Strawberry Piña Colada Cake with Malibu Frosting
A delightful cake that captures the essence of summer with vibrant strawberry and pineapple flavors, topped with creamy Malibu frosting.
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup shredded coconut
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup softened butter
- 1/2 cup coconut milk
- 1/2 cup pineapple juice
- 1/4 cup coconut rum
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup fresh or frozen strawberries, pureed
For the frosting
- 1 cup unsalted butter
- 3 cups powdered sugar
- 2 tbsp coconut rum
- 1 tsp vanilla extract
- 2 tbsp coconut cream
- 1/4 cup optional shredded coconut
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and lightly flour two 9-inch round cake pans.
- In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, shredded coconut, baking powder, and salt.
- In a separate large bowl, beat the softened butter until light and fluffy.
- Slowly add the coconut milk, pineapple juice, coconut rum, eggs, and vanilla extract to the butter, mixing to create a smooth batter.
Baking
- Gradually incorporate the dry ingredients into the wet mixture until combined.
- Gently fold in the pureed strawberries.
- Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.
Frosting
- Beat the softened butter for the frosting until creamy and smooth.
- Gradually add the powdered sugar, coconut rum, vanilla extract, and coconut cream, beating until smooth and fluffy.
Assembly
- Spread a layer of frosting on top of the first cake layer, then place the second layer on top.
- Frost the entire cake and sprinkle optional shredded coconut on top.
Notes
Ensure all ingredients are at room temperature. Avoid overmixing the batter to prevent a dense texture. Substitute with healthier options if desired.