Pina Colada Cake Recipe (Coconut-Flavored Tropical Cake)
This Pina Colada cake recipe uses eggs, water, cream of coconut, and coconut flakes for a lightly tropical dessert. You’ll whisk the base, fold in the coconut, and bake until set. If you’re wondering how to make Pina Colada cake, follow the steps below and start checking early so it stays moist, not dry.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 175°C (350°F). Lightly grease your cake pan; lining the bottom with parchment makes unmolding easier.
Whisk the wet base
Whisk the egg for 30–45 seconds. Add the water and cream of coconut, then mix until smooth.
Fold in the coconut
Add the coconut flakes and a pinch of salt. Fold gently until evenly combined; don’t overmix.
Fill the pan
Pour the batter into the prepared pan and level the top. If you like, sprinkle 1–2 tbsp extra coconut flakes over the surface.
Bake
Bake for 35 minutes. Start checking around minute 30 so it doesn’t dry out. It’s done when a toothpick inserted in the center comes out clean.
Cool and serve
Let the cake cool in the pan for 10 minutes, then turn out and cool completely. Slice and serve; add pineapple or a little lime zest if you want.