Pina Colada Layer Cake

The sweet aroma of coconut and pineapple fills the air as you prepare to indulge in a slice of Pina Colada Layer Cake. This delightful dessert brings a tropical flair to any gathering and takes about two hours to create, blending rich flavors and textures seamlessly. The unique combination of pineapple filling and coconut buttercream ensures every bite is a taste of paradise.

This recipe is perfect for those who love a stunning yet achievable cake. Whether for a birthday celebration, summer potluck, or just anytime indulgence, it’s a showstopper. You can prepare the pineapple filling ahead of time and store it until you’re ready to assemble your cake.

Why You’ll Love This Recipe

• The layers of moist cake paired with sweet pineapple filling create a delightful contrast.
• The rich buttercream and toasted coconut add texture and flavor to every bite.
• It’s visually impressive, making it a centerpiece for any celebration.
• The tropical flavors transport you to a beachside escape with each slice.

What You’ll Need

Here’s everything required to create this delicious cake.

For the Pineapple Filling

• 2/3 cup (138g) sugar
• 3 tbsp cornstarch
• 16 oz crushed pineapple, with juice
• 2/3 cup (160ml) water
• 1/4 tsp vanilla extract

For the Cake Layers

• 3/4 cup (168g) unsalted butter, room temperature
• 1 1/2 cups (310g) sugar
• 3/4 cup (173g) sour cream, room temperature
• 1 tbsp coconut extract
• 6 large egg whites, room temperature
• 2 1/2 cups (325g) all purpose flour
• 4 tsp baking powder
• ½ tsp salt
• 3/4 cup (180ml) milk, room temperature
• 1/4 cup (60ml) water, room temperature

For the Buttercream

• 1 1/4 cup (280g) butter, room temperature
• 1 1/4 cups (237g) shortening
• 10 cups (1150g) powdered sugar
• 1 1/2 tbsp coconut extract
• 6-7 tbsp (90-105ml) water or milk

For Serving

• 2 cups (153g) sweetened coconut flakes
• Cherries, for garnish
• Sliced pineapple, for garnish

Make sure all dairy ingredients are at room temperature for best results.

Substitutions & Swaps

• Sour cream can be replaced with Greek yogurt.
• Use light butter for a lower fat option.
• Swap fresh pineapple slices for canned if needed.
• Egg whites can be substituted with 1/2 cup egg substitute.

How to Make It

Create a delicious layered cake with these simple steps.

1. Prepare pineapple filling

Combine the sugar and cornstarch in a large saucepan. Stir in the pineapple, including the juice, and the water. Cook over medium-high heat, stirring regularly until mixture thickens and comes to a boil, about 10 minutes. Allow to boil for 1 1/2 minutes, then remove from heat. Stir in vanilla extract and set aside to cool.

2. Make the cake layers

Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C). In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.

3. Combine ingredients

Add sour cream and coconut extract and mix until well combined. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.

4. Mix batter

Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to incorporate all ingredients.

5. Bake cakes

Divide the batter evenly between the cake pans and bake for about 21-23 minutes, or until a toothpick comes out with a few crumbs. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

6. Prepare buttercream

In a large mixer bowl, beat the butter and shortening together until smooth. Slowly add half of the powdered sugar and mix until smooth. Add the coconut extract and 5-6 tablespoons of water or milk and mix until smooth. Slowly add the remaining powdered sugar and mix until smooth, adding additional water or milk as needed.

7. Toast coconut

To toast the coconut, preheat the oven to 400°F (204°C). Spread the coconut out evenly over a parchment lined cookie sheet. Bake until toasted, about 5-8 minutes, tossing regularly so that it toasts evenly.

8. Assemble the cake

To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Place the first cake on a serving plate or a cardboard cake round. Pipe a dam of coconut frosting around the edge of the cake, then spread about 1 cup of pineapple filling evenly into the center.

9. Layer and frost

Add the second layer of cake and another dam of coconut frosting and cup of pineapple filling. You may end up with a little bit of pineapple filling left over. Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial on how to frost a smooth cake with buttercream, if needed, or watch the video above.

10. Decorate cake

Press the toasted coconut into the sides of the cake. Use the remaining buttercream to pipe swirls around the top of the cake. I used Ateco tip 808. Top the swirls with cherries and add some sliced pineapple, if desired.

How to Store It

Fridge: 5-7 days in an airtight container.
Freezer: Yes, wraps tightly for best quality.
Reheat: Microwave on low for 15-20 seconds.

Tips for Best Results

• Make sure the butter and shortening are fully creamed for the best texture.
• Allow the cakes to cool completely before frosting to prevent melting.
• Always toast the coconut thoroughly for added flavor and crunch.
• Use room temperature ingredients for a smoother batter.

Serving Suggestions

• Perfect for summer parties or a tropical-themed gathering.
• Serve alongside a refreshing glass of iced tea.
• Pair with fresh fruit salad for a light dessert option.