Pina Colada Cake

Total Time:
2 hr 20 min
1 hr
1 hr 20 min

8 to 10 servings

  • For the cake:
  • Basic Vanilla Cake, baked and cooled
  • 1/4 cup pineapple juice
  • For the filling:
  • 1 1/4 cups chopped dried pineapple
  • 1/2 cup pineapple juice
  • 1/4 cup cream of coconut
  • For the frosting and topping:
  • 2 1/2 sticks unsalted butter, at room temperature
  • Pinch of salt
  • 2 1/4 cups confectioners' sugar
  • 1/3 cup cream of coconut
  • 1/2 cup coconut flakes, toasted
  • 1/4 cup chopped dried pineapple
  • Prepare the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Brush the cakes with the pineapple juice, letting it soak into the holes; set aside.

  • Make the filling: Bring the dried pineapple, pineapple juice, cream of coconut and 1/2 cup water to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally, until the dried pineapple is soft and the liquid is reduced to a thick syrup, about 20 minutes. Let cool, then mash with a potato masher to make a chunky jam.

  • Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Gradually beat in the confectioners' sugar until smooth. Add the cream of coconut, increase the mixer speed to medium high and beat until thick, 2 to 3 more minutes.

  • Assemble the cake: Place 1 cake layer on a platter; spread the pineapple filling on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the whole cake with the coconut frosting. Top with the toasted coconut and dried pineapple.

  • Photograph by Levi Brown

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    Everyday Celebrations