PIÑA COLADA CAKE WITH BUTTERCREAM FROSTING

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Here’s a delicious Piña Colada Cake recipe, blending tropical flavors of pineapple and coconut, with a creamy buttercream frosting to finish it off!

Ingredients

For the Piña Colada Cake:

  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 cup canned coconut milk
  • 1 cup crushed pineapple (drained)

For the Piña Colada Buttercream:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tbsp coconut cream (from canned coconut milk)
  • ¼ cup pineapple juice (from canned pineapple)
  • 1 tsp coconut extract
  • 1 tsp rum extract (optional for an authentic piña colada flavor)
  • Pinch of salt

Garnish (optional):

  • Toasted coconut flakes
  • Pineapple slices or chunks
  • Maraschino cherries

Directions

1. Prepare the Piña Colada Cake Layers:

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
  4. Add eggs, one at a time, beating well after each addition. Stir in the vanilla and coconut extracts.
  5. Gradually add the dry ingredients, alternating with the coconut milk, starting and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in the drained crushed pineapple.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  9. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Piña Colada Buttercream:

  1. In a large bowl, beat the softened butter until smooth and creamy.
  2. Gradually add the powdered sugar, 1 cup at a time, mixing on low speed.
  3. Add the coconut cream, pineapple juice, coconut extract, and rum extract (if using), and beat until fully incorporated.
  4. Continue mixing on high speed for 2-3 minutes, until the buttercream is light and fluffy.
  5. Add a pinch of salt to balance the sweetness.

3. Assemble the Cake:

  1. Level the cooled cake layers by trimming off any domed tops.
  2. Place the first cake layer on a serving plate or cake board. Spread a generous layer of buttercream on top.
  3. Place the second cake layer on top and apply a crumb coat (a thin layer of frosting) around the entire cake. Chill in the refrigerator for 20 minutes to set the crumb coat.
  4. Apply a final layer of buttercream frosting, smoothing it out with an offset spatula.
  5. Garnish with toasted coconut flakes, pineapple slices, and maraschino cherries, if desired.

This cake is perfect for any tropical or summer-themed celebration! Let me know if you need further tweaks!

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