Pina Colada Birthday Cake Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. Extra moist pineapple coconut cake with a sweet coconut buttercream and a toasted coconut topping. This Pina Colada Birthday Cake is my husband’s favorite! Main Ingredients Needed for Pina Colada Birthday Cake cake mixcrushed pineapplevegetable oilcoconut extractbutterpowdered sugarsweetened flaked coconut Tips & Notes for Pina Colada Birthday Cake I followed a recipe tutorial like this one to make the dried pineapple flowers on top of my cake.The toasted coconut garnish I used in these photos is store-bought, but I’m including a recipe for toasted coconut in the recipe card below. I liked the store-bought kind because it’s easier (obviously) and comes in large chunks.I layered the cake and frosting inside a springform pan lined with an acetate cake collar, but you could also just use a non-lined springform pan if you wanted to achieve a similar look. Continue to Content Pina Colada Cake Yield: 8-16 slices Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Extra moist pineapple coconut cake with a sweet vanilla-coconut buttercream and a toasted coconut topping. Print Ingredients 1 box coconut cake mix (or yellow or white) 8 ounces crushed pineapple with juice 1/2 cup water 1/3 cup vegetable oil 3 eggs 1 tsp vanilla extract 1/4 tsp coconut extract For the Frosting: 3/4 cup butter, softened 3/4 cup shortening 6 cups powdered sugar 6 tbsp milk 1 tbsp vanilla extract 1/4 tsp coconut extract 1/2 cup sweetened flaked coconut Instructions Preheat oven to 350ºF. Mix together the cake mix, pineapple (in juice, not drained), water, oil, eggs, vanilla, and coconut. Divide the batter between three lined and greased 8-inch round baking tins. Bake for 25-30 minutes, or until cake passes the toothpick test. Let cool completely after baking. Make the Frosting: Use an electric mixer to cream the butter. Add powdered sugar and milk alternately (1 cup at a time of the sugar, 1 tbsp at a time of the milk), mixing well in between each addition and scraping down the sides as needed. Mix in the vanilla and the coconut extract. Optional Toasted Coconut: Place the coconut in a nonstick skillet over medium-high heat. Stir continuously until coconut turns golden brown (it takes about 10 minutes to start turning, and then it goes FAST). Remove from heat as soon as you see brown flakes and continue to stir (the coconut will continue to toast even after you remove it from the heat). Assemble: Spread the frosting in between the layers of cake and on the outside of the cake. Top with the toasted coconut, pressing into the sides if desired. Top with optional maraschino cherry garnish. Keep chilled until ready to serve. Let sit at room temperature for 15 minutes before serving. Looking for Birthday Cake Ideas? Check out these recipes! Peanut Butter Cheesecake Cake Yellow Birthday Cake with Chocolate Frosting Cookies & Cream Chocolate Layer Cake Something Swanky and/or Ashton have been featured by LDS Living, Better Homes and Gardens, Cosmopolitan Magazine, Country Living Magazine, and multiple times on Spoonful, BuzzFeed, and The Huffington Post. Something Swanky recipes have also been featured regularly on brand Facebook pages such as: Pillsbury, Jell-O, Reese’s, Hershey’s, and more. Ashton has worked on creative campaigns with big brands for more than 3 years, most notably: Hidden Valley Ranch, Land O’ Lakes, Betty Crocker, Safeway, and eBay. Ashton is passionate about the blogging community and helping new bloggers turn their blogs into careers. She co-founded an online blog conference for new bloggers called Online BlogCon. She also spoke at the Build Your Own Blog Conference in SLC in 2013 on DIY blog design.
That looks so fluffy and nice! What a lovely cake! My friend made this carrot cake with pineapple and cranberries from the Food Network website and it was delish! Not all carrot cakes are bad 😉
Thanks for following Bacon Time, following back with GFC. Your blog looks yummy, would love for you to link up at my anything goes linky party that starts on Friday afternoon.
oh man, these look so yummy. I will have to post in the party when I do recipes which is not super often on my blog but I’m excited to read future posts and be a new follower! coming to you from vb. kathrynhttp://www.thedragonsfairytail.blogspot.comhttp://www.thebusybeefamileee.blogspot.com
This is such a cute idea and great recipe too! Thank You for sharing at Cast Party Wednesday. I hope you come back next week and join me for another yummy party filled with awesome recipes!
ah, yum, my grandmother used to make a coconut cake similar to this one. http://notyourordinaryrecipes.blogspot.com/2011/08/foodie-friday-3.htmlthanks for linking up! NYOA
how cute love the little umbrella decor to make this delicious cake look extra special come see me at http://shopannies.blogspot.com
My hubby would love this. He’s a big fan of the pina colada flavors. I love the umbrella touch, too. So festive! Thanks for sharing on Sweet Indulgences Sunday.
amazing cake! I looks and sounds delicious! I would love it if you would share this and/or any other projects you have been up to at Tuesday Talent Show at Chef In Training Tomorrow! Plus there is going to be a fun giveaway too! Thanks so much and I hope to see you there!-Nikkihttp://chef-n-training.blogspot.com/
