Piña Colada Cream Cheese Frosting

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This simple and flavorful Piña Colada Cream Cheese Frosting recipe has all of the flavor that you love in a cream cheese frosting, with the addition of rum and coconut flavorings.

Piña Colada Cream Cheese Frosting Recipe by MyCakeSchool.com


We absolutely love this recipe with our Piña Colada Cake. Altogether, every bite is an amazing flavor combination of coconut, pineapple, and a hint of rum.  It's the perfect party dessert!

You will love the silky smooth consistency of this Piña Colada cream cheese frosting, and it couldn't be simpler to make!

As with most cream cheese frostings, the consistency is a bit on the softer side. If you find that the frosting becomes too soft to pipe with, simply chill in the refrigerator for 10 minutes (or in the freezer for 5) to firm it up a bit.




Easy and Delicious Piña Colada Cream Cheese Frosting Recipe by MyCakeSchool.com

Don't miss our recipe for Piña Colada Cake!

The BEST Piña Colada Cake Recipe by MyCakeSchool.com! Moist and delicious coconut cake layers with pineapple filling and a hint of rum! My Cake School cake recipes, cake videos, tutorials, and more!


Table of Contents

More "Boozy Cakes" to try!

In addition to today's Piña Colada Cream Cheese Frosting recipe, we have lots more cocktail inspired cakes and champagne cakes!

I'll list a few below, but make sure to check out our roundup post here!: Boozy Cake Recipes!

Margarita Cake

Pink Champagne Cake

Limoncello Cake

Chocolate Kahlua Cake


Collage of Boozy Cakes


Enjoy the Recipe!

Thanks so much for stopping by! If you give this Piña Colada frosting a try, we would love for you to leave a comment below!


Piña Colada Cream Cheese Frosting

Easy and Delicious Piña Colada Cream Cheese Frosting Recipe by MyCakeSchool.com

Easy, delicious Piña Colada Cream Cheese Frosting has a delicious flavor combination of cream cheese, coconut, and rum. Yum!


  • 2 sticks (1 cup) (226g) unsalted butter, slightly softened
  • 2 (8oz.) (452g) cream cheese (use full fat cream cheese) straight from the refrigerator
  • 1 ½ teaspoon (6g) coconut extract
  • 1 teaspoon (4g) rum extract
  • 6 to 6 ½ cups ( 747g) powdered sugar


Add the butter to the mixing bowl and beat until smooth.

Add the cream cheese that has been cut into small to medium size pieces, beating with the butter until well blended and smooth.

Add the rum and coconut extracts.

Slowly add the powdered sugar, beating until smooth. Do not beat above medium speed or for too long. The longer you beat the softer the frosting becomes. If it becomes too soft to pipe, just refrigerate for a short while.

Use the frosting while it is still chilled. If it becomes too soft, refrigerate until it firms up a bit or put in the freezer for 5 minutes or so to return to a good piping consistency.




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  1. I made the pina colada icing recipe and put it on a pineapple cake and my family loved it!! Can't wait to try more.

  2. Piña literally means pineapple. Disappointed that there is no pineapple in this recipe so don’t know how it’s considered piña colada frosting.

    1. Hi Patricia, we use this on our Pina Colada Cake. Since cream cheese frosting is on the softer side as it is, we can't add much liquid to the recipe. You could add a little pineapple extract if you'd like- or top the frosted cake with pineapple, but folding in drained pineapple would probably make it too soft.