Piña Colada Cake with Coconut Cream Cheese Frosting

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Piña Colada Cake takes its inspiration from the famous tropical cocktail of the same name, known for its refreshing combination of pineapple juice, coconut milk and rum. This drink, which has its origins in the Caribbean, has gained popularity across the world, becoming a symbol of relaxation and escape to the tropics. The recipe for this cake seeks to capture the essence of the Piña Colada, transforming these iconic flavors into a culinary experience as exotic as the cocktail itself.

The History of the Piña Colada

The Piña Colada was created in the mid-20th century, although its exact inventor remains a matter of debate. It quickly became an iconic drink of Puerto Rico, to the point of being declared the island's national drink. Its popularity has transcended borders, making the Piña Colada a must-have summer drink in bars and restaurants around the world. This popularity has inspired chefs and pastry chefs to reinvent its flavors in various culinary preparations, with the Piña Colada cake being one of the most successful creations.

The Popularity of Piña Colada Cake

Piña Colada cake is loved for its ability to evoke the feelings of relaxation and pleasures associated with the beach and the sun, thanks to its tropical ingredients. The combination of pineapple, coconut and rum, characteristic of the cocktail, is found in this dessert, offering an explosion of flavors that instantly transports those who taste it to sunny horizons. In addition, the addition of maple sugar brings a touch of sweetness and originality, enriching the taste profile of the cake. Its popularity continues to grow, making this dessert a preferred option for parties, celebrations, or simply as a sweet escape from everyday life.

🔍 Information	Details
⏱️ Preparation time	20 minutes
🍳 Cooking time	25 to 30 minutes
⏲️ Total time	45 to 50 minutes
🔧 Difficulty level	AVERAGE
🍽️ Servings	8 to 10 people
🔥 Calories (approximate)	450 calories per serving

Cake ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon of cinnamon
• 1 teaspoon ground ginger
• 1/2 cup unsweetened shredded coconut
• 1 1/2 7.5 oz can crushed pineapple or equivalent fresh pineapple, crushed (about 1 1/2 cups)
• 1/3 cup pineapple juice
• 3 eggs
• 1 cup maple sugar
• 1 teaspoon of vanilla
• 3 bananas, pureed
• 1/2 cup vegetable oil
• 2 tablespoons of dark rum

Frosting ingredients:

• 1 package softened cream cheese
• 1/4 cup unsalted butter at room temperature
• 1 tablespoon of milk
• Zest of 1/2 lemon
• 2 cups of icing sugar
• 1/4 cup unsweetened shredded coconut

Cake Instructions:

1. Preheat your oven to 175°C (350°F). Grease two 9-inch round pans and line the bottom with parchment paper.
2. Mix in a large bowl, sift together the flour, baking powder, baking soda, cinnamon, and ground ginger. Add the unsweetened shredded coconut and mix.
3. In another bowl, beat the eggs with the maple sugar and vanilla until the mixture is light and fluffy. Stir in the crushed or crushed pineapple, pineapple juice, mashed bananas, canola oil, and dark rum.
4. Stir the wet mixture into the dry mixture until well combined. Avoid overmixing.
5. Divide the batter evenly between the two prepared pans. Bake for about 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
6. Let the cakes cool in the pans on a rack for 10 minutes, then turn them out and let them cool completely on the rack.

Frosting Instructions:

7. For the frosting, in a large bowl, beat the cream cheese and butter until smooth.
8. Stir milk and lemon zest into cream cheese mixture. Gradually add the icing sugar, beating until the frosting is smooth and creamy.
9. Once the cakes have completely cooled, place one cake on your serving platter and spread a layer of frosting on top. Layer the second cake on top and apply an even layer of frosting on top and around the sides of the cake.
10. Sprinkle unsweetened shredded coconut on top of the cake for decoration.

Q: Can we use another type of flour for this recipe?
A: Yes, you can opt for whole wheat flour for a higher fiber version, although this may affect the texture of the cake by making it denser. For a gluten-free option, gluten-free all-purpose flour can be used, but it is recommended to check whether a binding agent is necessary.

Q: I don't have dark rum, is this a problem?
A: The dark rum can be omitted if you prefer not to use it. Its absence will not affect the structure of the cake, but you will lose a dimension of flavor. The cake will still be delicious without this ingredient.

Q: Is it possible to make this recipe without eggs?
A: Yes, for an egg-free version, you can use substitutes like chia or flax seeds mixed with water, applesauce, or commercially available egg substitutes. Keep in mind that each substitute may slightly change the texture of the cake.

Q: How do I store Piña Colada cake?
A: This cake will keep in the refrigerator, covered with a cake liner or plastic wrap, for up to 3 days. It is important that it is well covered to prevent it from absorbing odors from other foods in the refrigerator.

Q: Can I make this cake in advance?
A: Absolutely. You can prepare the cake layers a day in advance and store them, individually wrapped in plastic wrap, in the refrigerator. The next day, all you have to do is prepare the frosting and assemble the cake. This method can even enhance flavors, allowing aromas to fully develop.