Delicious and easy Pina Colada cake recipe for Cinco de Mayo. Moist coconut cake layers, crushed pineapple and lime curd filling, pineapple buttercream frosting and shredded coconut flakes.
Easy Pina Colada Cake Recipe
I am planning a big party and I am lost in a never-ending search and piles of recipes. Cinco de Mayo is coming and I have no clue what I am making.
Why such a big fuss?
It’s my hubby’s birthday and funny enough Mexican food is right there on the top list of his favorites AND…I know, like I need anything else… he has lived in Mexico long enough to know traditional Mexican flavors.
Ha! No pressure 🙂
Like any good party, you start first with planning the dessert, right?! Now that we have our priorities set, how is this: moist coconut cake layers filled with crushed pineapple and lime curd filling, pineapple buttercream frosting and some more shredded coconut?
Sounds like one of the best Mexican desserts!
Ingredients Pina Colada Cake
- unsalted butter
- coconut cream
- crushed pineapple
- lime curd
- shredded coconut
How to Make Pine Colada Cake Recipe
You know me, I like easy and delicious recipes and this one fits perfectly into this category. Nothing better than Pina Colada cake made from scratch, right?!
Now let’s break it down:
- Making the coconut cake (no cake mix box) – mix all sponge cake ingredients and bake for almost 50 minutes at 350F.
- Once the sponge cake is out of the oven and called down, we start making the filling: lime curd, crushed pineapple and a bit of rum.
- We cut the sponge cake into 3 laters and fill with pineapple rum filling.
- Next step, we prepare the pineapple flavored buttercream frosting, add it to the cake and add some shredded coconut flakes.
It is heaven! Light, moist and not too sweet.
I have chosen to make 6 mini cakes, but you can make one big, traditional cake. My recipe also has all the details you will need (hopefully) to make a big cake.
More Mexican Recipes you may want to try!
- Huevos Rancheros
- Mexican Chicken Chilaquiles
- Mexican Seafood Soup
- Chipotle Shrimp & Corn Tostadas
- Mexican Caldo Tlalpeno Soup
- Mexican Tortilla Soup
- Chorizo and Shrimp Quesadillas
- 6 eggs
- 2 cups sugar
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 cup vegetable oil
- 1/2 cup rum
- 1/2 cup buttermilk
- 1/2 cup coconut cream
- 2 sticks unsalted butter at room temperature
- 4 cups sifted powdered sugar
- 2 tablespoons pineapple juice
- 1 tablespoon whole milk
- 1 jar lime curd
- 16 oz crushed pineapple
- 3 cups sweetened coconut flakes
Preheat oven at 360F/ 180C.
Prepare 6 small (4 inch) cake pans (or 2 regular, 8 inch cake pans) by lining the bottoms with baking paper (parchment paper). Do not spray sides.
In a large bowl, using a hand mixer, whack together eggs and sugar for 5 minutes. Add slowly vegetable oil and mix until fully incorporated. On low speed, begin adding flour, 1/2 cup at one time alternating with buttermilk, rum and coconut cream.
Repeat until all the ingredients are added, including baking powder. Scrape well the sides, making sure there are no lumps.
Divide batter evenly between 6 mini cake pans (or between the 2 regular size cake pans) and bake for 25 minutes. If you are using 2 regular cake pans, bake for 50 minutes.
The cakes should be a golden brown and a skewer inserted in the middle should come clean. Cool completely in the pans before removing them.
In a medium bowl, cream butter, sugar on medium speed for 1 minute, until light and fluffy. Add pineapple juice and milk and beat on high for 2 minutes. Adjust consistency with some more milk, if needed until soft and creamy. Place it in the fridge for 10 minutes.
To assemble the cakes, carefully remove with a serrated knife the tops of each cake and discard.
Cut each mini cake, horizontally to create 3 layers. Place bottom layer onto a plate, top with mixture of crushed pineapple and lime curd, trying to spread it evenly.
Place the second layer and add some more pineapple lime filling.
Place the top layer and press a little bit the whole cake stack.
Using a spatula, spread a thin layer of pineapple buttercream over the sides, edges and top of each cake.
Place the cakes in the fridge for at least 1 hour to set.
Once the cakes are set, spread another generous pineapple buttercream layer over the entire cake. Repeat for all mini cakes.
Coat cakes in coconut flakes, pressing lightly to set.
Refrigerate to set completely. Allow 1 hour at room temperature before serving it.