If you have a sweet tooth and love tropical flavors, then this Pina Colada Cake Recipe is your new best friend in the kitchen. It combines the sunny notes of pineapple, creamy coconut milk, and a hint of rum to create a moist, flavorful cake that will transport you to a beachside paradise with every bite. Whether you’re celebrating a special occasion or simply craving something irresistibly delicious, this cake is sure to become a staple in your dessert rotation.
Ingredients You’ll Need
Each ingredient in this Pina Colada Cake Recipe plays a vital role in delivering that perfect balance of moisture, flavor, and tropical goodness. They are all simple but essential, and together they create an unforgettable cake experience.
- Pineapple cake mix: The base of the cake, packed with pineapple flavor to set the tropical tone.
- 3 large eggs: They bind everything together and help the cake rise to a lovely fluffiness.
- 1 cup water: Adds moisture to keep the cake tender.
- â…“ cup canola oil: Ensures a rich, moist crumb without overpowering the flavors.
- ½ cup coconut milk: Infuses a creamy coconut taste, deepening the tropical profile.
- 1 cup diced cherries: Adds bursts of sweetness and color contrast throughout the cake.
- 1 cup unsweetened coconut milk: Mixed in the frosting or topping to enhance creaminess without added sweetness.
- ½ cup sweetened condensed milk: Brings luscious sweetness and a silky texture.
- ½ cup evaporated milk: Balances richness and adds depth to the creamy layers.
- 1 teaspoon vanilla: Rounds out the flavors with a warm aromatic note.
- 1 tablespoon rum: This little kick adds authentic Pina Colada character.
- 1 cup toasted coconut: Sprinkled on top to add crunch and an extra dimension of coconut flavor.
How to Make Pina Colada Cake Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350 degrees Fahrenheit. Spray a 9×13 baking pan evenly with baking spray to ensure the cake releases easily after baking. This step is key to achieving that perfect cake texture without sticking woes.
Step 2: Mix the Cake Batter
In a large bowl, combine the pineapple cake mix, 3 large eggs, 1 cup of water, ⅓ cup canola oil, ½ cup coconut milk, and 1 cup of diced cherries. Beat everything together until the ingredients are well incorporated and smooth. The cherries add juicy pops to the batter that will bake into delightful surprises.
Step 3: Bake the Cake
Pour the batter into your prepared pan and smooth the top with a spatula. Place in the oven and bake for about 40 minutes or until a toothpick inserted in the center comes out clean. When done, let the cake cool completely—this helps the flavors settle and makes frosting much easier.
Step 4: Prepare the Creamy Topping
While the cake cools, mix together 1 cup unsweetened coconut milk, ½ cup sweetened condensed milk, ½ cup evaporated milk, 1 teaspoon vanilla, and 1 tablespoon rum in a bowl. This mixture will become your luscious topping that perfectly complements the tender cake layers.
Step 5: Assemble and Garnish
Once cooled, poke small holes all over the cake’s surface and slowly pour the creamy topping mixture evenly across the top, letting it seep in for maximum moisture and flavor. Finish by generously sprinkling 1 cup toasted coconut on top for a beautiful, toasty crunch that is simply irresistible.
How to Serve Pina Colada Cake Recipe
Garnishes
Adding a few fresh pineapple wedges or maraschino cherries on top can boost the visual appeal and echo the tropical flavors. A light dusting of powdered sugar also makes it look extra special and festive.
Side Dishes
This cake pairs beautifully with light, refreshing sides such as a tropical fruit salad or a scoop of vanilla bean ice cream. The cold creaminess contrasts wonderfully with the rich cake texture and enhances the overall experience.
Creative Ways to Present
Try serving your Pina Colada Cake Recipe in individual cups layered with whipped cream and toasted coconut for a fun parfait twist. Alternatively, cut into squares and serve alongside a chilled cocktail for a grown-up treat inspired by the classic Pina Colada drink.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered tightly with plastic wrap or in an airtight container at room temperature for up to two days. For longer freshness, store it in the refrigerator where it will stay moist and flavorful for about 4 to 5 days.
Freezing
This Pina Colada Cake Recipe freezes beautifully. Wrap tightly in plastic wrap and then in foil or place in a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight before serving to preserve texture and taste.
Reheating
If you’re craving a warm slice, gently reheat a piece in the microwave for 15 to 20 seconds. This brings out the richness and makes the cake feel freshly baked all over again.
FAQs
Can I use fresh pineapple instead of cake mix?
While fresh pineapple is delicious, the pineapple cake mix provides a balanced sweetness and texture that’s perfect for this recipe. Using fresh pineapple alone might require adjustments to other ingredients to maintain the cake’s moistness.
Is the rum essential for the flavor?
The rum adds an authentic Pina Colada flair, but you can substitute with rum extract or simply omit it if preferred. The cake will still be tasty and tropical, just with a milder profile.
Can I make this cake gluten-free?
Yes! Substitute the pineapple cake mix with a gluten-free version and ensure all other ingredients are gluten-free to enjoy this tropical treat without worry.
How can I make the toasted coconut at home?
Simply spread shredded coconut on a baking sheet and toast it in a preheated oven at 350 degrees Fahrenheit for 5 to 10 minutes. Stir occasionally to ensure even browning and watch carefully to avoid burning.
What is the best way to serve leftover cake?
Leftover cake is fantastic when slightly warmed and served with a dollop of whipped cream or a scoop of ice cream. This refreshes the dessert while keeping those tropical flavors front and center.
Final Thoughts
This Pina Colada Cake Recipe is a shining example of how simple ingredients can come together to create something extraordinary. Whether you’re bringing a slice to a party or enjoying a quiet moment at home, this cake promises a joyful, tropical escape with every bite. I can’t wait for you to try it and make it your own delicious favorite!
Print
Pina Colada Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Caribbean
Description
This Pina Colada Cake is a tropical-inspired dessert that combines the sweet flavors of pineapple, coconut, and a hint of rum in a moist, fluffy cake. Perfect for summer gatherings or any time you crave a taste of the islands, this cake features a pineapple cake base infused with coconut milk and enhanced by diced cherries. The cake is then topped with a rich coconut-milk and sweetened condensed milk mixture and finished with toasted coconut for a delightful crunch.
Ingredients
Cake Ingredients
- 1 box pineapple cake mix
- 3 large eggs
- 1 cup water
- 1/3 cup canola oil
- 1/2 cup coconut milk
- 1 cup diced cherries
Topping Ingredients
- 1 cup unsweetened coconut milk
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 tablespoon rum
- 1 cup toasted coconut
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan with baking spray to ensure the cake doesn’t stick.
- Mix Cake Batter: In a large mixing bowl, combine the pineapple cake mix with 3 large eggs, 1 cup of water, 1/3 cup canola oil, and 1/2 cup coconut milk. Stir until the batter is smooth and well incorporated. Fold in 1 cup of diced cherries gently to distribute them evenly through the batter.
- Bake the Cake: Pour the batter into the prepared baking pan, spreading it evenly. Place in the preheated oven and bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the Topping Mixture: While the cake is baking, whisk together 1 cup unsweetened coconut milk, 1/2 cup sweetened condensed milk, 1/2 cup evaporated milk, 1 teaspoon vanilla extract, and 1 tablespoon rum in a bowl. This mixture will be poured over the cake after baking to create a moist and flavorful topping.
- Apply the Topping: Once the cake is fully baked, remove it from the oven. While still warm, poke holes all over the cake using a fork or skewer. Slowly pour the topping mixture evenly over the cake, allowing it to soak in.
- Add Toasted Coconut: Sprinkle 1 cup of toasted coconut evenly over the soaked cake topping for added texture and a burst of coconut flavor.
- Cool and Serve: Allow the cake to cool completely before slicing. This helps the topping set and ensures neat slices. Serve chilled or at room temperature for the best taste.
Notes
- For best results, use full-fat coconut milk to enhance the tropical flavor and moisture.
- To toast coconut, spread unsweetened shredded coconut on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until golden brown.
- Cherries add a nice pop of color and slight tartness; you can substitute with crushed pineapple chunks if preferred.
- This cake contains alcohol from the rum; you can omit or substitute with rum extract for a non-alcoholic version.
- Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.
