Pina Colada Cake

Recipe from

Oxmoor House

Nutritional Information

Calories 634
Caloriesfromfat 49 %
Fat 34.2 g
Satfat 19.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 5.4 g
Carbohydrate 78.4 g
Fiber 0.0 g
Cholesterol 120 mg
Iron 0.0 mg
Sodium 412 mg
Calcium 0.0 mg


1 3/4 cups butter, softened and divided
1 1/2 cups sugar
4 eggs
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 1/2 teaspoons vanilla extract, divided
1/2 cup unsweetened pineapple juice
1/2 cup cream of coconut
2 tablespoons rum
3 cups sifted powdered sugar
3/4 cup pineapple preserves
1 cup flaked coconut
1 (3 1/2-ounce) jar macadamia nuts, chopped


Beat 3/4 cup butter at medium speed of an electric mixer until creamy. Gradually add 1 1/2 cups sugar, beating well. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 teaspoons vanilla.

Pour batter into a greased and floured 13- x 9- x 2-inch pan. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven. Punch holes in cake with wooden pick.

Combine pineapple juice, cream of coconut, and rum; stir well. Drizzle juice mixture over warm cake. Cool completely in pan on a wire rack.

Beat remaining 1 cup butter at medium speed of electric mixer until creamy; gradually add powdered sugar, beating well. Add preserves and remaining 1/2 teaspoon vanilla, beating at medium speed of electric mixer until of spreading consistency. Spread frosting on top of cake; sprinkle with coconut and macadamia nuts.