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Piña Colada Cake

February 19, 2020 By Dane McGregor 1 Comment

There’s something about the flavours of pineapple and coconut that scream summer, warm getaways and of course, ice cold piña coladas! I’m not much of a ‘tiny umbrella in a cocktail’ kind of person, but I do appreciate both a good piña colada and cake. So what makes more sense than to create a slightly boozed celebration cake, using this popular pineapple and coconut cocktail as inspiration.

This Piña Colada Cake is really easy to make and can be used for any occasion requiring a tropical or summery pick-me-up. With two layers of moist coconut and pineapple cake, these are then spiked with a touch of pineapple juice and white rum. On top of each of these layers is a super smooth coconut buttercream which will whip you away somewhere warm from the first bite.

Eat responsibly!

5 from 1 vote
Print
Piña Colada Cake
Prep Time
40 mins
Cook Time
45 mins
Total Time
1 hr 25 mins
 
Ingredients
Cake
  • 425g Can Crushed Pineapple
  • 170g Butter, Room Temperature
  • 170g Caster Sugar
  • 3 Large Eggs
  • 375g Sour Cream (250g Tub + 125g Pottle)
  • 300g Self Raising Flour
  • ½ Teaspoon Salt
  • ½ Teaspoon Baking Soda
  • 230g Desiccated Coconut
Syrup
  • ½ Cup Pineapple Juice (Taken from the 425g Can Crushed Pineapple
  • 1-2 Tablespoons White Rum (Optional)
Icing
  • 300g Butter, Room Temperature
  • 680g Icing Sugar
  • 3-4 Tablespoons Coconut Cream
  • 1 Teaspoon Coconut Extract (Optional)
Instructions
  1. Preheat oven to 160°c fan bake and line or butter and flour two round 20cm baking tins. Set aside.

  2. Cream butter and sugar until light and fluffy, then beat in one egg at a time. When eggs have been incorporated, beat in sour cream until smooth.

  3. Sift in flour, baking soda and salt and fold through. Finally add pineapple (Reserving ½ a cup of juice for the syrup) and coconut and mix until well combined.

  4. Evenly pour batter between the two prepared baking tins and bake for 40-45 minutes or until golden and a skewer comes out clean. Leave to cool in the tins.

  5. When cakes have cooled, remove from baking tins and slightly trim tops if necessary. Mix together syrup ingredients and brush over top of both cake layers to give added flavour and moisture.

  6. To make the buttercream, beat the butter for 5 minutes, scraping sides occasionally. Sift icing sugar and add to the butter in two stages, beating for another 3 minutes between additions. Beating at a slower speed, add the coconut cream and extract, then turn mixer speed back up and beat for another few minutes.

  7. Pipe or cover a single layer of cake with coconut buttercream, before placing the second cake layer on top and repeating with another layer of buttercream. Top with desiccated coconut if desired, slice and enjoy this tropical escape.

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Comments

  1. Michelle Pratt

    December 27, 2021 at 5:38 am

    5 stars
    Best cake !

    Reply

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I love cake, but I also love coffee. And this seas I love cake, but I also love coffee. And this season calls for plenty of iced coffees. 

The perfect pairing with an iced coffee is this Chocolate Coffee Cake with a Coffee Mascarpone filling, recipe below. Hands up if you love both cake and iced coffees 🙌🏼.

✏️ Chocolate Coffee Cake

500g @bakelshomebaking Moist Chocolate Cake Baking Mix
½ Cup Water (Room Temp)
4 Eggs (Size 6 or 7)
1 Cup Vegetable Oil
2 Tablespoons Granulated Coffee

✏️ Coffee Mascarpone

500g Mascarpone
2 Tablespoon Granulated Coffee
3-4 Teaspoons Hot Water
6 Tablespoons Icing Sugar
Dark Chocolate

✏️ Method

1 - Preheat the oven to 180°C fan bake and grease the sides and line the bases of 2 x 20cm round springform cake tins with greaseproof paper. Set aside.

2 - Place the cake ingredients into a mixing bowl and beat on a low speed for 1 minute. Scrape down the sides and beat for another couple of minutes until smooth.

3 - Using kitchen scales, evenly measure cake mixture across the 2 prepared baking tins and bake for around 35-40 minutes, or until an inserted skewer comes out clean. Remove from the oven and allow to cool completely before filling.

4 - To make the coffee mascarpone filling, start by dissolving the granulated coffee with the hot water in a small bowl or ramekin, then set aside to cool. Meanwhile, beat together the mascarpone and icing sugar until smooth. Add the cooled coffee mixture and beat once again until incorporated.

5 - To assemble, place the first layer of cake onto a serving dish or cake stand, then evenly cover with a layer of coffee mascarpone. Gently place the second cake layer on top, then cover with another generous layer of coffee mascarpone. To finish, grate chocolate over top and serve alongside a freshly made iced coffee, or at your next BBQ celebration.

Serves: 10+ Slices
So who is Dane, the face behind Baker Gatherer. Le So who is Dane, the face behind Baker Gatherer. Let me tell you, he’s a pretty sweet dude 😆 

Swipe for a couple tidbits…

Now, do you want to know anything else?
The Easter season is nearly upon us, which means H The Easter season is nearly upon us, which means Hot Cross Bun are ready to be enjoyed. With that said, @newworldnz always has a plentiful selection of Easter treats, especially Hot Cross Buns. This year I’m offering a different twist on an Easter tradition, and introduce these Hot Cross Bun Kebabs.

These Hot Cross Bun Kebabs are super easy to make and are served with a sweet Whipped Cream Cheese to dip. You can also use any of your favourite or seasonal fruit to make these kebabs your own. I’ll share the method and recipe below so you can make these delicious kebabs at your place this Easter!

So, don’t forget to grab some Hot Cross Buns from your local New World, and check out their website for plenty more Easter inspired recipes.

💥 Hot Cross Bun Kebabs

✏️ Ingredients

1 Pack of Hot Cross Buns from New World
2 Nectarines
2 Bananas
Grapes (Note: You can use any of your favourite or seasonal fruit)
Lemon Juice

130g Cream Cheese
100ml Fresh Cream
50g Caster Sugar
1 Teaspoon Vanilla Extract

✏️ You’ll Need

Wooden Kebab skewers 

✏️ Method

To make the Whipped Cream Cheese:

1. Add the cream cheese and caster sugar into a bowl, and using a hand-held mixer, beat for 2-3 minutes until combined and fluffy.
2. Pour in the cream and vanilla extract and again beat for 2-3 minutes until smooth and fluffy.
3. Scoop into a serving bowl, cover and chill in the fridge until serving.

To make the Hot Cross Bun Kebabs:

1. Cut the hot cross buns into cubes, roughly 8 pieces per bun. Place cubes on a baking tray and grill each side until lightly toasted, turning regularly. Once all cubes are toasted, set aside to cool.
2. Dice your favourite or seasonal fruit into cubes, similar sizes to the hot cross bun cubes. Then dip or roll your diced fruit through lemon juice to prevent any browning.
3. To assemble your kebabs, alternate between various diced ingredients, starting with a hot cross bun cube at the base. Repeat until skewer is full. Serve immediately alongside the Whipped Cream Cheese, or chill in the fridge until serving. Enjoy.

Serves 12+
I feel I’m in denial the seasons are slowly star I feel I’m in denial the seasons are slowly starting to change. The long hot summer evenings are starting to slip and the mornings a getting darker and cooler… now where are my slippers?
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