A tropical dessert bursting with coconut, pineapple, strawberries, and a splash of Malibu magic.
This cake is soft, moist, and full of island vibes—sweet coconut, tangy pineapple, and fruity strawberries all wrapped into one dreamy bake. Perfect for summer parties, birthdays, or anytime you want dessert to feel like a vacation.
Ingredients
For the Cake
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2 cups all-purpose flour – forms the structure of the cake
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1 cup granulated sugar – adds sweetness and moisture
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1/2 cup shredded coconut – enhances texture and tropical flavor
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1 teaspoon baking powder – helps the cake rise
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1/2 teaspoon salt – balances sweetness
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1/2 cup butter, softened – adds richness and keeps the cake moist
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1/2 cup coconut milk – brings creamy coconut flavor
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1/2 cup pineapple juice – adds tropical sweetness and acidity
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1/4 cup Malibu rum (or coconut rum) – optional but recommended for a true Piña Colada taste
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2 large eggs – bind ingredients and add structure
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1 teaspoon vanilla extract – adds warmth and depth
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1/2 cup strawberry purée (fresh or frozen) – gives natural pink color and fruity brightness
Instructions
1. Prepare the Oven and Pan
Preheat your oven to 175°C (350°F).
Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together:
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all-purpose flour
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baking powder
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salt
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shredded coconut
Set aside.
3. Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes. This step helps create a soft, airy cake.
4. Add Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
5. Combine the Wet Ingredients
In a separate bowl, mix together:
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coconut milk
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pineapple juice
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Malibu rum
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strawberry purée
6. Build the Batter
Add the dry ingredients to the butter mixture in two additions, alternating with the wet mixture.
Mix gently until just combined—do not overmix, or the cake may become dense.
7. Bake
Pour the batter into the prepared cake pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving or frosting.
Serving Ideas
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Dust with powdered sugar for a simple finish
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Top with whipped cream and fresh strawberries
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Add a coconut cream frosting for extra indulgence
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Garnish with toasted coconut flakes and pineapple slices
Tips
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For a stronger rum flavor, brush the warm cake with a little extra Malibu rum
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If serving kids, replace rum with extra pineapple juice or coconut milk
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Frozen strawberries work perfectly—just thaw and blend before use
This Strawberry Piña Colada Paradise Cake is sunshine in dessert form—sweet, fruity, and irresistibly tropical. One bite and you’re basically on a beach somewhere.