The aroma of sweet coconut and pineapple fills the air as you slice into the rich layers of this mouthwatering cake. The Pina Colada Layer Cake is a delightful blend of moist cake and luscious pineapple filling, captivating your taste buds in every bite. In just a couple of hours, you will have a stunning dessert that’s perfect for celebrations or simply a warm gathering with loved ones.
This recipe is ideal for anyone looking to add a tropical twist to their dessert table. Whether it’s a birthday party, a summer gathering, or just a sweet treat for the weekend, everyone will be excited for a slice. You can make the pineapple filling ahead of time and store it in the refrigerator, making the assembly process a breeze.
Why You’ll Love This Recipe
- Moist, flavorful layers packed with tropical pineapple.
- Creamy buttercream that perfectly complements the cake.
- Toasted coconut adds a delightful crunch and visual appeal.
- Simple enough for special occasions yet impressive enough to stand out.
What You’ll Need
Gather the following ingredients to create this delicious cake:
For the Pineapple Filling
- 2/3 cup (138g) sugar
- 3 tbsp cornstarch
- 16 oz crushed pineapple, with juice
- 2/3 cup (160ml) water
- 1/4 tsp vanilla extract
For the Cake Layers
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar
- 3/4 cup (173g) sour cream, room temperature
- 1 tbsp coconut extract
- 6 large egg whites, room temperature
- 2 1/2 cups (325g) all-purpose flour
- 4 tsp baking powder
- ½ tsp salt
- 3/4 cup (180ml) milk, room temperature
- 1/4 cup (60ml) water, room temperature
For the Buttercream
- 1 1/4 cup (280g) butter, room temperature
- 1 1/4 cups (237g) shortening
- 10 cups (1150g) powdered sugar
- 1 1/2 tbsp coconut extract
- 6-7 tbsp (90-105ml) water or milk
For Toppings
- 2 cups (153g) sweetened coconut flakes
- Cherries, for decoration
- Sliced pineapple, for decoration
For best results, ensure ingredients are at room temperature.
Substitutions & Swaps
- Use heavy cream instead of milk for a richer flavor.
- Swap butter for vegan butter for a dairy-free version.
- Pineapple filling can be replaced with other fruit preserves.
- Use Greek yogurt instead of sour cream for a tangy twist.
How to Make It
Create this delightful cake in a few simple steps.
1. Prepare the Pineapple Filling
Combine the sugar and cornstarch in a large saucepan. Stir in the pineapple, including the juice, and the water. Cook over medium-high heat, stirring regularly until the mixture thickens and comes to a boil, about 10 minutes. Allow to boil for 1 1/2 minutes, then remove from heat. Stir in vanilla extract and set aside to cool.
2. Make the Cake Layers
Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C). In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
3. Combine Ingredients
Add sour cream and coconut extract to the creamed mixture and mix until well combined. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
4. Mix Dry Ingredients
Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Bake the Cakes
Divide the batter evenly between the pans and bake for about 21-23 minutes, or until a toothpick comes out with a few crumbs. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
6. Prepare the Buttercream
In a large mixer bowl, beat the butter and shortening together until smooth. Slowly add half of the powdered sugar and mix until smooth. Add the coconut extract and 5-6 tablespoons of water or milk, mixing until smooth. Slowly add the remaining powdered sugar and mix until smooth, adding additional water or milk as needed.
7. Assemble the Cake
To toast the coconut, preheat the oven to 400°F (204°C). Spread the coconut out evenly over a parchment-lined cookie sheet. Bake until toasted, about 5-8 minutes, tossing regularly so that it toasts evenly.
8. Layer the Cake
To put the cake together, use a large serrated knife to remove the domes from the top of the cakes for a flat surface. Place the first cake on a serving plate or cardboard cake round. Pipe a dam of coconut frosting around the edge of the cake, then spread about 1 cup of pineapple filling evenly into the center.
9. Repeat Layering
Add the second layer of cake and another dam of coconut frosting with another cup of pineapple filling. You may have a little bit of pineapple filling left over. Top with the remaining layer and frost the outside of the cake.
10. Finish with Decoration
Press the toasted coconut into the sides of the cake. Use the remaining buttercream to pipe swirls around the top, using Ateco tip 808. Top the swirls with cherries and sliced pineapple, if desired.
How to Store It
Fridge: Up to 5 days in an airtight container.
Freezer: Yes, cake layers freeze well.
Reheat: Microwave individual slices for 10-15 seconds.
Tips for Best Results
- Allow ingredients to reach room temperature for better mixing.
- Measure flour accurately; too much can make the cake dense.
- Use unsweetened coconut for a less sweet finish.
- Cool the cake completely before frosting to avoid melting.
Serving Suggestions
- Serve with a scoop of vanilla ice cream.
- Pair with a tropical fruit salad for a refreshing side.
- Ideal for summer barbecues or beach parties.
Leave a Comment