Strawberry Piña Colada Cake with Malibu Frosting

A Slice of Summer: Strawberry Piña Colada Cake with Malibu Frosting

If I could bottle up the spirit of summer in a dessert, it would absolutely be this Strawberry Piña Colada Cake with Malibu Frosting. Just saying the name makes me smile! When I think of this cake, I’m instantly transported to those carefree afternoons spent laughing with friends by the pool, sipping fruity cocktails and feeling the sun on my face. The very first time I baked this tropical cake, my kitchen filled with the dreamy aroma of coconut, pineapple, and a whisper of rum—it was paradise in every sense. I knew I had to share this Strawberry Piña Colada Cake recipe with you, so you can bring that sunshine straight to your table (no SPF required!).

Why You’ll Adore This Strawberry Piña Colada Cake

There are a million reasons to fall for this gorgeous Strawberry Piña Colada Cake with Malibu Frosting, but here are my personal favorites:

• Tropical Vibes, No Passport Needed: One forkful and you’re instantly whisked away to a breezy beach getaway. (If you close your eyes, you can almost hear the waves!)
• Super Moist & Flavorful: Thanks to coconut milk, pineapple juice, and a splash of Malibu rum, this easy cake stays ultra-moist and packed with lush, tropical flavors.
• Stunning and Shareable: This is the dessert that truly wows at summer barbecues, birthday parties, or even just a simple weeknight treat with your family.
• Flexible for Every Baker: Whether you’re a total newbie or a seasoned cake master, the steps are approachable, and the results are consistently fabulous!

Ingredients You’ll Need for Strawberry Piña Colada Cake with Malibu Frosting

Let’s break down the dreamy lineup of ingredients that makes this cake shine:

• 2 cups all-purpose flour – I always recommend spooning your flour into the measuring cup and leveling it off for the best texture.
• 1 cup granulated sugar – Just enough sweetness to let those tropical notes pop without overwhelming the flavors.
• 1/2 cup shredded coconut – Use unsweetened for subtle coconutty goodness, or sweetened if you like it extra tender.
• 1 tsp baking powder – To encourage that perfect, fluffy rise.
• 1/2 tsp salt – Trust me, a pinch balances all the sweet and fruity flavors beautifully.
• 1/2 cup butter, softened – At room temperature, please! It makes creaming a breeze and ensures a silky batter.
• 1/2 cup coconut milk – Full-fat for ultimate luxury (and coconut flavor). Shake your can well!
• 1/2 cup pineapple juice – Fresh if you have it, canned works great too.
• 1/4 cup Malibu rum (or coconut rum) – Don’t worry, it’s just enough for a lovely hint of island flavor (but you can swap it—see below).
• 2 large eggs – Let them come to room temp so the batter blends smoothly.
• 1 tsp vanilla extract – Because everything’s better with a splash of vanilla!

For the Malibu Frosting, you’ll need: powdered sugar, butter, a touch of Malibu (or coconut milk if you’re skipping the rum), and a handful of fresh strawberries for decorating (if you feel fancy).

Step-by-Step Guide: Making the Perfect Strawberry Piña Colada Cake

Ready to bake up some sunshine? Here’s how I make this Strawberry Piña Colada Cake with Malibu Frosting:

1. Preheat & Prep: Set your oven to 350°F (175°C), then grease and flour your favorite cake pan. (I usually use a 9-inch round, but a square pan works, too.)
2. Mix the Dry: In a bowl, stir together flour, sugar, shredded coconut, baking powder, and salt. Give it a whisk so everything’s evenly combined.
3. Cream the Wet: Using a stand mixer (or a hand mixer if you’re like me and love fewer dishes), cream the softened butter until it’s light and fluffy. Pour in the coconut milk, pineapple juice, Malibu rum, eggs, and vanilla, and mix just until smooth.
4. Bring It All Together: Add the dry mixture to the wet ingredients gently, stirring or mixing on low until barely combined. (Don’t over-mix—the cake will thank you!)
5. Bake: Pour the batter in and smooth the top. I like to tap my pan on the counter to pop any large air bubbles.
6. Oven Magic: Bake for 25–30 minutes, or until a toothpick in the center comes out clean. The sweet tropical smell will tell you when it’s close!
7. Cool & Frost: Let the cake cool completely before slathering on that dreamy Malibu frosting. Top with juicy strawberries for extra summer flair.

Pro tip: Don’t frost until the cake is totally cool, or things will get mighty slippery!

My Secret Tips and Tricks for Strawberry Piña Colada Cake Success

Over the years, I’ve learned a few secrets for making the very best Strawberry Piña Colada Cake with Malibu Frosting:

• Room Temp Ingredients Are Key: Cold eggs or butter can make your batter curdle or end up lumpy (nobody wants that!).
• Use High-Quality Coconut Milk: The thicker, creamy kind (usually in a can) gives the most richness and coconut flavor.
• Malibu Rum Hack: If you’re out of Malibu or prefer alcohol-free, sub in extra coconut milk with a dash of coconut extract for that signature piña colada taste.
• Don’t Overbake: This cake is best when just baked through—use your nose and check at the 25-minute mark.
• Frosting Tip: For a smoother, fluffier frosting, sift your powdered sugar before mixing. (It’s a little extra effort, but worth it!)

Creative Variations and Ingredient Swaps

Baking should be fun and flexible! Here’s how you can make this Strawberry Piña Colada Cake your very own:

• Gluten-Free: Swap the all-purpose flour for your favorite 1:1 gluten-free blend (semantic keyword: gluten-free baking).
• Veganize It: Use vegan butter, plant-based coconut milk, and flax eggs for a delicious vegan option.
• Add Fresh Fruit: Layer sliced strawberries or pineapple between the cake and frosting for an even juicier bite.
• Skip the Rum: Make it family-friendly by replacing Malibu rum with more coconut milk and a splash of coconut extract.
• Go Nutty: Toss in a handful of toasted macadamia nuts or almonds for extra crunch and flavor.

How to Serve and Store Your Strawberry Piña Colada Cake

When it comes to serving this stunning strawberry piña colada cake, I love slicing thick pieces and topping them with extra berries, a sprinkle of toasted coconut, or (if I’m feeling decadent) a scoop of coconut ice cream. It’s the perfect dessert for summer gatherings, birthday celebrations, or just your average Tuesday night when you want to treat yourself.

Storing Leftovers: This cake keeps beautifully—just cover it tightly (or pop it in an airtight container) and refrigerate for up to 4 days. Want to freeze it? Wrap slices well and stash them in the freezer for up to 2 months. Just let it come to room temp before serving. (Trust me, it’s a lifesaver when you’re craving a tropical pick-me-up in the middle of winter!)

FAQs: Your Top Questions About Strawberry Piña Colada Cake with Malibu Frosting Answered

Can I make this Strawberry Piña Colada Cake in advance?
Absolutely! Bake the cake a day ahead and wait to frost until just before serving for maximum freshness and flavor.

Is the Malibu Frosting safe for kids?
The Malibu frosting contains a small amount of rum, but you can easily substitute coconut milk or pineapple juice for a completely kid-friendly cake.

Can I use canned or fresh pineapple juice?
Both work great. If you have fresh pineapple, juice it for an even brighter, more vibrant flavor.

Do I need to toast the coconut?
Not necessary, but if you want an extra layer of flavor and texture, a quick toast in the pan brings out the coconut’s nutty side.

What if I don’t have shredded coconut?
No worries—skip it, or use finely chopped dried pineapple or extra flour (the coconut just adds extra texture and flavor, but the cake will still be delicious!).

So, are you ready to bring a little slice of the tropics into your kitchen with this Strawberry Piña Colada Cake with Malibu Frosting? Whether you’re baking for a crowd or just because you need a tasty escape, I hope this recipe brings as many smiles to your table as it has to mine.

If you make it, please tell me how it goes in the comments, or tag me on social media so I can see your beautiful creations! Even if you eat the whole cake yourself (no judgment here), you’ve just earned yourself a taste of paradise. Happy baking, friends!