Pina Colada Cake Recipe With Coconut Milk: Tropical Layers With Rum-Infused Frosting

This tropical cake brings the vacation to your kitchen, blending pineapple and coconut in every moist, tender layer. The coconut milk base creates an impossibly rich crumb that stays fresh for days.

I perfected this recipe after testing multiple ratios, finding that coconut milk adds depth while keeping the texture light. The rum-infused frosting ties everything together with a subtle boozy sweetness.

You’ll get perfectly balanced flavors—sweet pineapple, creamy coconut, and a hint of rum—without any ingredient overpowering the others. Each bite delivers that classic piña colada experience.

Ideal for summer gatherings or when you need a taste of the tropics. Here’s how to make it.

Ingredients for Pina Colada Cake Recipe with Coconut Milk

Tropical flavors start with these pantry staples and a few special finds.

The coconut milk is non-negotiable here—canned full-fat (like Thai Kitchen or Goya) gives that rich, creamy base that makes the cake so tender. I grab mine from Asian markets where it’s cheapest in bulk. The pineapple? Look for Dole or Del Monte crushed in juice, not syrup—extra sugar throws off the balance. And don’t skip toasting the shredded coconut (just 5 minutes in a dry pan) for that nutty depth.

No rum? Malibu coconut rum works and leans into the tropical vibe, or skip it and add 1 extra tsp vanilla. Fresh pineapple can replace crushed (finely chop and drain well), but it’s more work for similar results. For a lighter cake, cake flour instead of all-purpose gives a finer crumb. The cream cheese frosting needs full-fat—Philadelphia brand is my go-to for stability.

Cake layers stay fresh at room temp under a dome for 2 days, or refrigerate for 5 days. The frosting? Best chilled if your kitchen’s warm (it’ll firm up). Leftovers freeze beautifully for 3 months—slice first for easy serving.

Step-by-Step Instructions for Pina Colada Cake With Coconut Milk

This tropical layer cake comes together with simple mixing and precise baking.

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F and grease three 8-inch round cake pans, lining the bottoms with parchment paper. In a large bowl, whisk together the 3 cups All-Purpose Flour, 2 cups Granulated Sugar, 2 tsp Baking Powder, 0.5 tsp Baking Soda, and 0.5 tsp Salt until fully combined.

In a separate bowl, beat the 1 cup Unsalted Butter until creamy, then add the 3 whole Large Eggs one at a time, mixing well after each addition. Stir in the 1 cup Full-Fat Coconut Milk, 1.5 cups Crushed Pineapple, 2 tsp Vanilla Extract, and 1 cup Sweetened Shredded Coconut until the batter is smooth and evenly mixed. Divide the batter evenly between the prepared pans.

Step 2: Bake the Cake Layers

Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of each layer comes out clean. Rotate the pans halfway through baking to ensure even browning.

Watch for the edges to pull slightly away from the sides of the pans and the tops to spring back when lightly pressed—these are visual cues that your layers are done. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 3: Prepare the Rum-Infused Cream Cheese Frosting

In a stand mixer fitted with the paddle attachment, beat the 8 oz Cream Cheese until smooth and creamy. Gradually add the 4 cups Powdered Sugar, mixing on low speed until combined.

Pour in the 0.25 cup Dark Rum and 0.5 cup Heavy Cream, then increase the speed to medium and beat for 2-3 minutes until the frosting is light, fluffy, and holds its shape. If the frosting seems too thick, add a splash more heavy cream, one tablespoon at a time, until it reaches your desired consistency.

Step 4: Assemble the Cake

Once the cake layers are completely cool, place one layer on a serving plate or cake stand. Spread a generous layer of frosting over the top, then repeat with the remaining layers, stacking them evenly.

Use the remaining frosting to cover the top and sides of the cake. For a rustic look, use an offset spatula to create swirls and peaks in the frosting. For a smoother finish, dip the spatula in warm water and gently glide it over the surface.

Garnish with additional sweetened shredded coconut if desired, pressing it lightly into the frosting on the sides and top of the cake. Slice and serve immediately, or refrigerate until ready to enjoy.

Essential Equipment for This Recipe

Mixing Essentials

For the batter, a stand mixer (I use my KitchenAid) makes quick work of creaming butter and sugar. A whisk attachment ensures even distribution of dry ingredients. Honestly, this is my go-to for all cakes.

Baking Tools

Three 8-inch round cake pans are must-haves for even layers. I prefer Fat Daddio’s anodized aluminum pans—they conduct heat perfectly. Don’t forget parchment paper for the bottoms to prevent sticking. 🔥

Cooling Equipment

A wire cooling rack allows air circulation under the cakes. I use a OXO Good Grips rack—it’s sturdy and the non-slip feet keep it stable. Cool completely before frosting to prevent melting.

Frosting Must-Haves

For the rum cream cheese frosting, the paddle attachment on your mixer works best. A rubber spatula helps scrape down the bowl between additions. I keep a measuring cup handy for the heavy cream.

Assembly Helpers

An offset spatula is perfect for spreading frosting evenly. I love my Ateco 9-inch—it gives great control. A cake turntable makes decorating easier, but isn’t absolutely necessary.

A serrated knife helps level domed cake layers before assembly. ✨

Frequently Asked Questions