The Pina Colada Layer Cake is a delightful and tropical dessert that brings the taste of paradise right to your kitchen. This recipe provides a straightforward guide to creating a show-stopping, moist, and flavorful cake that’s perfect for any celebration or a special treat.
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Key Ingredients for Pina Colada Layer Cake
- For the Cake Layers:
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup unsweetened pineapple juice (from a can of crushed or chunk pineapple will do)
- ½ cup full-fat coconut milk (from a can, shaken well)
- For the Coconut Rum Frosting:
- 6 cups confectioners’ sugar, sifted
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup full-fat coconut milk (from a can, shaken well)
- 2 tablespoons dark rum (optional, but highly recommended for flavor)
- 1 teaspoon pure vanilla extract
- For the Pineapple Filling:
- 2 cups crushed pineapple, drained very well
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- For Garnish (Optional):
- Toasted shredded coconut
- Maraschino cherries
- Fresh pineapple wedges
How to Make Pina Colada Layer Cake
This Pina Colada Layer Cake is surprisingly easy to assemble, promising a burst of tropical flavors in every bite. The moist cake layers, infused with pineapple and coconut, are perfectly complemented by a creamy coconut rum frosting and a sweet pineapple filling. Expect to spend around 30 minutes on prep and 1 hour 30 minutes on baking and cooling time, plus chilling time for the filling.
Step-by-Step Instructions
- Prepare the Cake Pans and Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. You can also line the bottoms with parchment paper for extra insurance against sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
- Combine Wet Ingredients: In a separate bowl or large measuring cup, whisk together the pineapple juice and coconut milk.
- Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the butter mixture in three additions, alternating with the pineapple juice and coconut milk mixture in two additions, beginning and ending with the dry ingredients. Beat on low speed until just combined after each addition. Do not overmix.
- Divide Batter and Bake: Divide the batter evenly among the three prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
- Make the Pineapple Filling: While the cakes cool, combine the well-drained crushed pineapple, granulated sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat and let it cool completely.
- Prepare the Coconut Rum Frosting: In a large mixing bowl, beat the softened butter until creamy. Gradually add the sifted confectioners’ sugar, alternating with the coconut milk, beating until smooth and well combined. Mix in the dark rum (if using) and vanilla extract. Add more confectioners’ sugar if needed to reach your desired frosting consistency.
- Assemble the Cake: Once the cake layers are completely cool, place one cake layer on your serving plate or cake stand. Spread a generous layer of the cooled pineapple filling over the cake. Top with the second cake layer and repeat the pineapple filling. Place the third cake layer on top.
- Frost the Cake: Frost the entire cake with the coconut rum frosting, ensuring an even coating. You can create swirls or smooth finishes as desired.
- Garnish (Optional): Decorate the cake with toasted shredded coconut, maraschino cherries, or fresh pineapple wedges for an extra tropical flair.
Why You’ll Love This Pina Colada Layer Cake
You’ll fall head over heels for this Pina Colada Layer Cake because it’s an unapologetically tropical celebration in every bite, boasting moist cake infused with vibrant pineapple and creamy coconut. Unlike store-bought versions that can be overly sweet, this homemade masterpiece lets you control the quality of ingredients, offering a cost-saving yet luxurious dessert experience that rivals any bakery. The optional hint of dark rum in the velvety coconut frosting adds a sophisticated depth, making each slice a truly indulgent escape.
Forget spending a fortune at a specialty bakery; this Pina Colada Layer Cake brings the exotic flavors of a beachside cocktail straight to your table without breaking the bank. The delightful interplay of sweet pineapple filling and the rich, rum-kissed coconut frosting is a flavor combination that’s simply irresistible, offering a delightful contrast to simpler vanilla or chocolate cakes. Don’t wait for a vacation to enjoy a taste of paradise – whip up this show-stopping dessert this week!
Storing and Reheating Tips
- Refrigeration: Store the finished Pina Colada Layer Cake in an airtight container in the refrigerator for up to 3-4 days. This is especially important if your frosting contains dairy.
- Freezing: If you wish to freeze individual slices, wrap them tightly in plastic wrap and then in aluminum foil. Place in a freezer-safe bag or container. They can be frozen for up to 1-2 months. For whole cakes, it’s best to freeze before adding any perishable garnishes.
- Reheating: To reheat a frozen slice, allow it to thaw in the refrigerator overnight. For a slight warming, you can gently microwave a slice for 10-15 seconds, but be careful not to overheat and melt the frosting. This cake is best enjoyed at room temperature or chilled.
- Leftover Pineapple Filling: Any leftover pineapple filling can be stored in an airtight container in the refrigerator for up to 5 days and enjoyed as a topping for yogurt or ice cream.
Final Thoughts
This Pina Colada Layer Cake is more than just a dessert; it’s a mini vacation on a plate that’s surprisingly achievable. Encourage your inner baker and bring this taste of the tropics into your home for a truly memorable and delicious experience.
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- Our Pinterest
Pina Colada Layer Cake
The Pina Colada Layer Cake is a delightful and tropical dessert that brings the taste of paradise right to your kitchen. This recipe provides a straightforward guide to creating a show-stopping, moist, and flavorful cake that’s perfect for any celebration or a special treat.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. You can also line the bottoms with parchment paper for extra insurance against sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.2 3/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.1 cup (2 sticks) unsalted butter, softened, 1 3/4 cups granulated sugar
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.4 large eggs, room temperature, 1 teaspoon pure vanilla extract
- In a separate bowl or large measuring cup, whisk together the pineapple juice and coconut milk.1 cup unsweetened pineapple juice (from a can of crushed or chunk pineapple will do), 1/2 cup full-fat coconut milk (from a can, shaken well)
- Gradually add the dry ingredient mixture to the butter mixture in three additions, alternating with the pineapple juice and coconut milk mixture in two additions, beginning and ending with the dry ingredients. Beat on low speed until just combined after each addition. Do not overmix.2 3/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup (2 sticks) unsalted butter, softened, 1 3/4 cups granulated sugar, 1 cup unsweetened pineapple juice (from a can of crushed or chunk pineapple will do), 1/2 cup full-fat coconut milk (from a can, shaken well)
- Divide the batter evenly among the three prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
- While the cakes cool, combine the well-drained crushed pineapple, granulated sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat and let it cool completely.2 cups crushed pineapple, drained very well, 1/4 cup granulated sugar, 1 tablespoon cornstarch
- In a large mixing bowl, beat the softened butter until creamy. Gradually add the sifted confectioners’ sugar, alternating with the coconut milk, beating until smooth and well combined. Mix in the dark rum (if using) and vanilla extract. Add more confectioners’ sugar if needed to reach your desired frosting consistency.1 cup (2 sticks) unsalted butter, softened, 6 cups confectioners’ sugar, sifted, 1/2 cup full-fat coconut milk (from a can, shaken well), 2 tablespoons dark rum (optional, but highly recommended for flavor), 1 teaspoon pure vanilla extract
- Once the cake layers are completely cool, place one cake layer on your serving plate or cake stand. Spread a generous layer of the cooled pineapple filling over the cake. Top with the second cake layer and repeat the pineapple filling. Place the third cake layer on top.
- Frost the entire cake with the coconut rum frosting, ensuring an even coating. You can create swirls or smooth finishes as desired.
- Decorate the cake with toasted shredded coconut, maraschino cherries, or fresh pineapple wedges for an extra tropical flair.Toasted shredded coconut, Maraschino cherries, Fresh pineapple wedges
Notes
This cake is best enjoyed at room temperature or chilled. Store in an airtight container in the refrigerator for up to 3-4 days. Leftover pineapple filling can be stored in the refrigerator for up to 5 days.