Irresistible 200 Batch Pina Colada Cake Bliss

Close your eyes and imagine this: golden sand between your toes, the sound of waves crashing, and the sweet tropical scent of pineapple and coconut drifting through the air. That’s exactly what my Pina Colada Cake brings to mind every time I bake it! This recipe became my go-to summer dessert after I first tasted a similar version at a beach potluck years ago – one bite and I was hooked.

After tweaking the recipe through countless batches (I’ve probably baked over 200 of these cakes in the last decade!), I’ve perfected the balance of flavors. The secret? Using just the right amount of crushed pineapple to keep it moist without making it soggy, and toasting the coconut flakes before folding them in for extra depth. Trust me, this isn’t your average cake – it’s like a tropical vacation in every bite!

Why You’ll Love This Pina Colada Cake

This isn’t just any cake – it’s a little slice of paradise that’ll have everyone begging for the recipe. Here’s why it’s become my most-requested dessert:

• Tropical vacation in every bite: The perfect blend of juicy pineapple and creamy coconut makes you feel like you’re lounging on a beach, even if you’re just in your backyard.
• Easy enough for weeknights: No fancy techniques here – just simple mixing and baking. You probably have most ingredients in your pantry right now!
• Always a crowd-pleaser: I’ve brought this to countless potlucks and parties, and it disappears faster than you can say “aloha.” Kids and adults alike go wild for it.
• Keeps like a dream: Unlike some cakes that dry out, this one stays moist for days thanks to the pineapple. (If it lasts that long!)

The best part? That amazing aroma of coconut and pineapple that fills your kitchen – it’s pure happiness in cake form.

Ingredients for Pina Colada Cake

Gathering these simple ingredients is your first step to tropical cake bliss. Here’s what you’ll need:

• 2 cups (240g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed dark brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (113g) unsalted butter, softened (but not melted!)
• 3/4 cup (180ml) full-fat coconut milk (shake the can well first)
• 1/2 cup (120g) crushed pineapple, well drained (save the juice!)
• 2 large eggs (about 50g each out of shell)
• 1 tsp pure vanilla extract
• 1/2 cup (40g) shredded coconut (I prefer sweetened for this recipe)

Ingredient Notes & Substitutions

Full-fat coconut milk gives the richest flavor, but light coconut milk works in a pinch – just expect a slightly less intense tropical taste. For the pineapple, canned works beautifully (just drain it thoroughly), though fresh crushed pineapple is heavenly if you’ve got it. Sweetened coconut adds that classic pina colada sweetness, but unsweetened works if you’re watching sugar – just know the flavor will be more subtle. And here’s my secret: save that drained pineapple juice – it makes an incredible glaze if you mix it with powdered sugar!

Equipment Needed

You won’t need any fancy gadgets for this tropical treat – just basic baking tools you probably already have:

• 9-inch round cake pan (or springform for easy removal)
• 2 mixing bowls (one for dry, one for wet ingredients)
• Whisk and rubber spatula
• Measuring cups/spoons

That’s it! I always use my favorite wooden spoon for mixing – it just feels right for this rustic, tropical cake.

How to Make Pina Colada Cake

Ready to bring those tropical flavors to life? Here’s exactly how I make my signature Pina Colada Cake – follow these steps and you’ll be in island dessert heaven in no time!

1. Preheat your oven to 350°F (175°C) – this gives your oven time to reach the perfect temperature while you prepare the batter. Grease your 9-inch cake pan well (I use butter and a dusting of flour).
2. Whisk together the dry ingredients in a large bowl – flour, both sugars, baking powder, baking soda, and salt. Take your time here – you want everything evenly distributed.
3. Cream the wet ingredients in another bowl. Beat the softened butter first until smooth, then add coconut milk, drained pineapple, eggs, and vanilla. Mix until just combined – don’t overdo it!
4. Combine wet and dry ingredients gently with a spatula. I fold them together in about 10-12 strokes – stop when you still see a few flour streaks.
5. Fold in the shredded coconut last – this keeps it from sinking to the bottom. The batter will be thick but pourable.
6. Pour into prepared pan and smooth the top. Bake for 30-35 minutes – resist opening the oven door before 25 minutes!
7. Cool completely before serving – about 1 hour. This patience pays off with perfect texture.

Baking Tips for Perfect Pina Colada Cake

After making countless batches, here are my golden rules: Drain that pineapple well – I press it in a fine mesh strainer to remove excess liquid. Don’t overmix – a few lumps are better than tough cake. And always do the toothpick test – insert near the center; it should come out with moist crumbs, not wet batter. If the top browns too fast, tent loosely with foil. Oh, and that heavenly aroma? Don’t panic when it fills your kitchen – that’s just the tropical magic working!

Serving Suggestions for Pina Colada Cake

Oh, the fun part – dressing up this tropical beauty! My favorite way to serve it is with a dollop of freshly whipped cream and a sprinkle of toasted coconut flakes (just pop them in a dry skillet for 2-3 minutes until golden). For special occasions, I’ll drizzle a simple rum glaze – just powdered sugar mixed with a splash of rum and that reserved pineapple juice. Serve it on a pretty platter with some pineapple wedges around the edges – instant island vibes!

Storing and Reheating Pina Colada Cake

This cake keeps beautifully thanks to all that pineapple moisture! At room temperature, it stays fresh for about 2 days – just cover it loosely with foil or plastic wrap. For longer storage, pop it in the fridge where it’ll last up to 5 days. Want to save some for later? Wrap slices tightly in plastic, then foil, and freeze for up to 3 months. Thaw overnight in the fridge – it’ll taste just as tropical as the day you baked it!

Pina Colada Cake Nutritional Information

Now, I’m no nutritionist, but I can tell you this tropical treat packs all the good stuff – pineapple for vitamin C, coconut for healthy fats, and plenty of happiness in every bite! Keep in mind that nutritional values can vary depending on your specific ingredients and brands.

This cake gets its sweetness from natural pineapple and coconut flavors, with a boost from sugars. The coconut milk adds richness while keeping it dairy-free (if that’s important to you). And here’s a tip from my baking adventures – using dark brown sugar instead of all white sugar gives it that extra molasses depth without needing more sweetener.

Remember, this is dessert – meant to be enjoyed! I always say a slice of this cake is like a mini vacation for your taste buds. Just balance it out with some fresh fruit on the side if you’re watching your sugar intake.

FAQs About Pina Colada Cake

Over the years, I’ve gotten so many questions about this tropical cake – here are the ones I hear most often:

“Can I use canned pineapple instead of fresh?”
Absolutely! In fact, I usually do. Canned crushed pineapple works beautifully – just make sure to drain it really well (I give it a good squeeze in a clean kitchen towel). The juice makes a great glaze or you can drink it – bonus tropical treat!

“How do I keep my Pina Colada Cake from drying out?”
Two words: pineapple and coconut milk. The natural moisture from these ingredients is magic. Just don’t overbake it – pull it out when a toothpick has moist crumbs, not clean. And never skip the full-fat coconut milk – that’s your insurance policy against dryness.

“Can I make this gluten-free?”
Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free blend. I’ve had great results with Bob’s Red Mill. The texture will be slightly denser, but still delicious. Just be sure all your other ingredients are GF too (especially that baking powder).

“Why did my cake sink in the middle?”
Usually means it needed 2-3 more minutes in the oven or your leaveners (baking powder/soda) might be old. Test them by mixing 1 tsp baking powder with hot water – it should bubble vigorously. Also, resist opening that oven door too early!

Try this recipe and share your results in the comments! I’d love to hear how your tropical baking adventure turns out.

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