Best Ever Piña Colada Cake: A Tropical Delight Recipe

Craving a taste of the tropics? Look no further! This Piña Colada Cake recipe is guaranteed to transport your taste buds to a sun-soaked beach with every bite. Bursting with the flavors of pineapple, coconut, and a hint of rum (optional, of course!), this cake is moist, delicious, and surprisingly easy to make. Whether you’re celebrating a special occasion or simply want to brighten up a weeknight, this cake is sure to be a hit.

## Why This Piña Colada Cake is the Best

There are countless Piña Colada cake recipes out there, so what makes this one stand out? Here’s why this recipe is a winner:

* **Moist and Tender:** We use a combination of ingredients that ensures the cake is incredibly moist and stays that way for days.
* **Intense Flavor:** This cake is packed with real pineapple and coconut, giving it an authentic Piña Colada taste.
* **Easy to Make:** Don’t be intimidated! This recipe is straightforward and doesn’t require any fancy techniques.
* **Customizable:** You can easily adjust the recipe to your liking, adding more or less rum, adjusting the sweetness, or even incorporating other tropical fruits.
* **Crowd-Pleasing:** This cake is always a hit at parties, potlucks, and family gatherings.

## Ingredients You’ll Need

Before you start baking, gather these ingredients:

**For the Cake:**

* **All-Purpose Flour:** 3 cups
* **Granulated Sugar:** 2 cups
* **Baking Powder:** 3 teaspoons
* **Baking Soda:** 1 teaspoon
* **Salt:** 1 teaspoon
* **Eggs:** 3 large
* **Unsweetened Applesauce:** 1 cup
* **Vegetable Oil:** ½ cup
* **Crushed Pineapple:** 1 (20-ounce) can, undrained
* **Shredded Coconut:** 1 cup (sweetened or unsweetened, your preference)
* **Rum Extract (Optional):** 1-2 teaspoons (or use dark rum, see instructions below)

**For the Soak (Optional but Highly Recommended):**

* **Pineapple Juice:** ½ cup
* **Rum (Optional):** 2-4 tablespoons (dark or light)

**For the Frosting:**

* **Cream Cheese:** 8 ounces, softened
* **Unsalted Butter:** ½ cup (1 stick), softened
* **Powdered Sugar:** 4 cups
* **Shredded Coconut:** ½ cup (for garnish)
* **Pineapple tidbits (optional for garnish)**
* **Maraschino cherries (optional for garnish)**

## Equipment You’ll Need

* **Two 9-inch Round Cake Pans:** These are ideal for creating a layered cake.
* **Mixing Bowls:** You’ll need a few different sizes for mixing the batter and frosting.
* **Electric Mixer:** A stand mixer or hand mixer will make your life much easier.
* **Rubber Spatula:** For scraping down the sides of the bowl and gently folding in ingredients.
* **Measuring Cups and Spoons:** Accurate measurements are crucial for baking success.
* **Parchment Paper:** To line the cake pans and prevent sticking.
* **Wire Rack:** For cooling the cakes.
* **Offset Spatula or Butter Knife:** For frosting the cake.

## Step-by-Step Instructions

Now that you have everything you need, let’s get baking!

**Step 1: Prepare the Cake Pans**

* Preheat your oven to 350°F (175°C). Ensure the oven rack is in the center position.
* Grease two 9-inch round cake pans with butter or cooking spray. This will help prevent the cakes from sticking.
* Cut circles of parchment paper to fit the bottom of each pan and place them inside. This provides an extra layer of protection and makes it easy to remove the cakes.

**Step 2: Combine the Dry Ingredients**

* In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Whisking ensures that the ingredients are evenly distributed, which is essential for a consistent cake texture. No lumps are allowed in the end results.

**Step 3: Combine the Wet Ingredients**

* In a separate mixing bowl, combine the eggs, applesauce, and vegetable oil. Whisk until well combined. Applesauce adds moisture without adding extra fat, contributing to the cake’s tender crumb.

**Step 4: Combine Wet and Dry Ingredients**

* Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tough cake. You want the batter to be smooth and even.

**Step 5: Add Pineapple and Coconut**

* Gently fold in the undrained crushed pineapple and shredded coconut. Folding ensures that the pineapple and coconut are evenly distributed without deflating the batter. The pineapple adds sweetness and moisture, while the coconut provides a delicious tropical flavor and texture.
* If using rum extract, add it now and fold it in gently. Remember that this is optional and can be omitted.

**Step 6: Bake the Cakes**

* Pour the batter evenly into the prepared cake pans. Spread the batter to the edges of the pan.
* Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking the cakes around the 30-minute mark to avoid overbaking. Overbaked cakes will be dry and crumbly.

**Step 7: Cool the Cakes**

* Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling the cakes in the pans allows them to set slightly before being removed, preventing them from breaking. Make sure that cakes are completely cool before adding any soaking liquid and the frosting.

**Step 8: Make the Soak (Optional)**

* While the cakes are cooling, prepare the soak. In a small bowl, combine the pineapple juice and rum (if using). Stir well to combine. The soak adds extra moisture and flavor to the cake.

**Step 9: Make the Frosting**

* In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy. This will take several minutes, so be patient. Make sure that your cream cheese and butter are at room temperature for the smoothest and most even consistency.
* Gradually add the powdered sugar, beating on low speed until combined. Start with a low speed to prevent the powdered sugar from flying everywhere. Once combined, increase the speed to medium and beat until light and fluffy.

**Step 10: Assemble the Cake**

* Once the cakes are completely cool, use a serrated knife to level the tops if necessary. This will ensure that the cake is even and stable.
* Place one cake layer on a serving plate or cake stand. Drizzle half of the pineapple juice/rum mixture over the cake layer. Be generous with the soak, but don’t saturate the cake to the point where it becomes soggy.
* Spread a generous layer of frosting over the first cake layer. Use an offset spatula or butter knife to create a smooth, even layer.
* Carefully place the second cake layer on top of the frosting. Drizzle the remaining pineapple juice/rum mixture over the second cake layer.
* Frost the entire cake with the remaining frosting. Get creative with your frosting design! You can create swirls, peaks, or a smooth, even finish.

**Step 11: Garnish the Cake**

* Sprinkle shredded coconut over the top of the cake. This adds a beautiful finishing touch and enhances the coconut flavor.
* If desired, garnish with pineapple tidbits and maraschino cherries. These add a pop of color and visual appeal.

**Step 12: Chill and Serve**

* Chill the cake in the refrigerator for at least 30 minutes before serving. This will allow the frosting to set and the flavors to meld together. This step is not mandatory but highly recommended.
* Serve and enjoy! This cake is best served cold or at room temperature. It is a perfect cake for any occasion!

## Tips for Success

* **Use high-quality ingredients:** The better the ingredients, the better the cake will taste.
* **Don’t overmix the batter:** Overmixing can lead to a tough cake.
* **Measure accurately:** Baking is a science, so accurate measurements are essential.
* **Cool the cakes completely before frosting:** Frosting a warm cake will cause it to melt.
* **Don’t be afraid to experiment:** Feel free to adjust the recipe to your liking.

## Variations and Substitutions

* **Rum Extract vs. Real Rum:** If you prefer not to use rum extract, you can substitute with 2-4 tablespoons of dark rum in the cake batter. Adjust the amount to your taste.
* **Coconut Cream:** For an even richer coconut flavor, substitute some of the applesauce with coconut cream.
* **Other Tropical Fruits:** Add chopped mango, papaya, or banana to the cake batter for extra tropical flavor.
* **Nuts:** Add chopped macadamia nuts or pecans to the cake batter or sprinkle them on top of the frosting for added texture.
* **Vegan Piña Colada Cake:** Substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use a vegan cream cheese and butter alternative for the frosting.

## Serving Suggestions

* **Serve with a scoop of vanilla ice cream or coconut sorbet:** This is a classic pairing that complements the flavors of the cake perfectly.
* **Serve with a Piña Colada cocktail:** For the ultimate tropical experience, pair this cake with a refreshing Piña Colada.
* **Serve as a dessert at a luau or Hawaiian-themed party:** This cake is the perfect centerpiece for any tropical celebration.
* **Enjoy as a simple afternoon treat with a cup of coffee or tea:** This cake is delicious any time of day.

## Storage Instructions

* **Room Temperature:** You can store this cake at room temperature for up to 2 days in an airtight container. This is best for maintaining the cake’s moist texture.
* **Refrigerator:** For longer storage, store the cake in the refrigerator for up to 5 days. Cover the cake tightly to prevent it from drying out. The frosting might become slightly firmer in the fridge, so let the cake sit at room temperature for about 30 minutes before serving.
* **Freezer:** You can also freeze this cake for up to 2-3 months. Wrap the cake tightly in plastic wrap and then in foil to prevent freezer burn. Thaw the cake overnight in the refrigerator before serving.

## Nutritional Information (Approximate, per slice)

* Calories: 450-550
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 75-100mg
* Sodium: 250-350mg
* Carbohydrates: 50-60g
* Sugar: 35-45g
* Protein: 3-5g

*Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.*

## Conclusion

This Piña Colada Cake is a guaranteed crowd-pleaser that’s surprisingly easy to make. With its moist texture, intense tropical flavor, and customizable nature, it’s the perfect cake for any occasion. So, gather your ingredients, preheat your oven, and get ready to bake a slice of paradise! Whether it’s a birthday, anniversary, or just a craving for something sweet, this Piña Colada Cake is sure to bring a taste of the tropics to your table.

Enjoy and happy baking!

## Frequently Asked Questions (FAQs)

**Q: Can I make this cake ahead of time?**
A: Yes, you can bake the cake layers a day ahead of time and store them tightly wrapped at room temperature. You can also make the frosting a day ahead and store it in the refrigerator. Let the frosting come to room temperature before frosting the cake.

**Q: Can I use fresh pineapple instead of canned?**
A: While canned crushed pineapple is recommended for its moisture content, you can use fresh pineapple. Just make sure to drain it well before adding it to the batter. You might need to add a little extra liquid to the batter if it seems too dry.

**Q: Can I make this cake without rum?**
A: Absolutely! The rum is optional and can be omitted without affecting the overall taste and texture of the cake. Simply leave it out of the soak and the cake batter.

**Q: My frosting is too thin. What can I do?**
A: If your frosting is too thin, add more powdered sugar, one tablespoon at a time, until it reaches the desired consistency.

**Q: My frosting is too thick. What can I do?**
A: If your frosting is too thick, add a tablespoon of milk or cream at a time until it reaches the desired consistency.

**Q: Can I use a different size cake pan?**
A: Yes, you can use different size cake pans, but you may need to adjust the baking time accordingly. Keep an eye on the cake and check for doneness with a wooden skewer.

**Q: How do I prevent the cake from sticking to the pan?**
A: Make sure to grease and flour the cake pans well, or use parchment paper to line the bottoms of the pans.

**Q: Can I add nuts to the cake?**
A: Yes, you can add chopped nuts, such as macadamia nuts or pecans, to the cake batter for added flavor and texture.

**Q: What is the best way to level the cake layers?**
A: Use a serrated knife to carefully trim off any domed tops of the cake layers, creating a flat surface for frosting.

**Q: Is it necessary to soak the cake with pineapple juice and rum?**
A: No, but the soak adds extra moisture and flavor to the cake, making it even more delicious. It is highly recommended, but not essential.

Enjoy making this best-ever Piña Colada cake!