Strawberry Piña Colada Cake with Malibu Frosting
A celebration of summer on a plate, this Strawberry Piña Colada Cake features ripe strawberries, coconuts, and pineapples for a luscious, tropical dessert experience.
Ingredients
For the cake
- 2 cups all-purpose flour Provides delicate structure.
- 1 cup granulated sugar Elevates sweetness.
- 1/2 cup shredded coconut Adds delightful chewiness.
- 1 tablespoon baking powder Ensures perfect rise.
- 1/2 teaspoon salt Balances flavor.
- 1/2 cup softened butter Provides a rich, creamy base.
- 1/2 cup coconut milk Imparts a refreshing taste.
- 1/2 cup fresh pineapple juice Enhances tropical flavor.
- 1/2 cup pureed strawberries Adds vibrant color and flavor.
- 3 large eggs Provides structure and moisture.
- 1 teaspoon vanilla extract Adds warmth to flavor.
For the frosting
- 1 cup creamy unsalted butter Base for the frosting.
- 3 cups powdered sugar Provides sweetness.
- 2 tablespoons Malibu rum Infuses coconut flavor.
- 1 teaspoon vanilla extract Enhances the frosting flavor.
- 2 tablespoons coconut cream Adds silky texture.
- 1/2 cup shredded coconut Optional garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
- In a medium bowl, whisk together the flour, granulated sugar, shredded coconut, baking powder, and salt.
- In a separate large bowl, beat the softened butter until fluffy and creamy.
- Pour in the coconut milk, pineapple juice, pureed strawberries, eggs, and vanilla extract, and stir until combined.
- Gradually add the dry mixture to the wet ingredients, mixing until fully incorporated.
- Evenly divide the batter into the prepared cake pans.
Baking
- Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, Malibu rum, vanilla extract, and coconut cream, beating until smooth and fluffy.
- Once the cake layers have cooled, frost the top of one cake layer, place the second layer on top, and frost the entire cake.
- Sprinkle shredded coconut over the top as garnish.
Notes
Ensure butter is at room temperature for easy blending. Allow cake layers to cool completely before frosting to avoid melting. Can be made in advance and stored wrapped in plastic wrap.