Pina Colada Cake Recipe

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.

Servings 12


1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter room temperature
1 cup granulated sugar
2 large eggs room temperature
1 Tbsp rum or 1 tsp rum extract
3/4 cup buttermilk room temperature

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:
14 oz crushed pineapple 1 can
1/4 cup granulated sugar
2 tsp cornstarch

Toasted Coconut:
200 g flaked coconut sweetened



  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. Visit Pina Colada Cake @ for full instructions.

Leave a Comment