Pineapple Coconut Pina Colada Cake (video)

2 prep + 1 Chill Time:

servings

The best pina colada cake recipe! You'll love this tropical pineapple coconut cake with whipped cream frosting and pineapple filling!

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!

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.

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.

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.

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.

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.

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.