Table of Contents
Pina colada cake is a soft tropical dessert made with coconut cake layers, sweet pineapple filling, and creamy coconut cream cheese frosting. This homemade cake combines the classic flavors of pineapple and coconut into a moist layered dessert that feels rich and refreshing at the same time. In this guide, you will learn how to make pina colada cake from scratch, including the cake layers, pineapple syrup, pineapple filling, and coconut frosting. The result is a flavorful cake that works perfectly for celebrations, gatherings, or anytime you want a tropical-style dessert.
Why Pina Colada Cake Is a Favorite Tropical Dessert
The Flavor Combination That Makes Pina Colada Cake Special
A great pina colada cake stands out because it combines two classic tropical flavors: pineapple and coconut. Pineapple brings natural sweetness and moisture, while coconut adds a rich and creamy flavor that blends perfectly with soft cake layers.
When baked correctly, pina colada cake delivers a balanced taste in every bite. The cake layers contain coconut extract, which gives them a light tropical aroma. Between the layers, pineapple filling adds a bright fruit flavor that contrasts nicely with the sweetness of the frosting.
Another reason people enjoy pina colada cake is its moist texture. Brushing a light pineapple syrup over each cake layer helps the cake stay soft and flavorful without becoming heavy.
The final result is a dessert that feels rich yet refreshing. The combination of coconut cake, pineapple filling, and cream cheese frosting creates a layered dessert that works well for birthdays, gatherings, or weekend baking.
Print
Pina Colada Cake
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Pina colada cake is a moist tropical dessert made with soft coconut cake layers, sweet pineapple filling, pineapple syrup, and creamy coconut cream cheese frosting. The combination of pineapple and coconut creates a rich layered cake that works perfectly for celebrations, gatherings, or weekend baking.
Ingredients
1 ½ sticks unsalted butter
2 cups sugar
4 large eggs
3 cups cake flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups buttermilk
¼ cup vegetable oil
1 ½ teaspoon coconut extract
1 teaspoon vanilla extract
⅓ cup water
⅓ cup sugar
¼ cup pineapple juice
1 can crushed pineapple (20 oz)
½ cup granulated sugar
2 tablespoons cornstarch
2 sticks unsalted butter (for frosting)
16 oz cream cheese
1 ½ teaspoon coconut extract
1 teaspoon rum extract
6 to 6 ½ cups powdered sugar
Sweetened shredded coconut
Maraschino cherries (optional)
Instructions
1. Preheat oven to 350°F. Grease and flour three 8×2 inch round cake pans.
2. In a bowl whisk cake flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl combine buttermilk, vegetable oil, vanilla extract, and coconut extract.
4. Beat butter until smooth, gradually add sugar and mix 3–5 minutes until fluffy.
5. Add eggs one at a time and mix until blended.
6. With mixer on low speed alternately add flour mixture and buttermilk mixture beginning and ending with dry ingredients.
7. Divide batter between prepared pans.
8. Bake 25–30 minutes until a toothpick inserted in center comes out clean.
9. Cool cake layers for 10 minutes then remove from pans and cool completely.
10. For syrup combine water and sugar in saucepan and bring to boil. Simmer one minute then remove from heat and stir in pineapple juice. Cool completely.
11. For pineapple filling combine crushed pineapple, sugar, and cornstarch in saucepan and cook over medium heat until mixture thickens. Refrigerate until cool.
12. For frosting beat butter until smooth then add cream cheese and mix until creamy.
13. Add coconut extract and rum extract then slowly mix in powdered sugar until smooth.
14. To assemble place first cake layer on plate and brush with pineapple syrup.
15. Spread thin layer of frosting and pipe a frosting dam around edge.
16. Add pineapple filling inside the dam.
17. Repeat with second layer then add final cake layer.
18. Crumb coat cake and chill 15 minutes.
19. Apply final frosting layer and press shredded coconut on sides and top.
20. Decorate with frosting swirls and maraschino cherries if desired.
Notes
Cake must be refrigerated because of cream cheese frosting and pineapple filling.
Remove cake from refrigerator 1–2 hours before serving for best texture.
If cake flour is unavailable, substitute by replacing 2 tablespoons of each cup of all-purpose flour with cornstarch.
Do not overmix batter to keep cake layers soft.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Key Elements That Make the Cake Moist and Flavorful
Several elements work together to create a successful pina colada cake. The first step involves making soft cake layers. Cake flour plays an important role because it produces a lighter crumb compared with all-purpose flour. Buttermilk also adds moisture and richness to the batter.
The pineapple filling creates another layer of flavor. Cooking crushed pineapple with sugar and cornstarch forms a thick mixture that spreads easily between the cake layers. This filling adds brightness while keeping the cake moist.
Next comes the pineapple syrup. A light brushing of syrup over each layer increases moisture and strengthens the pineapple flavor throughout the cake.
Finally, coconut cream cheese frosting completes the dessert. Cream cheese adds smooth texture and a slight tang, which balances the sweetness of powdered sugar. Coconut extract strengthens the tropical taste that defines pina colada cake.
Together, these elements create a layered dessert that feels soft, creamy, and full of pineapple and coconut flavor.
Ingredients for Homemade Pina Colada Cake
Ingredients for the Cake Layers
To prepare a moist pina colada cake, you will begin with the cake batter. These ingredients create three soft cake layers with light coconut flavor.
1 ½ sticks (170g) unsalted butter (soft but still holding shape)
2 cups (400g) sugar
4 large eggs, room temperature
3 cups (342g) cake flour
2 teaspoons (8g) baking powder
½ teaspoon (3g) baking soda
½ teaspoon (3g) salt
1 ¼ cups (296g) buttermilk
¼ cup (54g) vegetable oil
1 ½ teaspoon (6g) coconut extract
1 teaspoon (4g) vanilla extract
These ingredients help produce tender cake layers that hold the pineapple filling and frosting perfectly.
Ingredients for the Syrup, Filling, and Frosting
For the pineapple syrup:
⅓ cup water
⅓ cup sugar
¼ cup pineapple juice
For the pineapple filling:
1 can (20 ounces / 567g) crushed pineapple
½ cup granulated sugar (100g)
2 tablespoons cornstarch (14g)
For the coconut cream cheese frosting:
2 sticks (1 cup / 226g) unsalted butter, slightly softened
16 oz cream cheese, softened
1 ½ teaspoon coconut extract
1 teaspoon rum extract
6 to 6 ½ cups powdered sugar
For decorating the cake:
1 bag (14 oz) sweetened shredded coconut
Maraschino cherries (optional)
These ingredients create the signature flavor and texture of a classic homemade pina colada cake.
Step-by-Step Instructions for Baking the Cake
Baking the Cake Layers
Preheat the oven to 350°F. Grease and flour three 8×2 inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt for about 30 seconds. Set this mixture aside.
In another bowl, combine the buttermilk, vegetable oil, vanilla extract, and coconut extract. Stir well and set aside.
Place the softened butter into the bowl of your mixer and beat at medium speed until smooth. Gradually add the sugar while mixing. Continue mixing for about 3 to 5 minutes until the mixture becomes lighter in color and fluffy.
Add the eggs one at a time, mixing after each addition until the yolk blends fully into the batter.
With the mixer on low speed, alternately add the flour mixture and the buttermilk mixture. Begin with the dry ingredients and end with the dry ingredients. Mix only until the batter becomes smooth and combined.
Divide the batter evenly between the prepared cake pans.
Bake for 25 to 30 minutes. Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cakes are ready.
Allow the layers to cool in the pans for about 10 minutes. Then carefully turn them out onto cooling racks and allow them to cool completely.
Making the Pineapple Syrup and Filling
To make the syrup, combine the water and sugar in a saucepan over medium heat. Stir while heating until the mixture begins to boil. Allow it to simmer for one minute, then remove from heat.
Stir in the pineapple juice and allow the syrup to cool completely.
Next, prepare the pineapple filling. Add the crushed pineapple, sugar, and cornstarch to a saucepan.
Cook over medium heat and stir constantly once the mixture begins to boil. Continue stirring for about one to two minutes until the filling thickens.
Place the filling in the refrigerator and allow it to cool completely before assembling the pina colada cake.
Assembling and Frosting the Pina Colada Cake
Making Coconut Cream Cheese Frosting
Add the softened butter to a mixing bowl and beat until smooth.
Add the softened cream cheese that has been cut into small pieces. Beat the mixture until smooth and well combined.
Add the coconut extract and rum extract and continue mixing.
Gradually add the powdered sugar while beating until the frosting becomes smooth and creamy. If the frosting becomes too soft, place it in the refrigerator for several minutes until it firms slightly.
This frosting creates the creamy finish that gives pina colada cake its signature flavor.
Assembling the Cake Layers
Place the first cake layer onto a cake board or serving plate. Using a pastry brush, lightly brush pineapple syrup over the surface. About two to three tablespoons of syrup per layer works well.
Spread a thin layer of coconut cream cheese frosting over the cake layer. Pipe a small ring of frosting around the outer edge to create a barrier.
Spread a layer of pineapple filling inside the frosting ring.
Repeat this process with the second cake layer. Add syrup, frosting, and pineapple filling again. Place the final cake layer on top.
Spread a thin crumb coat of frosting over the entire cake. Place the cake in the refrigerator or freezer for about 15 minutes to help the frosting set.
After chilling, apply the final layer of frosting over the cake.
Press shredded coconut onto the sides and top of the cake for decoration. If desired, pipe decorative swirls of frosting on top and place maraschino cherries over the swirls.
For best results, store pina colada cake in the refrigerator because the frosting contains cream cheese. Before serving, allow the cake to sit at room temperature for a short time so the texture softens.
