Print

Piña Colada Cake


  • Author: Aida's Kitchen®
  • Prep Time: 30 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 24 Servings 1x

Description

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.


Scale

Ingredients

Wet Ingredients:

  • 1 stick unsalted butter (softened)
  • 2 cups sugar
  • ½ cup Canola Oil
  • ½ cup white rum
  • 1 tablespoon coconut extract
  • 4 large eggs

Dry Ingredients:

  • 2½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon lite salt
  • 1 package (3.4 ounces) instant vanilla pudding

Liquid Ingredients:

  • ⅔ cup coconut milk
  • 1 cup pineapple juice

Frosting:

  • 1 can (8 ounces) crushed pineapple with juice
  • 2 teaspoons coconut extract
  • ¼ cup powdered sugar
  • ¼ cup white rum
  • 8 ounces Cool Whip

Instructions

  1.  Beat all the wet ingredients into a large bowl except for the eggs with a hand mixer.
  2.  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.
  3.  With a spoon, stir all the dry ingredients into another bowl until thoroughly mixed.
  4.  In a small bowl, pour the coconut milk and pineapple juice.  Using a whisk, stir until both liquids are combined.
  5. 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.
  6. 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.
  7.  Mix all the ingredients for the frosting into a bowl except the cool whip.  Stir until well blended, using a spoon.
  8. Gently fold into the pineapple mixture 8 ounces of cool whip.
  9.  Spread the frosting evenly on top once the cake is completely cooled.  Sprinkle frosting with sweetened coconut flakes and refrigerate overnight.

Notes

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