Delicious Pina Colada Cake with a Tropical Twist

Indulge in the flavors of pineapple, coconut, and rum with this moist and tropical Pina Colada Cake. This recipe combines the sweetness of pineapple cake layers with a creamy coconut frosting, and is topped with a pineapple and cherry garnish. Whether you're hosting a summer party or simply want to bring a taste of the beach to your dessert table, this Pina Colada Cake is sure to impress.

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 cup pineapple juice
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup shredded coconut
• 1/4 cup rum (optional)
• 1 cup crushed pineapple, drained
• For the Coconut Frosting:
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup coconut milk
• 1/2 teaspoon coconut extract
• 1 cup shredded coconut, for garnish
• Maraschino cherries, for garnish

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine flour, sugar, baking powder, and salt. Add butter, oil, pineapple juice, and vanilla extract. Mix on low speed until all ingredients are well combined.
3. Add eggs, one at a time, beating well after each addition. Stir in shredded coconut and rum, if using. Mix until batter is smooth and creamy.
4. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
5. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
6. While the cakes are cooling, prepare the coconut frosting. In a separate mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, coconut milk, and coconut extract. Beat until the frosting is light and fluffy.
7. Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of coconut frosting on top of the cake. Sprinkle with crushed pineapple.
8. Place the second layer on top and frost the entire cake with the remaining coconut frosting. Sprinkle shredded coconut on the frosting for garnish.
9. Decorate the top of the cake with maraschino cherries.
10. Refrigerate the cake for at least 1 hour before serving to set the frosting.
11. Serve chilled and enjoy!

Interesting Facts