Piña Colada is a tropical alcoholic beverage that is very creamy with pineapple and coconut flavors. When you combine the main ingredients for a Piña Colada (white rum, coconut milk and pineapple juice) with other ingredients, you will create a delicious Piña Colada cake batter. The cake is then frosted with cool whip that is gently folded into a pineapple-coconut mixture and garnished with coconut flakes.
This cake contains alcohol, therefore, it is not recommended for children. However, you can omit the alcohol from the cake batter and frosting for a perfect non-alcoholic Piña Colada Cake. For those individuals that do not consume alcohol, you can instead add a few drops of non-alcoholic rum flavoring to the cake batter and frosting for a hint of rum flavor.
Blending the Wet Ingredients!
In a large bowl, add 1 stick unsalted butter (softened), 2 cups sugar, ½ cup Canola Oil, ½ cup white rum and 1 tablespoon coconut extract.
With a hand mixer, beat all the ingredients until well blended.
The next step is to add 4 large eggs – one egg at a time – so place the first egg into bowl.
Then beat until the egg is completely incorporated.
We are ready to add the second egg.
Add the second egg and continue this process for the remaining 2 eggs.
We are done mixing all the wet ingredients.
Mixing the Dry Ingredients!
In another bowl, add 2½ cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon lite salt and 1 package (3.4 ounces) of instant vanilla pudding.
Note: I normally use instant coconut pudding for this recipe. However, I was not able to find it at the local markets. Therefore, I substituted with instant vanilla pudding and added coconut extract. If you have instant coconut pudding, then omit the coconut extract for the cake batter.
Stir until all the dry ingredients are thoroughly mixed.
Combining the Coconut and Pineapple Liquids!
In a small bowl, pour ⅔ cup of coconut milk and 1 cup of pineapple juice.
Using a whisk, stir until both liquids are combined.
Preparing the Piña Colada Cake Batter!
Measure approximately 1 cup of the dry ingredients that we prepared earlier. Place in bowl of the mixed wet ingredients.
Note: Gradually mix the dry ingredients and combined liquids in measured amount alternately.
Pour the combined liquids (coconut and pineapple) into bowl.
Beat until thoroughly mixed.
When the first batch of the dry ingredients and combined liquids are thoroughly mixed, then we add the second batch into bowl.
Add the second batch of the dry ingredients and combined liquids into bowl. Beat until thoroughly mixed.
Note: Continue this process until all the dry ingredients and combined liquids are fully incorporated to form a smooth cake batter.
The Piña Colada cake batter is very smooth and creamy.
Lastly, add 1 cup of sweetened coconut flakes into the cake batter. Stir until well blended.
We just finished preparing the Piña Colada Cake batter.
Baking the Piña Colada Cake!
Grease a baking pan, measuring 9.5 x 13.5 inches, with margarine made with olive oil. You can also use butter if you prefer.
Pour the Piña Colada cake batter into baking pan and with a cake spatula, spread the cake batter evenly on top. Place baking pan in oven and bake for 40 to 45 minutes at 350°F or until thoroughly cooked.
After 45 minutes of baking, the cake is done. Let cool completely before applying the frosting.
Note: Before removing cake from oven, always check for doneness by inserting a food tester or toothpick in the center of cake. If the food tester comes out clean, then the cake is ready.
Preparing the Frosting!
In a bowl, add 1 can (8 ounces) crushed pineapple with juice, 2 teaspoons coconut extract, ¼ cup powdered sugar and ¼ cup white rum.
Stir until all the ingredients are well blended.
Place 8 ounces of cool whip into the pineapple mixture.
Gently fold the cool whip into the pineapple mixture, using a spoon.
Frosting the Piña Colada Cake!
The cake is completely cooled so we can now apply the frosting evenly on top, using a cake spatula.
After spreading the frosting on cake, sprinkle sweetened coconut flakes on top. Refrigerate overnight so that the cake can absorb all the flavors.
Serving the Piña Colada Cake!
Cut a slice of this awesome Piña Colada cake after being refrigerated overnight.
The Piña Colada Cake is bursting with all the flavors that you will taste in a Piña Colada beverage.
Click on the button below to watch my YouTube video on How to Prepare Piña Colada Cake!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.Print
Piña Colada Cake is very moist that you can definitely taste the rum, pineapples and coconut – all the ingredients that you will find in a Piña Colada beverage.
- 1 stick unsalted butter (softened)
- 2 cups sugar
- ½ cup Canola Oil
- ½ cup white rum
- 1 tablespoon coconut extract
- 4 large eggs
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon lite salt
- 1 package (3.4 ounces) instant vanilla pudding
- ⅔ cup coconut milk
- 1 cup pineapple juice
- 1 can (8 ounces) crushed pineapple with juice
- 2 teaspoons coconut extract
- ¼ cup powdered sugar
- ¼ cup white rum
- 8 ounces Cool Whip
- Beat all the wet ingredients into a large bowl except for the eggs with a hand mixer.
- Place one egg at a time into bowl and beat until the first egg is completely incorporated before adding the second egg. Follow this process for all 4 eggs.
- With a spoon, stir all the dry ingredients into another bowl until thoroughly mixed.
- In a small bowl, pour the coconut milk and pineapple juice. Using a whisk, stir until both liquids are combined.
- Gradually beat the dry ingredients and combined liquids in measured amount alternately into bowl with the mixed wet ingredients. Continue this process until a creamy cake batter is formed.
- Pour cake batter into greased baking pan (9.5 x 13.5 inches) with margarine made with olive oil or butter. Bake for 40 to 45 minutes at 350°F or until thoroughly cooked.
- Mix all the ingredients for the frosting into a bowl except the cool whip. Stir until well blended, using a spoon.
- Gently fold into the pineapple mixture 8 ounces of cool whip.
- Spread the frosting evenly on top once the cake is completely cooled. Sprinkle frosting with sweetened coconut flakes and refrigerate overnight.
This recipe calls for instant coconut pudding. However, I was not able to find it at the local markets. Therefore, I substituted with instant vanilla pudding and added coconut extract. If you plan to use the instant coconut pudding, then omit the coconut extract for the cake batter.
Serves 24 (2¼-inch square)
- Category: Desserts
- Method: Baking
- Cuisine: Puerto Rican
Keywords: Piña Colada Cake