Pastel de Piña Colada

Pastel de Piña Colada is a tropical Latin dessert inspired by the piña colada cocktail. It's made with pineapple, coconut milk, and a hint of rum in a soft vanilla cake.

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• Ingredients You'll Need
• How to Make Pastel de Piña Colada
• Storage, Make Ahead, & Freezing
• Camila's Tips & Variations
• Frequently Asked Questions
•  Pair with
•  You may also like
• Recipe

Topped with creamy coconut frosting, this pastel captures the refreshing, island-inspired flavors of the famous drink in cake form.

This Pastel de Piña Colada recipe is a high sugar-ratio cake with a soft, moist, and tender crumb.

The layers are brushed with pineapple syrup, filled with homemade pineapple jam, and frosted with creamy coconut cream cheese frosting.

For a grown-up variation, I included a rum Swiss meringue buttercream (see Camila's Tips & Variations section).

Light and flavorful, this pastel de piña colada is simple to make at home yet elegant enough for any celebration.🍍🎂

Ingredients You'll Need

Note: See the recipe card for quantities.

• Unsalted Butter: Adds richness, flavor, and a tender crumb to the cake.
• Avocado oil: Keeps the cake extra moist and soft, preventing dryness.It can be substituted with vegetable oil.
• Sugar: Sweetens the cake and helps create structure and a golden crust.
• Eggs: Provide structure, stability, and richness while also helping the cake rise.
• Unsweetened coconut flakes: Add texture and enhance the tropical coconut flavor. I use brands such as Bob's Red Mill.
• Self-raising flour: Provides structure and lift, giving the sponge a light, airy texture.
• Unsweetened coconut cream: Intensifies the coconut flavor while adding moisture and richness.
• Coconut extract & vanilla extract: Boost the coconut taste for a more authentic piña colada flavor, while balancing sweetness and deepening the overall aroma of the cake.
• Fresh Pineapple: The star of the jam, bringing fruity sweetness and tang.
• Water: Helps the pineapple cook down into a smooth, spreadable jam.
• Sugar (for jam): Preserves the pineapple and creates a glossy, thick consistency.
• Lime juice: Adds brightness and acidity, balancing sweetness and cutting through richness. It also helps activate the pineapple's natural pectin, which thickens the jam.
• Sweetened cream of coconut: Infuses the frosting with tropical coconut creaminess. I like using brands such as Coco López.
• Cream cheese: Adds tanginess, stability, and creaminess to the frosting.
• Coconut flakes (in frosting): Add texture and reinforce the coconut flavor in the finish.

How to Make Pastel de Piña Colada

Note: Full instructions are provided in the recipe card below.

1. Peel, core, and chop the pineapple. Combine with any juice, sugar, and lemon juice in a saucepan. Bring to a boil, then simmer over low heat until soft and translucent, about 20 minutes.
2. Reserve 1 cup of syrup. Blend the pineapple with a hand blender or pulse in a food processor until slightly chunky. Cook until the jam is thick, glossy, and golden. Let both the jam and the syrup cool completely.
3. Preheat the oven to 350°F (175°C)-grease, line, and flour three 9-inch pans.
4. Beat butter, oil, vanilla, coconut extract, and sugar until very pale and fluffy, about 5 minutes.
5. Add eggs two at a time, mixing 30 seconds each-scrape bowl as needed.
6. Add self-rising flour and unsweetened coconut; mix just until no dry spots remain.
7. Add unsweetened coconut cream; mix only until combined.
8. Divide batter into pans. Smooth tops and tap to release air bubbles.
9. Bake until golden and a knife comes out clean, about 26 minutes, rotating pans halfway.
10. Cool 10-15 minutes. Remove from pans and discard parchment. Brush each layer with 1 to 2 tablespoons of the reserved syrup.
11. Beat butter and sugar on low for 30 seconds. Increase to medium-high and beat 2 minutes until fluffy.
12. Add cream of coconut, vanilla, and salt; beat smooth. Add the cream cheese gradually, then stir in the coconut; chill the frosting.
13. Place one cake layer on a platter and spread it with pineapple jam. Repeat with the second layer.
14. Add final layer. Spread a thin crumb coat of frosting. Chill 20-30 minutes.
15. Cover the cake with frosting. Use an icing comb for the pattern, wiping clean between passes. Finish with a spiral on top.

Storage, Make Ahead, & Freezing

Storage: Keep the finished cake covered in the refrigerator for up to 2 days. Bring to room temperature before serving so the cake and frosting soften.

Make Ahead: You can bake the cake layers and prepare the pineapple jam 1-2 days in advance. Wrap cooled cake layers tightly in plastic wrap and store at room temperature. Refrigerate the jam and frosting in airtight containers; bring to room temperature and re-whip the frosting before assembling.

Freezing: The cake layers (unfrosted) freeze well for up to 2 months. Wrap each layer in plastic wrap, then in foil, and thaw overnight in the refrigerator before use. The assembled frosted cake is not ideal for freezing, but individual slices can be wrapped tightly and frozen for up to 1 month.

Camila's Tips & Variations

• Jam Sweetness: If you prefer your jam sweeter, simply add 400 grams of sugar instead of the 200g. Just keep in mind that with the extra sugar, the jam will need a little more time on the stove before it thickens and reaches the right consistency.
• Pineapple Ripeness: To check if your pineapple is ripe, pull one of the leaves-if it comes out easily, it's ready.
• Smooth Pineapple Jam Option: If you don't want any chunks and prefer a smooth jam, blend 4 cups chopped pineapple with ⅓ cup water and ¾ cup sugar until smooth. Pour into a saucepan and cook over medium heat for about 30 minutes, stirring occasionally, until thick, golden, and most of the liquid has evaporated. Set aside to cool.
• Coconut Soaking Syrup: If you prefer, you can skip the reserved pineapple syrup and use this coconut soak instead. Combine ½ cup milk, ½ cup coconut milk, and ½ tablespoon sugar in a small saucepan. For a longer shelf life, bring the mixture to a boil for 1 minute, then let it cool completely before brushing over the cake layers.
• Frosting Swap: Replace the cream cheese frosting with a silky rum Swiss meringue buttercream. Whisk 6 large egg whites with 450 g sugar in the bowl of a stand mixer set over simmering water until the sugar dissolves and the mixture reaches 160°F (71°C), about 5 minutes-it should feel warm and silky with no gritty sugar between your fingers. Transfer the bowl to the mixer and whip on high until stiff, glossy peaks form and the bowl feels cool. Switch to the paddle attachment and gradually beat in 600 g unsalted butter (softened but still cool) until smooth and fluffy-if it looks curdled, keep mixing and it will come together. Finish with ¼ teaspoon salt and 8-10 tablespoons of white rum, added to taste, until the buttercream is silky and stable. For an alcohol-free version, swap the rum for coconut milk or cream for a luscious coconut Swiss meringue buttercream. This recipe yields enough frosting to fill the center layers and cover the entire cake.

Frequently Asked Questions

Did you know?

The classic Piña Colada cocktail-the inspiration behind this cake-was created in Puerto Rico in the 1950s and later declared the island's official drink. Its blend of pineapple, coconut, and rum flavors has since inspired countless desserts. Learn more about the history of the Piña Colada.

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