Pina Colada Cake is so soft and moist with an equally delicious frosting – filled with the flavors of the tropical cocktail which just screams Summer !

My addiction to coconut is now really getting out of hand, it seems every second or third post is coconut related – sweet and savory.

It’s just so TROPICAL ! Pair it up with Pineapple and you have a winner like this Pina Colada Cake.

In general anything Pina Colada makes you think of Summer, the beach or even lazying around your swimming pool.

Although, to my own humble opinion, cake should be served with a cup of tea or coffee, you might as well enjoy a Pina Colada Cocktail with the cake !

Grab the Cocktail recipe here

This cake is very moist as Crushed Pineapple (undrained) is added to the batter – be careful when removing from pans .. I almost broke mine!

Not sure which part I like most, the cake or the frosting ! Both are so decadent, but I can really eat the Cream Cheese Frosting with a spoon.

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You might also like:

• Crustless Pineapple Pie
• Pineapple-Orange Cream Pie (No-Bake)

Pina Colada Cake

Pina Colada Cake

Linda Nortje

Pina Colada Cake is so soft and moist with an equally delicious frosting - filled with the flavors of the tropical cocktail which just screams Summer !

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Course Dessert

Cuisine Spanish

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Cook ModePrevent your screen from going dark

Servings 8 Servings

Ingredients

  

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CAKE:

• ¾ cup Unsalted Butter room temperature
• 1 cup Sugar
• 3 extra-large Eggs separated
• 1 t Vanilla Essence
• 2 t Coconut Extract
• 1 can Crushed Pineapple divided, ( 410g can )
• 1 ¼ cup Flour
• 2 t Baking Powder
• ¼ t Salt
• ⅛ t Cream of Tartar
• 2 TB Sugar (extra)

FROSTING:

• 250 g Cream Cheese plain, softened ( 8 oz )
• ½ cup Unsalted Butter room temperature
• 1 t Vanilla Essence
• 2 t Coconut Extract
• 3-4 cups Icing Sugar
• ¼ cup Desiccated Coconut
• Maraschino Cherry to decorate ( optional )

Instructions

 

CAKE:

• Pre-heat oven to 180 deg C (350 deg F) – Spray 2 cake pans with cooking oil and line the bottoms with baking paper
• Beat the Butter and Sugar until fluffy – Add the Egg yolks, one by one, beating between additions – Add the Vanilla, Coconut extract and 2/3 cup of the Crushed Pineapple (undrained) – Mix until well combined
• Sift together the Flour, Baking Powder and Salt – Add in 3 batches to the Butter mixture, beating all the time
• Beat the Egg whites with the Cream of Tarter until stiff – Add the Sugar slowly whilst still beating until medium peaks form
• Add 1/4 of the whisked Egg white to the batter and beat in – Fold in the rest of the Egg white gently until just mixed
• Divide the batter between the 2 cake pans and bake approximately 20 minutes (When I tested mine after 20 minutes, using a toothpick, it was a bit wet but not sticky with batter – I left it for another 5 minutes and then removed it from the oven) – Cool on wire rack until completely cool

FROSTING:

• Meanwhile make the frosting: Beat the Cream Cheese and Butter together until very smooth – Add the Vanilla and Coconut Extract beat well and scrape the bottom and sides of the mixing bowl – Add the Icing Sugar by the cup-full until the desired consistency is reached
• Fill the cake with the Cream cheese frosting and frost the top and sides as well – Decorate with the Coconut and the retained, drained Pineapple
• Add a Maraschino Cherry (optional)

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

LINDA