Piña Colada Cake with Coconut Lime Glaze
A tropical layer cake combining pineapple, coconut, and rum in a tender crumb, finished with a silky coconut-lime glaze. The cake suspends fresh pineapple chunks midway through baking, creating moist pockets throughout. Dark rum adds depth without overpowering, while lime zest brightens both cake and glaze. Best for warm-weather gatherings, dessert buffets, or anyone craving island flavors in cake form. This version uses both coconut sugar and granulated sugar for complex sweetness, with fresh lime juice replacing extract.
Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 16 tbsp unsalted butter
- ¾ cups coconut sugar
- ½ cups granulated sugar
- 3 large egg
- 2 tablespoon dark rum
- 9 ½ oz pineapple, fresh, cut into chunkscanned pineappledrained, same weightconvenience
may add moisture; reduce coconut milk slightly
Full guide → - lime, juice and zest
- 1 ½ oz unsweetened shredded coconut(optional)
- 2 dried pineapple, for garnish(optional)canned pineappledrained, same weightconvenience
may add moisture; reduce coconut milk slightly
Full guide → - 1 ¼ cups powdered confectioners sugar
- 4 tbsp coconut milk
Instructions
- 1
Preheat oven to 350°F.
- 2
Whisk together flour, baking powder, and salt in a large bowl. Set aside.
- 3
In another large bowl, cream together butter, coconut sugar, and granulated sugar until light and fluffy.
- 4
Add eggs one at a time, mixing until just combined after each addition.
- 5
Stir in rum, lime juice, and lime zest until combined.
- 6
Fold dry ingredients into wet ingredients until just combined.
- 7
Transfer half the batter to a greased bundt pan.
- 8
Scatter pineapple pieces over the batter layer.
- 9
Top with remaining batter.
- 10
Cover the pan with foil.
- 11
Bake 45-55 minutes until a toothpick inserted in the cake (not fruit) comes out clean.
- 12
Cool completely on a wire rack before turning out.
- 13
Whisk together powdered sugar, coconut milk, lime zest, and lime juice until smooth.
- 14
Pour glaze over cooled cake.
- 15
Top with shredded coconut and dried pineapple if desired. Serve.
Tips
Cream butter and sugars thoroughly until pale and fluffy to incorporate air, ensuring a tender crumb and better rise.
Layer pineapple midway through batter so fruit stays suspended and creates pockets of moisture without sinking.
Good to Know
Cover tightly and refrigerate up to 4 days. Glaze keeps cake moist; unglazed cake dries faster. Freeze unfrosted cake up to 3 months; thaw overnight before glazing.
Bake cake 1 day ahead, cool, wrap tightly, and glaze the next day for fresher-tasting glaze. Glaze can be made up to 2 hours before pouring.
Room temperature, sliced with a warm knife for clean cuts. Pairs well with whipped coconut cream, vanilla ice cream, or a dark rum punch.
Common Mistakes
Overmix batter after adding flour to avoid a dense, tough crumb.
Skip foil covering to prevent dry, overbrowned top; remove foil for final 10-15 minutes if browning too fast.
Pour hot glaze over warm cake to avoid cracks; always cool cake completely first.
Substitutions
Dairy-Free Swaps
General Alternatives
may add moisture; reduce coconut milk slightly
FAQ
Can I use canned pineapple instead of fresh?
Yes, use drained canned pineapple in the same weight. Reduce coconut milk in the glaze by 1 tablespoon as canned fruit releases more moisture. Flavor will be slightly sweeter and less bright.
What if my glaze is too thick?
Whisk in additional coconut milk or lime juice, 1 teaspoon at a time, until it reaches pouring consistency. Glaze thickens as it cools, so aim for slightly loose texture when warm.
How long can I keep this cake?
Covered at room temperature for 2 days; refrigerated for up to 4 days. The glaze keeps it moist longer than unfrosted cake. Freeze unglazed cake up to 3 months; thaw overnight before glazing.