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.
- 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 powdered 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)
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
Gather the ingredients. Preheat the oven to 350 F. Grease and flour three 9-inch round cake pans. Set aside.
To make the cakes, cream the butter and sugar in a large bowl until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Beat in the coconut extract.
In another large bowl, combine the flour, baking powder, and baking soda.
Add the flour mixture to the creamed butter and sugar mixture alternately with sour cream, beating well after each addition.
In a food processor or blender, pulse the pineapple chunks in juice until almost smooth.
Stir the pureed pineapple into batter.
Transfer to the prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
Make the Frosting and Decorate
To make the frosting, beat the powdered sugar, 1/2 cup butter, cream cheese, and coconut extract in a large bowl until smooth.
To assemble, place one cooled cake layer on a serving plate and spread with half of the preserves.
Repeat the layers and top with the remaining cake layer.
Frost the top and sides of the cake with the frosting.
Garnish the top of the cake with the toasted coconut.
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.