Pina Colada Cake Recipe
This Pina Colada Cake Recipe brings tropical flavors to your kitchen. Rich coconut and sweet pineapple create perfect harmony. The moist cake layers capture island vibes beautifully.
Equipment
- 2 round cake pans (9-inch)
- Electric mixer (hand or stand)
- Large mixing bowls (3 bowls)
- Measuring cups and spoons
- Wire cooling racks
- Rubber spatula for mixing
- Offset spatula for frosting
Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup butter softened
- 3 large eggs
- 1 cup coconut milk
- ½ cup crushed pineapple drained
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 8 oz cream cheese softened
- ½ cup butter softened
- 4 cups powdered sugar
- ¼ cup coconut milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F degrees.
- Grease two cake pans thoroughly.
- Mix flour, baking powder, salt together.
- Cream butter and sugar until fluffy.
- Add eggs one at a time.
- Alternate dry ingredients with coconut milk.
- Fold in pineapple and vanilla gently.
- Divide batter between prepared pans evenly.
- Bake for 25-30 minutes until golden.
- Cool completely before removing from pans.
- Beat cream cheese and butter smooth.
- Gradually add powdered sugar slowly.
- Mix in coconut milk and vanilla.
- Frost cooled cake layers generously.
Notes
- Use room temperature ingredients for better mixing
- Drain pineapple completely to prevent soggy cake
- Don't overmix batter to keep cake tender
- Test doneness with toothpick in center
- Cool cake completely before frosting application
- Refrigerate finished cake for firmer frosting