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