Pina Colada Cake

Piña Colada Cake is a tropical, sweet treat that brings the flavors of the classic cocktail into a moist and indulgent dessert. With pineapple, coconut, and a hint of rum, this cake is bursting with bright, fruity flavors that instantly transport you to a beachside paradise. The light, fluffy texture pairs beautifully with the tropical flavors, and a creamy coconut frosting takes it to the next level. Perfect for summer parties, celebrations, or whenever you need a taste of the tropics, this Piña Colada Cake is sure to be a crowd-pleaser.

Ingredients:

For the cake:

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/2 cup coconut milk
• 1/2 cup pineapple juice
• 1 tsp vanilla extract
• 1/4 cup rum (optional)
• 1 cup crushed pineapple, drained
• 1/2 cup shredded coconut

For the frosting:

• 1/2 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 3 cups powdered sugar
• 2 tbsp coconut milk
• 1/2 tsp vanilla extract
• 1/2 cup shredded coconut (for garnish)
• Pineapple slices or maraschino cherries (for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Stir in the coconut milk, pineapple juice, vanilla extract, and rum (if using). Mix until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the crushed pineapple and shredded coconut.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake for 25-30 minutes (for round pans) or 35-40 minutes (for a 9×13-inch pan), or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the frosting:

1. In a large bowl, beat together the butter and cream cheese until smooth and creamy.
2. Gradually add the powdered sugar, 1 cup at a time, mixing well between each addition.
3. Stir in the coconut milk and vanilla extract, beating until the frosting is smooth and fluffy.

To assemble:

1. Frost the cooled cake with the cream cheese coconut frosting. Garnish with shredded coconut, pineapple slices, and maraschino cherries, if desired.
2. Slice and serve this tropical delight!

Enjoy this Piña Colada Cake, and let its tropical flavors transport you to paradise with every bite!