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Piña Colada Cake


For the cake:

  • 250g butter, softened
  • 220g castor sugar
  • 2 tsp vanilla essence
  • 4 large eggs
  • 300g cake flour
  • 84g desiccated coconut
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ cup coconut milk
  • 1 x 400g tin pineapple pieces in juice (reserve the juice for the syrup), chopped if in rings

For the syrup:

  • ½ cup reserved
  • pineapple juice (see aforementioned)
  • ½ cup rum
  • ¼ cup castor sugar

To serve:

  • 1 cup fresh cream, whipped to stiff peaks
  • 30g toasted, flaked and desiccated coconut (mixed)
  • 300g fresh pineapple chunks


  1. Preheat the oven to 180°C and grease and line a 22cm springform cake tin with baking paper.
  2. Cream the butter and sugar together until pale and creamy. Add the vanilla essence, then the eggs one at a time, beating well after each addition.
  3. Combine the dry ingredients in a bowl, then fold the dry ingredients, coconut milk and pineapple pieces into the butter mixture and mix until well combined.
  4. Pour the batter into the prepared tin and bake until a skewer inserted into the centre comes out clean, 50 minutes – 1 hour.
  5. For the syrup, combine all of the ingredients in a pot and bring to a boil until a syrupy consistency is reached, 5 minutes. Pour the warm syrup over the warm cake and allow to cool.
  6. To serve, top the cake with whipped cream, toasted, flaked and desiccated coconut, and fresh pineapple chunks.

Recipe by: Pia-Alexa Duarte

Photograph by: Nadine Greeff

(Grabbed from: