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!Print
Piña Colada Cake is full of coconut pineapple flavor
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
Butter and flour for greasing pans
2 1/2 cups all-purpose flour (312g)
1 ½ tsp. baking powder (6g)
½ tsp. baking soda (3g)
½ tsp. salt (2g)
1 ¾ cups sugar (350g)
¾ cup vegetable oil (180ml)
1 tsp. vanilla extract (5ml)
¾ cup sour cream (173g)
1 ½ cups crushed pineapple, drained slightly (338g)
4 oz butter (115g)
8 oz cream cheese, Softened (230g)
3 cups powdered sugar (375g)
1 tsp. vanilla extract (5ml)
¼ cup coconut cream (60ml)
1 tbsp. dark rum (15ml)
Candied pineapple pieces
Grease and flour a 9”x9” (22cm x 22cm) square pan or a mini-Bundt cake pan that holds 5-6 cups (1.2-1.4l) of cake batter. Heat your oven to 350°F (176°C).
In a large mixing bowl, stir together flour, baking powder, baking soda and salt. Set aside.
In a separate small bowl, combine the eggs and sugar using an electric mixer. Add the vegetable oil and vanilla extract and combine well.
Return to the large bowl of dry ingredients, and alternately add the egg mixture, sour cream and crushed pineapple in small amounts until all is well combined.
Bake the cake in the preheated oven for 30-45 minutes. Check to make sure a toothpick comes out clean before removing the cake from the oven. Allow the cake to cool slightly and then remove from pan. Allow to cool completely on a wire cooling rack.
Frosting – While the cake cools, prepare the frosting. Combine the butter and cream cheese in a medium sized bowl and whip with an electric mixer. Add the powdered sugar a little at a time to the mixture along with the vanilla extract, coconut cream and dark rum.
When the cake is cool, frost and decorate with the toasted coconut and pineapple pieces.
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