Piña Colada Cake Recipe
User Reviews
5
Piña Colada Cake Recipe
Description
This Piña Colada Cake Recipe blends all-purpose flour with baking powder and salt, combined into a batter enriched with butter, granulated and brown sugars, and dark rum for moisture and flavor. Vegetable oil and eggs contribute to a tender crumb, while buttermilk adds acidity for balance. Shredded sweetened coconut folded into the batter enhances the tropical theme.
The cake is baked in a greased 9x13-inch pan until a skewer comes out clean, resulting in a golden, moist cake with subtle rum and coconut notes. It is then cooled before frosting.
The rum pineapple frosting consists of butter, powdered sugar, cream, dark rum, vanilla, and chopped pineapple, providing a creamy, sweet, and lightly tangy topping. This frosting complements the cake's flavors with its fruity bursts. The decorated cake suits festive occasions or tropical-themed gatherings.
Buttercream flowers can be piped for decoration using gel colors and specialized tips. For storage, the cake can be wrapped in plastic wrap and frozen up to three months, then thawed in the refrigerator before decorating.
Ingredients
Piña Colada Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup butter at room temperature, unsalted
- 1 cup granulated sugar white
- 1 cup dark brown sugar
- 2 tablespoons dark rum
- 1/2 cup vegetable oil
- 3 large egg
- 1/2 cup buttermilk shaken
- 1/2 cup coconut shredded, sweetened
Rum Pineapple Frosting:
- 1 cup butter at room temperature, unsalted
- 3 cups powdered sugar
- 1 tablespoon heavy cream or milk
- 1 tablespoon dark rum
- 1 teaspoon vanilla extract or vanilla paste
- Pinch kosher salt
- 1 lice pineapple cut into a rough dice, canned or fresh
Instructions
To Make the Piña Colada Cake:
- Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan. I also like to line my baking pan with a parchment just to make sure nothing sticks.
- In a medium bowl, whisk together the flour, baking powder and salt. Set the dry mixture aside.
- In the bowl of a stand-up mixer, with the paddle attachment, add the butter, white sugar, brown sugar and rum; beat until nice and fluffy, about 2 to 3 minutes. Pour in the oil and eggs. Beat until combined.
- Alternating between the buttermilk and the dry mix, add them to the butter mixture, until just combined. Lastly, add the shredded coconut and mix until distributed throughout the batter.
- Pour the batter into the prepared cake pan and spread the batter out until it reaches the edges. Transfer to the oven to bake for 35 to 40 minutes, or until a skewer inserted into the center comes out clean.
- Allow to cool in the pan for about 5 to 10 minutes and then transfer to a cooling rack to cool before adding the frosting.
To Make the Pineapple Frosting:
- To a stand-up mixer (or alternatively you can do this in a large bowl with an electric mixer), add the butter. Beat the butter until smooth. And then add in the sifted powdered sugar, heavy cream or milk, rum and pinch of salt. Beat for about 2 minutes until the frosting is nice and fluffy. I find that heavy cream and beating the frosting is what really makes the frosting THAT much better. Lastly, add the diced pineapple and give it a mix one last time.
To Assemble the Cake:
- Pour all of the frosting on the cooled sheet cake and spread it around, creating cute swoops as you go. Top it with whatever you like! I piped out buttercream hibiscus flowers, see below for notes! Cake will stay moist for about 2 days when wrapped properly.
Notes
- Piping buttercream flowers uses gel colorings and specific piping tips (Wilton #104 for flowers, #352 for leaves).
- You can freeze the cooled cake wrapped tightly in two layers of plastic wrap for up to 3 months; thaw in the fridge before decorating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 24mg | 8% |
| Sodium | 21mg | 1% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 35IU | 1% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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