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

Scale

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

To deepen the flavor, brush the cake with a mix of coconut rum and pineapple juice while it’s still warm.
For a non-alcoholic version, skip the rum and use rum extract or additional pineapple juice.
If using fresh pineapple, be sure to finely chop and drain to match the moisture content of canned.
Use full-fat canned coconut milk for the best texture—avoid refrigerated or lite versions.
Let the cake rest overnight (covered) to enhance flavor and moisture.