A soft and fluffy layered coconut and pineapple cake
You can picture yourself on a Hawaiian beach when you bite into this Pina Colada cake. This recipe has a combination flavor of coconut and pineapple. The cake layers are infused with coconut flavors and coconut milk. The inside of the cake is filled with pineapple puree. The frosting also has a rich coconut flavor.
About This Recipe
- The cake texture is very smooth and fluffy. This recipe uses coconut milk which makes the cake very moist and adds a ton of coconut flavor to the crumb.
- There is a little amount of coconut extract in the cake recipe to enhance the flavor.
- Pineapple puree comes together very easily in a few minutes. However, it should be prepared in advance. Adding warm pineapple to the cake will melt the frosting.
- This cake on this page is frosted with American buttercream, however, it will taste amazing with the Swiss Meringue Buttercream. Swiss Meringue Buttercream
- This cake recipe is a perfect summer dessert with all the fresh flavors of Pina Colada.
- You can lightly brush the cake layers with coconut syrup. See the recipe.
- To balance out the sweetness of the cake, I have added cream cheese to the frosting.
How To Make The Pina Colada Cake
- Make the pineapple puree by mixing the crushed pineapple, corn starch, and sugar. I use this pineapple brand. Crushed Pineapple. Bring this mixture to a boil, and let it simmer for about 5 minutes until it thickens. Let the puree cool in the fridge for at least 3-4 hours.
- Sift all the dry ingredients and set them aside. In a measuring cup mix the milk and the coconut milk.
- Beat the oil, butter, and sugar until creamy and fluffy.
- Add the egg one at a time. Incorporating air into the batter at this stage is very important and that's what makes the cake fluffy and soft. Add the extracts.
- Add the dry ingredients to the batter alternating with the milk mixture.
- Bake and then let cool down.
- For the frosting, beat the butter and the cream cheese until light and fluffy. Gradually add the powdered sugar. To make the frosting smooth and spreadable, add some coconut milk. Add the extracts.
Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.
📖 Recipe
Pina Colada Cake
A soft and fluffy layered coconut and pineapple cake
Ingredients
For The Cake
- 2⅔ cup All purpose flour, Spooned and leveled
- 4 teaspoon Baking powder
- ½ teaspoon Salt
- 2 Eggs, Room Temperature
- 1½ cup Sugar
- ½ cup Butter, Room Temperature
- ½ cup Coconut milk
- 1 cup Milk, Full fat
- ¼ cup Oil
- 1 tablespoon Vanilla extract
- ½ teaspoon Coconut extract
For The Pineapple Puree
- 1 Can Crushed pineapple
- ¼ cup Sugar
- 1 tablespoon Corn starch
- 1 tablespoon Lemon juice
For The Coconut Syrup
- ½ cup Coconut water
- 1 cup Sugar
For The Buttercream
- 1 cup Butter, Slightly cold
- 3-4 cups Powdered sugar, Sifted
- ½ cup Cream cheese, Room temperature
- ¼ cup Coconut milk
- ½ teaspoon Vanilla extract
- ½ teaspoon Coconut extract
Instructions
How To Make The Pineapple Puree
- Mix all the ingredients in a saucepan. Heat over medium heat, and stir constantly until it thickens. About 5 minutes. Place in the fridge for at least 3-4 hours.1 Can Crushed pineapple, ¼ cup Sugar, 1 tablespoon Corn starch, 1 tablespoon Lemon juice
How To Make the syrup
- In a saucepan mix the coconut water and the sugar. Bring to a boil, and let it simmer for a few minutes until the sugar is dissolved. Let cool completely.½ cup Coconut water, 1 cup Sugar
How To Make The Cake
- Preheat the oven to 350°F. Oil spray and flour dust 3X6 or 2X8 inch pan. Set aside.
- Mix all the dry ingredients and set them aside.2⅔ cup All purpose flour, 4 teaspoon Baking powder, ½ teaspoon Salt
- Mix the coconut milk and the milk in a bowl and set aside.½ cup Coconut milk, 1 cup Milk
- Set the stand mixer on whisk attachment and beat the oil, batter, and sugar until light and fluffy.1½ cup Sugar, ½ cup Butter, ¼ cup Oil
- Add the eggs one at a time. Add vanilla extract and coconut extract.2 Eggs, 1 tablespoon Vanilla extract, ½ teaspoon Coconut extract
- Using a spatula, mix in the dry ingredients alternating with the milk mixture. Start and finish with the dry ingredients.
- Put the bowl back into the stand mixer, and mix for 10 seconds until all ingredients are incorporated. DO NOT OVERMIX.
- Bake for 30-35 minutes. Let cool for 10 minutes and then flip to a cooling rack. Coo completely before frosting.
How To Make The Buttercream
- Using the paddle attachment beat the butter until light, pale and fluffy, about 3 minutes. Add the cream cheese and beat for another 3 minutes. The mixture should be very smooth and lump-free.1 cup Butter, ½ cup Cream cheese
- Add the powdered sugar, ¼ of a cup at a time.3-4 cups Powdered sugar
- Add the coconut milk, one tablespoon at a time, until the mixture becomes spreadable. Add the extracts and mix. If the frosting is too dry add more coconut milk, and if it is too runny add more powdered sugar.¼ cup Coconut milk, ½ teaspoon Coconut extract, ½ teaspoon Vanilla extract
How To Assemble The Cake
- Let the cake layers chill for one hour. It is much easier to frost a chilled cake.
- Place the first cake layer on the turn table. Lightly brush the cake with the coconut syrup if used.
- Pour the frosting into a piping bag and cut the end to create a thick ribbon of frosting. Spread a thin layer of frosting all over the cake layer.
- With the piping bag create a damn around the edge of the cake layer. Now you have a small pound. Fill it up with the pineapple puree. Spread evenly.
- Repeat this until all the layers are used. Spread a thin layer of frosting around the cake, and chill the cake for half-hour until the crumb coat is set.
- Coat the cake with the final layer and smooth out. Use coconut flakes and pineapple slices for decoration.
Nutrition
Calories: 644kcalCarbohydrates: 109gProtein: 6gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 100mgSodium: 483mgPotassium: 210mgFiber: 2gSugar: 54gVitamin A: 933IUVitamin C: 5mgCalcium: 141mgIron: 2mg
Tried this recipe?Let us know how it was!
Valerie says
I was the fortunate one to inherit this beauty. Let me tell you, it was so delicious! The pineapple and coconut shavings were meant to be together, combined with the buttercream frosting were an amazing treat for our tastebuds!
Thank you Arezou! ❤️
Arezou Bahador says
Thank you so much, Valerie. I am very glad that you liked this recipe!
Poupak says
Love this recipe, I made this cake last week. It turned out wonderful. Very tasty and moist cake. Very easy to follow the directions.
Thanks Arezou for sharing the recipe.
Arezou Bahador says
Thank you Poupak for your feedback. I am glad you liked this recipe.