We are SO excited to share a new, fabulously moist and flavorful Piña Colada Cake recipe from scratch with you! Just the name itself sounds like a party, doesn’t it?
Cocktail-inspired cakes are so much fun for entertaining, and this Piña Colada cake in particular has already received rave reviews. It’s a keeper!
Let’s dive into the deliciousness…
This homemade Piña Colada Cake recipe is bursting with the perfect combination of coconut, pineapple, and a hint of rum. This is such a satisfying flavor combination, and one that we just don’t see very often in desserts.
Why drink a Piña Colada when you can have all of that wonderful flavor in a slice of cake? Or better yet, have your Piña Colada with your Piña Colada cake ;0). I can’t think of anything better.
This recipe would be fabulous for any occasion, but is especially perfect for summertime gatherings, or even beach and luau themed parties and cinco de mayo!
I just love cakes with fruit, and while we’ve made coconut cakes before, the addition of pineapple and rum really makes this recipe something special and unique.
**You’ll notice that this recipe calls for the Reverse Creaming Method of mixing. The steps are listed in our recipe, but if you are new to this method, you may like to watch our free video tutorial on the Reverse Creaming Method of Mixing. We use this method for several of our scratch cake recipes as it yields a wonderfully moist cake. Please let us know if you have any questions!
Here’s a peek at the assembly of this cake. As you can see, the coconut cake layers are spread with Piña Colada Cream Cheese Frosting (YUM) and a layer of crushed pineapple filling. We’ve created a dam with our frosting to help contain the luscious homemade pineapple filling.
By the way, this pineapple filling is the BEST, yet so simple to make! It’s a cooked three-ingredient recipe that really packs a punch of delightful pineapple flavor!
If you love all things pineapple, don’t miss our Pineapple Cake Recipe! This cake features moist homemade yellow cake layers with a thick and flavorful Pineapple & Cream Filling and cream cheese frosting. YUM!
We also have another delicious Coconut Cake recipe– This time, with lemon curd & lemon whipped cream filling! Find our moist and flavorful Coconut Lemon Cake recipe here: Coconut Lemon Cake from Scratch
For more summertime or fruit flavored cakes & frosting recipes, check out our roundup of FAVORITE summertime cakes! These cake ideas are great for summer, but most can be enjoyed year-round. Have fun scrolling through! A Roundup of the BEST Summertime Cakes, Recipes, Tutorials, and Ideas
We hope that you enjoy this pina colada cake recipe as much as we have! With it’s toasted coconut, crushed pineapple filling, flavorful coconut cake layers, and a hint of flavor from the rum extract, this cake is truly one-of-a-kind! It’s always fun to bake something a little different and unexpected, and cocktail-inspired desserts are sure to be a hit!
Piña Colada Cake Recipe
This delicious Piña Colada Cake recipe is the perfect party cake! You'll love the flavor of pineapple, coconut, and a hint of rum!
Ingredients
For the Cake
- 3 large eggs, at room temperature
- 1 cup (227g.) coconut milk (We buy ours canned from the baking aisle)
- 1/3 cup (70g) vegetable oil
- 1 1/2 teaspoons (6g) coconut extract
- 1 teaspoon (4g) rum extract
- 3 cups (342g) cake flour......*(see below if you do not have cake flour)
- 2 cups (400g) granulated sugar
- 1 Tablespoon (15g) baking powder
- 1/2 teaspoon (3g) salt
- 1 1/2 sticks (12 T) ( 170g) unsalted butter, softened slightly, still cool to the touch (do not soften in microwave) you can cut into 1/2 inch slices onto waxed paper to soften more quickly
For the Pineapple Filling
- One 20 ounce can (567g) of crushed pineapple
- 1/2 cup (200g) granulated sugar
- 2 Tablespoons (14g) cornstarch
For the Pina Colada Cream Cheese Frosting
- 2 sticks (1 cup) (226g) unsalted butter, slightly softened
- 2 (8oz.) (452g) cream cheese (use full fat cream cheese) straight from the refrigerator
- 1 1/2 teaspoon (6g) coconut extract
- 1 teaspoon (4g) rum extract
- 6 to 6 1/2 cups ( 747g) powdered sugar
Coconut for the Outside of Cake
- 1 bag (14oz (396g) of sweetened coconut
Instructions
- Preheat oven to 350 degrees. Grease and flour three 8 inch cake pans
- In a small bowl , combine eggs, coconut milk, oil, coconut extract and rum extract. Blend with a fork and set aside.
- Put the dry ingredients, cake flour, sugar, baking powder and salt into the bowl of your mixer and whisk for at least 30 seconds to blend the ingredients.
- With the mixer on low speed gradually increasing to medium speed gradually add the slices of butter to the dry ingredients a few pieces of butter at a time. Beat until the dry ingredients are crumbly and moistened. Scrape the sides and bottom of the bowl, there should be no spots of dry flour in the bowl.
- SLOWLY add approximately 1/2 of the egg mixture to the dry ingredients and beat for 1 1/2 minutes. Scrape the bottom and sides of the bowl then add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition.
- Bake at 350 degrees for 25 - 30 minutes
- Makes about 6 1/2 cups batter
- Works well for cupcakes - cupcakes bake up with very little doming
*CAKE FLOUR SUBSTITUTE — for each cup of all-purpose flour, measure out (lightly spoon and level) one cup of all purpose flour. Remove 2 Tablespoons flour from the cup and replace it with 2 Tablespoons cornstarch. Whisk to blend. For this recipe you would measure out 3 cups all purpose flour, remove 1/4 cup plus 2 Tablespoons of the all purpose flour and replace it with 1/4 cup plus 2 Tablespoons cornstarch and whisk to blend.
INSTRUCTIONS FOR THE FILLING:
- Combine all ingredients in a saucepan and cook over medium heat.
- When the mixture begins to boil, stir constantly until it begins to thicken, approximately 1 to 2 minutes. Keep in mind that it will thicken even more as it cools.
- Cool completely in refrigerator before using.
INSTRUCTIONS FOR THE PINA COLADA CREAM CHEESE FROSTING:
- 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.
- 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.
INSTRUCTIONS FOR COCONUT AROUND THE TOP AND SIDES OF CAKE:
- Spread 1 cup of coconut evenly on a baking sheet and bake for approximately 5 minutes. Stir after a couple of minutes. Remove from the oven when some of the coconut is slightly brown. If it is baked too long it will become dry and chewy. I press some of the browned coconut into the untoasted coconut that is covering the cake. It is an interesting look on the cake, but completely optional.
ASSEMBLY OF CAKE
- Place a cake layer on a cake board or serving stand and spread with a thin layer of frosting. Pipe a dam of frosting around the edge of the cake layer (approx. 1/2 inch in). Spread a layer of pineapple filling over the thin layer of frosting and inside the dam. The dam will keep the pineapple filling in place as you begin to stack your layers. You can also sprinkle a bit of coconut over this if you like. Repeat with the next layer.
- Crumb coat the cake with a thin layer of cream cheese frosting and refrigerate for 1 hour or freeze for 15 minutes to firm everything up. Now you will be ready to spread on the final coat of frosting. Press in the coconut on the sides and top of the cake, adding a bit of the toasted coconut here and there.
- Optional: Using a 2D tip, decorate the top and place maraschino cherries and shown in the picture of the cake.
Thanks for stopping by! Don’t forget to scroll through our full collection of favorite cake, frosting, and filling recipes in our Recipes Section! We also have a growing collection of free cake tutorials and cake videos! Find these in our Free Cake Tutorials Section!
*Finally, if you’re interested in gaining access to every cake decorating video tutorial that we’ve made as well as our forums section, consider becoming a member of MyCakeSchool.com! We’d love to have you! Joining Information
Sounds delicious! When you say coconut milk in the cake ingredients do you mean from a can or from your dairy case?
I will give it a try in my own GF way :) Thanks for always being so generous with your recipes. :)
Hi MsGF, We used canned coconut milk
Thanks BeBe! I will give it a try :)
In the picture of the cake you have three layers and not two. Can I double the recipe and get three nine inch layers?
Would this cake need to be kept refridgerated because of the filling ? I am trying to find new cake fillings that do not require refridgeration.
Hi Prisca, I have not tried doubling the recipe so I cannot say for sure. Let us know if you give it a try.
Hi Kim, Yes I would refrigerate this cake because of the filling and frosting.
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Will this cake recipe hold under fondant tiers?
Yes, it will. Hope you like it.
Thank you Bebe!
I love it thanks
Hello!!! I made this cake last week. It was a hit. Thanks. I took a picture but I dont know how to post it.
waw! your pina colada cake sounds yummy. i gonna try it soon.
I am sorry if I missed this in the instructions. How many layers of cake does this make and what size round pan did you use? Thank you!
This cake sounds delicious, but I still wanted to know what’s the servings and the amount of time it takes to make?
@Valerie- You’ll use three 8 inch cake pans.
@Tereckiann Bain- 8 inch cakes serve approx. 20. Here’s a helpful serving chart:
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
It’s hard to say how much time it would take to make this cake as everyone decorates at a different pace. I would say approx 45 min to mix up the batter and bake. Making the filling, frosting, and decorating would be another 1 1/2 hours or so.
can i use AP flour
Hi Stacy, You can use all-purpose flour but the cake will be more tender if you use cake flour. You can make cake flour by making adjustments to the all purpose flour. Look at the last item under Instructions for Cake, it begins CAKE FLOUR SUBSTITUTE. Let me know if you have any questions. I hope you enjoy the cake!
Just made this today for my 30th tomorrow. The batter tasted so a amazingly good!! Can’t wait for tomorrow to decorate and devour!
So happy to her it, Nisha!! Happy birthday and enjoy the cake!
Can I use the creaming method instead of the reverse method, using the same recipe?
Hi Deborah, Yes, you can use the conventional creaming method for the recipe. I suggest writing it out and counting the ingredients just to make sure nothing is left out. We are in the process of adding the Conventional Mixing Method as an option to reverse creaming because there are members who prefer it. Hope you like the recipe.
Thanks very much for your reply….I have tried the cherry recipe…looking forward to trying out others
I can’t wait to try it. I love coconut cake and pineapple too?
Hey how long would this cake last
Hi Deniel, We think cakes are best eaten within 3 days of completion. This cake needs to be refrigerated because of the cream cheese frosting. Take out of the refrigerator an hour before serving to allow it to warm slightly.
Hi , can I use this recipe with more of 3 layers and 2 cakes ???
I love this recipe .
Hi Dalila, Do you mean you want to double the recipe and make more than 3 layers? If it is more than 3 layers, you will need to put in dowels for support and having the next layer on its own cake board, place it on the dowels. With this method the dowel support the layers above it. I am not sure I understood the question so let me know if that is what you meant.
Hi , can I use this froating with paper towel method?
If not, can Idd some shortening and is it possible???
Hi Dalila, this cream cheese frosting probably would not work well with the paper towel method of smoothing. Adding shortening will not help it to crust. You can still get it pretty smooth with a bench scraper as it is, or you could chill the tiers until the frosting firms up a bit and then smooth with a hot spatula. (Or of course, you can just frost with a crusting buttercream flavored with coconut and/or rum extract if you’d rather!)
Cupcakes?? ;) Can this recipe be used to make cupcakes perhaps Melissa? Don’t know if anyone has already asked, but I didn’t see such a question.
Hi Jessie, you can make cupcakes with this recipe. They bake up with very little dome. This recipe uses the reverse creaming method, are you familiar with it? If not, you might like to watch Melissa’s video on the method. She has posted a link under the picture of the cake. The cupcakes will be baked at 350 degrees for 18 to 20 minutes. The cupcake liners can be filled approximately 3/4’s full.
Oh wonderful! Thank you very much for replying BeBe! Yes I am familiar with it. Will definitely give these a try. Thank you once again for the info.
Made this today for my Dad’s 84th birthday. It was outstanding, everyone loved it. Thank you for such a well written and illustrated recipe!
Hi Melissa
This cake is totally perfect! I just think that my layers come out thinner than I expect! Less than an inch thick. Is that how yours comes out too? I’m horrible at judging from photos. I’ve doubled the recipe and used 9 inch pans instead but still always thin…but oh so good! Thanks for sharing!
Ess
Hi i cant find baking powder or baking soda, did i miss it? How will the cake get bigger in the oven without it?
Hi Aya, the recipe calls for 1 Tablespoon (15g) Baking Powder (it’s the 8th ingredient down) –
Oh sorry, im making it today for may daughter’s birthday, wish me luck ?
Hope all goes well!
I only have 1 8 inch baking tin how would you advice i go through this? can i divide the ingredients into half then make two layers instead of 3?
Hi Gladys, We made three rather thin layers. You can make the recipe just as it is written. You can put 3 cups of batter into your 8 inch pan and bake for 30 -35 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. While the first layer is baking refrigerate the batter until the first cake is baked. Let the cake pan cool and grease and flour again. Gently put the remaining cake batter into your 8 inch pan and bake the 2nd layer. The second layer may take a bit longer to bake because the batter is cold. It is not ideal to refrigerate cake batter, but I have done so a few times with no problem. The layer may not rise quite as high as the first layer. If you want to, you could cut these two layers in half for a 4 layer cake. Just so you will know, when a person needs to refrigerate cake batter due to not enough oven space, it is best to refrigerate the batter in the cake pan. That is not possible for you, hope all goes well. Let us know.
Do you use a 4 oz bag of coconut or a 14 oz bag?
Hi Debra, Yes, you are correct 14 oz.
Can I put baking soda in this cake.?
Hi Tara, The cake batter does not have an acidic ingredients that would need to be offset with baking soda. The rule of thumb is 1/4 teaspoon baking soda per cup of flour in a recipe.
BeBe thanks for the quick response. I am making the cake right now! (Sorry about the auto correct error)!
I just made this for a friend’s birthday. I haven’t tasted the cake as yet but I know it will be delicious!!! The icing was sooooo delicious!!
Hi Shanny, Thanks for posting your picture, the cake is perfectly lovely!! We are so happy you gave the recipe a try, I think your friend will love it!
makeing this cake for easter dinner desert wish me luck i will post pictures wen it’s finished.
Yay! Happy to hear it! xo
BeBe, you said its ok to use the creaming method (which is the method I love and prefer), so will the oil need to be creamed with the sugar and butter and the milk is to be alternated with the dry ingredients to mix?? Thanks for clearing this up.
Hi Chandra, I recommend writing the ingredient list and instructions out in the order of the conventional method, and count the ingredients because it is so easy to leave something out. As for the oil and conventional method — to the coconut milk I add the oil, coconut and rum extract. That is what I often do. You could also mix the butter and sugar 3 to 5 minutes until light and fluffy and then mix in the oil. I have good results both ways. Hope you enjoy the recipe.
Thanks for your speedy reply BeBe, I was also asking if the milk is to mixed in alternately with dry ingredients. THANKS!!
Hi Chandra, I have written out the Conventional Mixing Method for you
Pina Colada Cake (Conventional Mixing Method)
1 1/2 sticks (170g) unsalted butter, slightly softened (do not soften in microwave
2 cups (400g) sugar
3 large eggs
1 cup (227g) coconut milk (we use canned from the baking isle)
1/3 cup (70g) vegetable oil
1 1/2 teaspoon (6g) coconut extract
1 teaspoon (4g) rum extract
3 cups (342g) cake flour —* if you do not have cake flour, see note below
1 Tablespoon (15g) baking powder
1/2 teaspoon (3g) salt
* CAKE FLOUR SUBSTITUTE — for each cup of all-purpose flour used, remove 2 Tablespoons and replace with 2 Tablespoons cornstarch. For this recipe, measure out 3 cups all purpose flour, remove 6 Tablespoons flour and replace with 6 Tablespoons cornstarch. Whisk to blend
Preheat the oven to 350 degrees. Grease and flour three 8×2 inch round pans.
In a medium mixing bowl or large measuring cup add the coconut milk, oil, coconut and rum extracts. Set Aside
In another bowl, add the flour, baking powder, and salt, whisk to blend. Set Aside
To the bowl of your mixer add the butter and mix until smooth. Gradually add the sugar and beat 3 to 5 minutes until light and fluffy. Add the eggs one at a time beating just until the yellow of the yolk is mixed in.
Alternately add the flour mixture and the milk mixture. Beginning and ending with the flour (3 additions of dry ingredients and 2 of wet).
Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached.
Makes 7 cups batter
Works well for cupcakes – bake cupcakes at 350 degrees for 18 to 20 min. they bake with only a slight dome
THANK YOU SO MUCH Bebe…will certainly let you know how this works out.
Easy to follow recipe. Thank you so much. Turned out awesome
Hi Kate, Your cake is beautiful…..so happy you like the recipe!!
Hi Bebe, so I made it for my Mom’s birthday. Followed the conventional method, except I added oil into creamed butter and sugar. Don’t have coconut or rum extracts so I just used the same amounts of coconut rum instead. THE SPONGE IS SO LIGHT AND TENDER!! (DIY cake flour also). You can see I was limited in my design and use of frosting as my mom isn’t a fan of anything too sweet, so I also added a little lime juice and salt to the frosting. Where can I find these extracts, may I ask? Though it was enjoyed by all, I think I may have missed the real taste due to the lack of not using the extracts. THANK YOU!!
Pic of the outside
Hi Chandra, Your cake looks beautiful and delicious!! I’m happy to hear that your family enjoyed the recipe. We used Watkins brand rum and coconut extract. In our area, the extracts can be found at Walmart. They can also be found online. Thanks so much for posting your pictures and review of the recipe.
I just made this. The batter is so yummy. I ended up making a small cake and then cupcakes. I scooped out the middle of the cupcakes and put the pineapple filling in the middle then frosted and put a little bit of coconut on top. Can’t wait to have one.
Hi Chandra, Your cake looks beautiful, thanks for trying the recipe!!
Hi Maureen, That sounds like a great idea for the cupcakes, thanks for posting!!
HI BeBe,
This is a delicious cake – I’ve made it once and received great reviews! I now need to make it in a 10″ round cake pan. Can you provide some guidance as to how much batter to use for the 10″ pan? Thanks!
Hi Sonia, I’m so happy you like this cake! The recipe makes 6 1/2 cups batter. For a 10″ pan you will need 6 cups batter — you will have a little bit left over for a cupcake or two. Below are links to cake batter amount charts that I think you will find helpful.
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
This is very helpful! Thank you so much BeBe!
Hi Melissa,
Do you use sweetened or unsweetened coconut milk?
Hi Katrina, We used Goya Coconut Milk (a canned milk) for this recipe. It is unsweetened. Hope you enjoy the recipe.
Hi,
How many cupcakes does this make? Planning to make this for a birthday party.
Thank you
Hi Robin, The recipe makes 6 1/2 cups batter so I think you should be able to get 24 to 26 standard size cupcakes.
Thanks Bebe! I made 28 luscious yummy decadent cupcakes! The lightest fluffiest must wonderful and filled with pineapple filling. I added a tiny part of butter to the filling. Cut some of the sweetness and made it silky.
Hi Robin, Wonderful! I’m so happy you like the recipe. It’s good to know for sure how many cupcakes it will make. Thanks for letting us know.
Hi I will be making a number 40 birthday cake in a few days and I need a firm cake recipe for it. I plan to make this Pina colada cake. Do u think it’s firm enough? Can you recommend your cake recipes that are firm? Thank you
Hi Zoe, You can use this recipe for making the number 40 cake if you have the cake partially frozen ….not so frozen that it is hard to cut, but well chilled when you are cutting the numbers. Our most durable recipe uses a cake mix, link below
https://www.mycakeschool.com/recipes/durable-cake-for-carving/
Hope all goes well
If I were to substitute coconut rum for the coconut extract and rum extract, how much should I use?
Hi Cynthia, The coconut rum will not have the concentrated flavor of an extract. You could try the following: reduce the coconut milk to 3/4 cup and add 1/4 cup coconut rum. I have never tried this so I can’t say for sure how much flavor will come through after baking. You could also add a rum simple syrup to the tops of the cake layers when assembling the cake. Rum Simple Syrup: In a medium saucepan combine 1 cup water and 1 cup sugar over medium heat. Cook stirring until the sugar dissolves — stop stirring and cook until mixture comes to a boil. Reduce heat and let it simmer 3 or 4 minutes. Remove from the heat and stir in 2 Tablespoons coconut rum. Let cool to room temperature before using. Brush on tops of cake layers before assembling (don’t add too heavily or cakes will be soggy) If making the syrup ahead of time, refrigerate. Let me know how it goes if you give it a try.
Hi i was wondering if i can add maybe 1/3 to 1/2 cup of pineapple juice to the batter ? If so how much baking soda can i add to the recipe? Let me know please
Hi Angie, I have not tried that but you could reduce the coconut milk to 1/2 cup and add 1/2 cup pineapple juice. Change the leavening to 2 teaspoons baking powder and 1/2 teaspoon baking soda. I don’t think you will notice the added pineapple juice in the cake due to the coconut and rum extracts.
Thnks for the quick reply!! So should i use a pineapple extract instead?
Hi Angie, Have you made the cake with the pineapple filling and did not find it to have enough pineapple flavor? We have never used pineapple extract….even in our Pineapple Cake. The pineapple filling will give your cake a lot of flavor. If you decide to go with extract you will probably need to order pineapple extract online. I think 1 teaspoon is the amount you would use unless you use a pineapple oil which is much more concentrated so follow directions on the bottle.
Any suggestions to substitute for the cream cheese? The last time I had cream cheese frosting one bite gave me 4 days of hives
Hi Amber, Oh, I am sorry you are allergic to cream cheese. An alternative to using the cream cheese frosting is to use your favorite vanilla buttercream frosting. Leave out the vanilla extract in the recipe and add 1 1/2 teaspoons coconut extract plus 1 teaspoon rum extract. Hope you will enjoy the recipe. Happy New Year!
Hi my name is Sara and I have a question: can I cover this cake with fondant? Thank you
I’ve never used fondant however the sour cream butter cream icing really complements the flavors in the cake.
Hi Sara, We have not used cream cheese frosting under fondant. There are various thoughts online if you do a google search. Some say it is fine it you refrigerate and others report they have a problem even when refrigerating. You could use cream cheese frosting as a filling and buttercream under the fondant.
Robin, Thank you for your post.
BeBe and Robin thank you so much for your answer. I think it will be perfect if I use cream cheese frosting with coconut as a filling and buttercream under the fondant. Thanks again and I’ll send you a picture of the wedding cake in May. Sara
Thank you so much!!!
Thank you for the recipe..Can I half the recipe? if yes ,what is the right quantity .
Hi Anne, You should be able to half the recipe with no problem. To make 1/2 a recipe that has 3 eggs, you can use 1 whole egg plus 1 yolk or you can use 1 whole egg then whisk a second egg in a measuring cup and use 1/2 of it. Below is a link to a chart of 1/2 and double measurements.
http://thisfoodthing.com/index.php/2008/10/09/scale-half-and-double-quantity-amounts-in-a-recipe-chart/
The bake time may be slightly more than half the time given for the whole recipe, just keep an eye on it.
I just made this recipe and used 1/2 coconut milk and 1/2 pinacolada mix both goya came out perfect! Thanks
Hi Carla, That’s great, thanks for letting us know!!
Hi, all of my recipes usually call for alternating wet and dry ingredients, ending with dry, so that the cake isn’t tough. Does following your recipe ( adding wet to dry) change the texture of the cake ? Thanks
Hi Sinclair. The alternating of wet and dry is used in the conventional mixing method. This recipe is written using the Reverse Creaming Method. Melissa has a video link to that method in her post above the ingredient list. However, that video tutorial is not working, just realized there was a problem. If you have never used Reverse Creaming, it is helpful to watch the video. The recipe can also be used with the conventional mixing method. I posted those instructions in the above comment section on April 19, 2018 (entry #57). Let me know if you have other questions.
Can I substitute the coconut milk with buttermilk? Same amount? Add more coconut extract?
Hi Sam, I think you will lose some of the flavor that coconut milk adds. Using buttermilk, instead of 1 Tablespoon baking powder use 2 teaspoons (8g) baking powder and 1/2 teaspoon (3g) baking soda. I am just not sure about the coconut extract. I would increase to 2 teaspoons, it may need 3 teaspoons. Since I have not tested this I can’t be sure. Hope all goes well.
Thank you! I will try it this weekend with the buttermilk suggestions. I appreciate the quick response.
In addition to the buttermilk changes you suggested, I meant to ask the following. I have coconut rum (I do not have rum extract) and coconut extract. How much coconut rum should I use? Should I use coconut extract since I have coconut rum-if so, how much?
Hi Sam, I have never used coconut rum so this is just a suggestion. Using a 1 cup measuring cup, add the coconut rum to the 1/4 cup mark, then add the coconut milk to the 1 cup mark. I would use the same amount (1 1/2 tsp.) of coconut extract as listed in the recipe. I hope these changes work well for you.
Awesome! I’m excited to try this tomorrow. Thank you!
When doing the reverse creaming method, your video states that the flour and sugar should be equal measurements. This recipe is not equal, can you still use the reverse creaming method and it turn out correctly?
Hi Debbie, The reverse creaming method words best when the weight of the sugar is equal to or greater than the weight of the flour. In the video on reverse creaming, around the 1 minute mark Melissa talks about this. I hope you will enjoy the cake.
Can I leave out the rum extract? Or replace it with something?
Has anyone tried this at high altitude??
Hi Fedelina, We do not have experience in high altitude baking but below is a link that should be helpful
https://www.kingarthurflour.com/learn/resources/high-altitude-baking
Hi Bebe,
Instead of Rum extract, how much rum can I use?
Wishing you a Merry Christmas and a Happy New Year!
Hi Uma, Rum won’t have the depth of flavor of rum extract but I think you could adjust the amount of coconut milk. Use 1/4 rum and 3/4 cup coconut milk. Also, you could brush rum on the tops of your cake layers before assembling your cake. That would add additional flavor. The cream cheese frosting has very little liquid but you could use rum instead of the extract. I hope all goes well. Thank you for your Christmas wishes, and Merry Christmas to you and your family.
Thank you BeBe for your prompt response. Much appreciated. I have only 8X6″ tall tin. Could you please let me know the baking time for this? Thank you for your wishes too :)
Thank you BeBe for your prompt response. Much appreciated. I have a 8X6″ pan. Could you please let me know the baking time for this? Thanks in advance for your help and thanks for your wishes too!
Hi, for the filling am I using pineapple in juice or syrup? Do I drain or include the liquid? Thanks!
Hi Dani, Do not drain the liquid. The filling mixture will thicken as it cooks because of the cornstarch, and will continue to thicken as it cools. Hope you will enjoy the recipe.
Hi, is it possible to substitute some of the eggs for sour cream?
Hi Alana, I am sorry but I have never tried that substitution so I’m not sure of the outcome.
Okay and thank you for the quick response!
My wife and I was married in the Bahamas. Our cake was a Pina colada cake. Have not found one to our liking yet. Can’t wait to try this