We’re taking pina coladas to the next level with this five layer pineapple and coconut Pina Colada Cake. It just screams summer!

We're taking pina coladas to the next level with this five layer pineapple and coconut Pina Colada Cake. It just screams summer!

I have to say, there are few things I like better than cake.

I wasn’t always this way. As a kid I didn’t like cake (frosting I always loved. But that’s a different story). But then in high school things changed, and I started to love it

We're taking pina coladas to the next level with this five layer pineapple and coconut Pina Colada Cake. It just screams summer!

The most obvious explanation for this is that my tastebuds just changed. But I’d also like to think that some cake fairy put me under her spell and now I understand the beauty of cake.

And this one is outrageously good! I mean, Pina Colada Cake. How can you not like the sound of that? The cake itself is baked with crushed pineapple and coconut flakes for a really aromatic base. The frosting is cream cheese (my favorite!) mixed with more coconut, and the whole thing is topped with even more coconut, this time perfectly toasted and crunchy.

You could serve this at a graduation party, bridal shower, summer birthday party… the possibilities are endless. And I love the unfrosted sides. It’s so you can see the layers better 🙂

We're taking pina coladas to the next level with this five layer pineapple and coconut Pina Colada Cake. It just screams summer!

Happy Monday, friends! Hope you have a great start to your week.

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RECIPE

Pina Colada Cake

Yields 1 large cake

Ingredients

    For the cake

    • 1 cup vegetable oil
    • 2 cups sugar
    • 4 large eggs, room temperature
    • 2 cups crushed pineapple, drained
    • 1 cup sweetened shredded coconut
    • 4 teaspoons baking powder
    • 2 teaspoon salt
    • 4 teaspoons vanilla extract
    • 4 cups flour
    • 1 cup buttermilk

    For the frosting

    • 1 cup unsalted butter, room temperature
    • 8 oz cream cheese, softened
    • 1/4 cup whole milk
    • 4 cups powdered sugar
    • 4 teaspoons vanilla extract
    • 1 1/3 cup sweetened shredded coconut
    • 2/3 cup toasted coconut, for topping (optional)

    Directions

    1. Preheat oven to 350°F. Grease or line five 9 inch cake pans with parchment paper.* Set aside.
    2. In a large bowl, mix together vegetable oil, sugar, eggs, crushed pineapple, and coconut. Stir in baking powder, salt, and vanilla extract. Alternate adding in the flour and buttermilk, mixing until just combined.
    3. Pour ⅕ of the batter into each cake pan. Bake for 18 minutes, until the cake is slightly golden around the edges and a knife comes out clean when inserted into the center of each cake. Allow to cool completely before frosting.
    4. While the cakes are cooling, make the frosting. Cream the butter, cream cheese, and whole milk until light and fluffy, about 3 minutes. Slowly add in the powdered sugar, vanilla extract, and shredded coconut, mixing again until light and fluffy, about another 2 minutes.
    5. Assemble the cake by laying down one layer, then frosting with ⅕ of the frosting. Repeat with remaining layers, then top with toasted coconut!

    by

    Recipe Notes

    *Don't have 5 cake pans? Split your batter evenly into 5 bowls and pour the contents of one bowl into one cake pan. Do this with however many cake pans you have. Once baked, wipe the cake pan clean, line again with parchment paper, and bake the next ⅕ of cake!
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    34 comments

    Reply

    What a gorgeous tropical cake!! Perfect for summer, I’ve always loved the flavors of pina colada.

    Reply

    A beautiful cake and I love the pina colada flavours! A perfect summer cake, for sure 🙂

    Sarah | Broma Bakery
    Reply

    Thanks, Jennifer! Summer cakes are my fave 🙂

    Reply

    I totally understand the sentiment. Cake and I go way back. We have a love affair that has lasted for over 30 years, and now I need to make this!!!

    Sarah | Broma Bakery
    Reply

    What an affair. I wish you the best in the coming years. To 60 more!

    Reply

    I was never really a huge fan of cake growing up, but I’ve started to like it more as I’ve gotten older. This pina colada cake looks fantastic, Sarah! I love the layers and flavors. Definitely belongs in a bakery!

    Sarah | Broma Bakery
    Reply

    How interesting, because I don’t know many other people that were like that when they were little! We’re the same 🙂

    Reply

    Oh yes. I love a good naked cake. Because decorating is not by thing. Not even close. I’m all about the rustic-ness of the naked cake. And even more so, I’m all about eating cake. Delicious! Looks perfect for Mother’s Day!

    Sarah | Broma Bakery
    Reply

    So perfect. And so naked. The only way to do it now 🙂

    Reply

    Sarah, I LOVE this cake!!!! I feel like singing that song, “if you like pina coladas .. ” 😛 looks so good!!!!

    Sarah | Broma Bakery
    Reply

    Hahaha, I did that while baking the cake! Thanks Alice 🙂

    Reply

    Please pass me the biggest slice of this cake! I am obsessed with coconut and this pina colada recipe looks amazing!

    Sarah | Broma Bakery
    Reply

    Gladly! Thank you Ashley!!!

    Reply

    Beautiful – just missing a little rum! (I joke). Kinda…

    Sarah | Broma Bakery
    Reply

    I thought about that, too. I think it’s missing. Most definitely.

    Reply

    Sarah you’re killin’ me with these UNBELIEVABLE cakes! My bathing suit is crying in my closet!!

    Reply

    Looks gorgeous Sarah! Love pina colada! Pinned!

    Reply

    This cake is stunning! I am such a big fan of coconut and am completely wishing I had a giant slice of this pina colada cake!

    Sarah | Broma Bakery
    Reply

    Wishing I could send you some!

    Reply

    I’d like to do a face plant, right there…. right in the top. Thank you for this, Sarah!

    Reply

    Yum! This pina colada cake looks so delicious! I can imagine the cake is super fragrant, just like you described. And funny that you used to not like cake…I used to not like frosting! Thanks for sharing this recipe xo

    Sarah | Broma Bakery
    Reply

    Ha! We would’ve been a perfect duo to eat a piece of cake together.

    Reply

    Sarah you’ve managed to take one of my favourite cocktails and turn it into a cake! This is SUCH a perfect recipe for me – and I definitely can see myself making the recipe.

    Sarah | Broma Bakery
    Reply

    Thank you Thalia! I’d share a piece with you any day!

    Reply

    You’ve got me craving Summer even more now! This is so pretty and tropical, just love it!

    Sarah | Broma Bakery
    Reply

    Thank you Annie! That was my goal 🙂

    Reply

    This cake is stunning, Sarah! Love pina colada – the coconut and pineapple flavour is divine! Can’t wait to try this! Bring on the summer! 😀

    Sarah | Broma Bakery
    Reply

    You can say that again! I can’t wait 🙂

    Reply

    We just recently traveled to Florida so naturally had a pina colada…or two… I fell in love with the flavors all over again! I can’t imagine the deliciousness of this cake! Happiness!

    Sarah | Broma Bakery
    Reply

    What a fun trip that must’ve been! Now all this cake needs is some rum!

    Reply

    It’s going to be in the 90s all week here in LA. I think I’m ready for this summer cake 🙂

    Reply

    This cake is totally what would happen if flour, butter, and sugar went on spring break together and partied it up. It’s a dance party IN YOUR MOUTH.

    Sarah | Broma Bakery
    Reply

    I can just here James Franco now. “Sprang breaak, sprang breaaak”

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