Pina Colada Cake

Piña Colada Cake with Coconut Cream Frosting is the perfect recipe for anyone obsessed with coconut and those that love anything pineapple and pina colada! If you never heard of such a thing, this incredibly moist and light pineapple cake is made with rum and topped with a coconut cream frosting and filled with a luscious coconut cream filling. Bliss.

I love sipping on Strawberry Margarita and having a slice of this moist Pina Colada Cake. Love coconut? Try No Bake Coconut Lime Pie next!

Piña Colada Cake with Coconut Cream Frosting

Pina Colada cake is something I was craving for some reason. I had pineapple, I had coconut cream and I wanted to find a way to marry the two. Happy to say, the loving couple will have a long and happy life together.

This tropical cake is moistened with rum (you can also use pineapple juice syrup); the delicious yellow cream is vanilla and coconut flavored, while the white frosting is all about coconut cream and cream cheese. Coconut shavings on top. Decadent yet light.

What is Piña Colada Cake

Piña translates to "pineapple" in Spanish, while Colada translates to "strained" or "filtered".

• In the context of the drink, it refers to the process of straining or blending the ingredients to create a smooth mixture.
• In the context of this cake, we are blending pineapple into the yellow cake mixture and whipping up coconut cream frosting.

Why you'll love Pina Colada Cake

Pineapple and coconut work very well together and this cake stands out due to its intense tropical flavor and moist texture thanks to the crushed pineapple and rum (or pineapple syrup) in the batter.

The use of coconut cream in both the filling and frosting imparts a rich, authentic coconut taste that complements the pineapple perfectly.

Piña Colada Cake Ingredients

• Yellow Cake Mix: Yellow cake mix produces the softest cake. If you don't usually buy this type of cake mix, make the exception here. We need that moist yellow cake to absorb the pineapple and rum flavors, creating a tender result.
• Eggs: Eggs are wonderful for moisture, but they're heavy and weigh down cakes.
• Coconut Cream: The moist maker! This cake melts in your mouth. Canned coconut cream is a cooking ingredient, not a beverage. It's creamier and thicker than regular cream and usually found near the Thai food products.
• Cream Cheese and Butter: Create a smooth, tangy, and fluffy frosting that balances the sweetness and adds richness.
• Vanilla Pudding Powder: Gives a smooth, velvety texture and vanilla flavor to the filling, complementing the pineapple and coconut flavors.
• Sweetened Coconut Flakes: I recommend using sweetened shredded coconut, also called sweetened flaked coconut. It's moister than unsweetened coconut and that makes a big difference in the cake's texture.

You will also need Maraschino cherries, crushed pineapple and rum.

How to Make Moist Piña Colada Cake (Pineapple Coconut Dessert)

Below is step by step process with photos. The entire recipe with measurements is below in the recipe card.

1. Make cake batter

• Mix main ingredients. In a large bowl, blend the cake mix, eggs, rum, and ¼ cup coconut cream until smooth
• Gently fold in ½ cup of the crushed pineapple.

2. Add cake batter to pans

Divide the batter between the 2 prepared cake pans.

3. Bake

Bake for 18-20 minutes or until a toothpick inserted comes out clean. Set the pans on a wire rack to cool.

4. Prepare yellow vanilla coconut filling

Yellow layer: Combine the vanilla pudding powder with coconut cream and milk, and blend on high speed until smooth. It's important to let the mixture sit for five minutes until thickened.

5. Make white coconut frosting

The frosting for this cake is a coconut whipped cream cheese frosting. It's creamy, luscious and divine.

• White layer: The main part is to beat the cream cheese and butter until light and fluffy, and then add ½ cup coconut cream and blend until smooth. Because we want the frosting to be smooth and fluffy, add the powdered sugar and continue blending until the frosting is white and has some fluff.
• Use coconut cream only. Only use coconut cream for this recipe, not coconut milk, as it will make the frosting and filling too watery.
• The frosting will be quite dense. If you placed it in the fridge, let it come to room temperature before applying it to the cake layers, so you don't damage them.

6. Assemble the cake

To assemble the cake, place the cake layers on a cutting board and level the tops with a bread knife. Transfer one of the cake layers to a cake stand.

1. Evenly spread ⅓ of the frosting over the cake layer.
2. Dollop the coconut filling onto the frosting, smoothing it out.

Place the second cake layer over the yellow vanilla coconut filling, gently pressing it into place.

1. Top the cake layer with a thick layer of the remaining white coconut frosting, leaving the sides exposed.
2. Garnish with coconut, pineapple pieces, and maraschino cherries.

Pro Tips

• Use only coconut cream, not coconut milk, to maintain the frosting and filling's creamy, non-watery texture.
• Allow the cake layers to cool completely before assembling to avoid melting the frosting.
• Level the cake layers for a professional and even look.
• When chilling the cake, bring the frosting to room temperature before spreading for easy application.
• For best flavor, prepare the cake a day ahead, as the tropical flavors deepen over time, but add the pineapple and cherries just before serving to preserve freshness.

Can I make Pina Colada Cake ahead of time?

Yes, you can make this cake a day in advance. In fact, the tropical flavors deepen over time. I recommend adding the pineapple and maraschino cherries just before serving.

What substitutions can I make?

Coconut rum: If you like, you can replace coconut rum with the pineapple liquid that came with crushed pineapple can.

Rum flavored syrup: You can also use non-alcoholic rum-flavored beverage syrup, or simply orange juice in place of the pineapple liquid.

Use any light colored cake mix: Any light-colored (neutral-tasting) cake base will work well. I would avoid lemon-flavored cake mix, as it will compete with the flavors of the coconut and pineapple.

Explore more tropical recipes

• French Apple Cake
• Pistachio Cheesecake (No Bake)
• Italian Apple Bundt Cake