Pineapple Coconut Pina Colada Cake (video)
The ultimate tropical cake, perfect for any special celebration! Pineapple coconut pina colada cake with delicate coconut cake layers soaked with a coconut rum syrup; filled with crushed pineapple; and frosted with a creamy and fluffy whipped cream frosting. I like to garnish this pineapple coconut cake with toasted coconut flakes and maraschino cherries. A festive, delicious, and stunning cake for your next special occasion!
Watch My Pina Colada Cake Video Tutorial
Watch my YouTube pina colada cake video tutorial for step-by-step instructions and see how to assemble this tropical cake! Want to stay up to date on my newest recipes? Make sure to subscribe to my website email list and my YouTube channel.
Ingredients for Pineapple Coconut Cake
Here are my tips for the main ingredients you’ll need to make this delicious pineapple coconut cake. Find the full list of ingredients in the printable recipe card below.
- Coconut Milk – I recommend using a full fat, unsweetened coconut milk for best results.
- Cooking Oil – I typically use canola oil for cakes. You can also use unsalted, melted butter.
- Eggs – have the eggs at room temperature for best results and evenly baked cake layers.
- Coconut Extract – adds tons of coconut flavor!
- Unsweetened Coconut Flakes – for the cake layers and for garnishing the cake.
- Cream Cheese – soften it at room temperature for 30 to 45 minutes.
- Sweetened Condensed Milk – for sweetening the frosting.
- Heavy Whipping Cream – make sure the cream is very well chilled before making the frosting.
- Crushed Pineapple – for the cake filling.
Supplies & Tools for the Recipe
Need some supplies or tools to make my pina colada cake at home? Shop my Amazon Affiliate links for the items I use in my kitchen. Using these links won’t cost you extra and I’ll earn a small commission.
- Ateco Cake Decorating Table
- Coconut Extract
- 8-inch Cake Pans
- Cake Decorating Spatulas
- KitchenAid Hand Mixer
- Jumbo Cake Decorating Tips
- Cake Smoother/Scraper
Making the Coconut Cake Layers
This delicious pina colada cake is made with delicate and delicious coconut cake layers. You’ll want to start by making these. The cake layers can also be made ahead of time, wrapped, and stored in the fridge.
- Preheat the oven to 350°F. Line three, 8-inch cake pans with parchment paper. You can also use two, 9-inch cake pans for a two-layer cake.
- Pour the coconut milk and cooking oil into a large mixing bowl. Add the eggs, sugar, vanilla, coconut extract, and lemon juice. Beat the ingredients together using a whisk or mixer, until the mixture is smooth.
- Next, prepare the dry ingredients. Combine the flour, baking soda, baking powder, and salt in a large bowl. Sift the dry ingredients into the wet batter, then mix on low speed just until the batter is clump free.
- Add the coconut flakes next and stir in with a spatula.
- Divide the cake batter evenly between the prepared cake pans. I recommend using a kitchen scale for accuracy.
- Bake the cake layers at 350°F for 28 to 30 minutes, until a toothpick inserted into the center comes out clean. Allow the layers to cool in the pans for 5 to 7 minutes, then gently transfer onto a wire rack to cool completely.
- The cake layers need to be completely cooled prior to assembling the cake!
Preparing the Pineapple Filling
While the cake layers are baking, it’s the perfect time to prepare the crushed pineapple filling for this pina colada cake!
- Place the crushed pineapple and juice into a saucepan. Bring the pineapple up to a low simmer over medium heat.
- Combine the cornstarch and water in a small ramekin, then add the slurry to the simmering pineapple.
- Stir and cook for about 1 minute, until the pineapple juices have thickened. Remove the pineapple from heat and allow it to cool completely.
Creamy & Fluffy Whipped Cream Frosting
You’re going to love this creamy and fluffy frosting! It’s the perfect frosting for this delicious pineapple cake!
- Place the softened cream cheese into a large mixing bowl or stand mixer. Beat the cheese for 4 to 5 minutes, until the cheese is creamy and smooth.
- Next, add in the vanilla extract, coconut extract, and sweetened condensed milk. Beat again for a few minutes until the mixture is smooth.
- Switch to a whisk. Begin adding the heavy cream ½ cup at a time, whisking about 30 seconds in between additions. Once all the cream has been added, whisk for 3 to 5 minutes, until stiff peaks form.
- Keep the frosting refrigerated until ready to use! If it becomes too soft and loses its shape, cool it in the refrigerator for 30 minutes, then whisk again.
Coconut Rum Syrup for the Cake
To add some true pina colada flavor to this pineapple cake, I soak the cake layers with a simple combination of coconut milk and rum!
Combine ½ cup coconut milk with a quarter-cup of rum and whisk together. For a non-alcoholic version, add ¼ cup simple syrup and 1 to 2 teaspoons of rum extract.
How to Make Pina Colada Cake
Once you have the cake, the filling, the syrup, and the frosting ready, it’s time to assemble this pineapple coconut cake!
- Make sure the cake layers are completely cooled. Use a long, serrated knife to level the top of each cake layer. Next, generously soak each layer with the coconut rum syrup.
- Transfer 2 cups of the frosting into a pastry bag tipped with a star tip; I used Ateco tip 847.
- Spread a generous amount of the frosting onto the first cake layer and level it using an off-set spatula. Pipe a barrier ring of frosting around the edge of the layer; this will help keep the filling from coming out the sides.
- Add half the cooled pineapple filling into the center, then spread evenly to the edge.
- Top with the next cake layer and repeat the process.
- Apply a thin, crumb coat layer of frosting on the outside of the cake, then refrigerate for 30 minutes. Keep the remaining frosting refrigerated, too!
- Apply a final, thick layer of frosting next and smooth the sides with off-set spatulas and/or a bench scraper.
Garnishing a Pina Colada Cake
To make the toasted coconut for garnishing the sides, spread the flakes onto a large baking sheet. Using the ‘broil’ oven setting, toast the coconut for 4 to 5 minutes until it’s golden, then cool.
Gently press the toasted coconut into the sides of the cake. Watch my video tutorial to see how it’s done!
Add dollops of any remaining frosting to the top of the cake. Garnish with small wedges of fresh pineapple and add maraschino cherries on top.
Serving Suggestions for Pineapple Cake
I recommend refrigerating this pina colada cake for at least 1 to 4 hours, or overnight, before slicing. This will give the frosting time to set and all the flavors to come together.
Use a long, sharp knife to slice through all the layers and the filling and enjoy!
More Recipes!
Enjoyed this incredible tropical cake recipe? Check out some of my other recipes you’re sure to love!
- The Best Pineapple Cake – pineapple cake layers with pineapple curd filling and pineapple buttercream frosting!
- Hummingbird Cake – you’ll love this pineapple banana pecan cake with cream cheese frosting! A holiday favorite!
- Italian Coconut Cake – the fluffiest and most delicious coconut cake with delicate frosting!
- Easy Pineapple Bundt Cake – the easiest pineapple cake! A simple, fruity cake topped with whipped cream.
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Pineapple Coconut Pina Colada Cake (video)
Ingredients
For Coconut Cake Layers:
- 1 1/2 cups coconut milk, not low-fat
- 1 cup plus 2 tbsp cooking oil, such as canola
- 1 1/2 cups white granulated sugar
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 2 tsp coconut extract
- 6 large eggs, at room temp
- 3 cups all-purpose flour
- 3 tsp baking soda
- 3 tsp baking powder
- 1/2 tsp sea salt
- 1 cup unsweetened, shredded coconut
For Pineapple Filling:
- 2 cups crushed pineapple, with juices
- 1 tbsp cornstarch
- 2 tbsp water
For Coconut Syrup:
- 1/2 cup coconut milk
- 1/4 cup rum
For Whipped Cream Frosting:
- 16 oz cream cheese, softened at room temp; 2, 8-oz packages
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1/2 cup sweetened condensed milk
- 3 cups heavy whipping cream, very well chilled
For Garnishing Cake:
- 1 cup unsweetened shredded coconut, for toasting
- 8 maraschino cherries
- 8 small pineapple wedges
Instructions
Making the Cake Layers:
- Preheat the oven to 350°F. Line three, 8-inch cake pans with parchment paper. You can also use two, 9-inch cake pans for a two-layer cake.
- Pour the coconut milk and cooking oil into a large mixing bowl. Add the eggs, sugar, vanilla, coconut extract, and lemon juice. Beat the ingredients together using a whisk or mixer, until the mixture is smooth.
- Next, prepare the dry ingredients. Combine the flour, baking soda, baking powder, and salt in a large bowl. Sift the dry ingredients into the wet batter, then mix on low speed just until the batter is clump free.
- Add the coconut flakes next and stir in with a spatula.
- Divide the cake batter evenly between the prepared cake pans. I recommend using a kitchen scale for accuracy.
- Bake the cake layers at 350°F for 28 to 30 minutes, until a toothpick inserted into the center comes out clean. Allow the layers to cool in the pans for 5 to 7 minutes, then gently transfer onto a wire rack to cool completely.
- The cake layers need to be completely cooled prior to assembling the cake!
Preparing the Filling:
- Next, prepare the filling. Place the crushed pineapple and juice into a saucepan. Bring the pineapple up to a low simmer over medium heat.
- Combine the cornstarch and water in a small ramekin, then add the slurry to the simmering pineapple.
- Stir and cook for about 1 minute, until the pineapple juices have thickened. Remove the pineapple from heat and allow it to cool completely.
Making the Frosting:
- For the frosting: Place the softened cream cheese into a large mixing bowl or stand mixer. Beat the cheese for 4 to 5 minutes, until the cheese is creamy and smooth.
- Next, add in the vanilla extract, coconut extract, and sweetened condensed milk. Beat again for a few minutes until the mixture is smooth.
- Switch to a whisk. Begin adding the heavy cream ½ cup at a time, whisking about 30 seconds in between additions. Once all the cream has been added, whisk for 3 to 5 minutes, until stiff peaks form.
- Keep the frosting refrigerated until ready to use! If it becomes too soft and loses its shape, cool it in the refrigerator for 30 minutes, then whisk again.
Making the Syrup:
- For the syrup: Combine ½ cup coconut milk with a quarter-cup of rum and whisk together. For a non-alcoholic version, add ¼ cup simple syrup and 1 to 2 teaspoons of rum extract.
Assembling the Cake:
- Make sure the cake layers are completely cooled. Use a long, serrated knife to level the top of each cake layer. Next, generously soak each layer with the coconut rum syrup.
- Transfer 2 cups of the frosting into a pastry bag tipped with a star tip; I used Ateco tip 847.
- Spread a generous amount of the frosting onto the first cake layer and level it using an off-set spatula. Pipe a barrier ring of frosting around the edge of the layer; this will help keep the filling from coming out the sides.
- Add half the cooled pineapple filling into the center, then spread evenly to the edge.
- Top with the next cake layer and repeat the process, then add the final layer on top.
- Apply a thin, crumb coat layer of frosting on the outside of the cake, then refrigerate for 30 minutes. Keep the remaining frosting refrigerated, too! If the frosting goes flat, whisk again after chilling.
- Apply a final, thick layer of frosting next and smooth the sides with off-set spatulas and/or a bench scraper.
Garnishing the Cake:
- To make the toasted coconut for garnishing the sides, spread the flakes onto a large baking sheet. Using the ‘broil’ oven setting, toast the coconut for 4 to5 minutes until it’s golden, then cool.
- Gently press the toasted coconut into the sides of the cake. Watch my video tutorial to see how it’s done!
- Add dollops of any remaining frosting to the top of the cake. Garnish with small wedges of fresh pineapple and add maraschino cherries on top.
Serving Suggestion:
- I recommend refrigerating this pina colada cake for at least 1 to 4 hours, or overnight, before slicing. This will give the frosting time to set and all the flavors to come together.
