Pina Colada Cake

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. 

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 🙂

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

Stay up to date with all things Broma on:

Facebook | Instagram | Pinterest | Twitter | BlogLovin’

• Author: Sarah Fennel
• Prep Time: 30 mins
• Cook Time: 18 mins
• Total Time: 48 mins
• Yield: 1 large cake

Pina Colada Cake

5 from 2 reviews

Print Recipe Pin Recipe

• Author: Sarah Fennel
• Prep Time: 30 mins
• Cook Time: 18 mins
• Total Time: 48 mins
• Yield: 1 large cake

Units: USM

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)

Instructions

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 1/5 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 1/5 of the frosting. Repeat with remaining layers, then top with toasted coconut!

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 1/5 of cake!