Pina Colada Cake – Tropical Bliss in Every Bite
This Pina Colada Cake is the ultimate tropical dessert, bursting with pineapple, coconut, and a hint of rum. With just one bowl and three simple steps, you can create a moist, fluffy, and irresistible cake that transports you straight to paradise. Whether for birthdays, summer parties, or a weekend treat, this cake is a guaranteed crowd-pleaser!
Equipment :
- Mixing bowls
- Electric mixer or whisk
- Measuring cups & spoons
- 9-inch round cake pan
- Parchment paper
- Cooling rack
Ingredients :
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup crushed pineapple drained
- ½ cup unsweetened coconut milk
- ½ cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp dark rum optional
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- ¼ cup coconut milk
- 1 tsp vanilla extract
- ½ cup shredded coconut for garnish
- Pineapple slices & maraschino cherries for decoration
Instructions :
- Preheat oven to 350°F (175°C) and line your cake pan with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add crushed pineapple, coconut milk, vegetable oil, eggs, vanilla extract, and rum (if using).
- Beat on medium speed until smooth and well combined.
- Step 2: Bake the Cake
- Pour batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Step 3: Frost & Decorate
- In a bowl, beat butter until creamy, then gradually add powdered sugar.
- Mix in coconut milk and vanilla until fluffy.
- Spread frosting over the cooled cake, then sprinkle with shredded coconut.
- Decorate with pineapple slices and cherries.