| | | | | | |

Pina Colada Cake Recipe

Pina Colada Cake with-jelly and-fluffy coconut pineapple foam

This Pina Colada Cake Recipe has layers of pineapple cake, coconut pastry cream, jelly, and a fluffy coconut-pineapple foam. A taste of the tropics.

Hello there, my friend 👋! Want a taste of paradise? This pina colada cake is just what you need.

It is a light and refreshing cake with all the flavors of a tropical vacation.

Let’s get started!

Utensils You Need

These are the utensils and/or equipment you need to make this recipe:

  1. Two large mixing bowls.
  2. Several smaller mixing bowls.
  3. A whisk.
  4. Round cake pans (9 inch or 8 inch).
  5. A hand mixer or stand mixer.
  6. A medium-sized saucepan.
  7. Oven mitts.
  8. Spatula
  9. Wire racks.
  10. Serving plates.

The Recipe

Pina Colada Cake with-jelly and-fluffy coconut pineapple foam

Pina Colada Cake

This tropical Pina colada cake has layers of pineapple cake, coconut pastry cream, jelly, and a light and fluffy pineapple-coconut foam topping.
Prep Time 1 hour
Cook Time 30 minutes
Chill Time 1 hour
Total Time 2 hours 30 minutes
Course Brunch, Dessert
Cuisine Caribbean
Servings 12 slices
Calories 500 kcal


For the pineapple cake:

  • 2 ¾ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 3 large eggs at room temperature
  • 1 20 ounce can crushed pineapple, with the juices
  • 1 teaspoon vanilla extract

For the coconut pastry cream:

  • 3 cups milk
  • 1 14 ounce can sweetened condensed milk
  • 4 large egg yolks
  • ½ cup all-purpose flour
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 1 cup shredded coconut
  • 1 teaspoon vanilla extract
  • For the Pineapple jelly
  • 1 cup pineapple juice
  • 2 tablespoons granulated sugar
  • 2 0.25 ounce envelopes unflavored gelatin powder

For the coconut-pineapple foam topping:

  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 1 20 ounce can crushed pineapple, drained
  • ½ cup shredded coconut


Make the pineapple cake:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch or 9-inch round cake pans.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a separate large bowl, cream together the butter and granulated sugar until light and fluffy.
  • Beat in the eggs one at a time, mixing well after each addition.
  • Stir in the crushed pineapple (with the juice) and vanilla extract.
  • Alternate between adding the dry ingredients and 1 cup of the milk to the wet ingredients, beginning and ending with the dry ingredients. Blend until just combined – don’t overmix!
  • Divide the batter between your prepared pans.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool in the pans for 15-20 minutes before inverting onto a wire rack to cool completely.

Make the coconut pastry cream:

  • In a medium saucepan, whisk together 2 1/2 cups of the milk, the sweetened condensed milk, egg yolks, flour, cornstarch, and salt.
  • Heat over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
  • Reduce heat to low and simmer for 1 minute.
  • Remove from the heat. Stir in the shredded coconut and vanilla extract.
  • Let the coconut pastry cream cool slightly.

Make the pineapple jelly:

  • In a small saucepan, whisk the pineapple juice, sugar, and the gelatin powder.
  • Bring to a simmer over medium heat and cook for 1 minute, stirring until gelatin has dissolved.
  • Remove from the heat and let it cool to room temperature.
  • Assemble and frost the cake:
  • Level the tops of the cakes if needed for a flat stacking surface.
  • Place one cake layer on a serving plate. Spread with a layer of coconut pastry cream and then a layer of the cooled pineapple jelly.
  • Place the second cake layer on top.
  • Whip the heavy cream and powdered sugar to stiff peaks.
  • Gently fold the drained crushed pineapple and shredded coconut into the whipped cream.
  • Spread the coconut-pineapple foam over the top and sides of the cake.
  • Chill the cake for at least 1 hour before serving.


  1. Use fresh pineapple or top-quality canned pineapple for the best flavor in the cake and jelly.
  2. You can toast the shredded coconut before adding it to the pastry cream and topping for an extra flavor boost.
  3. If you don’t have crushed pineapple on hand, you can puree a can of pineapple chunks.
Keyword cake, Coconut, pina colada, pineapple, summer dessert

Alternative Ingredients

If you don’t have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.

All-purpose flourCake flour, whole-wheat flour
Unsalted butterSalted butter (reduce salt in recipe), shortening, vegan butter substitute
MilkCoconut milk, heavy cream
Granulated sugarBrown sugar, honey, maple syrup

What to Serve with Pina Colada Cake

This tropical cake is delicious all on its own, but try pairing it with:

  • Tropical fruit salad.
  • A scoop of vanilla ice cream.
  • Whipped cream.
  • A refreshing pina colada cocktail.

Frequently Asked Questions

Why is my cake dry?

Overbaking or overmixing can lead to a dry cake. Check for doneness with a toothpick at the minimum bake time and be sure not to overmix the batter.

Can I make this cake ahead of time?

Yes, you can. You can prepare the cake layers, pastry cream, and even fully assemble the cake a day in advance and keep it chilled in the refrigerator.

How long can I store leftover cake?

Store leftover cake covered in the refrigerator for up to a week.

Let me know if you have any other questions!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating