The Best Pineapple Coconut Pina Colada Cake

By Tatyana's Everyday Food · 180 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Line three 8-inch cake pans with parchment.
2. Whisk the coconut milk, oil, eggs, sugar, vanilla, coconut extract and lemon juice until smooth.
3. Sift the flour, baking soda, baking powder and salt into the wet mixture and mix on low speed until no lumps remain. Fold in the shredded coconut.
4. Divide the batter evenly among the pans. Bake at 350°F for 28 to 30 minutes, until a toothpick comes out clean. Cool in the pans for 5 to 7 minutes, then move to a rack and cool completely.
5. Simmer the crushed pineapple with its juice over medium heat. Stir in the cornstarch slurry (1 tbsp cornstarch and 2 tbsp water) and cook about 1 minute until thickened. Cool completely.
6. Beat the softened cream cheese for 4 to 5 minutes until smooth. Beat in the vanilla, coconut extract and condensed milk. Whisk in the very cold cream, ½ cup at a time, then whisk 3 to 5 minutes until stiff peaks form. Keep chilled.
7. Mix ½ cup coconut milk with ¼ cup rum for the syrup.
8. Level the cooled layers and soak each with the syrup. Pipe a frosting dam around the first layer, spread with cooled pineapple filling, then stack the layers.
9. Apply a thin crumb coat, chill 30 minutes, then add a thick final layer of frosting and smooth the sides.
10. Toast the 1 cup coconut under the broiler for 4 to 5 minutes until golden, cool, and press onto the sides.
11. Top with the remaining frosting, pineapple wedges and cherries. Refrigerate at least 1 to 4 hours, or overnight, before slicing.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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EggLemonCreamCream cheeseCoconutCoconut milkSweetened condensed milkPineapple