Piña Colada Cake: Pineapple, Coconut & Chocolate Paradise

Where and when was the real Piña Colada invented? The identity of the person behind the world's most famous cocktail — prepared with rum, coconut cream, and pineapple — is disputed, with two men from Puerto Rico, Ramón "Monchito" Marrero Pérez and Ramón Portas Mingot both claiming the honor. Whoever invented it, the dream combination of pineapple and coconut has been popular ever since. The following recipe is a little tribute to this sweet and creamy treat.

You'll need:

For the batter:

  • 17⅔ oz soft butter
  • 6 eggs
  • 21 oz flour
  • 3½ oz cocoa
  • 7 oz sugar 
  • 1 tsp vanilla flavoring
  • 17 flz oz coconut milk
  • 4 tsp baking powder 
  • ½ tsp salt

For the cream layers:

  • 14 oz chocolate buttercream
  • 7 oz white buttercream

For the garnish:

  • 7 oz roasted coconut shavings

For the cream:

  • 13½fl oz coconut milk
  • 6¾ oz pineapple juice

Here's how:

1. For the batter, mix all the ingredients in a large bowl and mix them using an electric whisk with dough hooks until you have created a smooth mixture.

2. Take two medium-sized heatproof bowls and a small springform pan. All of them should be greased. Divide the batter in equal portions between the three containers, then bake them for 60 minutes in a preheated convection oven at 360°F.

Then leave them all to cool for one hour.

3. First, turn one of the cakes out of its bowl onto your work surface. Level the large flat side of the cake with a sharp knife. Do the same with the second chocolate cake from the bowl and finally with the top side of the cake from the springform pan.

4. Turn the first dome so the cut side is facing upwards and spread a generous layer of the chocolate buttercream on top. Then place the cake from the springform pan on top of that and cover the top of it with plenty of chocolate buttercream. Sit the second cake dome on top with the cut side facing down. Your coconut cake is taking shape.

5. Now cut a depression in the top of the cake and hollow it out with a spoon. Cut a little away from the top to flatten out the rim. It should leave an edge a little under half an inch wide.

6. Use a spatula to to cover the hollow in the cake and the edge with the white buttercream. Clean the spatula, then cover the outside of the cake with the rest of the chocolate buttercream. Don't spread it over the top side.

7. Now sprinkle the coconut shavings over the entirety of the cake, except for the top.

8. Next, for the cream, stir the pineapple juice and the coconut milk together until they are frothy. So that the whole thing takes on a viscous consistency, you can add two packets of whipped cream stabilizer. Then pour the cream into the mold in the cake.

Tip: For decoration, you can use a cocktail umbrella, some pineapple slices on a kebab skewer and a colorful straw and stick them all in the hollow at the top of the cake.

It's not just its unique shape and exotic look that makes this cake so popular! The chocolate sponge and the different cream fillings make this something really special. This recipe stands out from the crowd of the all the Piña Colada Cake recipes.


Also hefty