Pina Colada Cake


If you love Pina Coladas (and getting caught in the rain), then I have the perfect cake for you today! A delicious Pina Colada cake. Moist layers of coconut cake with homemade bourbon pineapple curd between, and topped with bourbon coconut buttercream frosting. I mean, seriously. This cake is like a tropical cruise in a cake, and I am here for it!

Ok so you may be thinking - aren't Pina Coladas usually made with rum? Yes, yes they are! But it turns out that Brown Sugar Bourbon Pina Coladas are just as delicious (possibly even more so!). I took one for the team and did a taste test, and might be making all my Pina Coladas with this Brown Sugar Bourbon from now on!

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If you've made any of my other cake recipes, you know that I'm not a fan of sickly sweet cakes. In the past I've tried coconut cakes that had way too much sugar for my taste, so I was on a mission to create a Pina Colada cake recipe with all the flavor, and less sugar. And the cherry on the top (see what I did there haha!) is the delicious Brown Sugar Bourbon (BSB) in both the pineapple curd and frosting. It's sooooo good, and I love that hint of flavor throughout the whole cake!

Now two quick notes on the recipe:

*You'll notice that the cake calls for coconut milk. By this I mean the canned kind that you'll most likely find in the Asian food section of your grocery store. (I used the brand Thai Kitchen.) When you open the can, you'll see thick coconut cream on top - that's what you want to use. One can should have enough for this recipe!

**The pineapple curd calls for pineapple juice - and this will need to be the canned version too. I found this in the juice section of my grocery store. For some reason only the canned version works - something to do with how juice is normally preserved, from what I understand. If you use "normal" pineapple juice, (as in from a plastic bottle) the curd won't thicken correctly.


Coconut Cake Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 3/4 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
2 teaspoons coconut extract
1/2 cup coconut full-fat yogurt
1/3 cup coconut milk*
1 cup unsweetened coconut flakes

BSB Pineapple Curd Ingredients:

1/2 cup pineapple juice (from a can)**
1/3 cup granulated sugar
2 tablespoons cornstarch
4 egg yolks
1 tablespoon Brown Sugar Bourbon
Small pinch of salt
3 tablespoons butter

BSB Coconut Buttercream Ingredients:

2 cups butter, softened
6 cups powdered sugar
1 tablespoon Brown Sugar Bourbon
2 teaspoons coconut extract
Maraschino cherries with stems for garnish (optional)


Coconut Cake Directions: 

Preheat the oven to 350 degrees F. Grease three 6" cake pans, and line the bottom of each pan with parchment paper. In a medium mixing bowl, combine the dry ingredients, flour through salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs one by one, followed by the extracts, yogurt, and coconut milk. Mix until all the wet ingredients are incorporated, scraping down the sides of the bowl as necessary.

Add the dry ingredients, mixing on the lowest speed until just combined. Stir in the coconut flakes, making sure to scrape down the sides again as the coconut likes to stick.

Distribute the batter evenly between the prepared cake pans (I like to use this scale to be sure each layer is exactly the same). Bake for 25-30 minutes, or until a toothpick comes out with moist crumbs.

Pineapple Curd Directions: 

Combine all the ingredients except the butter in a medium saucepan over medium heat. Whisk constantly, until the mixture is thick enough to coat the back of a wooden spoon. Remove from heat, and stir in the butter a tablespoon at a time. The pineapple curd will continue to thicken as it cools.

Note the assembly directions below for tips on how to add the pineapple curd between each cake layer.

Bourbon Coconut Buttercream

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add the powdered sugar one cup at a time. Add the Brown Sugar Bourbon and coconut extract. Beat on high speed for about 5 minutes.

Assembly Tips: 

  • I prefer to frost cold cakes - I find it easier and there are fewer crumbs. I wrap each cake layer in plastic wrap once they've come to room temp, and then let them sit in the fridge for at least a few hours so they're cold when I'm ready to frost 
  • To assemble with the pineapple curd between each layer of cake, frost an even layer of the buttercream on top of the first layer. Then pipe a border of frosting around the edge of the cake layer. Spoon the pineapple curd into the well that you just created. Repeat with the next layer, and then continue with your crumb coat. (And by the way, I'm posting a video to Instagram in a few days that will show exactly how to do this! Find me @thiscelebratedlife on Instagram to see it!
  • A crumb coat, if you haven't heard of it before, is a thin layer of frosting to just seal in the crumbs before you fully frost the cake. 
  • Once your cake is fully frosted, coat it in unsweetened coconut flakes (or sweetened if you prefer). 
  • Top with cherries for a true Pina Colada look! If you want to create the same glitter look that I did here, lightly dry each Maraschino cherry, and then dip them in this edible gold glitter. Easy as that!






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Thank you to Heritage Distilling Co. for sponsoring this post. As always, all opinion are my own.


Kirsten Bell
1 Comments

1 comment:

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