Pina Colada Cake

1 Ratings
  • 5 1
  • 4 0
  • 3 0
  • 2 0
  • 1 0

"If it was possible to give a rating higher than 5 - this cake would get it!" We love a good rave and this tropical-inspired cake recipe deserves it.

Recipe by Southern Living May 1999

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Recipe Summary

Yield:
1 (6-layer) cake
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Ingredients

Directions

  • Pour cake batter into 3 greased and floured 8-inch round cakepans.

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  • Bake at 325° for 30 to 35 minutes or until a wooden pick inserted in center of each layer comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

  • Split layers horizontally. Spread Pina Colada Filling evenly between layers (not on top); cover and chill at least 4 hours.

  • Spread Rum Buttercream Frosting on top and sides of cake; sprinkle top and sides evenly with flaked coconut, pressing in gently. Garnish, if desired. Store cake in refrigerator. (Cake may be frozen up to 1 month.)

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