Here’s a tropical-inspired Pina Colada Paradise Cake recipe that’s bursting with pineapple, coconut, and rum flavors! Perfect for summer parties or any occasion that calls for a taste of the tropics.
Pina Colada Paradise Cake Recipe
Cake Ingredients
For the Cake:
- 2 ½ cups (315g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (225g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (240ml) coconut milk (canned, full-fat for richness)
- ½ cup (120ml) crushed pineapple, drained (reserve juice for syrup)
For the Pineapple-Coconut Filling:
- 1 ½ cups (360ml) crushed pineapple, drained (use fresh or canned)
- ½ cup (50g) shredded sweetened coconut
- 2 tbsp pineapple juice (reserved from can)
For the Rum Syrup (optional but recommended):
- ¼ cup (60ml) pineapple juice
- 2 tbsp dark rum (or substitute with 1 tsp rum extract + 2 tbsp water)
For the Coconut Frosting:
- 1 ½ cups (340g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- ¼ cup (60ml) coconut milk
- 1 tsp vanilla extract
- ½ tsp coconut extract (optional, for extra flavor)
- Pinch of salt
For Garnish:
- Toasted coconut flakes
- Pineapple slices
- Maraschino cherries
Instructions
1. Bake the Cake Layers:
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy (3–4 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla.
- Alternate adding the dry ingredients and coconut milk to the butter mixture, starting and ending with dry ingredients. Fold in crushed pineapple.
- Divide batter evenly into pans. Bake for 25–30 minutes (until a toothpick comes out clean). Cool in pans for 10 minutes, then transfer to a wire rack.
2. Make the Filling:
- Mix crushed pineapple, shredded coconut, and pineapple juice in a bowl. Set aside.
3. Prepare the Rum Syrup (optional):
- Warm pineapple juice in a small saucepan. Remove from heat, stir in rum. Brush lightly over cooled cake layers for extra moisture and flavor.
4. Make the Frosting:
- Beat butter until smooth. Gradually add powdered sugar, then coconut milk, vanilla, coconut extract (if using), and salt. Whip until fluffy (3–4 minutes).
5. Assemble the Cake:
- Place one cake layer on a plate. Spread half the pineapple-coconut filling over it. Add the second layer, repeat filling, then top with the third layer.
- Frost the entire cake with coconut frosting. Press toasted coconut flakes onto the sides.
- Garnish with pineapple slices, cherries, and extra coconut. Chill for 1 hour before slicing.
Tips for Success
- Toasting coconut: Spread shredded coconut on a baking sheet and bake at 325°F (160°C) for 5–8 minutes, stirring often, until golden.
- Non-alcoholic option: Skip the rum and use pineapple juice + 1 tsp coconut extract in the syrup.
- Storage: Keep refrigerated (due to pineapple filling) for up to 3 days.
Enjoy this sunny, tropical escape in cake form!
