Introduction
Pina Colada Cake is a fun and tropical twist on a classic yellow cake. This moist and flavorful cake brings together the flavors of pineapple, coconut, and rum in a delicious and easy-to-make dessert that is perfect for any occasion. Whether you’re celebrating a birthday, hosting a party, or just want to indulge in a sweet treat, this Pina Colada Cake is sure to impress. In this blog post, we’ll show you how to make this cake step-by-step and provide some tips and tricks to make sure it turns out perfectly every time.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup coconut milk
- 1/2 cup pineapple juice
- 1/2 cup shredded coconut
- 1/2 cup crushed pineapple, drained
- 1/2 cup powdered sugar
- 1/4 cup rum
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9x13 inch (23x33 cm) baking pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Add the dry ingredients to the wet ingredients in three parts, alternating with the coconut milk and pineapple juice. Mix until just combined.
- Fold in the shredded coconut and crushed pineapple. Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the rum glaze. In a small bowl, whisk together the powdered sugar and rum until smooth.
- When the cake is done, let it cool in the pan for 5 minutes. Then, poke holes all over the cake with a fork and pour the rum glaze over the top. Let the cake cool completely before slicing and serving.
Variations
- Vegan Pina Colada Cake: To make this cake vegan, substitute the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use vegan butter instead of regular butter. You can also use almond milk instead of coconut milk if you prefer.
- Gluten-Free Pina Colada Cake: To make this cake gluten-free, use a gluten-free all-purpose flour blend instead of regular flour. Be sure to check that all other ingredients are also gluten-free.
- Pina Colada Cupcakes: Instead of making a cake, you can turn this recipe into cupcakes. Simply divide the batter between 24 lined muffin cups and bake for 18-20 minutes. Top with rum glaze and shredded coconut before serving.
- Pina Colada Trifle: Turn this cake into a show-stopping dessert by layering it with whipped cream and fresh pineapple chunks in a trifle dish. Top with toasted coconut flakes for extra crunch.
Conclusion
This Pina Colada Cake is a fun and delicious way to bring a taste of the tropics to your dessert table. With its moist crumb and sweet rum glaze, this cake is sure to be a hit with anyone who loves pineapple, coconut, and a little bit of boozy goodness. Whether you’re making it for a special occasion or just because, this recipe is easy to make and always a crowd-pleaser. So go ahead and give this Pina Colada Cake a try – you won’t be disappointed!
FAQ
What is a Pina Colada Cake?
A Pina Colada Cake is a tropical-inspired dessert that combines the flavors of coconut, pineapple, and rum. It is typically a moist cake that is topped with a creamy frosting and garnished with shredded coconut and/or fresh pineapple.
Can I make this cake without rum?
Yes, you can make this cake without rum. You can simply omit the rum from the recipe and replace it with pineapple juice or coconut water if desired.
Do I have to use fresh pineapple?
No, you do not have to use fresh pineapple. You can use canned pineapple instead, just be sure to drain the pineapple well before using it in the recipe.
Can I use a different type of frosting?
Yes, you can use a different type of frosting if desired. A cream cheese frosting or a whipped cream frosting would be a good alternative to the traditional coconut frosting.
How should I store this cake?
You should store this cake in an airtight container in the refrigerator. It will keep for several days if stored properly.
Can I make this cake ahead of time?
Yes, you can make this cake ahead of time. You can bake the cake and prepare the frosting up to a day in advance. Just be sure to store the cake and frosting separately until ready to serve.
Can I freeze this cake?
Yes, you can freeze this cake. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. It will keep for up to three months in the freezer.
Can I use a different type of cake mix?
Yes, you can use a different type of cake mix if desired. A yellow cake mix or a white cake mix would be a good alternative to the vanilla cake mix.
How can I make this cake healthier?
To make this cake healthier, you can try using a sugar-free cake mix, using Greek yogurt instead of sour cream, and reducing the amount of sugar in the frosting.
Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by using a gluten-free cake mix and ensuring that all other ingredients are gluten-free. Be sure to check all labels and ingredients carefully.
