📝 About This Recipe
Transport your senses to a white-sand beach with this decadent Piña Colada Cake, a masterpiece of tropical flavors. This recipe features a moist, coconut-milk-infused sponge layered with a tangy pineapple compote and finished with a silky rum-spiked buttercream. It’s a sophisticated take on the classic tiki cocktail that balances the sweetness of exotic fruits with a sophisticated, buttery crumb.
🥗 Ingredients
For the Coconut Sponge
- 2 1/2 cups Cake Flour (sifted)
- 1 1/2 cups Granulated Sugar
- 3/4 cup Unsalted Butter (softened to room temperature)
- 1 cup Full-fat Coconut Milk (canned, shaken well)
- 4 large Egg Whites (room temperature)
- 2 1/2 teaspoons Baking Powder
- 1 teaspoon Coconut Extract
- 1/2 teaspoon Salt
Pineapple Compote Filling
- 20 ounces Crushed Pineapple (canned in juice, drained well)
- 1 tablespoon Cornstarch
- 2 tablespoons Dark Rum (optional, for depth)
Rum Cream Cheese Frosting
- 16 ounces Cream Cheese (full fat, cold)
- 1/2 cup Unsalted Butter (softened)
- 4 cups Powdered Sugar (sifted)
- 1 tablespoon White Rum (or 1 tsp rum extract)
For Garnish
- 1 cup Shredded Coconut (toasted)
- 8-10 pieces Maraschino Cherries (patted dry)
- 4-5 pieces Fresh Pineapple Wedges (thinly sliced)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, lining the bottoms with parchment paper for easy release.
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2
In a medium bowl, whisk together the sifted cake flour, baking powder, and salt. Set aside.
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3
In a large stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
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4
Gradually add the egg whites one at a time, beating well after each addition. Mix in the coconut extract.
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5
Reduce the mixer speed to low. Alternately add the dry ingredients and the coconut milk, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
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6
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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7
While cakes bake, prepare the filling. In a small saucepan, combine the drained pineapple, cornstarch, and rum. Cook over medium heat, stirring constantly, until thickened and translucent. Let cool completely.
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8
Allow the cakes to cool in the pans for 10 minutes, then invert onto a wire rack to cool completely before frosting.
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9
For the frosting, beat the cream cheese and butter together until smooth. Gradually add powdered sugar and rum, beating on high until light and airy.
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10
To assemble, place one cake layer on a serving plate. Pipe a ring of frosting around the outer edge to create a 'dam'. Fill the center with the cooled pineapple compote.
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11
Place the second cake layer on top. Frost the top and sides of the cake with the remaining rum cream cheese frosting using an offset spatula.
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12
Press the toasted coconut into the sides of the cake. Garnish the top with pineapple wedges and maraschino cherries for that classic tiki look.
💡 Chef's Tips
For the best flavor, toast your coconut in a dry skillet over medium heat until golden brown and fragrant. Ensure all refrigerated ingredients like egg whites and coconut milk are at room temperature to prevent the batter from curdling. If the frosting feels too soft, chill it in the refrigerator for 15 minutes before assembly to help it hold its shape. Use canned pineapple in juice rather than syrup to keep the filling from being cloyingly sweet.
🍽️ Serving Suggestions
Serve with a chilled glass of sparkling Prosecco to cut through the richness of the coconut. Pair with a side of fresh mango sorbet for an extra hit of tropical fruit flavor. Enjoy alongside a hot cup of Kona coffee for a perfect afternoon treat. For an adult-only party, serve with mini Piña Colada shooters on the side.