{"id":722,"date":"2021-05-21T13:59:23","date_gmt":"2021-05-21T13:59:23","guid":{"rendered":"https:\/\/tasting-thyme.com\/staging\/6788\/?p=722"},"modified":"2025-02-27T19:31:28","modified_gmt":"2025-02-27T19:31:28","slug":"tropical-pina-colada-cake","status":"publish","type":"post","link":"https:\/\/tasting-thyme.com\/staging\/6788\/tropical-pina-colada-cake\/","title":{"rendered":"Tropical Pina Colada Cake – with Pineapple and Coconut Frosting"},"content":{"rendered":"Jump to Recipe<\/a>\n\n\n

This Tropical Pina Colada Cake has everything a tropical flavour lover could want in a dessert. Light, *moist* sponge cake, topped with a luscious pineapple and coconut buttercream. This cake is perfect for a lighter dessert or for those who prefer fruity bakes to chocolate. <\/p>\n\n\n\n

This has become my go-to base cake recipe, which I change up different fruit juice depending on what flavour I want. You could use fresh or tinned pineapple for the juice, and I recommend some orange extract as it adds more of a fruity flavour (I find pineapple can get lost in the cake). This cake batter may look curdled at some stages, but keep with it until all the flour is added and you’ll see it come together. If you’re serving people who don’t love chocolate cake, this is your best friend! <\/p>\n\n\n\n

This is a super easy, super moist cake recipe. I use this quantity to make a two layer celebration cake – using 2 x 8″ circular tins. If you want something smaller, simply divide the recipe by 1.5x and use a square 8 inch tin. This creates a fabulous “snacking” cake that you can cut and come back to for an ideal treat to keep! It also travels pretty well if you want something traybake-style to take into work or school.<\/p>\n\n\n\n

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Tips for the best Tropical Pina Colada Cake – with Pineapple and Coconut Frosting<\/h2>\n\n\n\n