How to Make a Piña Colada Cake: Transport Your Taste Buds to the Tropics

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Imagine sinking your teeth into a slice of paradise! This piña colada cake is like a mini-vacation for your taste buds. It combines the sweet and tangy flavors of pineapple and coconut with a hint of rum, all wrapped up in a moist and fluffy cake. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and sure to impress. So put on your apron, grab your coconut cream, and let’s get baking!

Ingredients You’ll Need for Your Tropical Treat

For the Cake:

  • 2 1/4 cups (281g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 large eggs
  • 1 cup (240ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) canned pineapple juice
  • 1/4 cup (45g) sweetened shredded coconut

For the Pineapple Filling:

  • 1 (20 ounce) can crushed pineapple, drained well
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt

For the Coconut Cream Cheese Frosting:

  • 8 ounces (227g) cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) heavy whipping cream
  • 1/2 cup (45g) sweetened shredded coconut, toasted

Article by Family Cuisine

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