If you’re looking for a dessert that brings a taste of the tropics straight to your table, look no further! The Strawberry Piña Colada Cake with Malibu Frosting is a delightful treat that combines the fruity flavors of strawberries and pineapple with the creamy goodness of coconut. Whether it’s a birthday celebration or just a sunny weekend, this cake is sure to impress everyone.
Why make this recipe
This cake is not only easy to make, but it also fills your kitchen with a wonderful aroma of tropical flavors. It’s perfect for gatherings or cozy family dinners. Everyone loves a slice of this light, fluffy cake topped with rich Malibu frosting. Plus, it’s a fun way to bring a little sunshine into your life, no matter the weather!
How to make Strawberry Piña Colada Cake with Malibu Frosting
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
- 1/2 cup fresh or frozen strawberries, pureed
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 2 tbsp Malibu rum (for frosting)
- 1 tsp vanilla extract (for frosting)
- 2 tbsp coconut cream or coconut milk (for frosting)
- 1/4 cup shredded coconut (for garnish, optional)
Directions:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, shredded coconut, baking powder, and salt.
- In another bowl, beat together the softened butter, coconut milk, pineapple juice, Malibu rum, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until fully combined.
- Gently fold in the pureed strawberries.
- Pour the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the Malibu frosting, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the Malibu rum, vanilla extract, and coconut cream, then beat until light and fluffy.
- Once the cakes are completely cool, frost the first layer with a generous amount of frosting, then top with the second cake layer and frost the entire cake.
- Garnish with shredded coconut and additional strawberries if desired.
How to serve Strawberry Piña Colada Cake with Malibu Frosting
Serve this cake chilled or at room temperature. It’s perfect for dessert after a nice dinner or even as a sweet treat with coffee in the afternoon.
How to store Strawberry Piña Colada Cake with Malibu Frosting
Store any leftover cake in an airtight container in the fridge. It will stay fresh for about 3-4 days. You can also leave it out for a day if you plan to finish it quickly.
Tips to make Strawberry Piña Colada Cake with Malibu Frosting
- Make sure your butter is softened to room temperature for the best frosting consistency.
- If you want extra flavor, you can add more pureed strawberries to the frosting.
- Don’t rush the cooling process; let the cakes cool completely before frosting to avoid melting.
Variation (if any)
You can substitute the Malibu rum with coconut extract for a non-alcoholic version. You can also explore using different berries, like blueberries or raspberries, for a berry mix.
FAQs
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Can I use other types of flour? Yes, you can use gluten-free flour if needed. Just check that it’s suitable for baking.
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What can I use instead of Malibu rum? You can use coconut extract or simply skip the rum for a kid-friendly version.
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Can I freeze this cake? Yes, you can freeze the cake layers without frosting. Just wrap them well and store them in the freezer for up to a month.