Pina Colada Cake

I know summer is almost over, but if you could just hold onto summer for a tiny little more and bake it into a dessert, it would be this pina colada cake. With layers of a coconut-pineapple cake, a delicious coconut-lime frosting, and homemade pineapple flowers on top, this cake is like a tropical vacation for dessert.

While this is perfect for celebrations, no one will judge you if you make it just because you're craving something special! After all, this pina colada cake is light, moist, and full of bright tropical flavor!

Why I Love This Pina Colada Cake

1. Tastes like summer - pineapple, coconut, and lime evoke that beachy pina colada flavor.
2. Looks bakery-worthy - the pineapple flowers are super easy to make but look so impressive.
3. Stays super moist - the soaking syrup ensures your cake will never be dry.

Ingredients

Here's what you'll need to make this pina colada cake:

• Unsalted butter
• Granulated sugar
• Eggs
• All-purpose flour
• Baking powder
• Salt
• Unsweetened shredded coconut
• Pineapple chunks
• Fresh pineapple (for the flowers)
• Water + sugar (for syrup)
• Cream cheese
• Powdered sugar
• Lime zest
• Coconut milk

The combination of pineapple chunks and shredded coconut in the batter gives this cake texture and flavor, while the soaking syrup keeps the layers extra soft. The frosting is rich yet fresh, thanks to a little lime zest.

Step-by-Step Instructions

Pineapple Flowers

1. Slice peeled (but not cored!) fresh pineapple slices as thin as possible.
2. Pat dry and lay them inside of a muffin or cupcake tin.
3. Bake low and slow at 220°F until golden and dried (about 2 hours).
4. Cool and store in an airtight container.

Pina Colada Cake Layers

1. Preheat oven to 350°F and grease three 6-inch round pans.
2. Beat butter, sugar, and lime zest until light and fluffy.
3. Add eggs one at a time.
4. Fold in flour, baking powder, salt, shredded coconut, and pineapple chunks.
5. Divide batter evenly and bake for 20-25 minutes.
6. Cool completely and level the cakes.

Soaking Syrup

1. Heat water and sugar until dissolved.
2. Cool before using.

Frosting

1. Beat cream cheese and butter until smooth.
2. Add powdered sugar gradually, alternating with coconut milk.
3. Mix in lime zest. Adjust thickness as needed with extra coconut milk.

Assemble the Pina Colada Cake

1. Place one cake layer on a stand and brush with syrup.
2. Spread frosting evenly on top.
3. Repeat with the second layer.
4. Add the third layer, soak with syrup, then chill.
5. Frost the outside smoothly with the reserved frosting.
6. Chill for at least 1 hour (overnight is best).
7. Decorate with pineapple flowers before serving.

💡 Baker’s Tips

• Slice the pineapple as thinly as possible for delicate flowers. Use a mandolin if you have one!
• Don't skip the syrup-this is what keeps the pina colada cake extra moist.
• Chill the cake between steps so the frosting holds its shape.

Variations & Substitutions

• Swap lime zest for lemon if you prefer.
• If you don't want to make the syrup, you can use the liquid from the pineapple chunks instead.
• Add a splash of Malibu liquor to the syrup for an adults-only version.

Storage & Freezing Info

• Store the frosted cake in the fridge for up to 4 days.
• Add pineapple flowers just before serving so they stay crisp.
• Freeze unfrosted cake layers for up to 2 months. Thaw overnight in the fridge before assembling.
• Frosting can also be frozen for up to 2 months inside a ziploc bag.

Pina Colada Cake

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A versatile cake perfect for year-round celebrations or for those who love the combination of pineapple and coconut.

Bruna Gomes

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Drying time 2 hours hrs

Course Dessert

Cuisine American

Servings 8 slices

Equipment

• 1 stand mixer
• 1 silicone spatula
• 1 whisk
• 3 6-inch cake pans
• 1 muffin pan

Ingredients

  

For the Pineapple flowers

• 1 medium pineapple peeled but not cored

For the coconut pineapple cake

• 1 cup unsalted butter, room temperature 227g
• 1 ¼ cup granulated sugar 250g
• 4 eggs
• 2 cups all-purpose flour 240g
• 1 tablespoon baking powder 14g
• 1 teaspoon salt 6g
• 1 cup unsweetened shredded coconut 100 g
• 150 g pineapple chunks

For the soaking syrup

• ⅔ cup water
• ¾ cup sugar

For the filling and frosting

• 1 pack cream cheese, room temperature 8 oz, 227 g
• 1 cup unsalted butter, room temperature 227g
• 5 ¼ cups powdered sugar 630g
• zest of 2 limes
• 2 tablespoon coconut milk

Instructions

 

For the pineapple flowers

• Score the top of the pineapple into 5 pieces to mark where the petals will be cut. Cut long, thin strips of pineapple lengthwise, from top to bottom, to form the petals.
• Cut very thin slices of pineapple with a mandolin or a sharp knife. Pat them dry with a paper towel and arrange them in the cavities of a muffin or cupcake pan. Bake in a preheated oven at 105°C (220°F) for about 2 hours, or until the pineapple is dry. Let cool. Transfer to an airtight container and store at room temperature until ready to use.

For the cake

• Preheat your oven to 180°C (350°F) and grease three 15cm (6-inch) round cake pans.
• Beat the butter, sugar, and lemon zest until fluffy and light. Add the eggs slowly and beat until incorporated. Using a spatula, add the flour, baking powder, salt, coconut, and pineapple and mix until smooth.
• Divide the batter evenly between the three pans and bake for about 20-25 minutes, or until set. Let them come to room temperature and level the three cakes with a large bread knife so they are all the same height.

For the syrup

• In a small pan, bring the water and sugar to a boil. Let it cool down to room temperature before using.

For the filling and frosting

• In the bowl of a stand mixer, add the cream cheese with the butter and lemon zest and mix until light and fluffy. Gradually add the sugar, alternating with the coconut milk.
• If the frosting is too soft, add more sugar; if it is too stiff, add a little bit more of coconut milk. The consistency should be firm but spreadable. Refrigerate until ready to use.

To assemble

• Reserve about a third of the frosting for finishing the cake.
• Place the first layer of cake on the serving plate. Soak the cake with the syrup using a spoon and add half of the remaining frosting, trying to make it as even as possible.
• Top with another layer of cake, soak it well, and add the remaining frosting.
• Finish it with the last layer of cake, moistening it thoroughly. Remove any excess frosting that may have overflowed from the sides with the help of a spatula and refrigerate for about 15-30 minutes to allow the filling to set.
• Cover the cake with the remaining frosting you reserved at the beginning, smoothing the tops and sides with a spatula. Refrigerate the cake for at least an hour before serving, ideally overnight.
• Decorate with the pineapple flowers just before serving.

Keyword cake, coconut cake, layer cake, pina colada cake, pineapple cake, summer

FAQ

Can I make pina colada cake ahead of time?
Yes! You can bake and freeze the cake layers as well as the frosting (but freeze them separately!), then assemble and frost the day before serving.

Do I have to make the pineapple flowers?
They're optional, but they add a beautiful finish that makes the cake feel extra special. You can substitute it with toasted coconut flakes, pineapple chips or freeze-dried pineapple.

Can I use different pans for this cake?
Yes, you can bake in two 8-inch pans instead of three 6-inch ones. Just adjust baking time and keep an eye on doneness. The cake won't be as tall but will taste just as delicious as this one!