This pina colada cake is a soft, moist layered dessert featuring a light coconut-infused sponge, a sweet pineapple filling, and a creamy frosting. Finished with a tropical coconut coating and optional pineapple flower decoration, this cake delivers a refreshing balance of sweetness and texture, making it perfect for celebrations, gatherings, or special occasions.
Why you will love this recipe?
If you enjoy tropical-inspired desserts with a balance of fruity sweetness and creamy richness, then this recipe is for you. It combines soft, moist cake layers with a smooth and flavourful filling, creating a well-rounded dessert experience in every bite. It’s a reliable choice for gatherings, family events, or any moment when you want a refreshing and indulgent treat.
Expert Tips for Best Results!
- Use room temperature ingredients – This helps everything combine smoothly and results in a more even batter.
- Bake evenly for best texture – Divide the batter equally between pans to ensure even baking and uniform layers.
- Check doneness correctly – Insert a toothpick in the centre; it should come out clean for a perfectly baked cake.
- Avoid overwhipping frosting – Stop at stiff peaks to prevent splitting and maintain a creamy texture.
- Use cold ingredients for frosting – Cold cream cheese and cream whip better and give a stable, smooth frosting.
How to make Pina colada cake?
Step 1: Prepare the dry ingredients
First, in a bowl, combine the all-purpose flour, corn starch, baking powder, salt, and shredded coconut. Mix well and set aside to ensure even distribution for a consistent cake texture.
Step 2: Whisk eggs and sugar
Next, in a separate large mixing bowl, add the eggs and sugar. Whisk thoroughly until the mixture becomes light, pale, and fluffy, which helps create a soft and airy pineapple coconut cake.
Step 3: Add wet ingredients
Then, add the vanilla extract, pineapple juice, coconut milk, yogurt, and oil to the egg mixture. Mix until everything is well combined and smooth, ensuring a rich and moist batter.
Step 4: Combine dry and wet mixtures
Gradually add the dry ingredients into the wet mixture. Gently fold until just combined, avoiding overmixing to maintain a tender cake crumb.
Step 5: Prepare and bake the cake
Divide the batter evenly into two greased 7-inch cake pans. Preheat the oven to 170°C and bake for 30–35 minutes, or until a toothpick inserted in the centre comes out clean. Allow the cakes to cool completely before assembling.
Step 6: Make the pineapple filling
Meanwhile, in a saucepan, cook the crushed pineapple, pineapple juice, and sugar over medium heat for 4–5 minutes. Then add the corn starch slurry and continue cooking until the mixture thickens. Remove from heat and let it cool completely.
Step 7: Prepare the frosting
In a chilled bowl, beat the cold cream cheese until smooth. Add the powdered sugar and mix well. Slowly pour in the cold heavy cream and whip until stiff peaks form, being careful not to overwhip to avoid splitting.
Step 8: Assemble the cake
Finally, place one cake layer on a serving plate and lightly brush it with pineapple juice. Spread a layer of frosting followed by the pineapple filling. Add the second cake layer and repeat the process. Frost the outside of the cake and finish by coating it with shredded coconut. Decorate with pineapple flowers if desired.
Frequently Asked Questions
Why did my frosting split?
Overwhipping or using warm ingredients can cause the frosting to split. Always use cold ingredients and stop at stiff peaks.
How should I store this cake?
Store the cake in the refrigerator in an airtight container to keep the frosting fresh and stable.
Why is my cake dense instead of soft?
This can happen if the eggs and sugar were not whisked enough or if the batter was overmixed after adding dry ingredients.
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works well as long as it is finely chopped and cooked properly for the filling.
Can I freeze this cake?
You can freeze the cake layers separately, but it’s best to frost and assemble fresh for the best texture.
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Recipe Card
Pina Colada Cake
A moist and flavorful pineapple coconut cake layered with soft sponge, tangy pineapple filling, and smooth cream frosting. This easy homemade cake delivers a perfect tropical balance of sweetness and freshness, finished with a light coconut coating for added texture and taste. Ideal for celebrations, gatherings, or any occasion where you want a refreshing and elegant dessert.
Ingredients
For Cake:
- 1 cup + 3 tbsp sugar (245g)
- 3 large eggs
- 2 tsp vanilla
- 3/4 cup pineapple juice (180g)
- 1/4 cup coconut milk (60g)
- 3/4 cup plain yogurt (90g)
- 1 cup oil (225ml)
- 1 1/2 cups + 3 tbsp all-purpose flour (217g)
- 1 1/2 tbsp cornstarch
- 1/2 tsp salt
- 2 1/4 tsp baking powder
- 1 cup shredded coconut (84g)
For Pineapple Filling:
- 75g pineapple (crushed or finely chopped)
- 2 tbsp pineapple juice
- 2 1/2 tbsp sugar
- 1 tsp cornstarch + 1 tbsp water (slurry)
For Frosting:
- 250ml cold heavy cream
- 100g cold full-fat cream cheese
- 1/2 cup powdered sugar (sifted)
Pineapple Flowers:
- Thinly sliced fresh pineapple
Instructions
- First, preheat the oven to 170°C and grease two 7-inch cake pans, lining them with parchment paper for easy release.
- In a bowl, combine all-purpose flour, cornstarch, baking powder, salt, and shredded coconut. Whisk well to ensure even distribution and set aside.
- In a large mixing bowl, add eggs and sugar, then whisk until the mixture becomes light, fluffy, and pale, which helps create a soft and airy pineapple coconut cake.
- Next, add vanilla extract, pineapple juice, coconut milk, yogurt, and oil. Mix thoroughly until the batter is smooth and well combined.
- Gradually fold the dry ingredients into the wet mixture. Gently mix until just combined, avoiding overmixing to maintain a tender crumb texture.
- Pour the batter evenly into the prepared pans. Bake at 170°C for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before assembling.
- Meanwhile, cook crushed pineapple, pineapple juice, and sugar in a saucepan for 4–5 minutes. Then add the cornstarch slurry and continue cooking until thickened. Let it cool fully before use.
- In a chilled bowl, beat cold cream cheese until smooth. Add powdered sugar and mix well. Gradually pour in cold heavy cream and whip until stiff peaks form, ensuring not to overwhip.
- Place one cake layer on a serving plate, lightly brush with pineapple juice, then spread frosting followed by pineapple filling. Add the second layer and repeat. Frost the outside of the cake and finish by coating with shredded coconut. Decorate with pineapple flowers if desired.
If you like Cake recipes like these, you should definitely check out my:
1) Whole Orange Cake
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