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Delicious Pina Colada Layer Cake with tropical coconut and pineapple layers

Pina Colada Layer Cake

A tropical layer cake featuring tender coconut-scented cake, jammy pineapple filling, and silky coconut buttercream, perfect for warm-weather gatherings.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

Pineapple Filling
  • ⅔ cup granulated sugar
  • 3 tablespoons cornstarch
  • 16 ounces crushed pineapple, including the juice (canned or fresh)
  • ⅔ cup water
  • ¼ teaspoon vanilla extract
Cake Layers
  • ¾ cup unsalted butter, softened At room temperature
  • 1 ½ cups granulated sugar
  • ¾ cup sour cream At room temperature; Greek yogurt is an alternative
  • 1 tablespoon coconut extract For flavor
  • 6 large egg whites At room temperature
  • 2 ½ cups all-purpose flour Spoon and leveled
  • 4 teaspoons baking powder
  • ½ teaspoon fine salt
  • ¾ cup milk At room temperature
  • ¼ cup water At room temperature
Coconut Buttercream Frosting
  • 1 ¼ cups unsalted butter, softened
  • 1 ¼ cups vegetable shortening, softened Helps stabilize frosting
  • 10 cups powdered sugar, sifted For a smooth finish
  • 1 ½ tablespoons coconut extract
  • 6 to 7 tablespoons water or milk As needed for consistency
Toppings and Garnish
  • 2 cups sweetened coconut flakes, toasted
  • as needed maraschino cherries or fresh cherries, for decoration
  • as needed sliced pineapple, drained, for garnish

Method
 

Preparation
  1. Preheat the oven to 350 F (176 C). Grease and line three 8-inch cake pans with parchment.
  2. In a medium saucepan, mix the granulated sugar and cornstarch for the pineapple filling.
  3. Stir in the crushed pineapple and water, and cook until thickened, about 8 to 10 minutes, then stir in the vanilla.
  4. In a mixing bowl, cream together butter and sugar until fluffy, then add sour cream and coconut extract.
  5. In batches, mix in egg whites, then combine dry ingredients in a separate bowl and add alternately with the milk and water.
  6. Divide the batter into the prepared pans and bake for 21 to 23 minutes. Cool for 2 to 3 minutes, then transfer to wire racks to cool completely.
  7. For the buttercream, beat together the butter and shortening until smooth, then gradually add powdered sugar and mix in coconut extract and liquid to reach desired consistency.
  8. Toast the coconut in the oven until golden brown, about 5 to 8 minutes.
Assembly
  1. Level the cooled cake layers if necessary.
  2. Place the first layer on the service plate and pipe a dam of buttercream around the edges. Fill with about 1 cup of the pineapple filling.
  3. Repeat with the second layer, then add the final layer on top.
  4. Apply a crumb coat and chill for 15 to 20 minutes before frosting with the remaining buttercream.
  5. Decorate with toasted coconut, cherries, and fresh pineapple slices.

Notes

Store covered cake at room temperature for up to 24 hours. For longer storage, keep in the fridge for up to 4 days or freeze for up to 2 months. Serve with whipped cream or a scoop of ice cream for a fabulous dessert.