Easy Piña Colada Cake Recipe

Updated: Oct 7, 2020

Ok so... Puerto Rico is supposed to be the birthplace of the Piña Colada so this recipe was bound to happen. But also, I LOVE pineapple cakes - and booze - and cakes with some booze so... yes - bound to happen. This beaut has a super light sponge with a coconut and rum frosting. It uses Rum Extract but you can substitute with some actual rum if you would like (honestly, if you want to go crazy and add any other kind of liquor, that's fine too #judgementfreezone.) Make it look extra pretty with some of the pineapple slices baked in on the sides and some caramelized slices on top!

I am resisting the urge to integrate the entire "Escape - Piña Colada Song" throughout this post so... I guess the only part I will say is that if you actually like 'getting caught in the rain,' don't bring this cake with you? Stay inside, watch the rain fall, and demolish this cake on your couch. It's so tasty (and slightly boozy) so what else do you need!

If I could say one thing about this cake is that it will NOT turn out the same way if you use fresh pineapple. Use the goodness that is canned fruit (in water obviously.- not syrup.) I used the Dole Pineapple Slices so that I could make the decoration on the bottom and top.

This cake uses both the juice and fruit inside the can, so don't discard any of that liquid gold please. It also uses coconut oil as its fat to add that additional coconutty taste similar to a Piña Colada.

Kitchen equipment you will need:

Loaf Pan*

2 Large mixing bowls

Small plate or bowl to melt coconut oil (if it's solid)

Whisk

Measuring Cups or a Digital Scale

Measuring Spoons

Parchment Paper

Baking Sheet (optional for caramelizing decorative pineapple slices)

Sieve (optional)

Electric Mixer (optional for icing)

Piping bag and decorative tip (optional for icing)

*(I have this one from #amazon but any loaf pan should be fine. If you don't have a loaf pan, then use a standard 9" cake tin or any other rectangular mold you may have, but please keep in mind that baking times will change. Also - Loaf pans are dope, so get yourself a loaf pan - it's called #adulting)

Ingredients:

For the Cake:

1/2 (100g) cup Coconut Oil
1 cup (230g) White Granulated Sugar
3 eggs
3/4 cup Canned Pineapple Juice
6 Canned Pineapple slices
1 1/2 cups (230g) All Purpose Flour (sieved)
1 1/2 teaspoons Baking Powder
1/2 teaspoon Salt

For the Coconut Rum Icing:

2 cups (225g) Confectioners' Sugar
2 tablespoons Cream of Coconut (I used Coco Lopez)
1 teaspoon of Rum Extract (or 1 tablespoon of Rum but you may need to add more sugar)
1 tablespoon Canned Pineapple Juice
1/2 teaspoon Salt

Ok. Let's GO.

RECIPE LEVEL: Beginner

HANDS-ON TIME: 10 - 15 minutes (20 - 25 if you choose to decorate)

BAKING TIME: 1 hour and 15 minutes (depends on the tin you use)

Method:

1. Preheat oven to 350F. Prepare a loaf pan by buttering and lining with parchment paper.

2. Open canned pineapple and reserve all the liquid and set aside. Take 6 rounds and with some paper towel, pat down all the excess moisture. Halve 4 of the slices and leave the other 2 as is. Line the sides of the loaf tin with the halved pineapple slices and place the 2 rounds at the bottom (as shown.)

3. In a large bowl, place melted coconut oil, sugar, 3/4 cup canned pineapple juice, and eggs and mix thoroughly with whisk or a wooden spoon.

4. Sieve flour, salt, and baking powder and add to the wet ingredients in stages - a third at a time until everything is incorporated.

5. Pour batter into mold and level. Place in the oven and bake for about 1 hour and 15 minutes or until a skewer comes out clean. Once baked, set the cake aside to cool completely.

6. Once the cake is cool, make the Coconut Rum Icing. If you have a stand mixer with a paddle attachment, feel free to place all ingredients in and mix. If you don't, place rum extract (or rum), canned pineapple juice, cream of coconut, and salt in a bowl. Slowly sieve the confectioners' sugar in stages so that i doesn't go flying all over the place. This should make a fairly stiff, pipe-able icing.

7. If you have a piping bag with a decorative tip, then decorate the top of your cooled cake however you'd like. If not, feel free to slather the icing all over the top with a knife.

8. For the optional caramelized pineapple slices... Take remaining canned pineapple slices and pat them dry with a paper towel and cut them in half.

9. Place them on a lined baking sheet and sprinkle some white granulated sugar and a couple of pinches of salt on both sides. Broil on high for 5 - 7 minutes or until the are a bit charred on some places. These are soooooo great to just eat as they are.