Pina Colada Cake Recipe
Pina Colada Cake is a tropical delight that brings the flavors of a classic cocktail into a delicious dessert form.
Originating from the Caribbean, the cake combines the refreshing taste of pineapple and coconut with a hint of rum, reminiscent of the popular Pina Colada drink. This dessert is perfect for summer parties, beach-themed celebrations, or anytime you crave a taste of the tropics.
Ingredients:
For the Cake:
- 1 box (15.25 oz) yellow cake mix
- 1 cup canned crushed pineapple (undrained)
- 1/2 cup vegetable oil
- 1/2 cup coconut milk (or regular milk)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup dark rum (optional)
For the Coconut Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon coconut extract
- 1/2 cup shredded coconut (sweetened or unsweetened), for garnish
For Garnish (Optional):
- Pineapple slices
- Maraschino cherries
- Additional shredded coconut
How to Make Pina Colada Cake:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Prepare Cake Batter:
In a large bowl, combine the yellow cake mix, canned crushed pineapple (including juice), vegetable oil, coconut milk, eggs, vanilla extract, and dark rum (if using). Mix until well combined and smooth.
Bake the Cake:
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes:
Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Make the Coconut Cream Cheese Frosting:
In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Add Coconut Extract:
Mix in the coconut extract until well combined. Adjust the consistency by adding more powdered sugar for a thicker frosting or a little milk for a thinner consistency, if needed.
Assemble the Cake:
Place one cake layer on a serving plate or cake stand. Spread a generous layer of coconut cream cheese frosting evenly over the top. Place the second cake layer on top and frost the entire cake with the remaining frosting.
Garnish the Cake:
Optional: Garnish the top of the cake with shredded coconut. You can also decorate with pineapple slices and maraschino cherries for a festive look.
Chill (Optional):
For best results, chill the cake in the refrigerator for 1-2 hours before serving to allow the flavors to meld together.
Chef’s Note:
For a non-alcoholic version, you can omit the rum from the cake batter or replace it with pineapple juice for a fruity twist.
Ensure the cakes are completely cooled before frosting to prevent the frosting from melting.
Nutrition Information (per serving):
- Calories: Approximately 450 kcal
- Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 280mg
- Carbohydrates: 60g
- Fiber: 1g
- Sugar: 48g
- Protein: 4g
Enjoy this tropical Pina Colada Cake as a delightful dessert that captures the essence of summer in every bite. Perfect for special occasions or whenever you want to transport yourself to a sunny beachside getaway!
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