Pina Colada Toasted Coconut Cream Cake with Rum Cream

This pina colada–inspired cake layers a tender sponge soaked in coconut three-milk custard, then tops it with rum-scented whipped cream, juicy golden pineapple, toasted coconut, and cherries.

The result is a tall, dramatic slice that tastes like a tropical cocktail in dessert form. Perfect for parties, birthdays, or any day that calls for a little sunshine.

The cake starts with a classic butter sponge, baked until golden and then pierced with holes to soak up a rich coconut custard. That custard, made from coconut milk, sweetened condensed milk, and evaporated milk with egg yolks, sinks into every crevice, making the crumb incredibly moist.

A cloud of rum-spiked whipped cream blankets the top, and then comes the crown: diced pineapple, toasted coconut flakes, and bright cherries. Each slice is a study in textures—soft, creamy, crunchy, and juicy—and the flavors are pure pina colada.

Ingredients

Why this recipe works

The three-milk soak is the secret to the cake's ultra-moist texture. Poking holes before pouring the custard ensures the liquid reaches deep into the sponge, not just the surface.

The combination of three milks adds richness and sweetness, while the egg yolks thicken it into a custard that clings to the cake rather than making it soggy.

The rum cream provides a light, airy contrast to the dense, soaked cake. Whipping heavy cream to stiff peaks with a bit of rum and confectioners' sugar creates a stable topping that holds its shape.

The toasted coconut adds a nutty crunch, and the pineapple brings bright acidity to cut through the sweetness—a perfect balance.

Notes and substitutions

Use a good-quality coconut cream white chocolate for the curls; it melts in the mouth and has a pronounced coconut flavor. If you can't find it, white chocolate with a few drops of coconut extract works. The cake is best made a day ahead, as the flavors meld and the custard fully saturates the sponge.

For the rum cream, make sure the heavy cream is very cold. Chill the bowl and beaters in the freezer for 10 minutes before whipping. The rum can be adjusted to taste, but 3 tablespoons gives a noticeable but not overpowering kick. If you prefer no alcohol, use coconut extract or a splash of pineapple juice instead.

• coconut cream white chocolate: white chocolate with a few drops of coconut extract, or use coconut-flavored white chocolate chips
• dark rum: light rum, coconut rum, or 1 teaspoon rum extract mixed with 2 tablespoons water
• fresh pineapple: canned pineapple tidbits, well drained
• maraschino cherries: fresh cherries, pitted and halved

Equipment

• 9x13-inch baking pan
• Box grater
• Electric mixer
• Wooden skewer
• Large liquid measuring cup
• Spatula