Pina Colada Toasted Coconut Cream Cake Tips, FAQ & printable recipe

Tips for success

For the best texture, use a sponge cake that is slightly dense, like a pound cake, as it can absorb the custard without becoming mushy. If using a lighter sponge, reduce the amount of custard slightly.

Toasting the coconut flakes just before assembling enhances their flavor and adds a pleasant crunch. Keep an eye on them in the oven as they can burn quickly.

When whipping the cream, start on low speed and gradually increase to medium-high to avoid splattering. Chill the bowl and beaters in the freezer for 10 minutes before whipping for faster, stiffer peaks.

If the cream is over-whipped, you can rescue it by adding a few tablespoons of cold cream and gently folding it in, but it's best to avoid this by monitoring closely.

Variations

• Mango Coconut Cake: Replace the pineapple with diced ripe mango. Omit the rum and add 1 teaspoon of coconut extract to the cream. Top with toasted coconut and fresh mint leaves for a refreshing twist.
• Chocolate-Coconut Cake: Use a chocolate sponge cake and add 2 tablespoons of cocoa powder to the custard. Replace the rum cream with a chocolate whipped cream by adding 1/4 cup cocoa powder to the whipped cream mixture. Omit the pineapple and top with chocolate shavings and toasted coconut.
• Piña Colada Cupcakes: Bake sponge cupcake liners and poke holes after baking. Soak with the coconut custard, top with rum cream, pineapple, and toasted coconut. Serve in cupcake wrappers for individual portions.
• Non-Alcoholic Version: Replace the rum with an equal amount of pineapple juice and add 1/2 teaspoon of rum extract to the cream. The cake will still have a tropical flavor without the alcohol.

Storage and make-ahead

Fridge

Store in the refrigerator for up to 3 days. Keep covered to prevent the cake from drying out.

Freezer

Freeze the unbaked or baked cake (without topping) for up to 2 months. Thaw overnight in the refrigerator before adding the cream and toppings.

Reheat

This cake is best served cold. Do not reheat, as the cream and custard will melt.

Store leftover cake in an airtight container in the refrigerator for up to 3 days. The cake will continue to absorb moisture, so it may become softer over time. Keep it chilled until ready to serve.

Assemble the cake up to 1 day ahead and refrigerate. The flavors will meld and the cake will be even more moist. Add the toasted coconut flakes just before serving to maintain their crunch. The cake can also be frozen for up to 2 months without the topping.

Serving ideas

Serve this cake chilled, straight from the refrigerator, for the best texture. Use a sharp knife dipped in hot water and wiped dry to cut clean slices.

Lift each slice with a metal cake server, showing the layers of moist sponge, creamy filling, and fruity topping. The vertical presentation is especially striking when serving to guests.

For an extra touch, drizzle a little coconut cream or rum sauce over each slice before serving, if desired.

Pair with a cup of coffee or a tropical cocktail like a piña colada for a truly indulgent experience. This cake is rich, so a small slice is satisfying.

Frequently asked questions

Recipe card

Pina Colada Toasted Coconut Cream Cake

Prep 30 minCook 35 minRest 30 minTotal 1 h 35 minServes 12

Ingredients

• 1 store-bought or homemade sponge cake layer (9x13-inch)
• 1 can (13.5 oz) full-fat coconut milk
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 4 oz coconut cream white chocolate, grated
• 1/4 cup dark rum
• 2 cups heavy cream
• 1/4 cup confectioners' sugar
• 1 tsp vanilla extract
• 1 can (20 oz) golden pineapple rings in juice, drained
• 1/2 cup fresh coconut, shaved
• 1/2 cup toasted coconut flakes
• 12 maraschino cherries, drained

Instructions

1. Place the sponge cake layer in a 9x13-inch baking dish. Poke holes all over the top with a wooden skewer or fork. In a medium bowl, whisk together the coconut milk, sweetened condensed milk, evaporated milk, and grated coconut cream white chocolate until the chocolate is fully melted and the mixture is smooth.
2. Pour the coconut custard evenly over the entire surface of the cake, making sure to fill the holes. Let the cake sit for 15 minutes so the custard can soak in.
3. In a large bowl, combine the heavy cream, confectioners' sugar, vanilla extract, and dark rum. Beat with an electric mixer on medium-high speed until stiff peaks form, about 3 to 4 minutes.
4. Spread the rum cream evenly over the soaked cake, smoothing the top with a spatula.
5. Dice the golden pineapple rings into bite-sized tidbits. Scatter the diced pineapple evenly over the cream. Sprinkle the shaved fresh coconut and toasted coconut flakes over the top.
6. Place the maraschino cherries on top in a decorative pattern. Refrigerate the cake for at least 2 hours before serving so it sets and the flavors meld.

Contains: gluten, eggs, milk, tree nuts, sulfites

Estimated nutrition per serving

Calories

480

Protein

6 g

Carbohydrates

55 g

Fat

28 g

Fiber

2 g

Sugar

45 g

Sodium

220 mg

Automatic estimate from the ingredient list, not laboratory-verified.