I decided to make one more tropical/fruity Summer dessert before I start with Fall baking and I thought that pineapple was the perfect candidate for this occasion. This piña colada cake is super easy to make and delicious. This cake combines pineapple, coconut and rum in a way that is very light and not too dense like other pineapple cakes. The icing is a smooth pineapple-rum cream cheese frosting. 

I made this cake in a 8×8 inch square pan but if you want to make a bigger cake just double the ingredients.

Let’s start with the recipe. Don’t forget to follow me on Instagram to watch the videos of how I made this cake @Pastry_Tales

Yield one 8 by 8 square pan

Ingredients

1 and 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 cup coconut oil, melted (or you can use any other kind of oil you prefer)

1/2 cup white granulated sugar

1/2 cup dark brown sugar

1-2 tablespoons rum (dark rum)

2 eggs at room temperature

1/4 cup coconut milk (or you can use buttermilk)

8 ounces of crushed pineapple with all the juice (can)

1/3 cup shredded coconut (optional)

For the frosting

4 tablespoons unsalted butter at room temperature

5 ounces cream cheese frosting at room temperature

2 cups powdered sugar, sifted

1 tablespoon rum

2 tablespoons pineapple juice

To decorate

Choose the toppings that you like the most like :

Dried pineapples (I found them at Trader Joe’s)

Coconut

Maraschino cherries

Directions

For the cake

1.- Preheat oven to 350 F. Prepare your pan : Butter and line the bottom and sides of your pan with parchment paper. Set aside.

2.- In a small bowl mix: flour, baking powder, baking soda and salt. Set aside.

3.- In a bigger bowl and using a mixer mix: granulated sugar, dark brown sugar, oil and eggs. Beat in medium speed for 2 minutes. Then, add rum, coconut milk and crushed pineapple with all the juice. Mix for another minute. Turn off the mixer and using a spatula scrape all the sides and bottom of your bowl. If using shredded coconut, this is the time to add it, use a spatula and fold in the coconut. Cake batter will be a bit runny and that’s totally fine.

4.- Pour batter into your prepared pan. Bake for 30-35 minutes or until a toothpick inserted comes out with a few dry crumbs.

5.- When done baking, place the cake pan on a cooling rack and cool completely before frosting.

For the frosting

1.- In a bowl and using a mixer, cream your butter for 2 minutes. Then, add cream cheese and mix for 5 minutes until light and fluffy. Turn off the mixer, add in powdered sugar. Mix in low for 1 minute and then mix in high for about 5 minutes until everything is well combined.

2.- Add in pineapple juice and rum. Mix in medium speed for 1 minute.

3.- Turn off your mixer and using a spatula scrape down the sides and bottom of your bowl to make sure everything is well combined.

4.- Cover your bowl with plastic wrap and place it in the fridge for 30 minutes.

5.- After 30 minutes, take out your bowl from the fridge. Spread all the frosting on the top of the cake creating a thick layer. I had a little bit leftover.

6.- Decorate.

7.- Chill for 30 minutes and then cut and serve.

8.- This cake has to be kept in the fridge. So, when you are ready to cut and serve and if your cake has been in the fridge for hours, let it come to room temperature first. 30 minutes is ok.

Enjoy!