Strawberry Piña Colada Cake with Malibu Frosting

Why You’ll Love This Recipe

This cake brings vacation vibes to your dessert table with its tropical fruit flavors and creamy coconut frosting. The combination of pineapple juice, coconut milk, and strawberry purée makes each bite sweet and refreshing, while the Malibu frosting adds a rich, island-inspired finish. It’s easy to make, festive, and a real crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup shredded coconut
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1/2 cup coconut milk
• 1/2 cup pineapple juice
• 1/4 cup coconut-flavored drink or tropical fruit juice
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen strawberries, pureed

For the Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tbsp coconut-flavored drink or syrup
• 1 tsp vanilla extract
• 2 tbsp coconut cream (or coconut milk for a lighter version)
• 1/4 cup shredded coconut (optional, for garnish)

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, shredded coconut, baking powder, and salt.
3. Mix Wet Ingredients: In another bowl, beat together butter, coconut milk, pineapple juice, coconut-flavored drink, eggs, and vanilla extract until smooth.
4. Combine and Add Strawberries: Gradually mix wet ingredients into the dry ingredients until fully combined. Fold in the pureed strawberries gently.
5. Bake the Cakes: Divide the batter evenly between the two pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
6. Make the Frosting: Beat softened butter until creamy. Gradually add powdered sugar, then beat in coconut-flavored drink, vanilla extract, and coconut cream until fluffy.
7. Assemble the Cake: Frost one cooled cake layer, top with the second layer, and frost the entire cake. Garnish with shredded coconut and strawberries if desired.

Servings and Timing

• Servings: 12
• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes

Variations

• Non-Dairy: Use dairy-free butter and coconut cream alternatives.
• Fruit Swap: Substitute strawberries with mango or passion fruit puree for a different tropical twist.
• Cupcake Version: Turn the recipe into 24 cupcakes and reduce bake time to about 18-20 minutes.

Storage/Reheating

• To Store: Keep the cake in an airtight container in the fridge for up to 4 days.
• To Freeze: Freeze unfrosted cake layers for up to 2 months. Thaw overnight before frosting.
• To Reheat: Best enjoyed at room temperature; no reheating needed.

FAQs

Can I use canned pineapple juice?

Yes, canned pineapple juice works perfectly in this recipe.

What can I use instead of Malibu?

Use a coconut-flavored syrup or juice for a non-alcoholic alternative.

Can I make this as a sheet cake?

Yes, bake in a 9×13 inch pan and adjust the baking time to 35-40 minutes.

Can I use frozen strawberries?

Yes, thaw and puree them before folding into the batter.

How do I store leftovers?

Refrigerate in an airtight container for best freshness and texture.

Is this cake suitable for kids?

Yes, use a non-alcoholic coconut flavoring in the frosting to make it kid-friendly.

Can I add pineapple chunks?

Yes, but chop them very finely and reduce the pineapple juice slightly to maintain texture.

How do I keep the cake layers from sticking?

Grease and flour your pans well, and use parchment rounds for easy removal.

Can I make this a day ahead?

Yes, it tastes even better the next day as the flavors meld.

Can I decorate this cake with other tropical toppings?

Yes, try pineapple slices, toasted coconut, or fresh mint for a beautiful finish.

Conclusion

Strawberry Piña Colada Cake with Malibu Frosting is a tropical showstopper that’s bursting with fruit-forward flavor and creamy frosting. With its vibrant color and island-inspired taste, it’s perfect for celebrations or bringing a little sunshine to your dessert table. Serve it chilled and let the fruity, coconutty flavors shine!

Strawberry Piña Colada Cake with Malibu Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Strawberry Piña Colada Cake with Malibu Frosting is a tropical-inspired dessert bursting with fruity flavor. With pineapple juice, coconut milk, and strawberry purée in a moist, fluffy cake, and topped with a luscious coconut-flavored Malibu frosting, this showstopping treat is perfect for summer parties, birthdays, or whenever you want to bring paradise to the dessert table.

---

Ingredients

For the Cake:

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup shredded coconut

1 tsp baking powder

1/2 tsp salt

1/2 cup butter, softened

1/2 cup coconut milk

1/2 cup pineapple juice

1/4 cup coconut-flavored drink or tropical fruit juice

2 large eggs

1 tsp vanilla extract

1/2 cup fresh or frozen strawberries, pureed

For the Malibu Frosting:

1 cup unsalted butter, softened

3 cups powdered sugar

2 tbsp coconut-flavored drink or syrup

1 tsp vanilla extract

2 tbsp coconut cream (or coconut milk)

1/4 cup shredded coconut (optional, for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the Oven:
Preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Mix the Dry Ingredients:
In a large bowl, whisk together flour, sugar, shredded coconut, baking powder, and salt.

3. Mix the Wet Ingredients:
In another bowl, beat butter, coconut milk, pineapple juice, coconut-flavored drink, eggs, and vanilla extract until smooth and combined.

4. Combine Batter:
Gradually add wet ingredients to dry, mixing just until incorporated. Gently fold in the strawberry purée.

5. Bake the Cake:
Divide the batter between the prepared pans. Bake for 25–30 minutes, or until a toothpick comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks.

6. Make the Frosting:
Beat butter until creamy. Add powdered sugar gradually. Mix in coconut-flavored syrup, vanilla, and coconut cream. Beat until light and fluffy.

7. Assemble and Decorate:
Place one cake layer on a serving plate and frost the top. Add the second layer and frost the entire cake. Garnish with shredded coconut and fresh strawberries if desired.

---

Notes

Variations

Non-Dairy: Use vegan butter and coconut cream alternatives.

Fruit Swap: Try mango or passion fruit purée instead of strawberry.

Cupcakes: Bake as 24 cupcakes, reducing bake time to 18–20 minutes.

Sheet Cake Option: Bake in a 9×13-inch pan for 35–40 minutes.

---

Storage

To Store: Refrigerate in an airtight container for up to 4 days.

To Freeze: Freeze unfrosted cake layers up to 2 months. Thaw overnight before frosting.

To Reheat: No reheating needed—serve at room temperature or chilled.