Strawberry Piña Colada Cake with Malibu Frosting — A quick look

This cake mixes strawberries, pineapple, coconut, and a splash of Malibu rum for a light, tropical dessert. It bakes up moist and coconutty, then gets a sweet rum buttercream on top. If you enjoy simple layered cakes, you might also like this chocolate Kahlua cake with strawberry frosting for a different flavor twist.

Why this cake is worth making

This recipe is easy and fun. It combines familiar flavors — pineapple and coconut — with fresh strawberries and a bit of Malibu rum for a grown-up touch. The cake is great for summer parties, birthdays, or whenever you want something bright and different. It’s also simple enough to make for bakers of all levels.

How to make Strawberry Piña Colada Cake with Malibu Frosting — an overview

You mix wet ingredients, fold in dry ingredients with shredded coconut, add a little Malibu, and bake in two pans. After cooling, you whip a rum-butter frosting and ice the layers. The full ingredient list and step-by-step directions are below. If you like easy sheet cakes, this method shares some simple tips from an easy chocolate sheet cake approach that keeps things straightforward.

Ingredients

• 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 Malibu rum (or coconut rum)
• 2 large eggs
• 1 tsp vanilla extract

For the Malibu frosting:

• 1/2 cup butter, softened
• 2-3 cups powdered sugar (adjust to taste and texture)
• 2-3 tbsp Malibu rum (add more for flavor, less for consistency)

Step-by-step Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract, pineapple juice, and coconut milk.
4. In another bowl, combine the flour, baking powder, salt, and shredded coconut. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Gently fold in the Malibu rum.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
9. For the Malibu frosting, beat together butter, powdered sugar, and Malibu rum until smooth and fluffy. Ice the cooled cakes with the frosting and garnish as desired before serving.

Best ways to serve your Strawberry Piña Colada Cake

Slice the cake and serve slightly chilled or at room temperature. Top with fresh strawberry slices, a sprinkle of toasted coconut, or a few pineapple tidbits. For a festive look, add a small paper umbrella or a mint sprig.

How to keep this cake fresh

• At room temperature: Store covered for up to 1 day.
• In the fridge: Place in an airtight cake container or cover with plastic wrap for up to 4 days. Bring to room temperature before serving for best flavor.
• To freeze: Wrap cooled, unfrosted layers tightly in plastic and foil. Freeze up to 2 months. Thaw in the fridge overnight, then frost.

Simple tips to get this cake right

• Measure flour by spooning it into the cup and leveling it to avoid a dense cake.
• Don’t overmix once you add dry ingredients — mix until just combined.
• If you want less alcohol taste, reduce Malibu to 2 tbsp and add extra pineapple juice.
• For even layers, weigh the batter or use a kitchen scale to split it.
• If you need more help with frosting texture, check a few practical tips from this butterscotch cake with caramel frosting post for easy consistency fixes.

Easy variations to try

• Alcohol-free: Replace Malibu with extra coconut milk or coconut extract.
• Strawberry layer: Fold chopped strawberries into half the batter for a visible strawberry layer.
• Pineapple swirl: Add crushed pineapple (drained) to the batter for extra texture.
• Toasted coconut: Sprinkle toasted coconut between layers and on top for crunch.

Estimated nutrition per slice (approximate)

Per 1/12 of cake (including frosting):

• Calories: ~420 kcal
• Fat: ~22 g
• Carbohydrates: ~52 g
• Sugar: ~31 g
• Protein: ~4 g
  (Values are estimates. Exact numbers depend on brands and portion sizes.)

Serving ideas for the family

• Make it the weekend dessert with vanilla ice cream on the side.
• Cut into small squares for a party platter — easier for kids.
• Serve with fresh fruit salad to balance the sweetness.

What pairs well with this cake

• Drinks: iced tea, coconut water, or a simple rum punch for adults.
• Coffee: a mild, medium roast coffee or a cold brew.
• Light desserts: fruit sorbet or plain vanilla ice cream.

Common questions (FAQs)

Q: Can I omit the Malibu rum?
A: Yes. Replace it with extra pineapple juice or coconut milk for the same liquid balance without alcohol.

Q: Can I make this as a single-layer or sheet cake?
A: Yes. Bake in a 9×13-inch pan and adjust time — start checking at 20–25 minutes.

Q: How do I avoid a soggy cake if I add crushed pineapple?
A: Drain the pineapple well and pat it dry before folding into the batter. Too much juice introduces excess moisture.

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then pat dry to avoid extra moisture in the batter.

Conclusion

If you want more ideas for a classic piña colada–style cake, see this Piña Colada Cake Recipe – My Cake School for a scratch version. For a fresh strawberry colada twist, try this Easy Strawberry Colada With Malibu · Chef Not Required. For another pineapple-coconut cake take, check this Pina Colada Cake (Pineapple Coconut Cake) – Mom On Timeout.

Strawberry Piña Colada Cake with Malibu Frosting

This cake combines strawberries, pineapple, coconut, and a splash of Malibu rum for a light, tropical dessert, topped with a sweet rum buttercream.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Cake, Dessert

Cuisine American, Tropical

Servings 12 servings

Calories 420 kcal

Ingredients

  

Cake Ingredients

• 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 Malibu rum or coconut rum
• 2 large eggs
• 1 tsp vanilla extract

Malibu Frosting Ingredients

• 1/2 cup butter, softened
• 2-3 cups powdered sugar adjust to taste and texture
• 2-3 tbsp Malibu rum add more for flavor, less for consistency

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla extract, pineapple juice, and coconut milk.
• In another bowl, combine the flour, baking powder, salt, and shredded coconut. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
• Gently fold in the Malibu rum.
• Divide the batter evenly between the prepared cake pans.

Baking

• Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Frosting

• For the Malibu frosting, beat together butter, powdered sugar, and Malibu rum until smooth and fluffy.
• Ice the cooled cakes with the frosting and garnish as desired before serving.

Notes

Best served slightly chilled or at room temperature. Top with fresh strawberry slices, toasted coconut, or pineapple tidbits.

Keyword Layer Cake, Malibu Frosting, Piña Colada Cake, Strawberry Cake, Summer Dessert