Piña Colada Pineapple Cake

The Piña Colada Pineapple Cake combines the zesty sweetness of pineapple with the creamy richness of coconut, creating a tropical paradise on a plate. Drawing inspiration from the well-known cocktail, this airy and light cake, frequently flavored with a touch of rum, embodies summertime perfection in each delicious slice.

Tasting Notes

The Piña Colada Pineapple Cakes offer a perfect balance of sweet pineapple and creamy coconut, creating a moist and decadent dessert. The combination of tropical flavors is sure to evoke memories of sandy beaches and swaying palm trees. Enjoy the delightful taste of vacation in every bite!

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, drained
• 1/2 cup coconut milk

For the Pina Colada Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup coconut cream
• 1/4 cup crushed pineapple, drained
• 1/2 teaspoon coconut extract

For Garnish:

• Shredded coconut
• Pineapple slices

Kitchen Equipment

• Mixing bowls
• Electric mixer
• Cake pans
• Cooling rack
• Piping bag (for frosting)

Instructions

1. Preheat your oven to 350°F (175°C) and grease and flour your cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream together sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with crushed pineapple and coconut milk. Mix until just combined.
5. Divide the batter evenly into the prepared cake pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on a wire rack.

Pina Colada Frosting

1. In a bowl, beat together softened butter, powdered sugar, coconut cream, crushed pineapple, and coconut extract until smooth and creamy.
2. Once the cakes are cooled, frost the top of one cake layer, place the second layer on top, and frost the entire cake.
3. Garnish with shredded coconut and pineapple slices.

Pro Tips

• For an extra burst of flavor, add a splash of rum to the frosting.
• Ensure the crushed pineapple is well-drained to avoid excess moisture in the cake.

Variations

• Turn these into cupcakes for individual servings.
• Add chopped macadamia nuts to the batter for a crunchy texture.

FAQs