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Piña Colada Cake

Piña Colada Cake

Piña Colada Cake


Piña Colada Cake


If you like the piña colada cocktail you are gonna love its cake version too.

The summer is here so all the tropical and refreshing desserts and cocktails are. 

It has all that a proper summer cake should have – tropical fruits (pineapple and coconut) + a shot of rum and light milky cream. And some cherries on the top.

If you pair it with the famous Piña Colada cocktail, you may overdose on the tropic theme but the fun is there for sure. 

Even though it may not look like a quick and very simple recipe I assure you that the result will fully justify the effort.

The taste of this cake is so addictive that you will be baking the second round sooner than you think!

Piña Colada Cake - step-by-step recipe

Piña Colada Cake

Just like the cocktail but cake version
Prep Time3 hrs 30 mins
Active Time25 mins
Resting Time1 hr
Total Time4 hrs 55 mins
Servings - 14
Calories: 444kcal


For the Cake:

  • 270 g all purpose flour
  • 150 g granulated sugar
  • 120 g butter - room temperature
  • 1 tbsp baking powder
  • 1 tsp salt
  • 300 ml unsweetened coconut milk
  • 5 egg whites
  • 1 tbsp coconut extract - optional
  • 1 tbsp white rum - optional

For the Pineapple Filling:

  • 550 g crushed pineapple - fresh
  • 100 g granulated sugar
  • 2 tbsp cornstarch

For the Coconut Cream-cheese Filling:

  • 120 g butter
  • 225 g cream cheese
  • 100 g powdered sugar
  • 2 tbsp milk - coconut or any other
  • 60 g shredded coconut - + some more for decoration


For the Cake:

  • Preheat the oven at 180ºC
  • In a large bowl beat the butter for 1 minute or until creamy
  • Add sugar and mix (with an electric mixer) for about 1 min
  • Add coconut milk and coconut extract
  • Add flour little by little mixing constantly
  • Add baking powder and salt and mix for 2 - 3 more minutes
  • In another bowl beat egg whites until stiff
  • Fold the egg whites into the batter
  • Line the baking pans with parchment paper
  • If you have 4 same-size baking pans (20cm in diameter), divide the batter between them and make 4 cake layers
  • If not, you can divide the batter between 2 baking pans and after they are done cut them in halves to get 4 cake layers
  • Bake in preheated oven at 180ºC some 20 - 25 minutes
  • To check if the cake is baked you can insert a toothpick or a small knife - if it comes out very sticky it still needs some more baking. If it comes out clean and dry - it´s done.
  • Let the cake cool down completely
  • If you did not use 4 baking pans but 2, cut each cake in half (horizontally) to get 4 layers in total

For the Pineapple Filling:

  • Add all the ingredients (crushed pineapple, sugar and cornstarch) to the saucepan and cook on medium heat stirring frequently
  • Bring to simmer and keep cooking for some 5 - 8 minutes more or until it thickens
  • Once the filling is thick and dense take it off the fire and pour it into a Tupperware and let it cool down (after it cooled down refrigerate for some 30 min. minimum)

For the Coconut Cream-Cheese Frosting:

  • Beat 120 g of butter and 250 g of cream cheese
  • Add 100 g of powdered sugar and 1 - 2 tbsp of milk (coconut or any other)
  • Mix with an electric mixer for about 3 minutes or until fluffy and creamy
  • To reach the desired consistency you can add a bit more of milk (if you want it more creamy) or add a bit more of powdered sugar if you want it more thick
  • Stir in shredded coconut
  • Refrigerate for minimum 30 minutes

To Assemble the Cake:

  • Spread half of the pineapple filling over the first cake layer
  • Top it with another layer and spread a little less than half of the coconut cream-cheese filling over it (leave a little bit more than half for frosting the whole cake)
  • Top with third cake layer and spread the remaining half of the pineapple filling
  • Top with the fourth cake layer and spread remaining coconut cream-cheese filling
  • Frost the sides of the cake as well
  • Sprinkle with shredded coconut
  • You can decorate it with coconut flakes, almonds, cherries, pieces of pineapple
  • Refrigerate for couple of hours before serving (ideally overnight)


  • You can customize the cake as per your preferences - for example you can do 2-layered instead of 4-layered cake and use half of the measure for the fillings
Piña Colada Cake - step-by-step recipe
  • You can bake your 4 cake layers one by one (or using 4 baking pans) or, instead you can bake 2 cakes and cut them in half (horizontally) to get 4 layers. Or baking only one cake and cut cut it into 4 layers
  • To get some tips about how to split your cake into several layers watch this useful video by Martha Stewart.
  • You can decorate the cake with your favorite toppings - can be cherries or any other fruit (pieces of pineapple and/or coconut, strawberries, blueberries, raspberries...slices of lemon, lime, orange...)
  • To make it more tropical I used the pineapple stalk on top of the cake and loved the result.


“Yes, I like piña coladas
And getting caught in the rain
I’m not much into health food
I am into champagne
I’ve got to meet you by tomorrow noon
And cut through all this red tape
At a bar called O’Malley’s
Where we’ll plan our escape”

Piña Colada Cake - step-by-step recipe

According to the internet Piña Colada Cocktail was invented in August 1954 by a bartender in Puerto Rico. What a great idea he had.

Another interesting Piña Colada-related date is September 1979 when appeared the song “Escape or The Piña Colada Song” by Rupert Holmes.

The song tells a story of a men who finds himself caught in a boring routine with his partner. One day, a personal add in the newspapers catches his attention: a woman looking for a man who, among other things, must like piña coladas, and invites such a person for a date.

Intrigued, he replies to the add confirming that he likes all the things that she listed (among other piña coladas).

He arranges a meeting with an unknown woman hoping to, finally, find his soulmate. Soon enough, he realizes that the woman from the add was actually  his current partner.

Following the story, the song ends concluding that the two lovers have more in common than they though and that they are each other’s soulmate. Among other things they both loved piña coladas

We love all about piña colada as well – we love pineapple, we adore coconut, piña colada cocktail is great, piña colada cake is a perfection, even the story about origin of piña colada and Piña Colada song is great.

If you are a fan of the topic too, welcome on board!

In case you are not sure, at least, give it a chance – we are leaving you a recipe for a great cake +  link to the song.

If you are coconut-obsessed (like we are) and want a make real coconut party, we invite you to try this super easy Indian coconut sweet – Topra Pak – made with only 3 ingredients.

Tell us how it goes.

Piña Colada Cake - step-by-step recipe




Piña Colada Cake - step-by-step recipe -pin1 Piña Colada Cake - step-by-step recipe -pin2 Piña Colada Cake - step-by-step recipe -pin3


5 thoughts on “Piña Colada Cake”

  1. Pingback: TOPRA PAK - Indian Coconut Sweet - 🥥🌰🥛 ONLY 3 INGREDIENTS

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