Pina Colada Cake Recipe

Name: Pina Colada Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Basic Vanilla Cake, baked and cooled; 1/4 cup pineapple juice; 1 1/4 cups chopped dried pineapple; 1/2 cup pineapple juice; 1/4 cup cream of coconut; 2 1/2 sticks unsalted butter, at room temperature; Pinch of salt; 2 1/4 cups confectioners' sugar; 1/3 cup cream of coconut; 1/2 cup coconut flakes, toasted; 1/4 cup chopped dried pineapple

Servings: persons

Basic Vanilla Cake, baked and cooled
1/4 cup pineapple juice
1 1/4 cups chopped dried pineapple
1/2 cup pineapple juice
1/4 cup cream of coconut
2 1/2 sticks unsalted butter, at room temperature
Pinch of salt
2 1/4 cups confectioners' sugar
1/3 cup cream of coconut
1/2 cup coconut flakes, toasted
1/4 cup chopped dried pineapple

1
Prepare the cake: Poke holes all over the tops of the 2 cake layers using a toothpick.
2
Brush the cakes with the pineapple juice, letting it soak into the holes; set aside.
3
Make the filling: Bring the dried pineapple, pineapple juice, cream of coconut and 1/2 cup water to a simmer in a medium saucepan over medium heat.
4
Cook, stirring occasionally, until the dried pineapple is soft and the liquid is reduced to a thick syrup, about 20 minutes.
5
Let cool, then mash with a potato masher to make a chunky jam.
6
Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, 1 to 2 minutes.
7
Gradually beat in the confectioners' sugar until smooth.
8
Add the cream of coconut, increase the mixer speed to medium high and beat until thick, 2 to 3 more minutes.
9
Assemble the cake: Place 1 cake layer on a platter; spread the pineapple filling on top, stopping about 1/2 inch from the edge.
10
Top with the second cake layer and press down gently.
11
Cover the whole cake with the coconut frosting.
12
Top with the toasted coconut and dried pineapple.
13
Photograph by Levi Brown

1129

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Basic Vanilla Cake, baked and cooled, 1/4 cup pineapple juice, 1 1/4 cups chopped dried pineapple, 1/2 cup pineapple juice, and more.

Yes, Pina Colada Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pina Colada Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions