Piña Colada Cake is moist, delicious and perfect for a small supper gathering. I especially love this cake for the Springtime or Easter celebrations. It has all of the tropical flavors you love with the perfect level of sweetness!
Moist and delicious!
My grandmother always made a coconut cake at Easter time but I like this Piña Colada Cake because it is just a little extra. The crushed pineapple keeps the cake very moist. For an extra moist cake, make sure to frost at least 3 hours before serving.
I decided to use mini-Bundt cake molds for my Piña Colada Cake. Really these cakes are too large for single servings, so you would have to share them with another guest. Another option is to make these cakes as gifts for your guests. They are larger than a cupcake but not so large that there will be leftovers.
If you like Piña Coladas…
I use these mini-Bundt cake molds often, but it is very important to grease and flour them extremely well. Smaller cakes have a tendency to stick to their molds for some reason. A little extra butter never hurt anyone! Also, make sure you let the cakes cool for about 10 minutes before removing them from the mold. Even if you are using a 9”x 9” (22cm x 22cm) square pan allow the cake to cool before you remove it from the pan.
Coconut cream gives a wonderful coconut flavor to Piña Colada Cake frosting. Coconut cream is sweet and thick, unlike coconut milk or coconut water. If you don’t have coconut cream, you can substitute 1 tsp. (5ml) of coconut extract. And of course, the dark rum is optional as well. You can use 1 tsp. (5ml) of rum flavoring or skip the rum altogether.
Piña Colada Cake never lasts too long here at the ranch. It’s a sweet tropical treat that we make time and again!
Leave a Reply