Piña Colada Cake Bites Recipe

Line a baking sheet or plate with parchment paper. Crumble the store-bought yellow or vanilla cake into a large mixing bowl until no large chunks remain (about 3 cups packed).

Add 4 oz softened cream cheese to the crumbled cake. Use an electric mixer or sturdy spoon to combine until mixture holds together but is still pliable. If mixture seems dry, add the reserved pineapple juice (1 tbsp) or up to 1 teaspoon additional at a time until it holds.

Fold in 1 cup finely crushed, well-drained pineapple and 1 cup sweetened shredded coconut. If using, stir in 1 tablespoon light rum. Mix until uniform—do not overmix or the cake will become gummy.

Scoop the mixture into rounded teaspoons or use a small cookie scoop to portion approximately 1 tablespoon (about 18–20 bites depending on size). Roll each portion between your palms to form a smooth ball. Place balls on the prepared tray. Chill the cake balls in the refrigerator for at least 30 minutes, or freeze for 10–12 minutes, until firm enough to dip.

While cake balls chill, make the pina colada buttercream. In a medium bowl, beat 4 oz softened unsalted butter with 2 oz softened cream cheese until smooth and fluffy, about 2 minutes with an electric mixer on medium speed.

Gradually add 2 cups sifted powdered sugar, beating on low until incorporated, then increase speed and beat until light and creamy. Add 1 tablespoon fresh pineapple juice and 2 tablespoons coconut cream; mix to combine. Add 1/2 teaspoon vanilla extract and a pinch of salt. If the frosting is too thick to coat easily, add up to 1 tsp additional pineapple juice or 1 tsp milk/coconut milk to reach a spreadable consistency.

Place the frosting in a shallow bowl wide enough to dip cake balls. Chill briefly if it becomes too soft to use.

Melt 10 oz chopped white chocolate or candy melts in a heatproof bowl over a small pan of simmering water (double boiler) or in 20–30 second bursts in the microwave, stirring between bursts until smooth. If desired, stir in 1 teaspoon coconut oil to thin the coating and give a shinier finish. Keep the chocolate warm but not hot.

Working with a few chilled cake balls at a time, using a fork or dipping tool, dip each ball into the frosting first: spoon a small amount of pina colada buttercream over the chilled cake ball and gently smooth to coat it fully (this layer helps the chocolate adhere and reinforces the pina colada flavor). Return each frosted ball to the tray and chill for 5–10 minutes to set the frosting layer.

Once the frosting layer is set, dip each ball into the melted white chocolate, allowing excess coating to drip off. Use a fork to lift and tap gently on the bowl edge to smooth. Place dipped cake bites back on the parchment-lined tray.

While the coating is still wet, sprinkle toasted shredded coconut over the top of each bite (or roll the bottom half into the coconut for a more tropical look). If using, press a small dried pineapple bit or mini fresh pineapple piece onto the top of each coated bite as garnish.

Let the coated cake bites set at room temperature until the chocolate is firm, or speed the process by chilling in the refrigerator for 15–20 minutes. Once set, store cake bites in an airtight container in the refrigerator for up to 5 days. Bring to cool room temperature 10–15 minutes before serving for best flavor and texture.