Pina Colada Cake: A Tropical Delight Recipe

Escape to paradise with every bite of this moist and flavorful Pina Colada Cake! This recipe perfectly captures the essence of the classic cocktail, combining the creamy sweetness of coconut with the tangy zest of pineapple. Get ready to impress your friends and family with this stunning dessert.

Ingredients You'll Need:

This recipe is broken down into sections for the cake, the frosting, and the pineapple topping for easy preparation.

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsweetened shredded coconut
• 1 cup crushed pineapple, drained
• 1/2 cup pineapple juice
• 1/2 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk

For the Cream Cheese Frosting:

• 16 ounces cream cheese, softened
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream (optional, for desired consistency)
• 1/2 cup shredded coconut, toasted (for garnish)

For the Pineapple Topping (Optional):

• 1 cup fresh pineapple, diced
• 2 tablespoons brown sugar
• 1 tablespoon butter

Instructions: A Step-by-Step Guide

Let's bake this tropical masterpiece! Follow these simple steps:

Making the Cake:

1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Wet Ingredients: In a separate bowl, combine coconut, crushed pineapple, pineapple juice, oil, eggs, and vanilla extract.
4. Combine: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Stir in buttermilk until batter is smooth.
5. Bake: Pour batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Let cakes cool in pans for 10 minutes before inverting them onto a wire rack to cool completely.

Preparing the Frosting:

1. Beat Cream Cheese & Butter: In a large bowl, beat cream cheese and butter together until light and fluffy.
2. Add Sugar & Vanilla: Gradually add powdered sugar and vanilla extract, beating until smooth and creamy. Add heavy cream, if needed, to reach desired consistency.

Assembling the Cake:

1. Level Cakes (Optional): If your cake layers are uneven, use a serrated knife to level them.
2. Frost & Decorate: Once the cakes are completely cool, frost the top of one layer with a generous amount of cream cheese frosting. Top with the second cake layer. Frost the entire cake with the remaining frosting.
3. Pineapple Topping (Optional): In a small skillet, sauté diced pineapple with brown sugar and butter until softened and slightly caramelized. Spoon this mixture over the frosted cake.
4. Garnish: Sprinkle toasted coconut over the top for an extra touch of tropical flair.

Tips for Success:

• Don't overmix the batter: Overmixing can lead to a tough cake. Mix until just combined.
• Cool completely: Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
• Toast the coconut: Toasting the coconut enhances its flavor and adds a nice crunch.

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Enjoy your delicious homemade Pina Colada Cake! Let us know in the comments how yours turned out.