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If you're looking for a show-stopping dessert that captures the essence of tropical paradise, look no further than the Piña Colada Layer Cake. This impressive cake combines the beloved flavors of coconut and pineapple, reminiscent of the classic cocktail. With its fluffy layers and luscious frosting, it’s not just a treat for the palate but also a feast for the eyes, making it a perfect choice for special occasions like birthdays, weddings, or summer gatherings.

Pina Colada Layer Cake | Pineapple Coconut Cake Recipe

Bring a taste of paradise to your next celebration with this Piña Colada Layer Cake recipe! Infused with tropical flavors of pineapple and coconut, this cake is not just a feast for the taste buds but also a stunning centerpiece. Perfect for birthdays, weddings, or summer gatherings, it’s easy to make and a joy to share. Dive into the steps to create this delectable treat and elevate your dessert game! #PinaColadaCake #TropicalDessert #BakingFun #LayerCake #CelebrateWithCake #CoconutLovers #FoodieDelight
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Ingredients
  

For the Cake:

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsweetened coconut milk

½ cup pineapple juice (fresh or canned)

½ cup vegetable oil

4 large eggs

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla extract

1 cup shredded sweetened coconut

1 cup crushed pineapple, drained

For the Coconut Cream Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

½ cup coconut cream

1 teaspoon vanilla extract

Pinch of salt

For Decoration:

Toasted coconut flakes

Fresh pineapple slices

Maraschino cherries

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Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

    Make the Cake Batter: In a large bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, combine the sugar, vegetable oil, coconut milk, pineapple juice, vanilla extract, and eggs. Beat until well combined.

      Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded coconut and crushed pineapple.

        Bake the Cakes: Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

          Prepare the Frosting: In a large mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and mix until combined. Add coconut cream, vanilla extract, and a pinch of salt, and continue to beat until the frosting is light and fluffy.

            Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving platter. Spread a layer of coconut cream frosting on top. Repeat with the second layer. Place the third cake layer on top.

              Frost the Entire Cake: Use the remaining frosting to cover the top and sides of the cake. Smooth it out evenly.

                Decorate: Sprinkle toasted coconut flakes over the top and sides of the cake. Garnish with fresh pineapple slices and maraschino cherries for a tropical touch.

                  Serve: Slice the cake, serve, and enjoy the tropical flavors of this delicious Piña Colada Layer Cake!

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                      Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 12