Get ready to transport your taste buds to a tropical paradise with these 18 mouthwatering Pina Colada Cake recipes that showcase the perfect blend of coconut and pineapple flavors. Whether you’re a fan of classic desserts or modern twists, this collection has something for everyone.
From moist and flavorful cakes like the Classic Pina Colada Cake with Pineapple Filling to decadent and creamy cheesecakes like the Pina Colada Cheesecake with Graham Cracker Crust, each recipe is carefully crafted to highlight the unique combination of pineapple, coconut, and rum. And if you’re looking for a show-stopping centerpiece or a quick dessert fix, there’s an option for that too – from towering layer cakes to individual mug cakes.
So why wait? Dive into this tropical paradise of Pina Colada Cakes and discover your new favorite recipe!
Classic Pina Colada Cake with Pineapple Filling
Escape to a tropical paradise with this moist and flavorful cake, filled with sweet pineapple goodness.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup coconut cream
– 1/4 cup pineapple juice
For the filling:
– 1 cup fresh pineapple chunks
– 1 tablespoon honey
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add butter, eggs, coconut cream, and pineapple juice. Mix until smooth.
4. Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
5. Allow cakes to cool completely.
6. For the filling, combine pineapple chunks, honey, and lemon juice in a bowl.
7. Place one cake layer on a serving plate, top with pineapple filling, and sandwich with the second cake layer.
Cooking Time: 50-60 minutes (cake) + 15 minutes (filling)
Coconut Rum Pina Colada Layer Cake
Elevate your dessert game with this tropical masterpiece, featuring the perfect blend of creamy coconut, sweet pineapple, and a hint of rum. This stunning layer cake is sure to impress at any gathering.
Ingredients:
– 2 cups all-purpose flour
– 1 cup unsalted butter, softened
– 1 3/4 cups granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup coconut milk
– 1 cup pineapple juice
– 2 tablespoons dark rum (optional)
– 1 cup shredded coconut
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour three 9-inch (23cm) round cake pans.
2. Beat butter, sugar, eggs, and vanilla extract until light and fluffy.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Add dry ingredients to wet ingredients, alternating with coconut milk and pineapple juice, beginning and ending with dry ingredients.
5. Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
6. Allow cakes to cool completely before assembling and frosting with whipped cream and toasted coconut flakes.
Cooking Time: Approximately 45-50 minutes (including cooling time)
Pina Colada Pound Cake with Cream Cheese Frosting
Pina Colada Pound Cake with Cream Cheese Frosting Recipe
Enjoy the tropical flavors of a Pina Colada in this moist and decadent pound cake, topped with a tangy cream cheese frosting.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1 3/4 cups granulated sugar
– 1/2 cup pineapple juice
– 1/2 cup coconut milk
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– Salt, to taste
Instructions:
1. Preheat oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, cream butter and sugar until light and fluffy. Add pineapple juice, coconut milk, eggs, and vanilla extract; mix well.
3. Gradually add flour and baking powder; mix until just combined. Pour into prepared loaf pan.
4. Bake for 55-60 minutes or until a toothpick comes out clean. Let cool completely on a wire rack.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– Powdered sugar, to taste
Instructions:
1. Beat cream cheese and butter until smooth. Add vanilla extract; mix well.
2. Gradually add powdered sugar; beat until combined.
Easy Pina Colada Sheet Cake with Coconut Glaze
Get ready to transport your taste buds to a tropical paradise with this moist and delicious pina colada sheet cake, topped with a rich coconut glaze. Perfect for summer gatherings or any occasion that calls for a sweet treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 cup pineapple juice
– 1 cup coconut milk
– 1 tsp vanilla extract
– 1/4 cup shredded coconut (optional)
– Coconut glaze ingredients: 1/2 cup powdered sugar, 1/4 cup unsweetened coconut flakes, 2 tbsp unsalted butter, softened
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 15×10-inch jelly roll pan.
2. In a large bowl, whisk together flour, sugar, and butter until well combined.
3. Beat in eggs one at a time, then stir in pineapple juice, coconut milk, and vanilla extract.
4. Pour batter into prepared pan and smooth top.
5. Bake for 25-30 minutes or until toothpick comes out clean.
6. Allow cake to cool completely before topping with Coconut Glaze (see below).
Coconut Glaze:
1. Whisk together powdered sugar, coconut flakes, and softened butter until smooth.
2. Spread glaze over cooled cake.
Pina Colada Upside-Down Cake with Caramelized Pineapple
This tropical cake is a twist on the classic pineapple upside-down cake, infused with the creamy flavor of pina colada. The caramelized pineapple rings add a sweet and tangy contrast to the moist cake.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 cup heavy cream
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup pina colada mix (or 1 cup pineapple juice and 1 tablespoon coconut cream)
– 1 cup sliced pineapple rings
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, and softened butter until well combined.
3. Add heavy cream, eggs, vanilla extract, and pina colada mix (or pineapple juice and coconut cream). Whisk until smooth.
4. Arrange pineapple rings in the prepared baking dish.
5. Pour batter over pineapple.
6. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
7. Let cool for 10 minutes before flipping onto a serving plate.
Cooking Time: 40-45 minutes
Vegan Pina Colada Cake with Coconut Whipped Cream
Satisfy your tropical cravings with this moist and flavorful vegan pina colada cake, topped with a refreshing coconut whipped cream. Perfect for warm weather gatherings or anytime you need a taste of the islands.
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 teaspoon pina colada extract
– 2 ripe bananas, mashed
For the coconut whipped cream:
– 1 can full-fat coconut milk, chilled
– 2 tablespoons granulated sugar
– 1/4 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans.
2. Mix dry ingredients in a bowl. In a separate bowl, whisk together wet ingredients.
3. Combine the two mixtures and stir until smooth. Pour into prepared pans.
4. Bake for 30-35 minutes or until a toothpick comes out clean.
5. Allow cakes to cool completely. Top with coconut whipped cream (see below).
Coconut Whipped Cream:
1. Open chilled coconut milk and scoop out the solid coconut cream. Reserve the liquid for another use.
2. Beat the coconut cream with an electric mixer until smooth. Add sugar and vanilla extract, beating until combined.
Pina Colada Angel Food Cake with Toasted Coconut
Experience the tropical flavors of the Caribbean with this refreshing Pina Colada Angel Food Cake, topped with toasted coconut flakes and a hint of lime. This light and airy dessert is perfect for warm weather gatherings or special occasions.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 cup (60ml) pineapple juice
– 3 large egg whites, at room temperature
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon salt
– 1/2 cup (30g) unsweetened shredded coconut, toasted
– Lime wedges, for serving
Instructions:
1. Preheat oven to 375°F (190°C). Sift flour and sugar into a large bowl.
2. In a separate bowl, whisk together milk, pineapple juice, egg whites, vanilla extract, and salt.
3. Fold wet ingredients into dry ingredients until smooth.
4. Pour batter into an ungreased angel food cake pan.
5. Bake for 40-45 minutes or until the top is golden brown.
6. Remove from oven and let cool inverted on a wire rack.
7. Top with toasted coconut flakes and serve with lime wedges.
Cooking Time: 40-45 minutes
Pina Colada Bundt Cake with Rum Drizzle
Transport yourself to a tropical paradise with this moist and flavorful Pina Colada Bundt Cake, topped with a rich Rum Drizzle. This show-stopping dessert is perfect for special occasions or as a sweet treat any time of the year.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup pineapple juice
– 1/2 cup coconut cream
– 2 large eggs
– 1 teaspoon vanilla extract
– Confectioners’ sugar for dusting (optional)
– Rum Drizzle ingredients: 1/4 cup dark rum, 1 tablespoon powdered sugar
Instructions:
1. Preheat oven to 350°F. Grease and flour a 12-cup bundt pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, combine butter, pineapple juice, coconut cream, eggs, and vanilla extract.
4. Pour wet ingredients into dry ingredients and mix until just combined.
5. Bake for 45-50 minutes or until a toothpick comes out clean.
6. Allow cake to cool completely before drizzling with Rum Drizzle (mix rum and powdered sugar until smooth).
7. Dust with confectioners’ sugar, if desired.
Cooking Time: 45-50 minutes
Gluten-Free Pina Colada Cake with Pineapple Compote
Celebrate the flavors of the Caribbean with this moist and creamy gluten-free cake, topped with a sweet and tangy pineapple compote. Perfect for a summer gathering or a special occasion.
Ingredients:
For the cake:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 3 large eggs
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
For the pineapple compote:
– 1 cup fresh pineapple chunks
– 1/4 cup honey
– 2 tablespoons lime juice
– 1 tablespoon coconut cream
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans.
2. In a large bowl, combine almond flour, coconut sugar, and salt. Add eggs one at a time, beating well after each addition.
3. Add softened butter, vanilla extract, and mix until smooth.
4. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
5. For the pineapple compote, combine pineapple chunks, honey, lime juice, and coconut cream in a saucepan. Bring to a simmer over medium heat and cook for 10-12 minutes or until thickened.
6. Assemble cake by spreading pineapple compote on top of one cake layer, then place the second layer on top.
Cooking Time: 50-60 minutes
Pina Colada Cheesecake with Graham Cracker Crust
Experience the tropical flavors of a Pina Colada in a creamy cheesecake, paired with a crunchy graham cracker crust. This dessert is perfect for warm weather gatherings or anytime you need a taste of paradise.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup sour cream
– 1/2 cup pineapple juice
– 1/4 cup shredded coconut
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing crumbs, sugar, and melted butter in a bowl. Press into a 9-inch springform pan.
3. Beat cream cheese until smooth, then add sugar, eggs, sour cream, pineapple juice, coconut, and vanilla extract. Mix well.
4. Pour cheesecake batter over the crust.
5. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
6. Let cool completely before serving.
Cooking Time: 1 hour to 1 hour 15 minutes
Pina Colada Cupcakes with Coconut Frosting
Escape to a tropical paradise with these moist Pina Colada Cupcakes topped with a creamy Coconut Frosting. Perfect for warm weather celebrations or anytime you need a taste of the islands.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened coconut milk
– 1/4 cup pineapple juice
– 1 large egg
– 1 teaspoon vanilla extract
– 1/4 cup shredded coconut (optional)
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 1/2 cup shredded coconut
– 2 tablespoons pineapple juice
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together coconut milk, pineapple juice, egg, and vanilla extract.
4. Combine wet and dry ingredients; stir until just combined.
5. Divide batter among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting.
Cooking Time: 18-20 minutes
Pina Colada Icebox Cake with Whipped Cream Layers
This refreshing dessert combines the flavors of pineapple and coconut with a creamy whipped cream topping, all layered together in an easy-to-assemble icebox cake.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 cups heavy whipping cream
– 1 cup powdered sugar
– 1/2 cup pineapple juice
– 1 cup shredded coconut
– 1 cup whipped topping (coconut or vanilla)
– Fresh pineapple wedges and toasted coconut flakes for garnish
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix crust ingredients until well combined. Press into the bottom of a 9×13-inch baking dish. Bake for 10 minutes; let cool completely.
3. In a large bowl, whip heavy cream and powdered sugar until stiff peaks form.
4. Fold in pineapple juice and shredded coconut.
5. Spread half of the whipped topping mixture over the cooled crust. Top with additional layers of whipped topping and crushed graham crackers. Repeat for 2-3 layers, finishing with whipped topping on top.
6. Chill in refrigerator for at least 3 hours or overnight before serving.
Cooking Time: 10 minutes (for crust only)
Pina Colada Tres Leches Cake with Coconut Milk Soak
Experience the tropical flavors of the Caribbean with this moist and creamy Pina Colada Tres Leches Cake, infused with the richness of coconut milk.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsweetened coconut milk
– 1/4 cup vegetable oil
– 2 large eggs, beaten
– 1/2 cup pineapple juice
– 1/4 cup chopped fresh pineapple
– 1/4 cup shredded coconut (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Whisk together flour, sugar, baking powder, and salt.
3. Add coconut milk, oil, eggs, pineapple juice, and vanilla extract; whisk until smooth.
4. Pour batter into prepared baking dish and bake for 25-30 minutes or until golden brown.
5. Remove from oven and let cool.
6. Poke holes in top of cake and pour Coconut Milk Soak (see below).
7. Refrigerate for at least 2 hours before serving.
Coconut Milk Soak:
– Mix together 1 cup coconut milk, 2 tablespoons granulated sugar, and 1/4 teaspoon vanilla extract.
– Pour over cooled cake and refrigerate until absorbed.
Cooking Time: 25-30 minutes
Pina Colada Cake Pops with White Chocolate Coating
Escape to a tropical paradise with these creamy cake pops infused with the sweet flavors of pineapple and coconut, coated in a rich white chocolate shell.
Ingredients:
– 1 package of yellow cake mix (15.25 oz)
– 1 can of crushed pineapple in juice (8 oz)
– 1 cup of shredded coconut
– 2 tablespoons of unsalted butter, softened
– White chocolate chips (1 bag, about 12 oz)
Instructions:
1. Preheat oven to 350°F (180°C). Bake cake mix according to package instructions.
2. Allow the cake to cool completely before crumbling it into a bowl.
3. Mix in crushed pineapple, shredded coconut, and softened butter until well combined.
4. Roll mixture into small balls, about 1 inch (2.5 cm) in diameter. Chill in refrigerator for at least 30 minutes.
5. Melt white chocolate chips in a double boiler or microwave-safe bowl. Dip each cake ball into melted white chocolate, using a fork to fully coat the pop.
6. Place coated pops on parchment-lined baking sheet and refrigerate for at least 30 minutes before serving.
Cooking Time: None needed! These cake pops are ready to enjoy immediately after coating.
Pina Colada Mug Cake for One with Coconut Flakes
Brighten up your day with this single-serving Pina Colada Mug Cake, infused with the sweetness of pineapple and the creaminess of coconut. This quick and easy recipe is perfect for a cozy treat any time of the year.
Ingredients:
– 1 tablespoon all-purpose flour
– 1/2 tablespoon unsweetened cocoa powder
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon granulated sugar
– 1/2 cup milk (dairy or non-dairy)
– 1 large egg
– 1/4 cup crushed pineapple
– 1/4 cup shredded coconut flakes
– 1/4 teaspoon vanilla extract
– Pinch of white vinegar
Instructions:
1. In a microwave-safe mug, combine flour, cocoa powder, baking powder, and salt.
2. Add sugar, milk, egg, crushed pineapple, coconut flakes, and vanilla extract. Whisk until smooth.
3. Microwave on high for 1-2 minutes, or until the cake is cooked through and a toothpick inserted comes out clean.
4. Remove from microwave and let cool for 30 seconds to 1 minute.
5. Serve warm, dust with additional coconut flakes if desired.
Cooking Time: 1-2 minutes
Pina Colada Chiffon Cake with Pineapple Curd
Escape to the islands with this light and airy chiffon cake infused with the sweet flavors of pineapple, coconut, and lime. This tropical treat is perfect for a summer dinner party or potluck.
Ingredients:
For the cake:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 1/4 cup (50g) unsweetened shredded coconut
– 3 large egg whites
– 1/2 cup (120ml) pineapple juice
– 1/4 cup (60ml) coconut cream
– 1 tsp vanilla extract
– Salt to taste
For the curd:
– 1 cup (200g) heavy cream
– 2 tbsp granulated sugar
– 2 tbsp unsalted butter, softened
– 2 cups (400g) pineapple chunks
– Lime zest and juice for garnish
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9-inch (23cm) tube pan.
2. In a large bowl, whisk together flour, sugar, coconut, and salt.
3. In a separate bowl, whisk egg whites until stiff peaks form. Fold into dry ingredients until smooth.
4. Add pineapple juice, coconut cream, and vanilla extract; mix until combined.
5. Pour batter into prepared pan and bake for 45-50 minutes or until cake is golden brown.
6. Allow cake to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
7. For the curd: In a medium saucepan, combine cream, sugar, and butter. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat; stir in pineapple chunks. Let cool to room temperature.
Cooking Time: 45-50 minutes for cake, 10-15 minutes for curd
Pina Colada Dump Cake with Crushed Pineapple
Escape to a tropical paradise with this refreshing dessert that combines the sweetness of pineapple with the creaminess of coconut and vanilla. This easy-to-make dump cake is perfect for hot summer days or anytime you need a sweet treat.
Ingredients:
– 1 (15.25 oz) package yellow cake mix
– 1 cup crushed pineapple
– 1/2 cup unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 cup heavy cream
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine cake mix, crushed pineapple, coconut, and sugar.
3. Pour in the melted butter, heavy cream, and vanilla extract. Mix until well combined.
4. Pour batter into a 9×13-inch baking dish.
5. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
6. Remove from oven and let cool completely.
Cooking Time: 45-50 minutes
Pina Colada Sponge Cake with Coconut Rum Syrup
Transport yourself to a tropical paradise with this moist and flavorful sponge cake infused with the sweetness of pineapple, coconut, and rum.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 cup (60ml) pineapple juice
– 1/4 cup (30g) unsweetened shredded coconut
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 cup (15g) unsalted butter, melted
– Coconut Rum Syrup (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
2. Whisk together flour, sugar, eggs, milk, pineapple juice, unsweetened shredded coconut, baking powder, and salt in a large bowl.
3. Add melted butter and whisk until smooth.
4. Pour batter into prepared pan and smooth top.
5. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Coconut Rum Syrup:
– 1 cup (240ml) granulated sugar
– 1/2 cup (120ml) water
– 2 tbsp dark rum
– 1/4 cup (30g) unsweetened shredded coconut
Combine sugar, water, and rum in a saucepan. Bring to a boil over medium heat. Reduce heat and simmer for 5 minutes or until syrupy. Stir in unsweetened shredded coconut.
Summary
Get ready to escape to a tropical paradise with these 18 delicious Pina Colada cake recipes! From classic cakes to unique twists, each one combines the sweet flavors of pineapple and coconut for a treat that’s sure to please. Whether you’re looking for a show-stopping layer cake or a quick and easy mug cake, this collection has something for every baker. With options ranging from vegan to gluten-free, there’s never been a better excuse to get baking and indulge in the sweet life!
