thepioneerwoman4.0
Piña Colada Cake
Piña colada cake has all the classic cocktail flavors: pineapple, coconut, and even a little rum! This dessert recipe tastes like a tropical vacation.
👥 10 Servings⏱️ Prep & Cook: 4h⏳ Prep: 20 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●spatula
- ●wooden spoon
- ●strainer
📝 Preparation Steps
1
For the cake: Coat a 13-by-9-inch baking pan with non-stick baking spray. Preheat the oven to 350°F.
2
In a large bowl, whisk together the eggs, sugar, and vanilla for about ⏱️ 1 minute (you can use a whisk or a hand mixer). Add the oil and whisk well to fully combine.
large eggs3
3
In a medium bowl, combine the flour, baking powder, baking soda, and salt.
4
To the egg mixture, add the flour mixture in 3 parts, alternating with the crushed pineapple, whisking until combined after each addition. Scrape the sides of the bowl with a rubber spatula and fold in any unincorporated bits. Transfer the batter to the prepared pan.
5
Bake until golden brown, 35 to ⏱️ 40 minutes. Loosely place foil over the top of the cake to prevent excess browning. Bake until a wooden pick inserted in the center comes out clean, 10 to ⏱️ 15 minutes more. Remove the cake from the oven. Using the handle of a wooden spoon or the tines of a fork, poke holes all over the cake.
6
For the soak: In a small bowl, whisk together the cream of coconut, rum, and lime juice. Slowly pour the mixture over the top of the warm cake. Allow to cool completely.
cream of coconut1 (15-oz.) can
7
For the topping: In a large bowl, use an electric mixer fitted with the whisk attachment to whip 1 1/2 cups of cream on medium-high speed until thickened. Add the powdered sugar and whip until firm peaks form. In a fine mesh strainer set over a bowl, drain the crushed pineapple and reserve the liquid.
8
In another large bowl, whisk together the remaining 1 1/2 cups of cream, the pudding mix, and the liquid drained from the can of pineapple until smooth. Fold the whipped cream into the pudding mixture in three additions until evenly combined. Fold in the drained pineapple.
9
Gently spread the topping over the cooled cake. Refrigerate for at least ⏱️ 2 hours.
10
To serve, sprinkle the cake with the toasted coconut and decorate with maraschino cherries and lime zest, if you like.
Maraschino cherries, for toppingLime zest, for topping
Nutrition Facts
calories
1040 Calories
fat Content
57 g
fiber Content
2 g
sugar Content
90 g
sodium Content
423 mg
protein Content
9 g
trans Fat Content
1 g
cholesterol Content
136 mg
carbohydrate Content
123 g
saturated Fat Content
25 g
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