Pina Colada Cake
Alright, let’s dive into the messy, delicious world of my Pina Colada Cake! Imagine all the tropical vibes of a pina colada but in cake form, and you’ve got this beauty. It’s the edible dance of pineapple, coconut, and oh-so-sweet memories. This cake is a hit at every bash – whether it’s just your family casually spilling crumbs everywhere or the neighbors that fortuitously drop by when they smell cake baking. You gotta try it! Trust me, it’ll take you on a vacation right from your kitchen.
Let me take you behind the curtain of my house every Saturday morning. The smell of a Pina Colada Cake wafting through every corner is basically our family’s version of a weekend bell – even the cat doesn’t miss it. My husband swears he can start his day without coffee when he knows this fruity goodness is in the oven. We stumbled upon this little gem during a tropical-themed potluck and, let me tell you, it outshone my awkward hula dancing by miles.
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Why You’ll Love This Pina Colada Cake
– Because cuddling with a fluffy slice on the couch feels better than a day at the beach, minus the sand and sunburn.
– It’s the perfect excuse to have cake for breakfast — it has fruit, right?
– Trying to say “pina colada” without smiling is impossible. Just like eating this cake without doing a happy dance.
How to Make It
Alright, my friend, let’s get our hands floury. Start by preheating your oven because, admit it, we’ve all forgotten this step before and had to stare at cake batter for 20 minutes. Next, grab your mixing bowl and beat the heck out of your butter and sugar until they’re looking nice and creamy — like they’re audaciously best friends hanging out on a beach. Add in eggs, one at a time, and maybe play your guilty pleasure jam as a soundtrack. Slip in the rest of your tropical posse: a delightful mix of crushed pineapple and coconut milk. Pour this glorious libation into your pan and let the oven do its magic. If you’re impatient like me, try not to open the door every five minutes! A true test of patience, I tell ya.
Ingredient Notes
– Pineapple: Fresh is best, but who are we kidding — if you’ve only got the canned stuff, just make sure it’s wrung dry like a dishcloth.
– Coconut Milk: Here’s where the creaminess happens — don’t skip it! It’s your liquid friend in a cake.
– Butter: Oh, the heart of the cake dance. Use it generously, because going halfway with butter is like dancing with two left feet.
Recipe Steps:
1. Preheat the oven.
2. Cream butter and sugar together.
3. Add eggs one at a time.
4. Mix in crushed pineapple and coconut milk.
5. Pour batter into your pan.
6. Bake and patiently wait for deliciousness.
What to Serve It With
Tips & Mistakes
You can’t rush magic, so let it cool a bit before you dig in, lest you enjoy molten cake lava.
Storage Tips
Leftovers are a gift from the dessert gods. Wrap them up and they’ll stay good for a couple of days at room temp — or tuck them in the fridge for a chilled slice if you fancy it. Morning steal from the fridge? No judgment. Treat yourself!
Variations and Substitutions
I’ve definitely thrown caution to the wind and swapped out the coconut milk for almond milk — not bad if you’re in a pinch! Sometimes I nix the pineapple when I’m feeling rebellious. Not quite the same without it, but hey, we can’t always be perfect.
Frequently Asked Questions
Remember it later
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Pina Colada Cake
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup unsweetened shredded coconut
- 1 cup pineapple juice fresh or canned
- 0.75 cup butter softened
- 3 large eggs
- 1 tablespoon rum extract
- 8 ounces cream cheese for frosting
- 2 cups powdered sugar for frosting
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in the rum extract.
- Alternately add the flour and pineapple juice, beginning and ending with flour. Stir in shredded coconut.
- Divide the batter evenly between the prepared pans and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat cream cheese until smooth, then gradually add powdered sugar until fluffy and well combined.
- Frost the cooled cakes, layering one on top of the other. Decorate as desired and chill before serving.
Notes
Featured Comments
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“Super easy and will make again! My family asked for seconds. Saving this one.”
“Made this last night and it was family favorite. Loved how the sweet treat came together.”
“Impressed! Clear steps and turned out amazing results. Perfect for busy nights.”
“New favorite here — family favorite. sweet treat was spot on.”
