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Home » Cakes » Pina Colada Cake

Pina Colada Cake

By Olivia, 147 Comments

This post may contain affiliate links. Please see my full Disclosure Policy for details.
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This Pina Colada Cake turns your favourite tropical cocktail into one delicious dessert! Coconut rum flavoured cake and frosting paired with pineapple filling and toasted coconut.

White cake with rustic frosting on a wood cake plate.

What better time for a tropical cake than in the dead of winter. It’s actually sunny here today and for most of this week which is a welcome relief from all the rain we’ve had so far this winter.

If you’re deep in the winter doldrums, I’ve got a major pick me up for you with this tropical Pina Colada Cake!

This was actually one of my oldest recipes (from June 2016), but I’ve completely revamped the recipe and photos to give you a new and improved version.

Angled shot of the cake

Maraschino Cherries

Before I get into the details of this dreamy Pina Colada Cake, can we talk about how disgusting maraschino cherries are? Vile.

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I apologize in advance if you are a maraschino cherry lover.

I’m not a fan {understatement}. I had to fish them out of this syrupy, sticky, stinky liquid and rinse them off before I could use them. Even after rinsing, they remained sticky and gross.

I won’t deny the pop of color they add is perfect and pretty, but you’d have to pay me to actually eat one of these suckers (not a lot, but still).

Maraschino cherry rage aside, let’s talk about this Pina Colada Cake! I love it. It tastes JUST like a Pina Colada, I am not even kidding you. The perfect combo of pineapple, coconut, and of course, rum.

Angled shot of the cake

How to Make a Pina Colada Cake

A Pina Colada is a sweet cocktail consisting of:

  • Coconut milk (or cream)
  • Pineapple juice
  • Rum

Usually blended with ice for a slushy treat. It’s often garnished with a wedge of pineapple and/or a maraschino cherry.

It’s delicious!

My version of Pina Colada in cake form consists of:

  • Coconut rum flavoured cake layers
  • A rum simple syrup
  • Crushed pineapple filling
  • Coconut rum frosting

I used my Coconut Cake recipe for the cake layers and added rum extract to it.

Those of you that know me know I don’t like to use extracts. I find them to taste artificial. Well, I have to say that I am officially obsessed with the rum extract from Lorann Oils!

I didn’t really know what to expect when I bought this but I wasn’t satisfied with using actual rum in the cake batter (in my previous recipe) so I wanted to give it a go. 

I don’t know what it is but it is SO good and gave me major childhood flashbacks. I think my mom must have used rum extract in the cakes she baked for us when I was little because it’s a flavor that took me right back. 

Shot of the top of the cake with the garnish.

I highly recommend the rum extract from Lorann Oils but if you’re a purist and would prefer to use actual rum I talk about that in the tips section below.

I made a rum simple syrup to brush onto the cake layers and used actual rum for this. It gives the cake a major kick which I think you need to make it a true Pina Colada. 

I like to trim the top of my cake layers just slightly to allow the syrup to penetrate the cake layers. My cakes always bake up nice and flat so I don’t usually trim them, but when I’m using a syrup I like to take off that upper crust so the syrup can soak in better.

I just brush it on (generously) with a pastry brush, but you could use a squeeze bottle or even drizzle it with a spoon.

Pineapple Filling

This is the only thing I kept the same from my original recipe. It’s a super simple filling made with a can of crushed pineapple, some sugar, and cornstarch. Simply combine and cook until it thickens.

When using a softer filling in a cake it’s important to use a buttercream dam around the outside to hold it in otherwise it will come out the sides and just be a huge mess. I like to put a thin layer of frosting down on the cake layer first and then pipe a dam with a large round tip like a 1A.

Cake layer with a buttercream dam around the outside.

Then simply spoon in the filling and spread it around.

Cake layer with the pineapple filling placed inside the dam.

For decorating the cake I kept things simple. Mainly because I ran out of frosting (oops).

I was going to use a cake comb for the sides but I didn’t have enough to make the frosting thick enough on the sides. Oh well! Rustic spatula swirl it is. 

I think it looks simple and pretty and the cake already has a lot going on with it with the coconut flakes along the bottom and the garnish on top.

The top is decorated with some buttercream rosettes, pineapple wedges, maraschino cherries, and toasted coconut.

Close up of the garnish on the top of the cake.

Tip: Place the 6 pineapple wedges evenly spaced on the top of the cake first, it’s easier to move them around, then pipe the dollops between them.

If you’re looking for something with a bit more of a wow factor you could make dried pineapple flowers for the outside. You can see how pretty they are in my Pineapple Cake.

Slice of cake on a plate.

If you like pina coladas (♫and getting caught in the rain♫), you will love this Pina Colada Cake! Now if only I was on a tropical beach sipping an actual pina colada life would be perfect.

Tips for this Pina Colada Cake:

  • Converting the recipe:
    • The recipe as-is will also work in two 8″ pans. For three 8″ pans, 1.5x the recipe.
    • To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.
  • Can I make it in advance?
    • The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
    • The frosting can be placed in an airtight container and refrigerated for 1 week for frozen for 3 months. Bring to room temp and rewhip before using.
    • The pineapple filling can be refrigerated for up to a week.
  • How do I store it?
    • The finished cake can be kept in the fridge for 2-3 days, after that it will start to dry out. It can also be frozen. Bring to room temperature before serving.
  • If you’d prefer to use real rum in the cake batter then use 3/4 cup coconut milk and 1/4 cup rum. Mix them together before adding them to the cake. Leave out the rum emulsion.
  • If you want to make the simple syrup kid-friendly use 1 tsp rum extract instead of rum.
  • You will have some pineapple filling left over. If you can find an 8 oz can of crushed pineapple you can halve the recipe and use that instead.
  • You will have some rum simple syrup left over. You can store this in the fridge and use this in cocktails, coffee, iced drinks, etc.
  • Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
  • Learn how to keep your cakes moist using Simple Syrup.
  • To help ensure your cake layers bake up nice and flat, check out my How to Bake Flat Cake Layers post!
Pina colada cake thumbnail.
Print Pin Rate
4.84 from 24 votes

Pina Colada Cake

This Pina Colada Cake turns your favourite tropical cocktail into one delicious dessert! Coconut rum flavoured cake and frosting paired with pineapple filling and toasted coconut.
Course Dessert
Cuisine Cake
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 12
Calories 772kcal
Author Olivia

Ingredients

Coconut Rum Cake:

  • 2 cups all-purpose flour
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter room temperature
  • 1 1/2 cup granulated sugar
  • 3 large eggs room temperature
  • 1 tsp rum emulsion or 1 tsp rum extract
  • 1 tsp vanilla
  • 1 cup coconut milk canned, room temperature
  • 1/2 cup shredded coconut sweetened

Rum Simple Syrup:

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1/4 cup rum or 1 tsp rum extract

Coconut Rum Buttercream:

  • 5 large egg whites
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups unsalted butter cubed, room temperature
  • 3-4 Tbsp coconut milk powder
  • 1/4 tsp rum emulsion or rum extract, optional

Pineapple Filling:

  • 1 can crushed pineapple 14-15oz
  • 1/4 cup granulated sugar
  • 2 tsp cornstarch

Assembly:

  • coconut flakes toasted
  • shredded coconut toasted
  • maraschino cherries
  • pineapple wedges
US Customary - Metric

Instructions

Coconut Rum Cake:

  • Preheat oven to 350F. Grease and flour three 6" cake rounds, line with parchment.
  • In a medium bowl, whisk flour, baking powder, and salt and set aside.
  • Beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
  • Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla and rum emulsion.
  • Alternate adding flour mixture and coconut milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Mix until just combined. Fold in shredded coconut.
  • Spread batter evenly into prepared pan and smooth the top with a spatula.
  • Bake for 30-35 mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Rum Simple Syrup:

  • Place sugar and water into a pot over med-high heat. Stir to dissolve sugar and cook until mixture boils. Simmer for 1 minute. Remove from heat and stir in rum (or rum extract/emulsion). Cool before use.

Coconut Rum Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  • Place bowl over a pot with 1-2" of simmering water and stir constantly with a whisk until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins).
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add rum and coconut milk powder one Tbsp at a time and whip until smooth.**

Pineapple Filling:

  • Place all ingredients into a medium saucepan, stir to combine. Bring to a simmer and cook over medium-high until thickened (1-2 mins). Cool completely before using on cake.***

Toasted Coconut:

  • Preheat oven to 350F and line a large sheet pan with parchment. Spread flaked coconut out evenly and bake for approx. 5 mins or until golden brown. Toss lightly part way through baking. Cool completely before using on cake.

Assembly:

  • Trim the top crust off of each layer of cake. Dip a pastry brush into the rum simple syrup and brush each layer generously (about 2-3 Tbsp per cake layer).****
  • Place one layer of cake onto a serving plate or cake stand. Top with a thin layer of buttercream and pipe a dam around the outside using a large round tip to hold the filling. Place 1/3 cup of pineapple filling inside the dam and spread evenly. Repeat with next layer.
  • Top with final layer of cake and crumb coat the entire cake (thin coat of frosting all over the cake). Chill for 30mins.
  • Use the remaining frosting to frost the cake and do a rustic swirl on the sides and top with a large offset spatula if desired. Press large coconut flakes along the bottom of the cake.
  • Space 6 pineapple wedges evenly around the top of the cake. Pipe rosette dollops in between them using a 1M tip. Top each dollop with a maraschino cherry. Fill in the center with toasted shredded coconut if desired.

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Notes

* Ensure there is no trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease-free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth. See this post for a detailed tutorial.
*** You will have some pineapple filling left over. If you can find an 8 oz can of crushed pineapple you can halve the recipe and use that instead.
**** You will have some rum simple syrup left over. You can store this in the fridge and use this in cocktails, coffee, iced drinks, etc.
Calories: 772kcalCarbohydrates: 90gProtein: 7gFat: 44gSaturated Fat: 29gCholesterol: 138mgSodium: 165mgPotassium: 260mgFiber: 1gSugar: 71gVitamin A: 1155IUVitamin C: 5mgCalcium: 65mgIron: 2mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

Originally published June 5, 2016

Pina Colada Cake photo collage.

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January 21, 2021

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    Recipe Rating




  1. Sandra says

    February 15, 2021 at 9:57 AM

    Hi Liv!
    If I do not have coconut milk powder for the buttercream, can I substitute with coconut milk? Would it taste the same?
    Thanks

    Reply
    • Olivia says

      February 15, 2021 at 3:43 PM

      Hi Sandra! It won’t have the same flavour impact but you can definitely use it. Be careful not to add too much as the buttercream can split though. I would just add one Tbsp at a time up to 3 Tbsp.

      Reply
      • Sandra says

        February 16, 2021 at 9:04 AM

        Thank you for your input!

        Reply
  2. Susan Dubose says

    February 3, 2021 at 11:46 PM

    5 stars
    The batter tasted so amazingly good!! Can’t wait for tomorrow to decorate and devour!

    Reply
    • Olivia says

      February 4, 2021 at 4:16 PM

      Yay! I hope you love it 🙂

      Reply
  3. Joelle Bradley & says

    January 31, 2021 at 5:49 PM

    5 stars
    I just made the cake today. OMG! It was incredible. It made my birthday girl friend feel so special for her 65th. We all forgot that it was January and COVID times. We were transported to Mexico, under the sunshine with a slice of pure cocktail-in-a-cake joy.

    Cocktail cakes are the bomb. Oliva, I challenge you to a negroni cake now. I suggest the Bravetart marshmallow buttercream as a jumping-off point to hold the campari. Maybe some grapefruit curd. I dont know the rest of the components. It will be delicious and beautiful colour

    Reply
  4. Joelle Bradley & says

    January 31, 2021 at 8:46 AM

    There may be a typo. In the buttercream ingredients list it says to use. “5 large egg whites, three large” . This is confusing

    Reply
    • Olivia says

      January 31, 2021 at 9:31 AM

      Hi Joelle! I fixed this a while ago so it’s strange that it’s still showing up like that. I’ll look into it some more. It should be 5 large whites (the original recipe used 3).

      Reply
      • Joelle says

        January 31, 2021 at 5:49 PM

        5 stars
        I just made the cake today. OMG! It was incredible. It made my birthday girl friend feel so special for her 65th. We all forgot that it was January and COVID times. We were transported to Mexico, under the sunshine with a slice of pure cocktail-in-a-cake joy.

        Cocktail cakes are the bomb. Oliva, I challenge you to a negroni cake now. I suggest the Bravetart marshmallow buttercream as a jumping-off point to hold the campari. Maybe some grapefruit curd. I dont know the rest of the components. It will be delicious and beautiful colour

        Reply
        • Olivia says

          February 1, 2021 at 10:37 AM

          Yay! I’m so happy it worked out and that you both loved it. I think we could all do with a sunny warm beach and cocktail in hand right now, but cakes are the next best thing? I’ll look into a negroni cake! I haven’t had one before so I’ll look up the ingredients and see. Thanks for the suggestion!

          Reply
  5. James says

    January 26, 2021 at 6:53 PM

    I’m not sure where to use the simple syrup and the 1/2 cup of coconut in the the cake batter section.

    Reply
    • Olivia says

      January 27, 2021 at 9:35 AM

      Hi James! The coconut is folded in in step 5 of the cake instructions: Alternate adding flour mixture and coconut milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Mix until just combined. Fold in shredded coconut.

      The simple syrup is used in the first step of Assembly: Trim the top crust off of each layer of cake. Dip a pastry brush into the rum simple syrup and brush each layer generously (about 2-3 Tbsp per cake layer).

      Reply
  6. Ava Vivion says

    January 22, 2021 at 11:31 AM

    5 stars
    This cake is so delicious! And finally, I have found another person with the same opinion about disgusting maraschino cherries!! I always ask for no cherry on top of shakes and ice cream sundaes and am appalled when they put one on anyway: yuck! Thank you for all of your hard work and detailed recipes.

    Reply
    • Olivia says

      January 22, 2021 at 2:49 PM

      Hi Ava! Haha yes, I think I have bad memories from all those store-bought Black Forest Cakes we used to get when we were kids. They do look so pretty though! I hope you try this recipe 🙂

      Reply
  7. Bec says

    January 3, 2021 at 9:30 AM

    2 stars
    I used rum for the cake and it is too sweet and has zero rum flavor. Maybe extract would have been more flavorful? Also only had enough batter for 2 thin 6” rounds Disappointing, I wanted to love this one.

    Reply
    • Olivia says

      January 4, 2021 at 9:55 AM

      Hi Bec! Sorry to hear you didn’t love this one. It’s on my list to redo this year. I had intentionally made the layers a bit thinner (1″ tall in three 6″ pans), but plan to make them thicker in the revamp. I hope you give the new version another try!

      Reply
  8. Ruth says

    August 27, 2020 at 4:19 PM

    Great fun to make. However, disappointed in taste. Used rum, rather than rum extract. Fairly tasteless. I’ll drink my pina colada next time!

    Reply
    • Olivia says

      August 29, 2020 at 3:25 PM

      Hi Ruth! Sorry to hear you didn’t love this one. It’s actually on my list to revamp/update to add more flavour!

      Reply
  9. Lauren says

    August 2, 2020 at 11:32 AM

    Does it matter if my buttercream meringue never peaks? Like it’ll still taste good right?

    Reply
    • Olivia says

      August 5, 2020 at 10:40 AM

      Hi Lauren! If you don’t get a stiff and fluffy meringue the buttercream will taste very buttery and be a bit dense. See this post for tips and troubleshooting: https://livforcake.com/swiss-meringue-buttercream-recipe/

      Reply
  10. Tina says

    July 15, 2020 at 10:42 AM

    Hi Olivia! I just made the cake batter in 3 6″ rounds and I found the batter wasn’t enough to fill each pan (each cake is about 1 inch high after baking). I followed the metric units. Not sure if I did something wrong? Thanks!

    Reply
    • Tina says

      July 15, 2020 at 11:04 AM

      Sorry, each layer is 1/2 inch not 1 inch!

      Reply
      • Olivia says

        July 15, 2020 at 3:00 PM

        Hi Tina! This is one of my older recipes where my cake layers were thinner, but they should be about 1″ tall or so, 1/2″ is too short! Is it possible the batter was overmixed? That can cause short, dense cakes. Or that your baking powder is expired?

        Reply
        • Tina says

          July 16, 2020 at 5:31 PM

          Honestly, I think my baking powder is expired! I just bought a new one. Thank you so much for your help!!

          Reply
          • Olivia says

            July 17, 2020 at 9:28 AM

            Ohh, let me know how it goes the second time! You can also scale the recipe up for taller layers — change the Servings to 18.

        • Tina says

          July 28, 2020 at 4:47 AM

          Thank you so much for your help and I really appreciate you replying to all of your comments. You’re definitely a busy baker. TBH I’m not sure when I’ll be making this cake again because I saw your McCain chocolate copy-cat and that one is calling my name… 😀

          Reply
          • Olivia says

            July 28, 2020 at 4:29 PM

            Thanks so much Tina! <3 The McCain copycat is soooooo good. That frosting!!

    • Lori says

      October 19, 2020 at 12:29 PM

      Same thing happened for me. Layers were very thin

      Reply
  11. Rachel says

    July 6, 2020 at 10:00 AM

    5 stars
    Sorry – forgot the rating!

    Reply
    • Olivia says

      July 6, 2020 at 2:29 PM

      Thank you!! 🙂

      Reply
  12. Rachel says

    July 6, 2020 at 9:59 AM

    I decided to make this with your coconut cake recipe, but still added the rum (Malibu). The cake layers came out perfectly. Then, I got to the Swiss Meringue Buttercream. I have made this buttercream(your recipe) numerous times and have never had an issue. My meringue never fluffed up but remained heavy, glossy, and sticky. I did everything perfectly and decided to give up after the third try and make American Buttercream instead, which is not my favorite. One of my long time baking friends told me that meringue is tricky in hot and humid weather. Well, it was 95 degrees with 95% humidity outside (even though it was 74 inside). I’m definitely blaming the weather for this! Anyway, the guests raved, and raved about it so all in all a success. But, I would love to know if anyone else has encountered this meringue issue. Thanks for your wonderful recipes!!

    Reply
    • Olivia says

      July 6, 2020 at 2:29 PM

      Hi Rachel! I’m so happy you loved this cake. It’s on my list to redo it with my coconut cake recipe! Re: merignue — humidity is a factor in it for sure. I find on rainier days I can’t get it to fluff as much, but it should still stiffen up. Did it ever get stiff peaks or were they always droopy? If so then it’s likely grease or egg yolk were the culprit :\

      Reply
      • Rachel says

        July 6, 2020 at 3:48 PM

        Thanks so much for getting back right away. I am 100% positive it wasn’t the egg yolks or grease on anything I was using. I am going to try again on a cooler, less humid day because I definitely prefer Swiss Meringue Buttercream over the others – although I haven’t tried the Ermine yet ;). I’ll report back.

        Reply
        • Rachel says

          July 6, 2020 at 4:04 PM

          BTW, I never got stiff peaks, they were immediately droopy, thick, and glossy.

          Reply
        • Olivia says

          July 7, 2020 at 9:36 AM

          So bizarre! Let me know for sure 🙂

          Reply
  13. Peggy says

    May 25, 2020 at 7:31 PM

    Hello Olivia,

    Having my 1st Anniversary next week. Can’t wait to make this deicious Pina colada cake to celebrate.
    Thank you!
    Peggy

    Reply
    • Olivia says

      May 26, 2020 at 8:43 AM

      Hi Peggy! Happy Anniversary to you! I hope you love it 🙂

      Reply
    • Lori says

      October 19, 2020 at 1:37 PM

      I just made these cake layers following the recipe. The cake itself is moist but I couldn’t taste the rum in it that much. Also, I used 3 6-inch pans….the layers were very very thin.
      Maybe 1 cup per pan.

      Reply
      • Jacqueline Ruiz says

        November 3, 2020 at 8:25 PM

        I will recommend to add emulsion by Loranns they have rum flavor. They are awesome, because they keep the flavor through the baking of which rum it bakes off in the process! hope this tip helps.

        Reply
  14. Karina says

    April 27, 2020 at 4:42 PM

    5 stars
    This looks delicious! I definitely need to try this. What type of rum do you think works best with this recipe?

    Reply
    • Olivia says

      April 28, 2020 at 9:41 AM

      Hi Karina! Any rum will work, but I would use a clear or light rum if you don’t want it to affect the color 🙂

      Reply
  15. Ramona says

    March 11, 2020 at 8:27 AM

    Hi Olivia,
    What height was the cake?
    It looks so good! 🙂

    Reply
    • Olivia says

      March 13, 2020 at 11:29 AM

      Hi Ramona! The cake is about 6-7″ tall.

      Reply
  16. Michelle says

    December 4, 2019 at 2:48 AM

    5 stars
    Hi Olivia, this cakes looks so delicious. I want to make it for our Christmas dinner except I have two questions. I do not have an oven big enough for three cake pans, can I bake them one at a time? Second I only have those silicone cake molds, can I make the cake in them too?

    And by making the buttercream you described this: Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
    Place bowl over a hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3mins).
    Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
    Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add rum and whip until smooth.**

    Do you have to follow all these steps? I ask alot as a lot of times my cakes do not come out good. Hope to hear from you soon.

    Reply
    • Olivia says

      December 4, 2019 at 4:45 PM

      Hi Michelle! Ideally, you would bake them all at the same time. I haven’t experimented with leaving cake batter out for that long, I usually recommend baking them right away since the raising agent starts to get activated. If it’s all you can do, then I would just try it though. Maybe chill the remaining batter while it’s baking?

      I also haven’t used silicone cake molds but imagine they should work ok — I would still grease and flour them.

      And yes, you have to follow all the steps as described or the buttercream will not turn out.

      Reply
  17. Daniela says

    November 17, 2019 at 10:01 PM

    5 stars
    Hi Olivia,

    I made this cake to celebrate 3 birthdays, my husband’s included.
    We all loved it!
    Great recipe, thank you for sharing.

    Reply
    • Olivia says

      November 18, 2019 at 9:35 AM

      Hi Daniela! Thanks for the feedback, so glad everyone loved it! 🙂

      Reply
  18. Anisha says

    October 17, 2019 at 7:20 PM

    Hi,

    I’m going to make this for a friend’s birthday party and am a little nervous about trying a meringue buttercream for the first time. Think a regular American buttercream with rum as the flavoring would work too?

    Reply
    • Olivia says

      October 21, 2019 at 9:05 AM

      Hi Anisha! An American buttercream would work just fine, but I hope you try a Swiss meringue soon! Have a read through this post for tips and troubleshooting https://livforcake.com/swiss-meringue-buttercream-recipe/

      Reply
  19. Rimple says

    October 5, 2019 at 8:32 AM

    Hi.. I am thinking of making this cake for my friend birthday. I mostly bake cakes without frosting. Here in India , we are not big fan of egg frosting so I was thinking of changing it to whipped fresh cream mixed with little cream cheese to give it some structure or hold. Do u think it will work? I don’t have time to experiment it and one more thing .. can we used fresh coconut flakes ?

    Reply
    • Olivia says

      October 7, 2019 at 9:08 AM

      Hi Rimple! Yes, I think that will work fine though the cream cheese will affect the flavour. I think it will still be delicious. I’ve never used fresh coconut flakes myself so not sure if the moisture will affect the frosting? Will you still toast them?

      Reply
  20. David says

    September 13, 2019 at 12:38 PM

    The conversion into standard measures used worldwide seems a bit odd as baking powder is not measured in ml. Is there a recipe that would be reproducible as volume measures used in the US do not produce reliable results.

    Tanks
    David

    Reply
    • Olivia says

      September 16, 2019 at 9:22 AM

      Hi David! Thanks for your feedback, I’ll let the developer of the conversion tool know.

      Reply
  21. isti says

    September 5, 2019 at 11:58 AM

    hi! i really want to try this recipe looks so good. do i have to add rum in the cake?

    Reply
    • Olivia says

      September 5, 2019 at 4:27 PM

      Hi there! No, you can leave it out or use rum extract instead.

      Reply
  22. Lourdes says

    July 17, 2019 at 7:46 AM

    5 stars
    Hi! This cake sound delicious, will make this for my fiance birthday party, my question is I can add coconut flakes unsweetened for better taste? Thank you

    Reply
    • Olivia says

      July 18, 2019 at 4:21 PM

      Hi Lourdes! Yes, you can use unsweetened if you prefer 🙂

      Reply
  23. Ling Chan says

    June 22, 2019 at 7:32 AM

    4 stars
    My frosting is looking like cottage cheese…perhaps my butter was too cold? Not cut up in small enough cubes? Or did I not cool the merengue enough?

    Reply
    • Olivia says

      June 25, 2019 at 9:32 AM

      Hi Ling! Yes, I think your butter was too cold still. See this post for tips: https://livforcake.com/swiss-meringue-buttercream-recipe/

      Reply
  24. Danielle says

    May 25, 2019 at 8:07 AM

    Did you use the pineapple in juice or the one in syrup?
    Also I will make this with the actual rum in the future but for right now it can’t contain alcohol and I would prefer the layers to be coconut flavored, should I replace the rum with coconut extract/essence or the buttermilk with canned coconut milk or use both coconut extract/essence and coconut milk?
    I think I also saw powdered coconut milk in the store, maybe a few tbs of that in place of some of the flour, keeping the buttermilk and using vanilla essence for the rum? (I don’t know, as I’m not sure how strong the coconut flavor is in any of those ingredients)

    Reply
    • Olivia says

      May 28, 2019 at 9:37 AM

      Hi Danielle! I used the one in the juice I think. If you want coconut cake layers, I highly recommend baking the ones from this recipe instead! https://livforcake.com/coconut-cake/

      Reply
  25. Monica says

    November 14, 2018 at 8:53 PM

    Hi Olivia!

    I am planning to make this cake for a 40 person party. I plan to stack 2-9×13 in cakes. Do you think 2 batches of the batter will be sufficient? Additionally, do you think it will hold up structurally given the moister of the cake?

    Reply
    • Olivia says

      November 19, 2018 at 4:54 PM

      Hi Monica! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html I’ve never made it in a stacked sheet cake so I don’t want to steer you wrong in terms of structure, but I would think it would work fine.

      Reply
  26. Tiffany Ng says

    November 6, 2018 at 4:55 PM

    5 stars
    Hi! I made the cake and it was delicious! I just have one question, my cake layers came out very dense and very heavy. It felt like I was eating pound cake more than a cake. Is that the expected outcome with the recipie? Or did I do something wrong somewhere/how to fix it? Thankyou so much!

    Reply
    • Olivia says

      November 7, 2018 at 2:07 PM

      Hi Tiffany! Glad you liked it! The layers should not be dense or heavy — this can be caused by overmixing the cake batter, or by expired baking powder.

      Reply
  27. Afaq says

    October 5, 2018 at 5:27 AM

    5 stars
    Thanks a lot for this great recipe. I baked this cake today for my family. It was great. They loved it. I doubled the recipe and baked it in 8 inches pan. I think even 9 inches will be fine. Really tasty. The toasted coconut was a great idea ❤️

    Reply
    • Olivia says

      October 5, 2018 at 10:23 AM

      So happy to hear everyone liked it!!

      Reply
  28. D'Vosha Brown says

    September 6, 2018 at 8:24 PM

    Hello Ms. Olivia,
    I was wondering if I wanted to make this recipe but for 3 8″ cake pans how long would I bake them for and at what temperature(F).Would it be best if I double the recipe? What type of rum did you use as well? I can’t wait to make this cake, looks so delicious.

    Reply
    • Olivia says

      September 7, 2018 at 9:57 AM

      Hi D’Vosha! I would double the recipe and bake them at the same temperature. Baking time should be relatively similar depending on the thickness of the layers. I used Appleton Estate rum. Let me know how it turns out!

      Reply
  29. Danielle schaffer says

    June 19, 2018 at 5:58 PM

    Im making the buttercream icing and its still moist and lumpy its not smoothing iut what can i do to fix it

    Reply
    • Olivia says

      June 22, 2018 at 4:19 PM

      Hi Danielle! It sounds like your butter was maybe a bit too cold when you added it. Just keep whipping it and it should come together. If not, you can try gently heating the bowl over a double boiler or with a hair dryer.

      Reply
  30. Sonja says

    April 19, 2018 at 3:11 PM

    5 stars
    Made this with a few changes.
    I quadrupled the recipe to make a 6″, 8″, 10″, & 12″ cake. Torted each tier.

    1st- Made a coconut swiss meringue buttercream using cream of coconut syrup.

    2nd- Used Kraken dark spiced rum in the cake batter and made a simple syrup with the same rum to soak my cake layers.

    The cake was AMAZING and SUPER moist! A HUGE hit!

    Reply
    • Olivia says

      April 20, 2018 at 2:13 PM

      Hi Sonja! Thanks for your tips! So glad you liked it 🙂

      Reply
  31. Sarah says

    March 24, 2018 at 12:45 AM

    5 stars
    This cake looks wonderful Olivia. How far in advance can I make the cake, the frosting and the filling? I want to make it on Sunday for a party on Wednesday. Is that possible?

    Reply
    • Olivia says

      March 25, 2018 at 10:52 AM

      Hi Sarah! You can make all elements in advance and assemble the day before. I would double wrap the cake layers in plastic wrap and freeze — thaw for 2 hours before decorating. Make the frosting and refrigerate it. Bring it to room temp and rewhip before using. Refrigerate the filling and just give it a good stir before filling the cake. I hope that helps!

      Reply
      • Jonilisa says

        March 30, 2018 at 1:00 AM

        5 stars
        Your cake is beautiful! My question is did you drain the pineapple before adding?

        Reply
        • Olivia says

          April 2, 2018 at 3:01 PM

          Thank you! I did not drain the pineapple before cooking it. You need the liquid in there as part of the filling.

          Reply
  32. Rupamanjari says

    March 7, 2018 at 8:30 AM

    Hello! This cake looks amazing!
    I tried it today. For some reason I used half cake flour thinking it would result in a lighter texture and half APF. And somehow forgot about the cake in the oven. When I got back the cake was done, the oven switched itself off after the specified time.
    I thought everything was fine but I realised the cake that had risen beautifully was now flat again! 🙁🙁 what could be the reason?

    It tastes amazing and the texture is amazing too. Dry light and soft,

    Reply
    • Olivia says

      March 7, 2018 at 5:55 PM

      Hi Rupamanjari! Was your cake flour self-raising? That could definitely cause the cake to fall since there would be too much raising agent in the recipe.

      Reply
      • Rupamanjari says

        March 8, 2018 at 1:37 AM

        Wow thanks for the super quick reply!
        No it wasn’t self raising. It was homemade. Was it because it got left in the oven after the oven switched itself off?

        Reply
        • Olivia says

          March 8, 2018 at 1:42 PM

          Likely that. Overbaking a cake can certainly cause it to shrink in size too.

          Reply
  33. Allison says

    December 11, 2017 at 11:06 PM

    5 stars
    How did you get the coconut to stick on the side of the cake?

    Making this for my friends 30th birthday 🙂

    Reply
    • Olivia says

      December 13, 2017 at 9:09 AM

      Hi Allison! It sticks easily to the frosting 🙂 I hope you like it!

      Reply
  34. Aya says

    December 6, 2017 at 5:20 AM

    Hi can i add a teaspoon of coconut extract to the batter?

    Reply
    • Olivia says

      December 6, 2017 at 5:31 PM

      Hi Aya! Yes, coconut extract tends to be fairly strong though, so it might overpower the other flavours.

      Reply
  35. Elaine Vitek says

    August 6, 2017 at 6:20 AM

    5 stars
    Oliva,
    This cake makes me taste vacation just from reading the recipe! How many will the 6 inch feed? How can I alter the ingredients to make a larger cake if needed?

    Reply
    • Olivia says

      August 6, 2017 at 10:37 AM

      Hi Elaine! This cake should feed about 10-12 people. You can double the recipe and make it in three 8″ pans instead. Let me know how it turns out!

      Reply
      • Elaine says

        August 8, 2017 at 5:22 PM

        Thanks Olivia!

        I can’t wait to make it and will let you know how it turns out!

        Reply
  36. Alyssa says

    July 16, 2017 at 2:07 PM

    5 stars
    Can’t wait to try this recipe! Will I be able to place fondant over this came recipe? Thank you!

    Reply
    • Olivia says

      July 18, 2017 at 9:37 PM

      Hi Alyssa! Yes, that should work just fine. I would recommend chilling the cake first so that the frosting is firm.

      Reply
  37. Bobbie Hudson Penick says

    July 10, 2017 at 1:24 PM

    5 stars
    Wish you had info on the cake stand, fab!

    Reply
    • Olivia says

      July 12, 2017 at 9:16 AM

      Hi Bobbie! It’s actually a wood serving plate stacked on a bunch of rustic coasters (for real, lol). Here is a similar one that is actually a cake stand 🙂 http://amzn.to/2t4dLFn

      Reply
  38. marybeth says

    May 19, 2017 at 3:09 PM

    can you please tell me baking time using 8 or 9 inch pans?

    Reply
    • Olivia says

      May 23, 2017 at 8:21 AM

      Hi Marybeth! Start checking them around 20mins. Note that the layers will be thinner in two 8″ pans and I would not recommend using two 9″.

      Reply
  39. Brooke says

    April 1, 2017 at 11:10 AM

    5 stars
    Hey! Doubled the recipe and made a 3 layer cake using three 9in round cake pans. The layers are each 2-3in thick. I’m making it for a big crowd so decided to give it a whirl by doubling it and it turned out great! I can’t leave a comment and not say something about the cherry…I love em! Lol!! I recently made a 9×13 maraschino cherry cake. Bahahahahahahaha. Me and my 4 year old son are obsessed so we had it cleaned out in 2 days flat. Thanks for the recipe! It’s a keeper!

    Reply
    • Olivia says

      April 1, 2017 at 11:50 AM

      Hi Brooke! Lol, that is hilarious!! I think I probably just had too much of them as a kid in this Black Forest Cake my mom always used to get from the grocery store. I always felt like they took away from the cake, haha. I am glad you like them though and that this cake turned out for you!! 🙂

      Reply
  40. Bob says

    March 31, 2017 at 7:50 AM

    5 stars
    I love your blog your recipes and pics all look so great! I am going to try this one today. I often make a pineapple coconut cake but I love the thought of adding rum and toasting the coconut. For more coconut flavor in the buttercream you can substitute about 1-2 T of coconut powder for the sugar. It is just dried coconut milk. It adds authentic coconut flavor to frosting.

    Reply
    • Olivia says

      March 31, 2017 at 8:43 AM

      Hi Bob! Thanks for the tip about the coconut powder! I don’t think you can substitute it for the sugar (the meringue base needs it), but adding it in for additional flavour is a great idea!!

      Reply
  41. Melissa says

    March 12, 2017 at 7:19 AM

    Did you use white or spiced rum?

    Reply
    • Olivia says

      March 12, 2017 at 1:16 PM

      Hi Melissa! I used spices, but you can use any rum you like.

      Reply
  42. Kim says

    December 17, 2016 at 10:53 PM

    Omg!! Really… this cake is so good. I’m so lucky to find this cake just before my son first birthday, im going to fill it with pineapple & cream and decorate it. Thanks a lot for the recipe😘

    Reply
    • Olivia says

      December 18, 2016 at 10:32 AM

      Hi Kim! I’m so glad you like it 🙂

      Reply
  43. Tonya says

    December 6, 2016 at 4:26 PM

    Made the cake, for my birthday, its now on my list of favs! I would like to make again, but I want to make cupcakes, will this recipe work for cupcakes?
    Thanks in advance

    Reply
    • Olivia says

      December 6, 2016 at 4:40 PM

      Hi Tonya! This recipe should work just fine for cupcakes. I’m glad you like it!

      Reply
  44. Sibgha says

    November 23, 2016 at 9:37 AM

    Fort he filling, we need to geat only the pineapple or their syrup as well?

    Reply
    • Olivia says

      November 23, 2016 at 1:20 PM

      You use the syrup in the can as well.

      Reply
  45. Carol says

    October 26, 2016 at 5:56 PM

    Hi Olivia,
    What a wonderful cake. I made the Pina Colada Cake for a birthday. Everyone Loved it. Such a great recipe, not overly sweet and so flavorful.
    I used Blue Chair Bay spiced coconut rum and I switched one layer to cherry, using Oregon Dark Sweet Cherries cooked to pie filling. The other layer I left pineapple.
    Thanks so much!
    Carol

    Reply
    • Olivia says

      October 28, 2016 at 8:33 AM

      Hi Carol! One layer as cherry sounds delicious!! I’m glad you liked this one 🙂

      Reply
  46. Ruchi says

    October 14, 2016 at 5:17 PM

    Hi Olivia,
    I decided to go for 2 8″ pans. The cake turned out spectacular! So moist… So delicious,

    Thanks!

    Reply
    • Olivia says

      October 14, 2016 at 6:56 PM

      Yay!! I’m so glad you liked it 🙂

      Reply
  47. Ruchi says

    October 7, 2016 at 5:57 PM

    Hi, Olivia,
    This cake looks so good that I am planning to bake it for my husband’s birthday. One question though- I have 9″ pans. Will the quantities in the recipe be enough for one 9″ pan. I want to do cupcakes for kids ( sans rum) with the remainder.

    Help with conversions will be much appreciated!

    Thanks
    Ruchi

    Reply
    • Olivia says

      October 8, 2016 at 2:52 PM

      Hi Ruchi! This recipe works for three 6″ pans or two 8″, so yes, it will work for one 9″ pan with some batter left over. Be sure not to fill the pan more than 2/3 full :). Let me know how it turns out!

      Reply
  48. Cindy says

    September 20, 2016 at 2:42 PM

    Hi Liv, I’m i awe of your page!! Just a quick one.. can I use coconut milk instead of buttermilk? Or mix it half and half perhaps??

    Reply
    • Olivia says

      September 20, 2016 at 3:04 PM

      Hi Cindy! Thank you!! You should be able to swap coconut milk straight up and it *shouldn’t* have an impact on the texture. You could play it safe and go half and half though :). Let me know how it turns out!

      Reply
  49. Crystal says

    July 22, 2016 at 8:14 PM

    It sounds so GOOD! One question though, how much baking powder are you using? 1 1/2 tsp or 5 1/2 tsp in the recipe?

    Reply
    • Olivia says

      July 22, 2016 at 10:06 PM

      Thanks Crystal! It’s 1 and 1/2. It was a spacing error in the recipe. I’ve update it, thanks for catching it! Let me know how you like the cake 🙂

      Reply
  50. Terry says

    July 5, 2016 at 4:39 PM

    Thank you so very much for your SPEEDY REPLY!
    YOU HAVE EARNED A NEW FOLLOWER BASED ON YOUR YUMMILICIOUS RECIPES
    AND YOUR SPEEDY REPLIES !
    GOTTA LUV LIV

    Reply
  51. Terry says

    July 5, 2016 at 8:58 AM

    Hi Liv
    I am making this for a BIBLE STUDY GROUP
    Do you have any substitute suggestions
    I can use in place of the rum?
    Celebrating one of the girls birthdays and
    it is a HAWAIIAN THEME.
    THIS CAKE WILL BE PERFECT!
    BUT WE HAVE RECOVERING ADDICTS
    AND RECOVERY ALCOHOLICS
    WOULD LIKE TO RESPECT THEM SO THEY CAN EAT CAKE. I WILL MAKE IT AT HOME
    FOR MY FAMILY WITH THE RUM LOL
    :*))))))

    Reply
    • Olivia says

      July 5, 2016 at 9:21 AM

      Hi Terry! You could use rum extract instead or replace it with vanilla :).

      Reply
  52. Ashley says

    June 27, 2016 at 7:59 PM

    What type of rum did you use? Clear, spiced, coconut flavored? Thanks!

    Reply
    • Olivia says

      June 27, 2016 at 9:26 PM

      Ummm, I have NO idea what type. It was Appleton Estate Signature Blend :).

      Reply
  53. Ruth says

    June 22, 2016 at 11:10 AM

    All of your cakes are so good.You are the best of the best.

    Reply
    • Olivia says

      June 22, 2016 at 11:16 AM

      You are so sweet, your comment made my day! Thank you Ruth! <3

      Reply
  54. Dana Wilson says

    June 17, 2016 at 1:58 AM

    I freaking LOVE maraschino cherries! I buy them just to eat out of the jar. I would load that sucker down with them!!! LOL

    Reply
    • Olivia says

      June 17, 2016 at 11:34 AM

      Lol Dana!! You’re hilarious! Your comment totally made my morning 🙂

      Reply
  55. mia says

    June 13, 2016 at 6:34 PM

    I love pina colados so the fact that this cake taste like one sounds amazing! and I am SO with you on the cherries.. YUCK!

    Reply
    • Olivia says

      June 13, 2016 at 8:45 PM

      Thanks Mia! I’m glad to have you on my maraschino-hating team! 🙂

      Reply
  56. Nancy says

    June 12, 2016 at 8:04 AM

    I hope I don’t get banned from your email list… I like those sticky, smelly, odd colored gems!! I also like the chocolate cherry cordials! I make them at Christmas time. Anyway, this cake looks and sounds amazing! I can’t wait to make this recipe!

    Reply
    • Olivia says

      June 12, 2016 at 9:35 AM

      Lol! No banning here, I promise. I’m glad I didn’t offend you with my hatred of them! Haha. And thanks!! I hope you try this recipe 🙂

      Reply
  57. Melissa @ Now You're Cookin' says

    June 7, 2016 at 12:16 PM

    Yum!! I made and posted a similar recipe for my friend’s birthday last month. So delicious. And maraschino cherries are gross. Haha

    Reply
    • Olivia says

      June 8, 2016 at 9:07 AM

      Haha, I’m glad you agree Melissa!! 🙂

      Reply
  58. Shinee says

    June 6, 2016 at 3:42 PM

    Totally agree on weather thing. I think we’re safe to say, “Summer is here!” It’s been pretty hot here as well, but not nearly as hot as you have. And this cake sounds amazingly refreshing, and I want a slice. Pronto. 🙂

    Reply
    • Olivia says

      June 6, 2016 at 4:40 PM

      Thanks Shinee! Sending a virtual slice your way ;).

      Reply
  59. Rosemary says

    June 6, 2016 at 2:41 PM

    Well you did it again, I find myself waiting anxiously for your next amazing cake and you never disappoint! And yes those maraschino cherries are horrible, my father actually loved them. I hope you manage to stay cool in beautiful Vancouver.

    Reply
    • Olivia says

      June 6, 2016 at 2:54 PM

      Thanks so much Rosemary!! Glad to have you on my maraschino cherry-hating team ;).

      Reply
      • Elaine Magalhaes says

        July 14, 2016 at 7:00 PM

        Hi Olivia, I would like to know about the cake you make, I noticed that in your vanilla cake some time you use all purpose flour and sometimes you use cake floor, why? What is the difference. Thanks Elaine

        Reply
        • Olivia says

          July 14, 2016 at 7:17 PM

          Hi Elaine! Cake flour makes cakes lighter and fluffier generally than regular all-purpose flour. I use cake flour, for example, if I have bananas in the recipe since they have a tendency to make it a bit more dense. Most often use all-purpose since it’s what I (and I assume my readers) have most readily available :).

          Reply
  60. allie @ Through Her Looking Glass says

    June 6, 2016 at 12:16 PM

    Girl, I’m NOT a maraschino cherry lover, but there’s no denying that color pop! Great use. Beautiful cake my dear, I need a slice asap. Stay cool if you can. This cake should help!

    Reply
    • Olivia says

      June 6, 2016 at 12:36 PM

      Yes, the maraschino cherry is a necessary evil ;). Thanks so much Allie!! xoxo

      Reply
  61. Maggie in Michigan says

    June 6, 2016 at 9:13 AM

    5 stars
    okay seriously now when I signed up for this site I did NOT expect to receive weekly em’s with such disgustingly good looking desserts in them, are you in league with the sugar devil or what!
    this thing looks incredible, abominable (sp?) and fabulous all at the same time….and I agree on those damn marsh cherries things, never understood them, serve no purpose whatever, they are a pretty color and that’s it, as far as eating them, no would not have one if it was the only food available, no no no no1
    but this recipe, as my dear Jewish friend would say, Oy Vey!!
    My word this looks soooooo wonderful, I think you can absorb 500 calories just looking at the picture and reading the recipe, gotta’ try this, just gotta! Kudos you dear sweet baking woman you!!!!!\And PS for whatever reason I never imagined Vancouver getting so very warm during spring/summer, it just be cuz you are near the Pacific right?

    Reply
    • Olivia says

      June 6, 2016 at 9:31 AM

      Lol! Hi Maggie! Reading through your comment initially got my heart racing — like who is this woman complaining about my weekly emails?! hahaha I certainly hope the delicious desserts make your Monday mornings better :).

      As for Vancouver, it doesn’t usually get quite this hot… it’s often just mild and rainy, but we have our moments :).

      Reply
  62. Amanda | The Cinnamon Scrolls says

    June 6, 2016 at 8:41 AM

    Omggg… I got disgusted just reading about your experience with maraschino cherries. *shudders* I can’t stand those things! On the bright side, it does look mighty pretty atop that spectacular cake! Sounds divine <3

    Reply
    • Olivia says

      June 6, 2016 at 9:08 AM

      Yes! I am glad you’re on my side with those suckers ;). For decoration ONLY. Thank you! <3

      Reply
  63. Mary Ann | The Beach House Kitchen says

    June 6, 2016 at 5:01 AM

    Olivia this cake is gorgeous (as usual)! The filling, the rum in the buttercream, and the toasted coconut! I’m seriously in love!

    Reply
    • Olivia says

      June 6, 2016 at 8:39 AM

      Thanks so much Mary Ann! That means a lot coming from you! I hope you try it :).

      Reply
  64. Renee says

    June 5, 2016 at 7:45 PM

    5 stars
    I LOVE every single thing about this cake, including the maraschino cherry!

    Reply
    • Olivia says

      June 5, 2016 at 8:02 PM

      Haha, thanks so much Renee!! <3 🙂

      Reply
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I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
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