Grandma’s Pina Colada Cake

Grandma’s Pina Colada Cake : every summer, the smell of pineapple and coconut filled my grandma’s kitchen as she baked her famous Pina Colada Cake. This cake was more than just a dessert; it was a symbol of joyful gatherings, sunny afternoons, and endless laughter. With each slice, I was transported back to those carefree days, surrounded by family and enjoying the simple pleasures of life. Let me take you on a delicious journey to recreate this tropical delight that has been passed down through generations.

Why You Will Love This Recipe

You will love this Pina Colada Cake for many reasons. First, it’s bursting with tropical flavors that remind you of sandy beaches and warm sunshine. The combination of sweet pineapple, creamy coconut, and moist cake creates a delightful treat that is hard to resist. Second, this cake is incredibly easy to make, even for beginner bakers. With just a few simple ingredients and straightforward instructions, you can whip up this cake in no time. Finally, it’s versatile! You can serve it at summer parties, family gatherings, or simply enjoy a slice with your morning coffee. This cake brings loved ones together and creates lasting memories, just like those summer afternoons at Grandma’s kitchen table.

How to Prepare Pina Colada Cake

Preparing the Pina Colada Cake is a fun and rewarding experience. Below, we’ll go over the essential ingredients and step-by-step instructions to help guide you through the process.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup crushed pineapple (drained)
• ½ cup coconut milk
• ½ cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• For the frosting:
  • 1 cup unsweetened shredded coconut
  • 1 ½ cups powdered sugar
  • ½ cup cream cheese (softened)
  • ½ cup unsalted butter (softened)
  • 1 teaspoon vanilla extract
  • Optional: slices of fresh pineapple and maraschino cherries for decoration

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent the cake from sticking.

2. Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set this dry mixture aside for later use.

3. Create the Cake Batter: In a large mixing bowl, beat the eggs and sugar together until the mixture is light and fluffy. You can use an electric mixer for this, as it will make the process easier.

4. Add Liquid Ingredients: Gradually add the coconut milk, vegetable oil, and vanilla extract to the egg and sugar mixture. Mix well until everything is blended.

5. Combine the Mixtures: Slowly add the dry ingredient mixture to the wet mixture, mixing until just combined. Be careful not to overmix, as this can make the cake tough.

6. Add Crushed Pineapple: Gently fold in the drained crushed pineapple. This gives the cake its wonderful tropical flavor.

7. Pour the Batter: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula to ensure even baking.

8. Bake: Place the cake pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool the Cakes: Once done, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely.

10. Make the Frosting: In a mixing bowl, beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar and continue to mix until smooth. Finally, stir in the vanilla extract and shredded coconut.

11. Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides of the cake.

12. Decorate: For a tropical touch, you can decorate the cake with fresh pineapple slices and maraschino cherries if desired.

How to Serve Pina Colada Cake

Serving Pina Colada Cake is all about enjoying the moment and sharing with loved ones. This cake can be served at room temperature or slightly chilled. Cut the cake into slices and serve it with a dollop of whipped cream for an extra touch of indulgence. It pairs beautifully with a refreshing glass of iced tea or a fruity tropical drink.

If you’re serving the cake at a gathering, consider garnishing it with additional shredded coconut or tropical fruit for a beautiful presentation. This cake is perfect for summer barbecues, birthday celebrations, or simply as a treat to brighten your day.

How to Store Pina Colada Cake

The Pina Colada Cake can be stored in several ways to keep it fresh and delicious. If you have leftovers, cover the cake with plastic wrap or store it in an airtight container. It can be kept at room temperature for up to three days.

If you want to keep the cake for a longer time, you can refrigerate it. Make sure it is well covered to prevent it from drying out. The cake can last for about a week in the refrigerator.

For even longer storage, consider freezing the cake. Wrap slices tightly in plastic wrap and place them in a freezer-safe container. The cake can be frozen for up to three months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight.

Tips for Preparing Pina Colada Cake

1. Ensure Ingredients are at Room Temperature: For the best results, make sure your eggs and butter are at room temperature. This helps them to mix more easily and create a lighter cake.

2. Don’t Skip the Draining: Be sure to drain the crushed pineapple well. Too much liquid can affect the texture of the cake.

3. Frosting Variations: If you want to change up the flavor of the frosting, you could add some lime zest for a zesty kick or a splash of rum extract for a true tropical treat.

4. Layering Options: For added moisture and flavor, you can brush the cake layers with a mixture of coconut milk and rum before frosting them.

Variations

While the traditional Pina Colada Cake is delightful on its own, here are a few variations you can try:

1. Pineapple Coconut Cupcakes: Instead of baking a large cake, you can make cupcakes! Simply follow the same recipe and pour the batter into cupcake liners. Bake for about 15-18 minutes or until a toothpick comes out clean.

2. Gluten-Free Option: To make a gluten-free Pina Colada Cake, substitute the all-purpose flour with a 1:1 gluten-free baking blend.

3. Vegan Version: Swap the eggs with flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) and use coconut oil instead of butter. Make sure to use dairy-free cream cheese for the frosting.

Frequently Asked Questions

Q1: Can I use fresh pineapple instead of canned? Yes! You can use fresh pineapple, but it’s important to finely chop it and ensure it is drained well. The excess moisture from fresh pineapple can change the cake’s texture.

Q2: Can I make this cake ahead of time? Absolutely! You can bake the cake layers a day in advance. Store them in the refrigerator and frost the cake just before serving.

Q3: What can I serve with Pina Colada Cake? This cake pairs wonderfully with tropical drinks like coconut water or fruit smoothies. You can also serve it with a side of fresh fruit for a refreshing touch.

In conclusion, Grandma’s Pina Colada Cake is not just a treat but a nostalgic journey back to the heartwarming summers filled with family and joy. It’s simple to make, full of flavor, and will surely impress anyone who takes a bite. Whether you’re making it for a special occasion or just to enjoy a piece of tropical bliss, this cake is bound to bring a smile to your face and warmth to your heart. Enjoy baking, sharing, and savoring every delightful bite!