Pina Colada Cake
Pina Colada Cake
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Pina Colada Cake is so soft and moist with an equally delicious frosting - filled with the flavors of the tropical cocktail which just screams Summer !

Course: Dessert
Cuisine: Spanish
Keyword: pina colada, pineapple cake
Servings: 8 Servings
Author: Linda Nortje
  • 3/4 cup Unsalted Butter room temperature
  • 1 cup Sugar
  • 3 extra-large Eggs separated
  • 1 t Vanilla Essence
  • 2 t Coconut Extract
  • 1 can Crushed Pineapple divided, ( 410g can )
  • 1 1/4 cup Flour
  • 2 t Baking Powder
  • 1/4 t Salt
  • 1/8 t Cream of Tartar
  • 2 TB Sugar (extra)
  • 250 g Cream Cheese plain, softened ( 8 oz )
  • 1/2 cup Unsalted Butter room temperature
  • 1 t Vanilla Essence
  • 2 t Coconut Extract
  • 3-4 cups Icing Sugar
  • 1/4 cup Desiccated Coconut
  • Maraschino Cherry to decorate ( optional )
  1. Pre-heat oven to 180 deg C (350 deg F) – Spray 2 cake pans with cooking oil and line the bottoms with baking paper
  2. Beat the Butter and Sugar until fluffy – Add the Egg yolks, one by one, beating between additions – Add the Vanilla, Coconut extract and 2/3 cup of the Crushed Pineapple (undrained) – Mix until well combined

  3. Sift together the Flour, Baking Powder and Salt – Add in 3 batches to the Butter mixture, beating all the time
  4. Beat the Egg whites with the Cream of Tarter until stiff – Add the Sugar slowly whilst still beating until medium peaks form
  5. Add 1/4 of the whisked Egg white to the batter and beat in – Fold in the rest of the Egg white gently until just mixed
  6. Divide the batter between the 2 cake pans and bake approximately 20 minutes (When I tested mine after 20 minutes, using a toothpick, it was a bit wet but not sticky with batter – I left it for another 5 minutes and then removed it from the oven) – Cool on wire rack until completely cool
  1. Meanwhile make the frosting: Beat the Cream Cheese and Butter together until very smooth – Add the Vanilla and Coconut Extract beat well and scrape the bottom and sides of the mixing bowl – Add the Icing Sugar by the cup-full until the desired consistency is reached
  2. Fill the cake with the Cream cheese frosting and frost the top and sides as well – Decorate with the Coconut and the retained, drained Pineapple

  3. Add a Maraschino Cherry (optional)