Pina Colada Cake – Your Ticket To Paradise
Today Glory from Glorious Treats is sharing her recipe for Pina Colada Cake. One bite of this tropical dessert, a moist pineapple cake, paired with a rich coconut cream cheese frosting and you’ve escaped to paradise. She is taking the reins here on TidyMom while we’re moving to our new house today!!!!
Hi TidyMom readers! I’m Glory, from Glorious Treats and I’m so happy to be visiting today!
I have been a friend and fan of Cheryl and her lovely and “tidy” site for several years! Cheryl shares so many fun and inspiring things, and I know this Pina Colada Cake will be in good company with all the yummy and pretty things Cheryl posts!
I have some good friends who host a big annual luau party. We’ve been attending the party for at least 6 years, and each year I try to make something a bit different, but still in keeping with the tropical theme. A few years ago I worked up some delicious Pina Colada Cupcakes and I now get requests to bring those every year!
I’ve wanted to make a Pina Colada Cake with this recipe for quite some time, and I knew with summer just around the corner, this would be a perfect way to welcome warm weather!
Let’s Make Pina Colada Cake
This cake has all the tropical flavors of a pina colada! Just like the favorite frozen cocktail, you will love the way the pineapple, coconut, and rum flavors take you right to paradise, right down to the cherry on top.
Pina Colada Cake
One bite of this moist pineapple cake, paired with a rich coconut cream cheese frosting and you've escaped to paradise
For Pineapple Cake
- 2 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1 3/4 cup sugar
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup sour cream (any fat content)
- 1 1/2 cups canned crushed pineapple (drained slightly)
For Coconut Cream Cheese Frosting
- 1/2 cup (1 stick) unsalted butter
- 8 oz. (1 block) cream cheese (directly from fridge)
- 4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1- 1 1/2 teaspoons coconut extract
- 1 Tablespoon heavy cream, or dark rum
- Prepare your cake pans by lining the bottoms with parchment paper, and greasing and lightly flouring the sides. Preheat oven to 350° F.
- Stir (with a whisk) flour, baking powder, baking soda and salt in a medium bowl and set aside.
- In the bowl of an electric mixer, beat eggs and sugar on medium speed until slightly thickened and a light cream color (about 2 minutes).
- Continue mixing on low speed, and add the oil and vanilla.
- Add in the sour cream and pineapple and mix until fully incorporated.
- Add the flour mixture and blend just until combined and smooth.
- Pour batter into the prepared pans, dividing the batter between the pans as evenly as possible.
- Bake until the cakes have a slight dome, are golden brown, and a toothpick inserted in the center comes out clean, or with a few moist crumbs. Approximate bake times are 22 minutes for cupcakes, 35-40 minutes for 6" cakes (divided into three pans).
- Allow cakes to cool in pans 15-30 minutes, then remove from pans, wrap in plastic wrap and freeze cakes about 30 minutes. This will help the cakes be firm enough to cut and level, and be easier to stack.
- In the bowl of an eclectic mixer, beat butter until fully smooth.
- Add cream cheese, and beat until smooth and fully combined.
- Add powdered sugar, one cup at a time. Add vanilla extract and coconut extract after adding 1 or 2 cups of sugar.
- While mixing, slowly add heavy cream or dark rum
- Continue to beat and additional 30 seconds or so until nice and fluffy.
- Use frosting at once, or keep refrigerated. In warm weather, or if your butter and cream cheese were warm, you may need to put the frosting in the refrigerator up to 30 minutes to help it firm up, especially if you plan to pipe it on cupcakes.
- Once the cakes have chilled in the freezer (as directed above), use a large serrated knife to level the cakes as needed. Layer the cakes with a layer of the Coconut Cream Cheese frosting between each layer. Spread a thin layer of icing around the sides and top of the cake (known as a "crumb coat"). This layer of icing does not need to be perfect, and it's ok if it has a few crumbs in it.
- Place entire (thinly frosted cake) in the freezer for 15-30 minutes, or until the cake and icing are firm. Remove cake from freezer and spread a final layer of frosting all over the cake.
- If desired, coat the sides of the cake with toasted coconut. To toast coconut, spread about 2 cups of coconut onto a baking sheet and bake at 350*F. for 5-7 minutes, checking every minute or so after the first 3 minutes.
- Decorate cake with fresh pineapple or maraschino cherries.
also makes: a two layer 8" or 9" cake or 24 cupcakes
If you like this pina colada cake, you will want to try this Pina Colada Sorbet, Pina Colada Bars or Pina Colada Rum Punch for more tickets to paradise!
Glory loves baking, crafting and party planning and shares her passions on her blog, Glorious Treats. From pretty decorated cookies to crafty party details, Glory’s site is full of all things sweet and pretty!
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This sounds soooo good! LOVE this idea!
Whoa! This is so fun and it sounds delicious!
Oh my God, what a cake!
You officially had me at Coconut Cream Cheese Frosting!
My mom loves Pina Coladas! This would be the perfect birthday cake for her!
This is just beautiful. I love Pina Coladas and this just sounds delish. Not to mention great pics. I’d love it if your brought this over to What’d You Do This Weekend? to share. Pinned, Zipped, G+ and FB. Spreading the goodness.
Wishes for tasty dishes,
Super delicious!! It looks beautiful and I bet it tastes heavenly. I can’t wait to try this recipe!! Thanks for the awesome recipe!!
This looks amazing!
Beautiful cake and those plates are adorable too!
Looks beautiful and delicious. Like something straight out of a bakery. Thanks for the recipe.
You had me at Pina Colada (you know me and booze) but I am just LOVING that this is in cake form because I’m kind of obsessed with coconut desserts. Looks AMAZING!
What a pretty cake Cheryl! I saw a sign for pina colada cupcakes in the window of a cupcake shop recently and was wondering how they might make them – I bet your recipe would be fun in cupcake form.
Saved it, pinned it … neeeeed to make it! Gorgeous photos … thank you for sharing 🙂
Holy moly, this looks so good!!! I love Pina Colada (virgin) drinks, so I know I will love this. Thank you for sharing!
Be still my heart! This looks fantastic! Can’t wait to try it 🙂
What a beautiful cake! I’m sure it’s delicious! VERY PRETTY photo of you, Glory, BTW:)
Hope your move is going smoothly, Cheryl!
I wish i could have fhis recipe in grams as dont understand the cup measurements.
If you like pina coladas and getting caught in the rain! Gorgeous cake, Glory! This sounds so good right now.
made this with my friend today. turned out so well! thanks for the wonderful recipe! 🙂
Hi, i was wondering if i could possibly susbsitute cocnut milk or cream instead of the heavy cream and coconut extract. Do you think i willa cheieve the same results?
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Just made this yesterday – it was so, so, so good. The frosting was really perfect – a lot of times cream cheese frosting is just to sweet but this one was excellent. Everyone had second helpings – thanks for the great recipe!
Hi. Do you know if it works ok with substituting the rum in the frosting for a coconut liquour ? Thanks 🙂 x
This cake is so pretty! The flavors sound wonderful too!
Hi! Today, I baked this cake. it’s soooo delicious and moist thanks for sharing!
Hi, this cake looks amazing and sounds delicious! I was thinking about making this cake for my mother in law’s birthday, but was wondering if it would hold up as a tiered cake??
I made this yesterday, with a few adjustments, and it was a big hit. As the filling between layers, I used just whipped cream with very little sugar and folded in a little bit of the crushed pineapple. I thought this would be a nice departure from the icing and cake which were both sweet.
Next time, (oh yes, there will definitely be a next time), I will use less sugar in the frosting.
Thanks for the great recipe!
Why did my cake looked too thick while I was adding flour.
I held back onto about half cup of flour and the cake still cake out a little doughy
What went wrong? 🙁
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How long would you bake them in 9″ pans?
Quick q – cake flour or all purpose?
I made this for my mom’s birthday and everybody loved it! In fact, my mom said it was now her favorite dessert. The only problem I had was removing the cake out of the pans, but that was probably error on my part, not adding enough grease or flour. Thanks for an awesome cake!
Can I use cake flour?
Is there a difference if i were to put the cake in the refrigerator to cook rather than the freezer after the first crumb coat?
I have made this recipe so many times and it is delicious! as cake and as cupcakes! My friends, family and coworkers have all requested I make these again and again! Love this recipe!
Can this be made a head of time and still be good? I was asked to make something like this for a friends sister to be picked up Sunday just curious thank you
Typically, a cake will only stay fresh for up to three or four days before the moisture is drawn out and the texture becomes drier. A cake can last in a fridge for a little bit longer if it has been frosted as the frosting keeps the moisture in the cake.
For cupcakes how long would you bake these about 18-20 minutes? Thank you