Escape to paradise with every bite of this irresistible Pina Colada Cake! This moist and flavorful cake captures the essence of the classic cocktail, blending the creamy sweetness of coconut with the tangy zest of pineapple. It's the perfect dessert for a summer gathering, a special occasion, or simply a treat for yourself on a relaxing evening. This recipe is surprisingly easy to make, perfect for both beginner bakers and seasoned pros looking for a delicious homemade dessert. Get ready to transport your taste buds to a tropical beach!
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup unsweetened shredded coconut
- 1 cup crushed pineapple, drained
- ½ cup buttermilk
- 2 tablespoons dark rum (optional, can substitute with pineapple juice)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup unsweetened shredded coconut, toasted
Instructions:
Getting Started: Preparing the Oven and Ingredients
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This helps prevent sticking and ensures easy removal of your beautiful cake. Make sure all your ingredients are at room temperature, especially the butter and eggs, for optimal mixing.
Making the Cake Batter: A Step-by-Step Guide
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, gently combine the shredded coconut, crushed pineapple, buttermilk, and rum (if using). Gradually add the dry ingredients to the wet ingredients, alternating with the coconut-pineapple mixture, beginning and ending with the dry ingredients. Mix until just combined; don't overmix.
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Cooling and Frosting: The Finishing Touches
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. While the cakes are cooling, prepare the frosting.
In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract and toasted coconut.
Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting. Carefully place the second cake layer on top and frost the entire cake.
Serving and Enjoying: A Tropical Treat
Serve your Pina Colada Cake and enjoy! This delightful dessert is perfect on its own or paired with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence. Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Tips and Variations:
- Toasting the Coconut: For a richer flavor, toast the coconut in a dry skillet over medium heat until lightly browned, stirring frequently to prevent burning.
- Adding Pineapple Juice: If you prefer a less intense rum flavor or are omitting it altogether, substitute the rum with an equal amount of pineapple juice.
- Citrus Zest: Add a tablespoon of lime or orange zest to the cake batter for an extra layer of citrusy flavor.
- Different Frosting: Feel free to experiment with other frostings, such as a coconut cream frosting or a simple whipped cream.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-450 Fat: Approximately 20-25g Sugar: Approximately 50-60g
This delicious Pina Colada Cake is sure to be a hit at your next gathering. It’s a simple yet impressive dessert that's perfect for showcasing your baking skills. Enjoy the sweet taste of paradise!