Delicious and Moist Pina Colada Cake Recipe

This Pina Colada Cake is a perfect dessert for any occasion. With layers of moist coconut cake, pineapple filling, and a creamy coconut frosting, this cake is sure to transport you to a tropical paradise. It's easy to make and incredibly delicious!

Ingredients

• For the cake:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned coconut milk
• 1 cup shredded coconut
• For the pineapple filling:
• 1 can crushed pineapple, drained
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup water
• For the coconut frosting:
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup canned coconut milk
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut, for garnish

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Mix until just combined. Stir in the shredded coconut.
5. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cakes are baking, prepare the pineapple filling. In a small saucepan, combine the crushed pineapple, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thickened. Remove from heat and let cool.
7. Once the cakes are done baking, remove them from the oven and let cool in the pans for 10 minutes. Transfer to a wire rack to cool completely.
8. In the meantime, prepare the coconut frosting. In a large mixing bowl, cream together the butter, powdered sugar, coconut milk, and vanilla extract until smooth and creamy.
9. To assemble the cake, place one cake layer on a serving plate. Spread the pineapple filling evenly over the top. Place the second cake layer on top.
10. Frost the top and sides of the cake with the coconut frosting. Sprinkle the shredded coconut over the frosting for garnish.
11. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
12. Slice and serve this tropical delight to your family and friends!

Interesting Facts