Pina Colada Cake Recipe

Preheat and prepare pans

Preheat oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans and line the bottoms with parchment; grease parchment and lightly flour the pans.

Mix dry ingredients

In a medium bowl whisk together the all-purpose flour, baking powder and salt. Set aside.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat room-temperature unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes.

Add eggs and extracts

Add eggs one at a time, beating briefly after each addition. Scrape bowl as needed. Mix in vanilla extract and vegetable oil until combined.

Alternate dry and wet

With mixer on low, add one-third of the dry flour mixture, then half of the milk + coconut milk combined, then another third of the dry, then remaining milk mixture, finishing with the last third of dry. Mix just until combined after each addition; do not overmix.

Bake

Divide batter evenly between prepared pans and smooth tops. Bake in preheated oven until a toothpick inserted into center comes out with a few moist crumbs, about 25–30 minutes (times vary by pan and oven). Rotate pans halfway through bake if your oven bakes unevenly.

Cool

Allow cakes to cool in pans on a wire rack for 10 minutes. Run a knife around edges, invert onto rack, remove parchment and cool completely before filling and assembling, about 1–2 hours.

Warm milks

In a medium saucepan combine the whole milk and coconut milk and warm over medium heat until hot but not boiling (steam and small bubbles around edges). Remove from heat.

Whisk yolks & dry

In a bowl whisk together egg yolks, granulated sugar and cornstarch until smooth and pale. Temper the yolks by gradually whisking in about 1/3 cup of the hot milk mixture to raise their temperature, then slowly whisk the tempered yolks back into the saucepan with the remaining milk mixture.

Thicken custard

Return saucepan to medium-low heat and cook, whisking constantly, until mixture thickens and bubbles and holds a coating on the back of a spoon, about 3–5 minutes. Remove from heat immediately.

Finish custard

Whisk in the unsalted butter, vanilla extract and shredded coconut until smooth. Transfer custard to a shallow bowl, cover surface with plastic wrap to prevent a skin and cool to room temperature. Refrigerate until fully chilled, at least 2 hours, before using as filling.

Combine and reduce

In a small saucepan over low heat combine the Coco-Lopez (or cream of coconut), unsalted butter, and confectioners' sugar. Whisk constantly until butter melts and sugar dissolves, about 2–3 minutes. Do not boil vigorously; you want a glossy sauce.

Finish with rum

Remove from heat and whisk in light rum and a pinch of salt. Taste and adjust sweetness or rum level. If sauce is too thick once cooled, warm gently and stir in 1–2 teaspoons of water or additional coconut milk to reach desired pourable consistency. Keep warm or refrigerate in a covered container; warm before serving if it firms up.

Toast coconut (if not toasted)

If your coconut flakes aren't toasted, spread them on a baking sheet and toast in a 350°F (175°C) oven for 4–6 minutes, stirring once, until golden and fragrant. Watch closely to avoid burning. Cool completely.

Level cakes and optionally brush with rum

If cake domes formed, level the tops with a serrated knife. Place one cake layer on a serving plate or cake stand. If desired, brush the top lightly with the optional rum (about 1 tablespoon) to add flavor and moisture.

Fill

Spread half of the chilled coconut custard evenly over the first layer to about 1/2-inch thickness. Place the second cake layer on top and press gently to level. If you plan to refrigerate the assembled cake before serving, you can pipe or spread the remaining custard around the sides before chilling, or reserve it as an extra serving spooned with the sauce.

Top with sauce and garnish

Just before serving, spoon or pour the Coco-Lopez rum sauce lightly over the top of the cake, allowing some to drip down the sides. Sprinkle toasted coconut flakes around the top edge and over the sides as desired. Arrange fresh pineapple slices or chunks on top or alongside the cake. Dust lightly with powdered sugar if desired.

Chill and serve

For best texture let the assembled cake rest in the refrigerator for at least 30 minutes to an hour to let flavors meld and custard set. Serve slices with additional warm Coco-Lopez rum sauce on the side.