Take a trip to the islands with this Pina Colada Cake!
I love coconut. It makes me think of warm weather holidays to exotic islands. Tropical breezes… summer at its best.
I’ve been a bit obsessed with coconut lately. Did you know every bit of the coconut can be used. As a result, coconuts are called the “Tree of Life” and can produce drink, fibre, food, fuel, utensils, and much more. Coconut is highly nutritious and rich in fibre, vitamins, and minerals. Nearly one third of the world’s population depends on coconut to some degree for their food and their economy.
This cake uses quite a few parts of the coconut – water, milk and flakes from the flesh. Beside from being delicious, it is a real show-stopper!
I will admit, this cake has a lot of steps. BUT each one is really easy and most can be done in less than 5 minutes and stored days in advance of assembly.
What a great cake to serve at a shower, Easter or even as a wedding cake. Looking for a great way warm up a winter party? This “big snowball” is the answer. I guess we just need to have Pina Colada Cake all year ’round… enjoy!
- CAKE:
- 2-2/3 all-purpose flour
- 4 tsp baking powder
- 1 tsp salt
- 1 cup 2% milk
- ½ cup coconut milk
- ¾ cup unsalted butter (softened) OR ½ cup + 1 Tbsp canola oil
- 1-2/3 cups granulated sugar
- 2 eggs
- 2 tsp coconut extract
- 1 tsp vanilla extract
- PINEAPPLE FILLING:
- 1 can 19oz. crushed pineapple including juice
- 2 Tbsp sugar
- 2 Tbsp cornstarch
- 1 tsp lemon juice
- COCONUT SYRUP:
- 1 cup sugar
- ½ cup coconut water
- COCONUT BUTTERCREAM:
- 1 cup unsalted butter, at room temperature
- 3-1/2 cups icing sugar
- 4-5 Tbsp light cream
- 2 tsp coconut extract
- Whisk flour with baking powder and salt in a small bowl.
- Mix 2% milk and coconut milk together in a small bowl.
- In a large bowl, beat butter (or canola oil) and sugar with a mixer on medium until fluffy. Add eggs, one at a time, beating well and scraping down sides of bowl. Add in vanilla and coconut extracts.
- Gradually beat in dry ingredients, alternating with milk mixture, in 3 additions. Divide batter between prepared pans. Bake until tester comes out clean, about 35 minutes. Remove from oven, let cool 10 minutes, then turn out onto wire rack to cook completely.These layers can be wrapped and frozen for later assembly if needed.
Lori loves to create simple and delicious meals that are ready in 30 minutes or less!
We made this for my daughter’s birthday and it was divine. It tastes just like a pina colada!! Thank you for the recipe.
So happy to hear that you liked my recipe Rachael. Thanks for coming back to spread the word!
Will definately be making this to take to the office. The girls will love it
I made this cake n it was jus out of d world!!!!! Everyone at home jus loveddddddd the cake!!!!!! Thank u sooo much! Lookin des to trying out more recipes from ur blog!!!! Kp posting amazin ones. Thank u n God bless
Thanks Laya, so glad you liked it!
I made this cake over the summer and it was just DIVINE! It’s now a few weeks before Thanksgiving and I am going to make it again for a girls dinner. To make the cake more festive, I’m considering replacing the ” pineapple” with a “raspberry” layer! I’m torn however – Should i make the same sugar concoction with fresh raspberries and perhaps try to strain the seeds? I fear the cake may not be as moist if I simply use a seedless raspberry jam. Then again, I would still do the coconut syrup layer and that definitely contributes to the moisture I’m sure. Any thoughts?
This sounds interesting Elizabeth. You definitely will need something to replace the syrup and pineapple layer that can contribute to the overall moisture of the final cake. You can use the strained raspberry juice with some sugar as the syrup, but I am not sure about a layer of raspberries. They may be too mushy.
Very good points! Hmmmm… I can’t decide how brave I feel! But I will let you know how this goes! Sometimes it’s just best to leave well enough alone. Then again, if I can create 2 wonderful cakes from one recipe, that’s a win win! Stay tuned . . . 🙂
You go girl! I can’t wait to hear what you came up with… take a picture!!
Instead of using the simple syrup,would using rum work?
Yes I think it will, not as sweet, but it will work.
Made this for Mothers Day and it was delicious. Everyone loved it. Keeping with the trend of the day I made a “naked” cake – filling on two layers, icing in the middle and on top, side of cake not iced, coconut flakes on the top only. Not only was it moist, flavourful and not too sweet, it was beautiful to boot! My family deemed it another keeper! Thank you for this gorgeous recipe!!
For the next time my 22 year old son asked for the addition of coconut rum in the filling – an idea worth trying.
So happy to hear that Louise. Love the rum idea!!
What is icing sugar?? Powdered sugar?
Yes, icing sugar or confectioner’s sugar or powdered sugar.
Hello! I am a bit confused about (2-2/3 all-purpose flour). Do I minus 2/3 cups from 2 cups and use the remaining?
That’s 2+2/3 cups.
Hi. Is the coconut milk the one in the can and can be found in asian aisle at the grocery store or the one that comes in a carton in the baking aisle? Thanks!
I used the canned version.
Hi, the cake looks lovely and exactly what I was looking out for to bake for my parents anniversary. Just a question regarding the quantity of baking powder. 4 tsp seems a lot to me while the eggs are just two. It’s doesn’t leave a soapy aftertaste, does it? I was thinking of increasing the eggs and reducing the baking powder. Any thoughts on this?
Hi Ashwini, you can try what ever you like, however this recipe has been tested, works well and tastes great!
This cake came out great. Nice and moist. I added a tsp of rum extract to the batter and used a little of the coconut milk in the frosting. Made it as a 2 layer cake. Will make again.