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Pina Colada Cake

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This Pina Colada Cake turns your favourite tropical cocktail into one delicious dessert! Rum flavoured cake and frosting paired with pineapple filling and toasted coconut.

This Pina Colada Cake turns your favourite tropical cocktail into one delicious dessert! Rum flavoured cake and frosting paired with pineapple filling and toasted coconut. | livforcake.com

Happy Summer!! Ok, I know it’s not technically summer yet, but it sure as heck feels like it here this weekend. It’s a sweltering 35°C (95°F) here today.

I. Am. Melting.

Ok, I’m being overly dramatic, but that is a wee bit too warm for my liking, especially when there isn’t a nice outdoor pool or crystal clean water source nearby. I tend to get pretty grumpy when I’m too hot, as Ryan can attest – it’s not a pretty sight. I can’t even count (read: don’t wanna know) how many popsicles and ice cold beverages I’ve had in the past couple of days.

This Piña Colada Cake turns your favourite tropical cocktail into one delicious dessert! Rum flavoured cake and frosting paired with pineapple filling and toasted coconut. | livforcake.com

Anyhow, summer means tropical slushy drinks, but before I get into the details of this dreamy Pina Colada Cake, can we talk about how disgusting maraschino cherries are? Vile.

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

This Piña Colada Cake turns your favourite tropical cocktail into one delicious dessert! Rum flavoured cake and frosting paired with pineapple filling and toasted coconut. | livforcake.com

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).

This Piña Colada Cake turns your favourite tropical cocktail into one delicious dessert! Rum flavoured cake and frosting paired with pineapple filling and toasted coconut. | livforcake.com

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

This Pina Colada Cake turns your favourite tropical cocktail into one delicious dessert! Rum flavoured cake and frosting paired with pineapple filling and toasted coconut. | livforcake.com

I opted to put real rum (not rum extract) into both the cake and the frosting to kick it up a notch. You could use rum extract if you prefer, or if you only have that available. You could also use coconut milk instead of buttermilk, though I don’t know how much of a coconut flavour it would actually add. I put the rum in the cake, and the coconut in the layers as well as on the outside. To me, this flavour combination worked perfectly.

This Pina Colada Cake turns your favourite tropical cocktail into one delicious dessert! Rum flavoured cake and frosting paired with pineapple filling and toasted coconut. | livforcake.com

Really, you could customize this to your heart’s content, but I think this particular combo works really well and captures that true pina colada flavour.

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.

Notes & tips for this Pina Colada Cake:

  • You could try coconut milk instead of buttermilk, though I don’t know how much coconut flavour it will actually add.
  • You could use rum extract if you prefer, or swap it for vanilla instead.
  • Ideal if served same day, but will keep for 3-4 days in the fridge.
  • To help ensure your cake layers bake up nice and flat, see my tips here.
This Pina Colada Cake turns your favourite tropical cocktail into one delicious dessert! Rum flavoured cake and frosting paired with pineapple filling and toasted coconut. | livforcake.com
5 from 13 votes
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Pina Colada Cake

This Pina Colada Cake turns your favourite tropical cocktail into one delicious dessert! Rum flavoured cake and frosting paired with pineapple filling and toasted coconut.
Course Dessert
Type Cake
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 12
Calories 636 kcal
Author Olivia

INGREDIENTS

Cake:

Buttercream:

  • 1/2 cup egg whites 3 large
  • 1 cup granulated sugar
  • 1 1/2 cups unsalted butter (cubed, room temperature)
  • 2 tsp rum or 1 tsp rum extract

Pineapple Filling:

Toasted Coconut:

US Customary - Metric

INSTRUCTIONS

Cake:

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

Buttercream:

  1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  2. 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).
  3. 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)).
  4. Switch to paddle attachment. Slowly add cubed butter and mix until smooth. Add rum and whip until smooth.**

Pineapple Filling:

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

Toasted Coconut:

  1. 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:

  1. 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 2 Tbsp of pineapple filling inside the dam and spread evenly. Top with some toasted coconut. Repeat with next layer.
  2. Top with final layer of cake and crumb coat the entire cake (thin coat of frosting all over the cake). Chill for 30mins.
  3. Use the remaining frosting to cover the outside of the cake. Decorate the top with a swirl if desired (I used a large offset spatula to do this) and press the toasted coconut into the sides.

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.

This Pina Colada Cake turns your favourite tropical cocktail into one delicious dessert! Rum flavoured cake and frosting paired with pineapple filling and toasted coconut. | livforcake.com

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This Pina Colada Cake turns your favourite tropical cocktail into one delicious dessert! Rum flavoured cake and frosting paired with pineapple filling and toasted coconut. | livforcake.com
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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.

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Comments

  1. 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


  2. 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

    • 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


  3. 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

  4. 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

    • 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

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

    Reply

    • 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


  6. 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


  7. 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

    • 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

  8. 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

    • 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

      • 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


  11. 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

    • 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


  15. 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

    • 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


  16. 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

    • 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

  18. 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

  19. 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

  21. 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

  23. 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

    • 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

  24. 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

    • 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

  25. 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

    • 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

  26. 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

  27. 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

  30. 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

  31. 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

  32. 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

    • 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

  34. 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

  35. 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

      • 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

        • 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


  37. 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

    • 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

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