Moist Pina Colada Cake with Pineapple
This moist and tender Pina Colada Cake is inspired by the popular Puerto Rican cocktail; it’s baked with chunks of pineapple and topped with coconut whipped cream. Ready in just about 1 hour, this cake comes together easily and is full of so much fresh and bright flavor!
If you’ve ever had a Pina Colada, you know how well pineapple and coconut pair together. There’s something truly special about sweet and airy coconut cream mixed with that signature sweet and sour pineapple flavor.
It turns out that those flavors work together in baking as well! So well that it lead me to sharing this summer-y pineapple cake with coconut topping; a new favorite in our household.
Also be sure to try these Light and Fluffy Piña Colada Cupcakes and this Authentic Tres Leches Cake if you love Latin desserts!
Instructions
Coconut whipped cream tip: Chill your coconut cream overnight for best results. Whip in a chilled bowl for faster and fluffier whipped coconut cream.
Whipped Coconut Cream
The coconut whipped cream is the trick to really nailing that signature Piña Colada flavor in this pineapple and coconut cake, so I can’t recommend it enough.
That said, there are a few important tricks to getting the cream to whip up correctly. If you want extra detailed directions on making this coconut whipped cream, check out the full Coconut Whipped Cream recipe.
And if you’d prefer to keep things simple, I love grabbing a tub of So Delicious Cocowhip when I’m in a pinch or didn’t have time to pop my coconut cream in the fridge the night before. Feel free to use whatever brand of coconut whipped cream you can find at the store!
More Pina Coladas
If you (like me) are super into this flavor combination, check out some more tasty Pina Colada recipes:
Happy baking!
Moist Pina Colada Cake with Pineapple
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American, Puerto Rican
Description
This moist and tender Pina Colada Cake is inspired by the popular Puerto Rican cocktail; it’s baked with chunks of pineapple and topped with coconut whipped cream. Ready in just about 1 hour, this cake comes together easily and is full of so much fresh and bright flavor!
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 3 eggs
- 1 cup whole milk
- 1/2 cup pineapple chunks
- 2 (13 oz) cans coconut cream – refrigerated over night
- 1/4 cup powdered sugar
- 1/2 cup pineapple chunks, strained for garnish
Instructions
- Start by greasing a 12 inch round cake pan (could also use two 8 inch rounds) with butter or nonstick spray. Place a parchment paper round in the pan to prevent the cake from sticking. Preheat the oven to 350 degrees.
- Next whisk together the dry ingredients (flour, baking powder, salt).
- In a separate bowl cream the butter and sugar until light in color and slightly fluffy. Add in the eggs and continue to mix until a consistent texture is formed.
- Whisk the dry ingredients and the milk into the bowl with the wet ingredients, ½ cup of each at a time until fully incorporated. Fold in the pineapple chunks. Pour the batter into the cake round or rounds. Bake the cake/s for 35 minutes or until a toothpick comes out clean from the middle of the cake.
- While the cake is baking, grab your coconut cream from the fridge and separate the cream from any liquid. Add the solid cream into a bowl (bonus points if your bowl has been chilling in the fridge too) and using a hand mixer, beat the cream until light and fluffy like whipped cream. Beat in the powdered sugar for 1 minute. Return the bowl of whipped cream to the fridge to chill.
- Once the cake is done, cool on a wire rack for at least an hour before placing on a cake stand, topping with coconut whipped cream and pineapple chunks. Enjoy!
Yay! I hope you try it and love it 🙂