Pina Colada Cake

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 634
  • Calories from fat: 49%
  • Fat: 34.2g
  • Saturated fat: 19.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 5.4g
  • Carbohydrate: 78.4g
  • Fiber: 0.0g
  • Cholesterol: 120mg
  • Iron: 0.0mg
  • Sodium: 412mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. 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.
  3. Combine pineapple juice, cream of coconut, and rum; stir well. Drizzle juice mixture over warm cake. Cool completely in pan on a wire rack.
  4. 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.
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