Pina Colada Cake
Few desserts capture the essence of the tropics like a Pina Colada Cake. This vibrant treat blends the creamy richness of coconut, the sweet tang of pineapple, and the warmth of rum into a moist, indulgent bundt cake. Perfect for summer parties, holiday gatherings, or simply when you want to escape to a sunny beach via your taste buds, this cake transforms a beloved cocktail into a baked masterpiece.
What makes the Pina Colada Cake truly special is its balance of flavor and texture. The cake boasts a dense, buttery crumb thanks to the combination of oil and butter, while crushed pineapple and coconut milk infuse it with tropical flair. Toasted coconut flakes on top add a satisfying crunch, making each slice a sensory delight. It’s the kind of dessert that feels both comforting and exotic—ideal for impressing guests or treating yourself.
If you’re unfamiliar with the origins of the piña colada, it’s a famous Puerto Rican cocktail traditionally made with rum, coconut cream, and pineapple juice. You can learn more about its history here on Wikipedia. This cake version takes those same core ingredients and bakes them into a format that’s perfect for sharing—or not.
Incorporating tropical elements like coconut and pineapple, the recipe also lends itself to creativity. You’ll find dozens of variations on Pinterest, from minimalist glazes to elaborate garnishes—like in this Bundt Cake Glazing Inspiration idea. Whether you’re new to baking or a seasoned home baker, this dessert provides a fun and flavorful way to explore tropical cuisine.
What is a Pina Colada Cake?
A Pina Colada Cake is a rich, tropical dessert inspired by the iconic piña colada cocktail. Just like the drink, this cake features a blend of pineapple, coconut, and rum—ingredients that deliver a bold, sun-soaked flavor profile. Unlike a traditional coconut cake or pineapple upside-down cake, the Pina Colada Cake layers these ingredients into a dense, moist bundt or pound cake format that feels decadent and satisfying.
At its core, this cake is a celebration of tropical textures. Shredded coconut adds chewiness, while crushed pineapple contributes moisture and tartness. A touch of coconut extract amplifies the flavor, and rum brings a gentle warmth that enhances the overall richness of the dessert.
Historically, bundt cakes like this one gained popularity in American kitchens for their ease and visual appeal. Their signature ring shape allows for even baking and an elegant presentation. Learn more about Bundt cake history here. When merged with tropical ingredients, the bundt format becomes a stunning centerpiece for any dessert table.
Pinterest is a great place to explore how home bakers adapt this style. For example, this Tropical Dessert Recipes board features creative twists on the classic formula, from coconut glaze drips to pineapple flower garnishes. The versatility of this cake makes it a favorite among both casual bakers and professionals seeking a show-stopping finish.
Ultimately, what sets Pina Colada Cake apart is its ability to evoke the feeling of an island getaway in every bite. Whether you’re baking it for a special event or a laid-back weekend treat, it’s a guaranteed crowd-pleaser that brings the vacation vibes straight to your kitchen.
Key Flavor Elements in a Pina Colada Cake
The bold, tropical appeal of a Pina Colada Cake lies in its carefully balanced combination of three core ingredients: coconut, pineapple, and rum. Each element plays a distinct role in building a cake that’s moist, flavorful, and unmistakably island-inspired.
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Coconut is the dominant flavor in most piña colada-style desserts. In this cake, it shows up in multiple forms: shredded sweetened coconut for texture, coconut extract for flavor intensity, and coconut milk for added moisture. Coconut adds not just sweetness but a signature creamy, nutty depth. To better understand the versatility of this ingredient, visit the Wikipedia page on coconut.
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Pineapple provides the tangy brightness that balances out the coconut’s richness. Typically, crushed pineapple is used to evenly distribute its juices throughout the batter, making the cake incredibly moist. Whether you opt for canned or fresh, pineapple brings acidity and natural sweetness that define the piña colada experience. You can explore more about this tropical fruit’s characteristics here.
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Rum (or coconut rum) introduces subtle complexity. While it’s optional, even a small splash of rum can add warmth and deepen the overall flavor. For a non-alcoholic version, rum extract or simply skipping it still yields delicious results. To explore its use in baking, check out this article on rum.
Combining these ingredients creates a layered taste experience—sweet, tangy, and aromatic all at once. According to this Pinterest guide on toasting coconut, adding toasted coconut on top of the cake not only enhances flavor but also offers visual contrast and crunch.
These three ingredients—coconut, pineapple, and rum—are what make Pina Colada Cake more than just another tropical dessert. Together, they recreate the iconic cocktail in a format that’s perfect for slicing and sharing.
Ingredients Breakdown: What You’ll Need
Creating a delicious Pina Colada Cake starts with understanding the ingredients and how they work together to produce the rich, tropical flavor and moist texture that defines this dessert. This recipe uses a thoughtful mix of pantry staples and tropical elements to capture the essence of a piña colada in every bite.
Dry Ingredients
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All-purpose flour (2½ cups): The structure-building base. Use spoon-and-level method for accuracy.
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Baking powder (2 tsp) & baking soda (½ tsp): Provide lift and ensure a tender crumb.
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Salt (½ tsp): Enhances all other flavors and balances sweetness.
Fats
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Unsalted butter (½ cup, softened): Adds richness and flavor.
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Vegetable oil (½ cup): Contributes to a moist, soft texture. The mix of butter and oil provides both flavor and a tender crumb, common in pound cakes and classic cake recipes.
Sweeteners & Flavors
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Granulated sugar (1¾ cups): Sweetens and supports the cake’s structure.
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Vanilla extract (1 tsp): Rounds out flavors.
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Coconut extract (1 tsp): Essential for bold coconut taste—don’t skip it.
Eggs & Binders
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Eggs (4 large): Bind ingredients, add moisture, and contribute to leavening.
Tropical Elements
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Crushed pineapple (1 cup, drained): Brings tang and moisture. Opt for canned in juice, not syrup.
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Sour cream (½ cup): Adds fat and acidity, making the cake extra moist.
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Coconut milk (½ cup): Boosts flavor and moisture. Not to be confused with coconut cream—learn the difference here.
Texture & Garnish
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Shredded sweetened coconut (1 cup): Bakes into the batter for chewy, coconut-laced texture.
For the glaze:
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Powdered sugar (1½ cups): Creates a smooth, sweet drizzle.
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Coconut milk (2–3 tbsp): Adjust for pourable consistency.
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Coconut extract (½ tsp): Intensifies tropical flavor.
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Toasted coconut flakes (optional): For garnish and crunch. Learn how to toast coconut on Pinterest.
When selecting ingredients, especially the coconut components, ensure you’re using sweetened shredded coconut and not desiccated coconut for the best texture. Likewise, using full-fat coconut milk—not the light version—yields better moisture and flavor.
Want more ways to showcase coconut in desserts? Check out this Pinterest collection of tropical desserts for inspiration.
By combining these ingredients in just the right way, you’ll get a cake that’s not only delicious but also visually stunning and full of authentic tropical flavor.
How to Make a Pina Colada Bundt Cake – Step-by-Step Instructions
Mastering the Pina Colada Cake comes down to precision and care. Follow these steps to ensure your bundt cake comes out with a moist crumb, strong tropical flavor, and a beautiful golden crust.
1. Prepare Your Bundt Pan
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Preheat your oven to 350°F (175°C).
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Thoroughly grease and flour your bundt pan, getting into all the crevices. This helps prevent sticking and ensures a clean release. For tips on cake structure and baking science, visit the Wikipedia cake page.
2. Combine the Dry Ingredients
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In a large bowl, whisk together:
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2½ cups all-purpose flour
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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Set aside.
3. Cream the Butter, Oil, and Sugar
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In another large mixing bowl, beat:
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½ cup unsalted butter, softened
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½ cup vegetable oil
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1¾ cups granulated sugar
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Mix until light and fluffy. This process incorporates air into the batter, helping the cake rise.
4. Add Eggs and Flavorings
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Add 4 large eggs one at a time, beating well after each addition.
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Stir in 1 tsp vanilla extract and 1 tsp coconut extract. These deepen the flavor and enhance the cake’s tropical profile.
5. Add the Pineapple and Sour Cream
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Stir in:
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1 cup drained crushed pineapple
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½ cup sour cream
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The pineapple adds moisture and acidity, while the sour cream enriches the batter.
6. Alternate Adding Dry Ingredients and Coconut Milk
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Add the dry ingredients in three additions, alternating with:
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½ cup canned coconut milk
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Begin and end with the dry mix, stirring until just combined. Overmixing can lead to a dense cake.
7. Fold in Coconut
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Gently fold in:
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1 cup shredded sweetened coconut
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Folding by hand preserves the airiness of the batter.
8. Pour and Bake
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Pour the batter into the prepared bundt pan. Smooth the top with a spatula.
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Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
This moist bundt cake shares textural similarities with a pound cake, offering a dense but tender crumb. For visual inspiration, check out this Pinterest board for bundt cake glazing.
Tips for a Moist and Flavorful Cake
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Use room temperature ingredients to ensure smooth blending and even baking.
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Drain the pineapple thoroughly to avoid excess moisture that can lead to a soggy cake.
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Don’t overmix the batter—stir until ingredients are just incorporated.
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Let the cake rest overnight, covered, for a richer flavor and better slicing.
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Use coconut rum or pineapple juice to brush over the warm cake for an extra flavor boost.
Need to troubleshoot your baking process? Reference these general cake baking tips for foundational knowledge.
How to Make the Coconut Pineapple Glaze
The glaze adds a glossy, sweet finish that complements the tropical flavor of the cake without overpowering it.
Ingredients
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1½ cups powdered sugar
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2–3 tbsp canned coconut milk
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½ tsp coconut extract
Method
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In a small bowl, whisk the powdered sugar, coconut milk, and coconut extract together until smooth.
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Adjust consistency:
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For a thicker glaze, add more sugar.
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For a thinner drizzle, add more milk gradually.
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Glazing the Cake
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Once the cake has cooled completely, drizzle the glaze slowly over the top, letting it drip naturally down the sides.
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Optional: Top with toasted coconut flakes for added texture and visual flair. Use this Pinterest tutorial to get perfectly golden flakes.
Adding a splash of coconut rum or pineapple juice to the glaze can subtly enhance the flavor, especially if you’re serving the cake at an adults-only event.
Serving Suggestions & Pairings
A Pina Colada Cake is rich and tropical, making it ideal for a wide range of serving options.
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Serve slightly chilled or at room temperature for the best texture.
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Pair with drinks like piña colada cocktails, iced coconut water, or sparkling pineapple soda.
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Add whipped cream or vanilla bean ice cream for extra indulgence.
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Garnish each slice with a pineapple wedge or maraschino cherry for a fun, cocktail-inspired presentation.
Want to see how others plate tropical cakes? This Pinterest board is full of creative serving ideas.
Variations of Pina Colada Cake
The classic bundt version is only the beginning. Consider trying these creative variations:
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Layer cake: Bake the batter in two 9-inch round pans and stack with coconut cream frosting.
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Cupcakes: Perfect for parties—reduce baking time to 18–22 minutes.
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Alcohol-free: Omit the rum and use rum extract or simply skip it.
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Vegan: Substitute eggs with flax eggs and dairy with plant-based yogurt and milk.
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Gluten-free: Use a 1:1 gluten-free flour blend designed for baking.
You can explore more creative takes on this tropical cake on Pinterest’s tropical dessert board.
Storing and Making Ahead
Proper storage keeps your Pina Colada Cake moist and flavorful for days.
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Room Temperature: Store in an airtight container for up to 3 days.
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Refrigerator: Extend freshness up to 5–6 days. Bring to room temp before serving.
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Freezing: Wrap slices or the whole cake tightly in plastic and freeze for up to 2 months. Thaw in the fridge overnight.
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Make Ahead: Bake the cake a day early, store tightly wrapped, and glaze just before serving.
This bundt cake freezes particularly well, maintaining its texture and flavor even after thawing.
Troubleshooting Common Issues
Even experienced bakers can encounter issues. Here are a few common problems and how to fix them:
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Cake is too dense: You may have overmixed the batter or added too much flour.
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Cake sticks to the pan: Ensure the bundt pan is thoroughly greased and floured. Use baking spray with flour included.
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Glaze too thin: Add more powdered sugar a tablespoon at a time.
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Dry edges: Overbaking can lead to dryness. Check doneness at the 50-minute mark using a toothpick.
For extra insights into bundt cake baking, explore the Bundt cake guide.
FAQs
What alcohol is best for pina colada cake?
The best alcohol to use is coconut rum (like Malibu), as it enhances both the coconut and pineapple flavors. However, regular white rum or even dark rum works well if you prefer a stronger base.
Can I make pina colada cake without rum?
Yes, simply omit the rum and use pineapple juice or coconut milk instead. You can also add rum extract for a similar flavor without the alcohol content.
Is there a difference between coconut cream and coconut milk in baking?
Yes. Coconut milk is thinner and ideal for batters and glazes, while coconut cream is thicker and richer, often used in frostings or fillings. Learn more about the uses of coconut milk here.
Can I use fresh pineapple instead of canned?
Yes, but be sure to finely chop and drain it well. Canned crushed pineapple has consistent moisture content and works best for texture and flavor balance.
How do you keep a bundt cake from sticking to the pan?
Use a quality nonstick bundt pan, grease every crevice thoroughly, and dust with flour. Let the cake cool for 15 minutes before inverting.
Pina Colada Cake The Ultimate Coconut Pineapple Rum Dessert
Description
This Pina Colada Cake is the ultimate tropical bundt cake—packed with sweet pineapple, creamy coconut milk, shredded coconut, and a hint of rum. With a dense, buttery crumb and a glossy coconut glaze, it captures the essence of the beloved cocktail in a sliceable dessert form. Finished with toasted coconut flakes, this cake is perfect for summer gatherings, holiday brunches, or any occasion where you want to impress with bold tropical flavor.
Ingredients
Ingredients:
For the cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tsp coconut extract
- 1 tsp vanilla extract
- 1 cup canned crushed pineapple, drained
- 1/2 cup sour cream
- 1/2 cup canned coconut milk
- 1 cup shredded sweetened coconut
For the glaze:
- 1 1/2 cups powdered sugar
- 2–3 tbsp canned coconut milk
- 1/2 tsp coconut extract
- Toasted coconut flakes for garnish (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter, oil, and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the coconut extract and vanilla extract.
Mix in the crushed pineapple and sour cream until well combined.
Add the dry ingredients alternately with the coconut milk, starting and ending with the dry ingredients. Mix just until combined.
Fold in the shredded coconut.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
To make the glaze, whisk together powdered sugar, coconut milk, and coconut extract until smooth and pourable.
Drizzle the glaze over the cooled cake. Garnish with toasted coconut flakes if desired.
Notes
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To deepen the flavor, brush the cake with a mix of coconut rum and pineapple juice while it’s still warm.
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For a non-alcoholic version, skip the rum and use rum extract or additional pineapple juice.
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If using fresh pineapple, be sure to finely chop and drain to match the moisture content of canned.
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Use full-fat canned coconut milk for the best texture—avoid refrigerated or lite versions.
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Let the cake rest overnight (covered) to enhance flavor and moisture.
