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

Tips for success

For the best texture, chill the cake for at least 30 minutes before slicing. This allows the cream to firm up and the flavors to meld.

Use a sharp, thin-bladed knife dipped in hot water and wiped dry between cuts to get clean slices without dragging the cream.

Toast the coconut flakes in a dry skillet over medium heat, stirring frequently, until golden and fragrant.

Watch them closely—they burn quickly. If using sweetened coconut flakes, reduce the sugar in the rum cream slightly to balance the sweetness.

Variations

• Mango Pina Colada Cake: Replace the diced pineapple with diced ripe mango. Add 1/2 teaspoon mango extract to the rum cream for extra flavor. Garnish with fresh mint leaves for a pop of color.
• Chocolate-Coconut Rum Cake: Add 1/4 cup unsweetened cocoa powder to the sponge batter, reducing the flour by 2 tablespoons. Sprinkle chocolate shavings over the top along with the coconut flakes.
• Piña Colada Trifle: Instead of a cake, layer cubes of the sponge with the custard, rum cream, pineapple, and coconut in a trifle dish. Chill and serve with a spoon.
• Non-Alcoholic Version: Replace the rum with 1 teaspoon coconut extract mixed with 2 tablespoons pineapple juice. Omit the rum in the cream and use the same amount of pineapple juice.

Storage and make-ahead

Fridge

Store in the refrigerator for up to 3 days. Cover with plastic wrap or foil to prevent the cream from absorbing odors.

Freezer

Freeze unfrosted cake (without cream) for up to 2 months. Thaw overnight in the refrigerator, then assemble.

Reheat

No reheating needed. Serve chilled or at room temperature.

Store leftover cake in the refrigerator, covered, for up to 3 days. The cream may soften slightly, but the cake stays moist.

Keep it chilled until ready to serve. Let leftovers cool completely, then keep them covered so they stay moist and full of flavor.

The cake can be fully assembled up to 1 day ahead. Cover and refrigerate. The custard and cream hold up well. Alternatively, bake the sponge and make the custard a day ahead, then assemble the next day.

Serving ideas

Serve this cake chilled or at cool room temperature. A tall slice on a plate is impressive on its own, but a drizzle of extra coconut milk or a sprinkle of extra toasted coconut over the top adds a final touch.

Pair it with a cup of coffee or a cold glass of coconut water for a refreshing contrast.

For a more decadent presentation, add a dollop of extra rum cream on the side and a few fresh pineapple cubes. The cake is rich, so a small slice goes a long way. It's perfect for celebrations or as a special weekend treat.

Frequently asked questions

Recipe card

Pina Colada Toasted Coconut Cream Cake with Rum Cream

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

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk
• 1 can (13.5 oz) coconut milk
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 3 large egg yolks
• 4 oz coconut cream white chocolate, grated
• 2 cups heavy cream
• 3 tbsp dark rum
• 1/2 cup confectioners' sugar
• 1 cup diced golden pineapple
• 1 cup toasted coconut flakes
• 1/2 cup maraschino cherries, drained

Instructions

1. Heat the oven to 350°F (175°C). Butter and flour a 9x13-inch baking pan. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each, then stir in the vanilla. Add the flour mixture alternately with the milk, beginning and ending with flour, until just combined.
2. In a saucepan, combine the coconut milk, sweetened condensed milk, and evaporated milk. Whisk in the egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil. Remove from heat and let cool slightly.
3. Chill the coconut cream white chocolate in the refrigerator for 15 minutes if it is soft. Using a box grater, grate the chocolate into fine curls. Set aside in a cool place.
4. Pour the warm coconut three-milk custard evenly over the warm cake, making sure to fill all the holes. Let the cake absorb the custard for about 15 minutes, until most of the liquid has been absorbed.
5. In a chilled bowl, combine the heavy cream, dark rum, and confectioners' sugar. Beat with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overwhip.
6. Spread the whipped rum cream over the soaked cake in an even layer, reaching all the way to the edges. Use an offset spatula to smooth the top.
7. Scatter the diced golden pineapple evenly over the rum cream. Sprinkle the toasted coconut flakes over the top, then dot with the maraschino cherries.
8. Refrigerate the cake for at least 30 minutes to let the flavors meld and the cream set. To serve, cut a thick triangular wedge with a sharp knife, lifting it with a cake server to show the tall layers.

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

Estimated nutrition per serving

Calories

520

Protein

8 g

Carbohydrates

58 g

Fat

28 g

Fiber

2 g

Sugar

40 g

Sodium

200 mg

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