Pina Colada Birthday Cake
Extra moist pineapple coconut cake with a sweet coconut buttercream and a toasted coconut topping. This Pina Colada Birthday Cake is my husband’s favorite!
Check out my favorite cake recipes!
Main Ingredients Needed for Pina Colada Birthday Cake
- cake mix
- crushed pineapple
- vegetable oil
- coconut extract
- powdered sugar
- sweetened flaked coconut
Tips & Notes for Pina Colada Birthday Cake
- I followed a recipe tutorial like this one to make the dried pineapple flowers on top of my cake.
- The toasted coconut garnish I used in these photos is store-bought, but I’m including a recipe for toasted coconut in the recipe card below. I liked the store-bought kind because it’s easier (obviously) and comes in large chunks.
- I layered the cake and frosting inside a springform pan lined with an acetate cake collar, but you could also just use a non-lined springform pan if you wanted to achieve a similar look.
Recipe Video: Coke & Peanuts Cake
Pina Colada Cake
Extra moist pineapple coconut cake with a sweet vanilla-coconut buttercream and a toasted coconut topping.
- 1 box coconut cake mix (or yellow or white)
- 8 ounces crushed pineapple with juice
- 1/2 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 1 tsp vanilla extract
- 1/4 tsp coconut extract
For the Frosting:
- 3/4 cup butter, softened
- 3/4 cup shortening
- 6 cups powdered sugar
- 6 tbsp milk
- 1 tbsp vanilla extract
- 1/4 tsp coconut extract
- 1/2 cup sweetened flaked coconut
Optional: garnish with maraschino cherries, toasted coconut, dried pineapple slices
- Preheat oven to 350ºF.
- Mix together the cake mix, pineapple (in juice, not drained), water, oil, eggs, vanilla, and coconut. Divide the batter between three lined and greased 8-inch round baking tins.
- Bake for 25-30 minutes, or until cake passes the toothpick test. Let cool completely after baking.
Make the Frosting:
- Use an electric mixer to cream the butter. Add powdered sugar and milk alternately (1 cup at a time of the sugar, 1 tbsp at a time of the milk), mixing well in between each addition and scraping down the sides as needed.
- Mix in the vanilla and the coconut extract.
Optional Toasted Coconut:
- Place the coconut in a nonstick skillet over medium-high heat. Stir continuously until coconut turns golden brown (it takes about 10 minutes to start turning, and then it goes FAST). Remove from heat as soon as you see brown flakes and continue to stir (the coconut will continue to toast even after you remove it from the heat).
Spread the frosting in between the layers of cake and on the outside of the cake. Top with the toasted coconut, pressing into the sides if desired. Top with optional maraschino cherry garnish.
Keep chilled until ready to serve. Let sit at room temperature for 15 minutes before serving.
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Something Swanky and/or Ashton have been featured by LDS Living, Better Homes and Gardens, Cosmopolitan Magazine, Country Living Magazine, and multiple times on Spoonful, BuzzFeed, and The Huffington Post. Something Swanky recipes have also been featured regularly on brand Facebook pages such as: Pillsbury, Jell-O, Reese’s, Hershey’s, and more.
Ashton is passionate about the blogging community and helping new bloggers turn their blogs into careers. She co-founded an online blog conference for new bloggers called Online BlogCon. She also spoke at the Build Your Own Blog Conference in SLC in 2013 on DIY blog design.