Piña Colada Cake is full of coconut pineapple flavor

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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)

3 eggs

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)


Toasted coconut

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.