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TEST KITCHEN APPROVED

Pina Colada Cake

Name: Pina Colada Cake
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 12 servings
Ingredients: 1 cup butter, softened; 2 cups sugar; 6 large eggs, room temperature; 1 teaspoon coconut extract; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 cup sour cream; 1 can (8 ounces) crushed pineapple, undrained; FROSTING:; 1 cup butter, softened; 4 cups confectioners' sugar; 2 teaspoons coconut extract; 3 to 4 tablespoons water; FILLING:; 1 jar (18 ounces) pineapple preserves; Dried pineapple slices and toasted sweetened shredded coconut, optional

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 35 min. Bake: 20 min + cooling

By Taste Of Home Editorial Team

Recipe by Stephanie McShan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

As an avid baker, I wanted to create something that was mine and from my heart. I wanted to make a cake that tasted like the perfect pina colada drink, and I feel like I accomplished just that with this recipe. —Stephanie McShan, Apopka, Florida

TEST KITCHEN APPROVED

Pina Colada Cake

1 Reviews Add your review

Yield:12 servings

Prep:35 min

Cook:20 min

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Ingredients

1 cup butter, softened
2 cups sugar
6 large eggs, room temperature
1 teaspoon coconut extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sour cream
1 can (8 ounces) crushed pineapple, undrained
frosting:

1 cup butter, softened
4 cups confectioners' sugar
2 teaspoons coconut extract
3 to 4 tablespoons water

filling:

1 jar (18 ounces) pineapple preserves
Dried pineapple slices and toasted sweetened shredded coconut, optional

Text Ingredients

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Directions

1
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition.

2
In a food processor, cover and pulse pineapple until almost smooth. Stir into batter. Transfer to 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes.
3
Cool for 10 minutes before removing from pans to wire racks to cool completely.
4
For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners' sugar, extract and enough water to achieve a spreading consistency.
5
To assemble, place 1 cake layer on a serving plate; spread with half of the preserves. Repeat layers. Top with remaining cake layer. Frost top and sides. Garnish with pineapple slices and coconut if desired.