Strawberry Piña Colada Cake with Malibu Frosting
A vibrant, tropical cake that combines the flavors of strawberries, coconut, and pineapple, finished with a creamy Malibu rum frosting.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour A staple that forms the tender base of the cake.
- 1 cup granulated sugar Sweetness that balances the fruitiness.
- 1/2 cup shredded coconut Adds a tropical texture.
- 1 tsp baking powder Essential for that perfect rise.
- 1/2 tsp salt To enhance the flavors.
- 1/2 cup butter, softened Creamy richness that makes the cake moist.
- 1/2 cup coconut milk Coconutty goodness that infuses flavor.
- 1/2 cup pineapple juice The essence of the tropics in liquid form.
- 2 large eggs Provide structure and richness.
- 1 tsp vanilla extract An aromatic touch that lifts the flavors.
- 1/2 cup fresh or frozen strawberries, pureed For a fruity and vibrant finish.
Frosting Ingredients
- 1 cup unsalted butter, softened The main star of the frosting.
- 3 cups powdered sugar For that sweet, fluffy texture.
- 2 tbsp Malibu rum A splash of flavor (can substitute with coconut syrup for a non-alcoholic version).
- 1 tsp vanilla extract Deepens the taste profile.
- 2 tbsp coconut cream For a creamy body in the frosting.
- 1/4 cup shredded coconut for garnish A finishing touch that adds visual appeal.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a medium mixing bowl, whisk together the flour, sugar, shredded coconut, baking powder, and salt.
- In a larger bowl, beat softened butter until light and fluffy.
- Add coconut milk, pineapple juice, eggs, and vanilla extract, mixing until smooth.
- Gradually incorporate the dry ingredients into the wet ingredients, mixing until combined. Gently fold in the pureed strawberries.
- Pour the batter evenly into the prepared cake pans.
Baking
- Bake the cakes for 25 to 30 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Frosting
- Beat the softened butter in a large bowl until creamy.
- Gradually add the powdered sugar, followed by the Malibu rum, vanilla extract, and coconut cream. Beat until smooth and fluffy.
Assembly
- Once the cakes are cooled, spread frosting on the top of one layer, place the second layer on top, and cover the entire cake with frosting.
- Garnish with shredded coconut if desired, slice, and serve.
Notes
Quick preparation methods save time, but allow the flavors to meld for a harmonious cake. Ensure to check the freshness of your baking powder and eggs.