If you’re craving a taste of the tropics, a Piña Colada Cake might just be the perfect dessert to transport you to a sunny paradise. This delightful cake combines the flavors of pineapple, coconut, and rum for a truly irresistible treat. Whether you’re hosting a summer gathering or simply want to indulge in a slice of paradise, follow this simple recipe to create your own Piña Colada Cake at home.
Ingredients:
For the Cake:
- 1 box of white or yellow cake mix
- 1 cup canned crushed pineapple (drained)
- 1/2 cup coconut milk
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup rum (optional)
For the Frosting:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon coconut extract
- 1/2 cup shredded coconut (toasted, for garnish)
- Pineapple slices and maraschino cherries (for decoration)
Instructions:
1. Preparing the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, combine the cake mix, pineapple, coconut milk, vegetable oil, eggs, vanilla extract, and rum (if using). Mix until well combined and smooth.
2. Baking the Cake Layers:
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
3. Making the Frosting:
- In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Add the coconut extract and continue beating until the frosting is light and fluffy.
4. Assembling the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of frosting on top of the first cake layer.
- Carefully place the second cake layer on top.
- Frost the top and sides of the cake with the remaining frosting, creating a smooth finish.
5. Decorating the Cake:
- Toast the shredded coconut in a dry skillet over medium heat until golden brown. Let it cool.
- Sprinkle the toasted coconut over the frosted cake.
- Decorate the top of the cake with pineapple slices and maraschino cherries for a tropical flair.
6. Serving the Piña Colada Cake:
Slice the cake and serve it chilled for a refreshing and delightful dessert. Enjoy the tropical flavors of pineapple and coconut complemented by the richness of the cream cheese frosting.
Indulge in a taste of the islands with this homemade Piña Colada Cake, perfect for any occasion or when you simply want to savor a slice of paradise. Cheers to the tropical flavors that will transport you to sunny shores with every bite!
