Escape to Paradise: The Ultimate Piña Colada Cake Recipe

Italian Chef Team

1 month ago

Escape to Paradise: The Ultimate Piña Colada Cake Recipe

Dreaming of tropical beaches, swaying palm trees, and the sweet, refreshing taste of a piña colada? You don’t need a plane ticket to transport yourself to paradise! This incredible Piña Colada Cake recipe brings the exotic flavors of coconut and pineapple right to your kitchen. Perfect for birthdays, celebrations, or simply a sunny weekend treat, this cake is a guaranteed crowd-pleaser.

This recipe builds on classic piña colada flavors and techniques, offering a truly decadent and unforgettable experience. Get ready to bake your way to happiness!

## Why This Piña Colada Cake is the Best

Before we dive into the recipe, let’s explore why this particular Piña Colada Cake stands out:

* **Intense Flavor:** We’re not just hinting at piña colada – we’re packing in the coconut and pineapple flavor at every stage, from the cake layers to the frosting.
* **Moist and Tender:** The cake layers are incredibly moist thanks to the addition of pineapple juice and coconut milk. No dry cake here!
* **Easy to Make:** While the cake looks impressive, the steps are straightforward and easy to follow, even for beginner bakers.
* **Stunning Presentation:** The creamy frosting and optional toasted coconut topping create a beautiful and inviting cake.

## Ingredients You’ll Need

Here’s a detailed list of the ingredients required for each component of the cake:

**For the Cake Layers:**

* 2 ½ cups all-purpose flour
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* ½ teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 1 ¾ cups granulated sugar
* 3 large eggs
* 1 teaspoon vanilla extract
* 1 cup canned pineapple juice
* ½ cup full-fat coconut milk
* ½ cup shredded coconut (optional, for added flavor)

**For the Piña Colada Soak:**

* ½ cup canned pineapple juice
* ¼ cup rum (optional, or use more pineapple juice)

**For the Coconut Cream Cheese Frosting:**

* 8 ounces cream cheese, softened
* 1 cup (2 sticks) unsalted butter, softened
* 4 cups powdered sugar
* ½ cup shredded coconut
* 1 teaspoon vanilla extract
* 2 tablespoons coconut milk (or more, to adjust consistency)

**For the Topping (Optional):**

* ½ cup shredded coconut, toasted
* Pineapple chunks
* Maraschino cherries

## Equipment You’ll Need

* Three 8-inch round cake pans
* Parchment paper
* Mixing bowls
* Electric mixer (stand or hand mixer)
* Rubber spatula
* Measuring cups and spoons
* Wire rack
* Offset spatula or knife for frosting

## Step-by-Step Instructions

Now, let’s get baking! Follow these detailed instructions to create your own slice of paradise.

**Step 1: Prepare the Cake Pans**

1. Preheat your oven to 350°F (175°C).
2. Grease the three 8-inch round cake pans with butter or baking spray. This prevents the cake from sticking.
3. Cut circles of parchment paper to fit the bottom of each pan. Place the parchment paper circles in the pans. This ensures the cakes release easily and prevents burning on the bottom.

**Step 2: Combine Dry Ingredients**

1. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures the ingredients are evenly distributed, which results in a more consistent cake texture.
2. If using shredded coconut in the cake layers, add it to the dry ingredients and whisk to combine. This distributes the coconut evenly throughout the batter.

**Step 3: Cream Butter and Sugar**

1. In a large bowl (or the bowl of a stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air into the batter, which contributes to a light and airy cake.
2. Beat for at least 3-5 minutes to ensure the mixture is truly light and fluffy. Scrape down the sides of the bowl as needed to ensure everything is evenly combined.

**Step 4: Add Eggs and Vanilla**

1. Beat in the eggs one at a time, mixing well after each addition. This allows each egg to fully emulsify into the batter, creating a smooth and stable mixture.
2. Stir in the vanilla extract. Vanilla enhances the overall flavor of the cake.

**Step 5: Alternate Adding Dry and Wet Ingredients**

1. Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice and coconut milk. Begin and end with the dry ingredients. This method prevents the gluten in the flour from developing too much, resulting in a more tender cake.
2. Add about one-third of the dry ingredients, then half of the pineapple juice, then another third of the dry ingredients, then the remaining pineapple juice, and finally the remaining dry ingredients. Mix until just combined after each addition. Be careful not to overmix the batter, as this can result in a tough cake. Overmixing develops the gluten in the flour, leading to a dense and chewy texture.

**Step 6: Bake the Cake Layers**

1. Divide the batter evenly among the prepared cake pans. Use a kitchen scale for perfect evenness or estimate visually.
2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven. Start checking for doneness around 25 minutes.
3. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This allows the cakes to set slightly and prevents them from breaking when you remove them from the pans.

**Step 7: Prepare the Piña Colada Soak**

1. In a small bowl, combine the pineapple juice and rum (if using). Stir well to combine. This soak will add extra moisture and flavor to the cake layers.

**Step 8: Make the Coconut Cream Cheese Frosting**

1. In a large bowl (or the bowl of a stand mixer), beat the softened cream cheese and butter until smooth and creamy. Ensure both the cream cheese and butter are at room temperature for the smoothest frosting.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition. This prevents the powdered sugar from flying everywhere.
3. Stir in the shredded coconut and vanilla extract. Coconut adds texture and flavor to the frosting.
4. Add the coconut milk, one tablespoon at a time, until the frosting reaches your desired consistency. The amount of coconut milk needed may vary depending on the humidity and the consistency of your cream cheese and butter.

**Step 9: Assemble the Cake**

1. Once the cake layers are completely cool, use a serrated knife to level the tops if necessary. This ensures the cake is stable and looks professional.
2. Place one cake layer on a serving plate or cake stand.
3. Brush the cake layer with half of the piña colada soak. Be generous with the soak, but don’t oversaturate the cake.
4. Spread a generous layer of coconut cream cheese frosting over the soaked cake layer.
5. Repeat with the second cake layer, soaking it with the remaining piña colada soak and spreading with frosting.
6. Top with the final cake layer and frost the entire cake with the remaining frosting. Use an offset spatula or knife to create a smooth and even finish.

**Step 10: Decorate the Cake (Optional)**

1. Sprinkle the toasted shredded coconut around the top edge of the cake.
2. Arrange pineapple chunks and maraschino cherries on top of the cake for a festive look. Get creative and use any decorations you like!

**Step 11: Chill and Serve**

1. Refrigerate the cake for at least 30 minutes to allow the frosting to set. This makes it easier to slice and serve.
2. Slice and serve, and enjoy your slice of tropical paradise!

## Tips and Tricks for the Perfect Piña Colada Cake

* **Use Room Temperature Ingredients:** Ensure your butter, cream cheese, and eggs are at room temperature for the best results. Room temperature ingredients emulsify more easily, creating a smoother and more stable batter and frosting.
* **Don’t Overmix the Batter:** Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
* **Level the Cake Layers:** Leveling the cake layers ensures the cake is stable and looks professional. Use a serrated knife to trim any domed tops.
* **Soak the Cake Generously:** The piña colada soak adds extra moisture and flavor to the cake. Don’t be afraid to be generous with it, but be careful not to oversaturate the cake.
* **Toast the Coconut:** Toasting the shredded coconut enhances its flavor and adds a crunchy texture to the cake. Toast it in a dry skillet over medium heat until golden brown, stirring frequently.
* **Chill the Cake Before Serving:** Chilling the cake allows the frosting to set, making it easier to slice and serve. It also helps the flavors meld together.
* **Make it Ahead:** You can bake the cake layers a day or two in advance and store them tightly wrapped in the refrigerator or freezer. You can also make the frosting a day in advance and store it in the refrigerator. Let the frosting come to room temperature before using.
* **Rum Alternatives:** If you prefer not to use rum, you can substitute it with additional pineapple juice or a rum extract.
* **Adjust Sweetness:** If you find the frosting too sweet, you can reduce the amount of powdered sugar.

## Variations to Try

* **Piña Colada Cupcakes:** Turn this cake into cupcakes! Bake the batter in cupcake liners for 18-20 minutes. Frost and decorate as desired.
* **Mini Piña Colada Cakes:** Bake the batter in smaller cake pans for individual servings.
* **Grilled Pineapple:** Grill pineapple slices and use them as a topping for an extra smoky and sweet flavor.
* **Lime Zest:** Add lime zest to the cake batter or frosting for a zesty twist.
* **Macadamia Nuts:** Sprinkle chopped macadamia nuts on top of the cake for added crunch and flavor.

## Serving Suggestions

This Piña Colada Cake is delicious on its own, but here are a few serving suggestions to elevate the experience:

* **Serve with a scoop of vanilla ice cream.** The cold ice cream complements the warm cake perfectly.
* **Garnish with fresh pineapple wedges.** The fresh pineapple adds a pop of color and flavor.
* **Drizzle with coconut syrup.** The coconut syrup enhances the coconut flavor of the cake.
* **Pair with a Piña Colada cocktail.** Complete the tropical experience with a refreshing Piña Colada!

## Storage Instructions

* **Store leftover cake in an airtight container in the refrigerator for up to 3 days.**
* **You can also freeze the cake for up to 2 months.** Wrap it tightly in plastic wrap and then in foil.
* **Thaw frozen cake in the refrigerator overnight before serving.**

## Nutritional Information (Approximate)

*Please note that the following is an estimate and may vary based on specific ingredients and portion sizes.*

* **Calories:** 450-550 per slice
* **Fat:** 25-35g
* **Saturated Fat:** 15-20g
* **Cholesterol:** 80-100mg
* **Sodium:** 200-300mg
* **Carbohydrates:** 50-60g
* **Sugar:** 35-45g
* **Protein:** 3-5g

## Enjoy Your Tropical Creation!

This Piña Colada Cake is a true taste of paradise. With its moist layers, intense flavor, and stunning presentation, it’s sure to impress your friends and family. So, gather your ingredients, preheat your oven, and get ready to bake your way to a tropical escape!

This cake is perfect for:

* Birthday parties
* Summer celebrations
* Holiday gatherings
* Potlucks
* Or simply a sweet treat on a sunny day!

Don’t forget to share your creations with us on social media using #PinaColadaCake and #TropicalBaking! We can’t wait to see your beautiful cakes!

## Piña Colada Cake Recipe Card

**Prep Time:** 30 minutes
**Bake Time:** 25-30 minutes
**Total Time:** 1 hour (plus cooling and chilling time)
**Yield:** 12-16 servings

**Ingredients:**

**Cake Layers:**

**Piña Colada Soak:**

* ½ cup canned pineapple juice
* ¼ cup rum (optional)

**Coconut Cream Cheese Frosting:**

**Topping (Optional):**

* ½ cup shredded coconut, toasted
* Pineapple chunks
* Maraschino cherries

**Instructions:**

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add shredded coconut if using.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
4. Gradually add dry ingredients to wet ingredients, alternating with pineapple juice and coconut milk, beginning and ending with dry ingredients. Mix until just combined.
5. Divide batter evenly among cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
7. In a small bowl, combine pineapple juice and rum (if using) for the soak.
8. In a large bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating well after each addition. Stir in shredded coconut, vanilla extract, and coconut milk until desired consistency is reached.
9. Once cakes are cool, level the tops if necessary. Place one cake layer on a serving plate. Brush with half of the piña colada soak. Spread with a generous layer of frosting. Repeat with the second layer. Top with the final layer and frost the entire cake.
10. Decorate with toasted shredded coconut, pineapple chunks, and maraschino cherries, if desired.
11. Chill for at least 30 minutes before serving.

Enjoy!

Tags: Recipes