Pina Colada Cake Recipe
A tropical treat that brings together the refreshing flavors of pineapple and coconut, this Pina Colada Cake is a moist, luscious dessert with chunks of pineapple inside and a nutty coconut flavor. It’s the perfect addition to any celebration, especially for birthdays and special occasions. With its creamy texture and irresistible taste, this cake is bound to impress your guests. Ready in under an hour, it’s an excellent option when you need a quick yet decadent dessert. Here’s how to make this delightful cake at home!
Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Ingredients
For the Cake:
| Ingredient | Quantity |
|---|---|
| Vivatta Maida (All-Purpose Flour) | 2 cups |
| Milk | 3/4 cup |
| Oil | 1/2 cup |
| Butter (Unsalted) | 1/2 cup |
| Sugar | 1-1/2 cups |
| Baking Powder | 1/2 teaspoon |
| Baking Soda | 1 pinch |
| Dry Coconut (kopra), shredded | 1 cup |
| Rum (Coconut rum – optional) | 2 teaspoons |
| Pineapple, sliced into chunks | 1 Pineapple |
For the Frosting:
| Ingredient | Quantity |
|---|---|
| Butter (Unsalted), softened | 1 cup |
| Caster Sugar | 2 cups |
| Coconut Milk | 2 tablespoons |
Preparation Time: 40 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 8-10
Instructions:
-
Prepare the Cake Batter:
Begin by preheating your oven to 325°F (165°C) and greasing two 8-inch cake pans with a little butter.
In a large mixing bowl, combine the softened unsalted butter and sugar. Use a hand mixer to beat them together until light and creamy.
Add in the Vivatta Maida (flour), baking powder, and baking soda. Mix these dry ingredients into the wet ingredients until well incorporated.
Gradually pour in the milk and oil, then add the pineapple chunks and shredded, toasted dry coconut. If you’re using coconut rum, add it to the mixture for an extra tropical kick. Stir the batter well to ensure an even distribution of ingredients. -
Bake the Cake:
Pour the batter evenly into the prepared cake pans. Place them in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once baked, remove the pans from the oven and allow the cakes to cool on a wire rack. -
Prepare the Frosting:
While the cakes are cooling, prepare the frosting. In a blender or mixer, beat the softened butter until it becomes light and fluffy.
Gradually add the caster sugar and coconut milk, mixing well after each addition. Continue to beat until you achieve a smooth, creamy consistency. -
Assemble the Cake:
Once the cakes have cooled completely, carefully remove them from the pans.
Place one cake on a serving plate and spread a generous layer of frosting over the top. Arrange four slices of pineapple on the frosted cake and sprinkle some of the toasted dry coconut over the frosting.
Gently place the second cake on top, then cover the entire cake with a layer of frosting.
For decoration, sprinkle the remaining toasted coconut over the top of the cake, and arrange the remaining pineapple slices as desired. -
Chill Before Serving:
For best results, refrigerate the cake for at least 2-3 hours before serving. This will allow the frosting to set and enhance the flavors.
Tips and Variations:
- If you like a stronger coconut flavor, feel free to add more shredded coconut to the cake batter or frosting.
- For an added touch of rum, you can also brush the cakes with a little coconut rum before frosting them.
- Serve this cake with a refreshing beverage like a Cold Coffee Smoothie or with some Samosas for an extra special treat!
This Pina Colada Cake is the ultimate tropical indulgence and is perfect for any festive occasion. Whether it’s a birthday, a summer party, or a casual get-together, this cake is sure to leave your guests wanting more. Enjoy the sweet, coconutty goodness with every bite!
