Pina Colada Cake Summer (Printer-Friendly)
Tropical pineapple coconut cake perfect for sunny gatherings and summer indulgence.
# What You’ll Need to Cook:
→ Cake Batter
01 -
1 box white cake mix
02 -
3 large eggs
03 -
1/3 cup vegetable oil
04 -
1 cup water
05 -
15 oz cream of coconut
06 -
20 oz crushed pineapple, drained
07 -
1/4 cup coconut rum (optional)
→ Frosting
08 -
1/3 cup unsalted butter, softened
09 -
4.5 cups powdered sugar
10 -
1/4 cup coconut milk
11 -
1 teaspoon rum extract
12 -
1/2 teaspoon coconut extract
13 -
1/2 teaspoon vanilla extract
→ Optional Buttercream Layer
14 -
1/2 cup unsalted butter, softened
15 -
4 cups powdered sugar
16 -
2 tablespoons heavy cream
17 -
1/2 teaspoon coconut extract
18 -
1/2 cup shredded coconut (optional)
# Steps to Prepare:
01 -
Preheat your oven to 325°F and grease a 12-cup bundt pan.
02 -
In a large mixing bowl, combine cake mix, eggs, oil, and water. Beat until smooth. Fold in cream of coconut, crushed pineapple, and coconut rum if using.
03 -
Pour batter into prepared bundt pan and bake for 18-20 minutes or until a toothpick inserted comes out clean.
04 -
Let the cake cool in the pan for 20 minutes, then transfer to a wire rack and cool completely.
05 -
Cream the butter until smooth. Gradually beat in powdered sugar. Add coconut milk, rum extract, coconut extract, and vanilla extract. Beat until light and fluffy.
06 -
Beat softened butter until creamy. Slowly add powdered sugar and coconut extract. Add heavy cream and beat until spreadable. Mix in shredded coconut if desired.
07 -
Frost the cooled cake with the coconut-pineapple frosting. Use offset spatula or piping bag to create desired texture. Garnish with toasted coconut or pineapple slices.
08 -
Refrigerate the assembled cake for 4-6 hours for best slicing and flavor.
# Extra Cooking Tips:
01 -
Refrigerating the cake enhances flavor and ease of slicing.
02 -
Toasted coconut flakes make an excellent garnish for texture and flavor.