Pina Colada Cake

Every component of a pina colada shows up in this cake: rum, pineapple, and coconut. The chiffon layers get brushed with a soak of pineapple juice, coconut cream, and dark rum. The filling is buttercream folded with crushed pineapple. The frosting has rum and coconut extract. And toasted shredded coconut covers the outside.

The cake itself is a chiffon, lighter than a butter cake because whipped egg whites get folded into a yolk-oil batter. Six egg whites beaten stiff give these layers an airy, tender crumb that absorbs the rum soak without getting heavy or soggy.

This is a project cake with multiple components, but each one is straightforward. The payoff is a towering, tropical showstopper.

Chef Tips

• Beat the egg whites at room temperature until stiff but not dry. Over-beaten whites turn grainy and don’t fold smoothly into the batter.
• Brush the rum soak on while the cake layers are still slightly warm. Warm cake absorbs liquid more readily than cold.
• Toast the coconut in a dry skillet over medium heat, stirring constantly. It goes from golden to burnt in seconds.
• Press the coconut onto the frosted sides while the frosting is still soft. Once it sets, it won’t stick.

Variations

• Use light rum instead of dark for a milder, less molasses-forward rum flavor.
• Skip the rum soak and frosting rum for a family-friendly, non-alcoholic version.
• Add a layer of sliced fresh pineapple between the cake layers along with the pineapple frosting.