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Strawberry Piña Colada with Malibu Frosting

Description

This Strawberry Piña Colada with Malibu Frosting is a tropical dessert twist on the classic piña colada cocktail. It combines the flavors of juicy strawberries, pineapple, and coconut into a moist and flavorful cake, topped with a luscious Malibu rum-infused frosting. Perfect for summer gatherings or when you want a taste of the tropics!

Origin

Inspired by the classic piña colada cocktail from Puerto Rico, this dessert combines the creamy coconut-pineapple flavors with fresh strawberries for a refreshing and fruity treat. The Malibu frosting adds a boozy, tropical touch, making it a standout dessert.

Ingredients Quantity

For the Cake:

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup coconut milk
  • ½ cup pineapple juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup fresh strawberries, diced

For the Malibu Frosting:

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • ¼ cup Malibu coconut rum
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup shredded coconut (optional, for garnish)
  • Fresh strawberries & pineapple slices (for garnish)

Ingredients Optional

  • ½ teaspoon cinnamon (for extra warmth)
  • ¼ cup crushed pineapple (for more texture)
  • ¼ cup white rum (to soak the cake layers for extra moisture)

Instructions

For the Cake:

  1. Preheat & Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line with parchment paper.
  2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
  4. Add Wet Ingredients: Mix in coconut milk, pineapple juice, vanilla, and coconut extract until smooth.
  5. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in diced strawberries.
  6. Bake: Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.

For the Malibu Frosting:

  1. Beat Butter: In a large bowl, beat butter until creamy.
  2. Add Sugar & Rum: Gradually add powdered sugar, Malibu rum, vanilla, and salt. Beat until smooth and fluffy.
  3. Frost the Cake: Spread the frosting evenly over the cooled cake.
  4. Garnish & Serve: Sprinkle shredded coconut on top and decorate with fresh strawberries and pineapple slices.

Tips for Success

  • Use room-temperature ingredients for a smoother batter.
  • Dice strawberries finely to prevent excess moisture.
  • Chill the cake before slicing for cleaner cuts.
  • For a non-alcoholic version, substitute Malibu rum with coconut milk.

Recommendations

  • Serve with a tropical fruit cocktail or piña colada drink.
  • Pair with vanilla ice cream for an extra indulgent treat.
  • Store leftovers in the fridge for up to 3 days.

Nutrition (Per Slice, Approximate)

  • Calories: 380
  • Carbohydrates: 50g
  • Protein: 4g
  • Fat: 18g
  • Sugar: 35g
  • Fiber: 2g

Would you like a cupcake version or a layered cake option?

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