Pina Colada Cake Recipe
A tropical delight, the Pina Colada Cake combines the rich, indulgent flavors of coconut, pineapple, and a hint of rum for a refreshing dessert. This cake is perfect for summer gatherings, potlucks, or a special treat that’s sure to transport your taste buds to a tropical island. Light, fluffy, and beautifully frosted, this cake will become a family favorite.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Vivatta Maida (all-purpose flour) | 2 cups |
| Milk | 3/4 cup |
| Sunflower Oil | 1/2 cup |
| Unsalted Butter (for batter) | 1/2 cup |
| Sugar (granulated) | 1-1/2 cups |
| Baking Powder | 1/2 teaspoon |
| Baking Soda | 1 pinch |
| Dry Coconut (kopra) – shredded | 1 cup |
| Coconut Rum (optional) | 2 teaspoons |
| Pineapple – sliced into chunks | 1 whole |
| Unsalted Butter (for frosting) | 1 cup |
| Caster Sugar | 2 cups |
| Coconut Milk | 2 tablespoons |
Preparation Time:
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 70 minutes
Servings: 10
Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Instructions:
-
Make the Cake Batter:
- In a large mixing bowl, use a hand mixer to cream together the butter and sugar until light and fluffy.
- Sift in the Vivatta Maida (flour), baking powder, and baking soda. Mix well until combined.
- Add the milk, sunflower oil, pineapple chunks, and 1/2 cup of shredded and toasted coconut. If you’re using coconut rum, add it here as well. Stir until the ingredients are evenly incorporated.
-
-
Preheat the Oven:
- Preheat the oven to 325°F (165°C) for about 10 minutes to ensure it’s at the right temperature.
-
Prepare the Cake Pans:
- Grease two 8-inch round cake pans with a little butter to prevent sticking.
- Pour the prepared cake batter into the pans, ensuring it’s evenly distributed.
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Bake the Cake:
- Place the pans in the preheated oven and bake for 25 to 30 minutes. To check for doneness, insert a toothpick into the center of the cake—if it comes out clean, the cakes are ready.
- Remove the pans from the oven and let the cakes cool on a wire rack.
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Prepare the Frosting:
- While the cakes are cooling, beat the softened butter in a blender until it becomes light and fluffy.
- Add the caster sugar and coconut milk to the butter, and continue blending until the mixture reaches a creamy, smooth consistency.
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Assemble the Cake:
- Once the cakes have cooled, remove them from the pans.
- Place one cake layer on a serving plate and spread a generous amount of frosting over the top. Arrange four pineapple slices on top, and sprinkle with some of the toasted coconut.
- Place the second cake layer on top of the frosted first layer. Apply frosting evenly over the top and sides of the entire cake.
-
Garnish:
- Cover the entire cake with toasted coconut. Arrange the remaining pineapple slices around the top of the cake, or decorate as desired.
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Refrigerate:
- For best results, refrigerate the cake for at least 2 to 3 hours before serving to allow the flavors to meld together and the frosting to set.
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Serve and Enjoy:
- Serve this refreshing and tropical Pina Colada Cake chilled for the perfect sweet ending to any meal. It pairs wonderfully with a glass of cold iced tea, or as a delightful dessert at any summer gathering.
Pro Tip:
To elevate the tropical flavor, feel free to add a bit more coconut rum to both the cake batter and frosting for an extra kick. You can also garnish the cake with additional toasted coconut for added texture and flavor. For a fun twist, top the cake with a few maraschino cherries alongside the pineapple slices!
This Pina Colada Cake is a beautiful balance of moist, fragrant cake, rich frosting, and the sweet tang of pineapple. Whether you’re celebrating a special occasion or simply indulging in a tropical treat, this dessert will undoubtedly be the star of your table.
