Pina Colada Cake. An amazing celebration cake that’s soaked with rum, filled with roasted pineapple jam and covered in coconut marshmallow frosting.
When I first tasted our experimental Roasted Pineapple Jam, I was surprised by the intense pineapple flavor. I just knew that I would have to incorporate it into a great dessert cake.
A pina colada cake first leapt to mind and it worked out very well indeed.
I took a really great vanilla cake recipe and soaked in a little dark rum. Then, I filled a couple of the layers with the roasted pineapple jam.
The whole cake was then covered in a thick layer of coconut marshmallow frosting. Finally, I garnished with a final sprinkle of toasted coconut.
This is an awesome celebration cake for those who love sweet, tropical, pineapple flavor. However, I’ll bet the coconut lovers will go wild for this one too.
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First Published April 2013. Updated May 2020.
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- Before starting this recipe you will first need to make some of our incredible Roasted Pineapple Jam.
For the vanilla cake
- 1 1/2 cups cake flour
- 1 1/4 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, at room temperature
- 2 cups sugar
- 4 eggs at room temperature
- 1 Tbsp vanilla extract
- 1 cup undiluted evaporated milk
For the Coconut Marshmallow Frosting
- 4 egg whites
- ¼ tsp cream of tartar
- 2 tsp vanilla extract
- 1 1/4 cups sugar
- ½ cup corn syrup
- 1/4 cup water
- 1 cup dried unsweetened shredded coconut
- 1 tsp pure coconut extract (optional)
To construct the cake you will also need
- 2 cups roasted pineapple jam ( Find that recipe here.)
- 4 ounces dark rum
- 1/2 cup toasted coconut
To prepare the cake
- Grease and flour two 9 inch cake pans. I also like to line the bottom with a circle of parchment paper.
- Sift together both flours, baking powder and salt and set aside. (See note)
- Cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after every addition;
- Beat in the vanilla extract.
- Gently fold in the dry ingredients in three equal portions, alternately with the evaporated milk.
- When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients. Asa general rule I always add the dry ingredients in 3 portions and the liquid in 2 portions.
- Pour batter evenly into the prepared pans.
- Bake in a 325 degree F oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Watch it carefully, you will not want to over bake this cake.
- As soon as the toothpick comes out clean, remove the cake from the oven and let it rest in the pans for 5 minutes. Then, turn it out onto a wire rack to cool completely.
To prepare the Coconut Marshmallow Frosting
- In a small saucepan combine sugar, corn syrup and water.
- Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer. You can also use the soft ball test. That's when a teaspoonful of the hot mixture dropped into ice water forms a soft ball that holds its shape when cool.
- Whip the egg whites, cream of tartar and vanilla extract (and coconut extract if you are using it) to soft peaks in a large bowl.
- With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream.
- Continue to whip the frosting until it forms stiff peaks. Finally fold the coconut in by hand.
To construct the cake
- Split the 2 layers of cake into 4 by cutting them in half horizontally.
- Each layer will get sprinkled with an ounce of the rum. Sprinkle the first layer with an ounce of the rum then spread with 1 cup of the pineapple jam.
- Add the next cake layer, sprinkle with an ounce of rum and spread with some of the coconut frosting.
- Top with the next layer of cake, sprinkle with another ounce of rum and spread with the other cup of pineapple jam.
- Add the final layer of cake, sprinkle it with with the last of the rum and then frost the top and sides with the remaining coconut frosting.
- To toast coconut, preheat oven to 325 degrees F. Sprinkle coconut evenly into a baking pan and bake for about 6 minutes. Tossing the coconut at the 3 minute mark.
- Sprinkle the toasted coconut on the top and sides to garnish.
You can find our Roasted Pineapple Jam here.
Serving Size1 slice
Amount Per Serving Calories 496Total Fat 18gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 5gCholesterol 82mgSodium 180mgCarbohydrates 75gFiber 2gSugar 55gProtein 6g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.