Piña Colada Cake
A moist tropical poke cake made with pineapple, coconut, sweetened condensed milk, and cream of coconut, topped with whipped cream, toasted coconut, and cherries
Ingredients
- Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons coconut extract
- 1 cup crushed pineapple well drained
- 3/4 cup coconut milk
- Soak
- 1 can 15 oz cream of coconut, sweetened
- 1 can 14 oz sweetened condensed milk
- 1/4 cup dark rum optional
- Topping
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 cup shredded coconut toasted
- Maraschino cherries for topping
Instructions
- Preheat oven to 350°F and grease a 9x13-inch cake pan. Whisk flour, baking powder, and salt together.
- Beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in coconut extract.
- Fold in drained pineapple and coconut milk. Add dry ingredients and mix just until combined.
- Pour into the pan and bake for 33–38 minutes, until a toothpick comes out clean.
- While the cake is warm, whisk cream of coconut, condensed milk, and rum. Poke holes all over the cake and slowly pour the mixture over it.
- Refrigerate for at least 3 hours, preferably overnight.
- Whip heavy cream with powdered sugar to soft peaks. Spread over the chilled cake and finish with toasted coconut and maraschino cherries.