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.
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.