminded of the joy of sharing food with friends and family. Whether it’s for a birthday, a BBQ, or just because, this pina colada cake never fails to impress. I hope this recipe inspires you to bring a little taste of the tropics into your own kitchen. Give it a try—you won’t be disappointed!

FAQ

Pina Colada Cake Recipe

tasty vibes recipes

A tropical-inspired dessert that combines coconut, pineapple, and rum for a moist, flavorful cake that's perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 4 People

Calories 820.5 kcal

Equipment

• 2 9-inch round cake pans
• Electric Mixer
• Mixing bowlsWhisk
• Cooling rack

Ingredients

  

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup coconut milk
• ½ cup pineapple juice
• ½ cup shredded coconut
• ½ cup rum optional

Instructions

 

• Preheat oven to 350°F (175°C). Grease and flour 2 cake pans.
• In a bowl, whisk dry ingredients (flour, baking powder, soda, salt).
• Cream butter and sugar until fluffy, then add eggs one at a time. Stir in vanilla.
• Gradually add dry ingredients, alternating with coconut milk and pineapple juice. Fold in coconut and rum.
• Pour batter into pans and bake for 25-30 minutes. Cool completely on a wire rack.
• Frost with cream cheese frosting and garnish with shredded coconut or pineapple slices.

Notes

• If you prefer a non-alcoholic version, substitute rum with coconut extract.
• The cake can be stored in the refrigerator for 3-4 days or frozen for up to 2 months.

Keyword Pina Colada Cake, tropical cake, coconut cake, pineapple cake