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?