Pina Colada Cake
This tropical Pina Colada Cake combines fluffy coconut sponge with a tangy pineapple filling topped with creamy rum frosting, perfect for summer celebrations.
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Servings:
Calories: 120kcal
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
Store leftover cake in the refrigerator for up to 3 days. The rum extract adds authentic flavor without alcohol.