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The inside of a pina colada cake that has white frosting between each cake layer and pineapple filling.

Pina Colada Cake (Dairy-Free)


  • Author: Katie Stymiest
  • Total Time: 1 Hour 20 Minutes
  • Yield: 10 Slices 1x

Description

The tastiest dairy-free Pina Colada cake bursting with fresh coconut and pineapple flavors and a hint of rum. This summer drink-inspired cake is deliciously refreshing and perfect for a special summer treat.


Ingredients

Scale

Coconut Cake

  • ¾ cup canned full-fat coconut milk, room temperature
  • ¼ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon coconut extract *
  • 1 ¾ cup cake flour, sifted
  • 1 ½ cup granulated sugar
  • 2 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • ¼ teaspoon baking soda
  • ⅔ cup dairy-free salted butter, room temperature

Rum Cake Soak

  • remaining canned coconut milk
  • ¼ cup rum **

Pineapple Filling

  • 1 cup crushed pineapple
  • ⅛ cup granulated sugar
  • 1 ½ tablespoon cornstarch
  • ½ teaspoon fine sea salt
  • 1 tablespoon dairy-free salted butter, room temperature

Coconut Buttercream

  • 1 cup dairy-free salted butter, room temperature
  • 1 cup all-vegetable shortening
  • 6 cups icing sugar
  • 1 tablespoon rum **
  • 2 teaspoons coconut extract
  • 1 teaspoon fine sea salt

Cake Decor

  • unsweetened shredded coconut, medium
  • dried pineapple chunks

Instructions

Coconut Cake

  1. Preheat the oven to 350 degrees and spray and parchment line four 6-inch round cake pans.
  2. In a small mixing bowl whisk together the coconut milk, vegetable oil, eggs, vanilla extract, and coconut extract. Set aside.
  3. In the bowl of a stand mixer and with the flat beater attachment, combine the flour, sugar, baking powder, baking soda, and salt and give it a quick mix together for approximately 1 minute.
  4. In small pieces, slowly add the butter into the dry ingredients and mix on low until it looks like coarse sand.
  5. Slowly pour in approximately half of the liquid mixture and mix on medium for 2 minutes.
  6. Pour the remaining liquid mixture in and mix on medium for another 2 minutes. Scrap the sides of the bowl when necessary.
  7. Divide the cake batter into the four prepared cake pans and bake for approximately 17-20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Allow the cake layers to cool for 10 minutes and then invert them on a cooling rack to fully cool.

Rum Cake Soak

  1. In a small bowl combine the remaining canned coconut milk and rum.
  2. With a pastry brush or spoon, brush or drizzle a little bit of the soak onto each cooled and leveled cake layer. ***

Pineapple Filling

  1. In a small pot over medium heat combine the crushed pineapple, sugar, cornstarch, and salt and mix until fully combined.
  2. Continue to stir the mixture of medium heat until it thickens enough to coat the back of a wooden spoon. This should take approximately 5-7 minutes.
  3. Remove the pineapple filling from the heat and mix in the butter until fully melted and smooth.
  4. Pour the filling into a shallow bowl or dish and directly cover the surface with plastic wrap.
  5. Allow to fully cool in the fridge for 3 hours or overnight before using.

Coconut Buttercream

  1. In the bowl of a stand mixer with the paddle attachment cream the butter and shortening on high speed until light and fluffy. Approximately 10 minutes.

  2. Add the icing sugar, rum, coconut extract, and salt and mix on low until combined.

  3. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

Cake Assembly

  1. Level each fully cooled coconut cake layer with a cake leveler or knife.

  2. Brush or drizzle on the rum soak on top of each leveled cake layer.
  3. Place one leveled layer of cake on a cake board, plate, and/or cake turntable and top with approximately 1 cup of coconut buttercream.

  4. Pipe a buttercream border around the edge and fill with approximately ¼ cup of the pineapple filling.
  5. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.

  6. Cover the cake with another layer of coconut buttercream and smooth the sides with a cake smoother.

  7. Decorate the cake as you please. I covered the entire cake with shredded coconut. Using the palm of my hand, I scooped up the shredded coconut and very gently pressed it up against the sides and top of the cake. With a Wilton 1m piping tip, I piped swirls around the top border and placed a dried pineapple chunk on each swirl. Enjoy!

Notes

* Coconut extract in the cake is totally optional

** Rum in the soak and buttercream is optional. 

*** You will not use the entire soak. Just enough to wet the top of each cake.

  • Prep Time: 60 Minutes
  • Cook Time: 20 Minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Slice
  • Calories: 932
  • Sugar: 87 Grams
  • Sodium: 938 Miligrams
  • Fat: 52 Grams
  • Saturated Fat: 33 Grams
  • Unsaturated Fat: 18 Grams
  • Trans Fat: 6 Grams
  • Carbohydrates: 101 Grams
  • Fiber: 2 Grams
  • Protein: 6 Grams
  • Cholesterol: 139 Miligrams

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