Pina Colada Toasted Coconut Cream Cake

A slice of tropical heaven: coconut custard-soaked sponge, rum cream, golden pineapple, and toasted coconut flakes. This piña colada cake is the dessert you'll crave all summer. It's a showstopper for parties, yet simple enough for a weekend treat.

The combination of creamy, boozy, and fruity flavors makes every bite feel like a vacation. With a store-bought sponge, it comes together in under an hour. Perfect for birthdays, cookouts, or any celebration that calls for something special.

This Piña Colada Toasted Coconut Cream Cake takes the beloved cocktail and turns it into a luscious layer cake. A tender sponge is soaked with a rich coconut custard, then topped with whipped rum cream, juicy pineapple, toasted coconut, and chocolate curls.

The result is a dessert that's both elegant and comforting. Each slice reveals a beautiful cross-section of creamy and fruity layers. It's a tropical escape on a plate, ideal for warm-weather gatherings or anytime you need a taste of sunshine.

Ingredients

Why this recipe works

The sponge is poked with holes and soaked with a coconut custard, allowing every bite to be moist and flavorful. This technique ensures the cake stays tender without becoming soggy. The custard, made with coconut milk and condensed milk, adds richness and a deep coconut flavor that permeates the cake.

The whipped rum cream provides a light, airy contrast to the dense custard-soaked sponge. The rum adds a subtle warmth that complements the sweetness of the pineapple and coconut. Toasted coconut flakes add crunch, while grated chocolate curls bring a touch of elegance and a hint of coconut cream flavor.

Notes and substitutions

Use a good-quality sponge cake, either store-bought or homemade. The cake should be sturdy enough to absorb the custard without falling apart.

If using a homemade sponge, let it cool completely before poking holes and adding the custard. The custard should be poured over the warm cake to help it soak in better.

For the rum cream, make sure the heavy cream is well chilled. Dark rum gives a deeper flavor, but coconut rum works too.

If you prefer a non-alcoholic version, use coconut extract mixed with water. Toast the coconut flakes in a dry skillet over medium heat until golden, watching closely to prevent burning.

• dark rum: coconut rum or 1 tsp rum extract mixed with 2 tbsp water
• coconut cream white chocolate: white chocolate with 1/2 tsp coconut extract stirred in
• golden pineapple: fresh pineapple chunks or canned pineapple tidbits, drained
• maraschino cherries: fresh cherries, pitted and halved

Equipment

• 9-inch round cake pan
• Box grater
• Electric mixer
• Spatula
• Cake server
• Mixing bowls