Easy Piña Colada Cake Recipe: A Tropical Dessert Delight
Layers of pineapple, creamy coconut, and rum-infused soak deliver a slice of summer joy.
Easy Piña Colada Cake Recipe
This piña colada cake brings all the vibrant, sunny flavors of the iconic cocktail to your baking dish. Tender and moist, with layers of pineapple, coconut, and a subtle hint of rum, this dessert is a guaranteed crowd-pleaser, perfect for summer gatherings, barbecues, or whenever you crave a dose of the tropics on your plate.
Why You’ll Love This Cake
- Bursting with flavor: The combination of sweet crushed pineapple, creamy coconut, and aromatic rum recreate the classic piña colada in every bite.
- Simple preparation: Whip up the batter in just a few bowls—no complicated steps or special equipment required.
- Perfect for gatherings: Baked in a 13×9-inch pan, this cake serves a crowd and can be made ahead for easy entertaining.
- Customizable toppings: Toasted coconut, maraschino cherries, and fresh lime zest add festive flair and extra flavor.
Ingredients
Gather these ingredients to create your own tropical paradise in cake form.
For the Cake:
- Nonstick baking spray with flour
- 3 large eggs
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 cup vegetable oil
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 can (20 oz.) crushed pineapple in juice
For the Soak:
- 1 can (15 oz.) cream of coconut
- 2 tablespoons dark rum
- 1 tablespoon lime juice
For the Topping:
- 3 cups cold heavy whipping cream, divided
- 1/3 cup powdered sugar
- 1 can (8 oz.) crushed pineapple in juice
- 1 package (3.4 oz.) coconut cream instant pudding mix
- Toasted coconut chips, for garnish
- Maraschino cherries, for garnish
- Lime zest, for garnish
Tip: If you cannot find coconut cream-flavored instant pudding, use vanilla instant pudding with 1/4 teaspoon coconut extract to achieve the same tropical aroma.
How to Make Piña Colada Cake
This recipe is straightforward, requiring only basic baking skills and tools. Here’s how to create the tropical magic step by step:
Step 1: Prepare the Pan & Oven
- Coat a 13×9-inch baking pan with nonstick spray with flour.
- Preheat your oven to 350°F (175°C).
Step 2: Whisk Wet Ingredients
- In a large bowl, whisk together the eggs, granulated sugar, and vanilla extract for about one minute until slightly frothy.
- Add vegetable oil, whisking well to fully combine and emulsify.
Step 3: Combine Dry Ingredients
- In another medium bowl, mix together all-purpose flour, baking powder, baking soda, and kosher salt.
Step 4: Incorporate Pineapple & Mix Batter
- Add the dry flour mixture to the wet egg mixture in three parts, alternating with the crushed pineapple and juice.
- Mix just until combined, scraping the sides of the bowl to ensure even mixing. Do not overmix.
Step 5: Bake the Cake
- Pour the batter into your prepared baking pan and smooth the top.
- Bake for 35 to 40 minutes, until the top is golden brown. If it browns too quickly, loosely tent with foil.
- Continue baking an additional 10 to 15 minutes, or until a wooden pick inserted in the center comes out clean.
- Remove from oven and, while still warm, poke holes over the entire surface with the handle of a wooden spoon or fork tines.
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Step 6: Soak with Coconut-Rum Mixture
- In a small bowl, whisk together cream of coconut, dark rum, and lime juice.
- Slowly pour this mixture evenly over the warm cake, allowing it to seep deeply into the holes.
- Let the cake cool completely before adding the topping.
Step 7: Prepare the Whipped Cream Layer
- Using an electric mixer with a whisk attachment, whip 1 1/2 cups heavy whipping cream on medium-high until just thickened.
- Add powdered sugar and continue to whip until firm peaks form.
- Set aside for later folding.
Step 8: Prepare the Pineapple-Pudding Mixture
- Drain the 8 oz. can of crushed pineapple over a bowl with a fine-mesh strainer, reserving the juice.
- In a separate large bowl, whisk the remaining 1 1/2 cups heavy cream with the coconut pudding mix and reserved pineapple liquid until smooth and thickened.
- Gently fold in the previously whipped cream, in three additions, until the mixture is airy and evenly combined.
- Fold in the drained pineapple.
Step 9: Assemble & Chill the Cake
- Spread the pineapple-pudding topping over the cooled, soaked cake in an even layer.
- Refrigerate for at least two hours—this allows the flavors to meld and the topping to set for easier slicing.
Step 10: Decorate & Serve
- Just before serving, sprinkle generously with toasted coconut chips.
- Decorate with maraschino cherries and a pinch of fresh lime zest for true piña colada flair.
- Slice and serve chilled for the most refreshing effect.
Tips and Variations
- Alcohol-Free Version: Skip the rum for a kid-friendly cake. Add an extra splash of coconut or pineapple juice to the soak if desired.
- Pudding Substitutes: If coconut pudding mix is unavailable, vanilla or white chocolate pudding mix with coconut extract works well.
- Make Ahead: The cake base can be baked and soaked a day in advance. Add the topping the day you serve for best texture.
- Add Texture: Fold sweetened shredded coconut into the batter for chewy bites throughout.
- Sheet Pan Option: For thinner, party-sized slices, bake the cake in a rimmed half-sheet pan. Adjust baking time accordingly (reduce by about 10 minutes).
Serving Suggestions
- Pair with a chilled piña colada or pineapple lemonade.
- Garnish individual servings with extra cherries and umbrella picks for a playful effect.
- Serve as the centerpiece of a summer dessert bar with other tropical treats, such as mango sorbet or coconut macaroons.
Common Questions About Piña Colada Cake
Can I use fresh pineapple instead of canned?
Yes—just be sure to crush it (with some juice) for moisture. Canned juice provides consistent flavor and hydration, but fresh works in a pinch.
Does this cake need to be refrigerated?
Because of the whipped cream and pudding topping, the assembled cake must be refrigerated. Cover tightly and keep chilled until serving; leftovers keep for up to three days.
Can I make this cake in advance?
Absolutely. Bake and soak the cake base up to a day ahead. Add the creamy topping and garnishes the day you’re serving to ensure the topping stays fluffy and vibrant.
What can I substitute for rum?
Omit the rum for a non-alcoholic version, or use an equal amount of pineapple juice or coconut water in the soak. For a hint of flavor without alcohol, try rum extract.
How do I toast coconut chips?
Spread coconut chips or flakes in a single layer on a baking sheet. Toast in a preheated 350°F oven, stirring occasionally, for 5–7 minutes, until golden brown and aromatic.
Troubleshooting and Expert Tips
- Cake sinking in the center? Make sure not to overmix the batter and check your oven temperature calibration. Underbaking or excess liquid can also cause sinking.
- Dry cake? Measure flour carefully (spoon and level). The pineapple and coconut soak should keep it moist, but overbaking may dry the cake.
- Runny topping? Don’t skip chilling. The combination of pudding mix and whipped cream needs time to set in the fridge for a fluffy, sliceable topping.
More Cakes and Cupcakes to Try
- Rhubarb Upside-Down Cake: A tangy-sweet way to bake with spring fruit.
- Coffee Desserts: Perfect for lovers of rich mocha flavor.
- Fun Cupcakes: Dress them up for any party!
- Chocolate Chip Cookie Icebox Cake: Cool, creamy, and so simple.
- Frozen Fruit Desserts: Keep your kitchen cool with easy, no-bake sweets.
- Chocolate Almond Sheet Cake: Ultra-fudgy and crowd-friendly.
- Fall Spiced Cakes: Bring cozy, fragrant flavors to your table.
- Birthday Cake Pie: A celebration in every bite.
- Festive Cakes for the 4th of July: Celebrate with red, white, and blue treats.
- Key Lime Desserts: For a citrus zing that’s perfect all summer.
- Father’s Day Cakes: Show Dad the love with a homemade cake.
- Raspberry Jello Poke Cake: A retro classic that’s officially cool again.
Frequently Asked Questions (FAQs)
Q: Can I freeze piña colada cake?
A: The cake base freezes well when wrapped tightly without the topping. For best texture, add whipped cream and garnishes fresh after thawing.
Q: Is this cake suitable for a birthday or celebration?
A: Yes! Its bright, festive flavors and colorful garnishes make it perfect for birthdays, summer parties, or any special occasion.
Q: What is cream of coconut?
A: Cream of coconut is a sweetened coconut product (distinct from coconut milk or cream) commonly used in piña coladas and tropical desserts. Look for it in the cocktail mixer aisle.
Q: Can I make cupcakes with this recipe?
A: You can divide the batter into cupcake tins, baking for 18-22 minutes, then soak each cupcake before topping. Perfect for portioned treats!
Q: How do I keep the cake moist?
A: Generous soaking with the coconut-rum mixture and careful not to overbake are the keys to irresistibly moist, flavorful cake squares.
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