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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:
- Preheat & Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
- Add Wet Ingredients: Mix in coconut milk, pineapple juice, vanilla, and coconut extract until smooth.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in diced strawberries.
- 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:
- Beat Butter: In a large bowl, beat butter until creamy.
- Add Sugar & Rum: Gradually add powdered sugar, Malibu rum, vanilla, and salt. Beat until smooth and fluffy.
- Frost the Cake: Spread the frosting evenly over the cooled cake.
- 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?