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)
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.
