Piña Colada Cake

Pina Colada Cake

The Spruce / Kristina Vanni

Prep: 20 mins
Cook: 25 mins
Cool: 60 mins
Total: 105 mins
Servings: 12 servings
Yield: 1 layer cake
Nutrition Facts (per serving)
897 Calories
37g Fat
135g Carbs
9g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 897
% Daily Value*
Total Fat 37g 47%
Saturated Fat 22g 110%
Cholesterol 184mg 61%
Sodium 283mg 12%
Total Carbohydrate 135g 49%
Dietary Fiber 2g 7%
Total Sugars 100g
Protein 9g
Vitamin C 8mg 40%
Calcium 101mg 8%
Iron 2mg 13%
Potassium 225mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The classic piña colada is sweet cocktail make with rum, coconut, and pineapple. It is usually served blended or shaken with ice and enjoyed in the warm sun on a tropical vacation. This decadent layer cake incorporates everything you love about this classic cocktail in a sweet dessert treat.

The rich and moist cake layers are flavored with coconut extract and pineapple puree is folded into the batter. In between each layer is a filling made with pineapple preserves, while coconut cream cheese frosting is spread on the sides and top and dusted with toasted coconut for a festive finish. This piña colada cake is a rumless version of the classic cocktail, so it is the perfect treat for kids as well. If you still want a hint of that rum flavor, simply add a teaspoon of rum extract to the cake batter and the frosting.

Once you cut a slice and take a bite of this cake, it will feel like you are basking in the sun on a warm beach vacation without even leaving your kitchen. Serve as a tropical birthday cake, the ending flourish to a summertime barbecue, or as a transportive sweet treat any time of year.

Ingredients

For the Cake:

  • 1 cup unsalted butter, softened

  • 2 cups sugar

  • 6 large eggs

  • 2 teaspoons coconut extract

  • 3 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 cup sour cream

  • 1 (8-ounce) can cubed pineapple in juice, undrained

For the Frosting and Filling:

  • 1 pound confectioners' sugar

  • 1/2 cup butter, softened

  • 8 ounces cream cheese, softened

  • 2 teaspoons coconut extract

  • 1 (18-ounce) jar pineapple preserves

  • 1/2 cup sweetened shredded coconut, toasted

Steps to Make It

Note: While there are multiple steps to this recipe, this cake is broken down into workable categories to help you better plan for preparation and cooking.

Make the Cake

  1. Gather the ingredients. Preheat the oven to 350 F. Grease and flour three 9-inch round cake pans. Set aside.

    Pina Colada Cake ingredients

    The Spruce / Kristina Vanni

  2. To make the cakes, cream the butter and sugar in a large bowl until light and fluffy.

    Butter and sugar in a mixing bowl

    The Spruce / Kristina Vanni

  3. Add the eggs, one at a time, beating well after each addition. Beat in the coconut extract.

    Egg added to the sugar and butter mixture with more eggs on the side

    The Spruce / Kristina Vanni

  4. In another large bowl, combine the flour, baking powder, and baking soda.

    Dry ingredients in a mixing bowl

    The Spruce / Kristina Vanni

  5. Add the flour mixture to the creamed butter and sugar mixture alternately with sour cream, beating well after each addition.

    Butter and egg mixture next to the dry ingredients and sour cream

    The Spruce / Kristina Vanni

  6. In a food processor or blender, pulse the pineapple chunks in juice until almost smooth.

    Pineapple chunks and juice in a food processor

    The Spruce / Kristina Vanni

  7. Stir the pureed pineapple into batter.

    Pineapple and juice added to cake batter

    The Spruce / Kristina Vanni

  8. Transfer to the prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.

    Pineapple cakes in baking pans ready to be baked

    The Spruce / Kristina Vanni

  9. Cool for 10 minutes before removing from pans to wire racks to cool completely.

    Pineapple cake layers cooling on a rack

    The Spruce / Kristina Vanni

Make the Frosting and Decorate

  1. To make the frosting, beat the powdered sugar, 1/2 cup butter, cream cheese, and coconut extract in a large bowl until smooth.

    Pina Colada Cake frosting ingredients in a bowl

    The Spruce / Kristina Vanni

  2. To assemble, place 1 cooled cake layer on a serving plate and spread with half of the preserves.

    Pina Colada Cake layer spread with pineapple preserves

    The Spruce / Kristina Vanni

  3. Repeat the layers and top with the remaining cake layer.

    Assembled, unfrosted Pina Colada Cake

    The Spruce / Kristina Vanni

  4. Frost the top and sides of the cake with the frosting.

    Frosting added to the cake with a knife

    The Spruce / Kristina Vanni

  5. Garnish the top of the cake with the toasted coconut.

    Pina Colada Cake decorated with toasted coconut

    The Spruce / Kristina Vanni

  6. Cover and chill until ready to serve. Enjoy.

How to Store

  • Cover and store piña colada cake in the fridge until ready to serve. For best results, prepare this cake the day before you plan to serve.
  • Store any leftovers, tightly wrapped, in the fridge for up to three days.