Strawberry Piña Colada Cake with Malibu Frosting
Introduction
If you’re looking for a delightful treat that brings the taste of summer to your table, this Strawberry Piña Colada Cake with Malibu Frosting is just what you need! It’s a fun and fruity dessert that combines the sweet, tropical flavors of strawberries, coconut, and pineapple. Perfect for any occasion, this cake will have your taste buds dancing!
Why Make This Recipe
You should make this cake because it’s incredibly tasty and easy to prepare. The mix of flavors makes it feel like a little vacation. Whether you’re celebrating a special day or just want to enjoy a sweet treat with your family, this cake is a winner. Plus, your kitchen will smell amazing while it bakes!
How to Make Strawberry Piña Colada Cake with Malibu Frosting
Ingredients
- 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 butter, softened
- 1/2 cup coconut milk
- 1/2 cup pineapple juice
- 1/4 cup Malibu rum (or coconut rum)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup fresh or frozen strawberries, pureed
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp Malibu rum
- 1 tsp vanilla extract
- 2 tbsp coconut cream (or coconut milk for a lighter version)
- 1/4 cup shredded coconut for garnish (optional)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, shredded coconut, baking powder, and salt.
- In another bowl, beat the softened butter, coconut milk, pineapple juice, Malibu rum, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until fully combined.
- Gently fold in the pureed strawberries, ensuring the batter is evenly colored and mixed.
- Pour the batter evenly between the prepared pans, smoothing the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- While the cakes are cooling, prepare the Malibu frosting by beating the softened butter in a mixing bowl until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the Malibu rum, vanilla extract, and coconut cream, and continue beating until light and fluffy.
- Once the cakes are cool, frost the first layer with a generous amount of frosting. Top with the second layer and frost the entire cake.
- Garnish the top with shredded coconut and additional strawberries, if desired.
How to Serve Strawberry Piña Colada Cake
This cake is best served chilled or at room temperature. Slice it up and enjoy it with family or friends! It’s wonderful for parties, barbecues, or a cozy family dessert night.
How to Store Strawberry Piña Colada Cake
You can store this cake in an airtight container in the fridge for up to a week. If you want to keep it longer, you can freeze the unfrosted cake layers for up to 3 months. Just let them cool completely before wrapping them tightly.
Tips to Make Strawberry Piña Colada Cake
- Make sure your butter is softened for the best texture in both the cake and frosting.
- Use fresh strawberries for a burst of flavor, or frozen ones if that’s what you have.
- Don’t rush the cooling process; letting the cakes cool completely will help the frosting stay put!
Variation
If you’re looking to switch things up, try adding some crushed pineapple to the frosting for extra tropical goodness. You can also use different types of rum or make it alcohol-free by using coconut extract instead of Malibu rum.
FAQs
1. Can I use a different type of flour?
Yes, you can use whole wheat flour or a gluten-free blend if you prefer.
2. What can I use instead of Malibu rum?
You can use any coconut rum or even coconut extract for a non-alcoholic version.
3. How can I make the cake dairy-free?
You can replace the butter with a dairy-free alternative and use coconut milk in place of regular milk.