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danawking
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Delicious Piña Colada Cake Recipe: Turn Your Favorite Cocktail into Dessert
Learn how to transform a classic piña colada cocktail into a stunning and delicious cake! This recipe features a toasted coconut exterior, luscious white chocolate mousse, butter cake soaked in dark rum, and crushed pineapple. Decorated with maraschino cherries and homemade dried pineapple flowers, it's a perfect tropical dessert. Recipe by Tommy Bahama Restaurant, adapted by Dana the Baker Bartender.
#Piña Colada Cake
#Cocktail Dessert
#Tropical Baking
#Coconut Pineapple
#Rum Cake
The stunning Piña Colada Cake, ready to be served
Recipe Information
1h 10m
Prep Time
3h 35m
Cook Time
4h 45m
Total Time
12
Servings
Medium
Tropical Dessert
English
Nutrition (per serving)
450
Calories
5g
Protein
60g
Carbs
25g
Fat
Layers of moist cake, pineapple, and creamy mousse
Ingredients
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Servings: 12
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Smooth white chocolate mousse being spread
Instructions
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- Prepare Dried Pineapple Flowers: Thinly slice a small pineapple. Bake the slices at 225F (107C) for 2-3 hours until dried. Once cool enough to handle, press the slices into muffin cups to create a flower shape as they set.3h
Preview3hPreviewPrepare Dried Pineapple Flowers: Thinly slice a small pineapple. Bake the slices at 225F (107C) for 2-3 hours until dried. Once cool enough to handle, press the slices into muffin cups to create a flower shape as they set. - Prepare the Butter Cake: Cream softened butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract. Alternate adding dry ingredients (flour, baking powder) and milk, mixing until just combined. Pour into prepared cake pans and bake until golden and cooked through. Let cool completely on a wire rack.45m
Preview45mPreviewPrepare the Butter Cake: Cream softened butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract. Alternate adding dry ingredients (flour, baking powder) and milk, mixing until just combined. Pour into prepared cake pans and bake until golden and cooked through. Let cool completely on a wire rack. - Prepare Rum Soak: In a small saucepan, combine dark rum, water, and granulated sugar. Heat gently until the sugar dissolves. Remove from heat and let it cool completely. Once the cake layers are cool, generously brush or drizzle the rum mixture over them.10m
Preview10mPreviewPrepare Rum Soak: In a small saucepan, combine dark rum, water, and granulated sugar. Heat gently until the sugar dissolves. Remove from heat and let it cool completely. Once the cake layers are cool, generously brush or drizzle the rum mixture over them. - Prepare Crushed Pineapple Filling: Open and thoroughly drain the can of crushed pineapple, pressing out as much excess liquid as possible. This will be used as a luscious filling between the cake layers.5m
Preview5mPreviewPrepare Crushed Pineapple Filling: Open and thoroughly drain the can of crushed pineapple, pressing out as much excess liquid as possible. This will be used as a luscious filling between the cake layers. - Make White Chocolate Mousse: Melt white chocolate and let it cool slightly but remain fluid. In a separate bowl, whip cold heavy cream until soft to medium peaks form. Gently fold the cooled melted white chocolate into the whipped cream until smooth and airy.15mPreview15mPreviewMake White Chocolate Mousse: Melt white chocolate and let it cool slightly but remain fluid. In a separate bowl, whip cold heavy cream until soft to medium peaks form. Gently fold the cooled melted white chocolate into the whipped cream until smooth and airy.
- Assemble the Cake: Place one rum-soaked cake layer on your serving plate. Spread an even layer of crushed pineapple, followed by a layer of white chocolate mousse. Repeat with the remaining cake layers, pineapple, and mousse.20mPreview20mPreviewAssemble the Cake: Place one rum-soaked cake layer on your serving plate. Spread an even layer of crushed pineapple, followed by a layer of white chocolate mousse. Repeat with the remaining cake layers, pineapple, and mousse.
- Apply Toasted Coconut Exterior & Decorate: Frost the entire assembled cake smoothly with the remaining white chocolate mousse. Gently press toasted shredded coconut onto the sides and top of the cake. Finish by adorning the cake with maraschino cherries and the beautiful dried pineapple flowers.15mPreview15mPreviewApply Toasted Coconut Exterior & Decorate: Frost the entire assembled cake smoothly with the remaining white chocolate mousse. Gently press toasted shredded coconut onto the sides and top of the cake. Finish by adorning the cake with maraschino cherries and the beautiful dried pineapple flowers.
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💡 Tip: Click on any step to mark it as completed and track your cooking progress!