Question 1

What is the Flavor of Pina Colada Cake?

Accepted Answer

The main flavors that you will notice with this delicious recipe are coconut and pineapple. You will also notice a hint of rum from the rum syrup. This cake consists of coconut layers, brushed with rum syrup, and filled with crushed pineapple.

Question 2

Does Alcohol Bake out of Cakes?

Accepted Answer

No, alcohol may bake out slightly when used in cake batter- but not completely. (For instance, our Pink Chamapagne Cake calls for champagne in the cake batter.)

In the case of today's Pina Colada Cake recipe, we did not use the rum in the cake batter--it is brushed onto the baked layers after. So, while there is not of rum per slice of cake, the alcohol is still present.

Question 3

Should Pina Colada Cake be Refrigerated?

Accepted Answer

Yes, because of the cream cheese frosting and pineapple filling, this is a cake that needs to be refrigerated. It is best to store in an airtight container.

For best flavor and texture, remove the cake from the refrigerator a couple of hours before serving. This will allow the cake to warm and soften as it approaches room temperature.

Question 4

Can the Pina Colada Cake Layers be Frozen?

Accepted Answer

Yes, as with the majority of our cakes, the coconut layers for the Pina Colada Cake can be baked in advance, tightly wrapped, and frozen for up to three months!

However, the general rule of thumb is not to freeze cakes that have been brushed with simple syrup. Instead, save this step for when it is time to assemble the cake.

To freeze the freshly baked cake layers, allow them to cool. (We often wrap while still a bit warm.) Wrap each individual cake layer tightly with plastic wrap followed by aluminum foil.

For more support, you can place each layer on a foil-wrapped cake board. (If you only plan to freeze the layers for a few days, double wrapping in plastic wrap is protection enough.)

To thaw, bring the wrapped coconut cake layers to the kitchen counter, still wrapped. Allow to sit for 30-45 minutes before unwrapping and thawing to desired amount for assembling the cake. (Some bakers like to assemble their cakes while they are partially frozen as they are less fragile.)

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