I love the classic combination of flavors in this Easy Pineapple Coconut Cake with 5-Ingredient Rum Buttercream. Light coconut cream, pineapple, vanilla and a splash or two or rum make this cake super tender and delicious. Welcome spring with this tempting cake.
Each bite of this Easy Pineapple Coconut Cake with 5-Ingredient Rum Buttercream is like its own little tropical getaway. This cake is beautifully fragrant and moist. And with the addition of the rum-infused buttercream, it’s reminiscent of a classic piña colada cocktail.
Jump to RecipeA hint of rum in the buttercream
The buttercream used to finish this Easy Pineapple Coconut Cake is none other than my recipe for Easy Basic Buttercream. It calls for only 5 ingredients (four if you skip the rum) and takes just 10 minutes to make. Its smooth texture is perfect for decorating cakes, cupcakes and cookies.
I absolutely love a good Italian buttercream, but I don’t always have the time or desire to make one. It’s not difficult, but it does take some time and discipline to bring a simple syrup to the right temperature before adding it to whipped egg whites. Frankly, I don’t want to be that “dialed in” all the time. Sometimes I just want to let the mixer do all the work, and that’s exactly what this recipe for Easy Basic Buttercream does.
This Easy Basic Buttercream recipe calls for using vanilla and Stroh rum for flavoring. Stroh is an Austrian rum with vanilla, almond and butterscotch notes. In addition to the amazing flavor and bouquet it imparts to any recipe, at 80 proof, it’s also a good rum to keep in your baking cupboard for when you want to flambe something. It makes an amazing bananas foster. I even add a little Stroh for flavor when I make homemade marshmallows. It’s delicious in hot chocolate. Honestly, I could go on and on, but you get the idea.
If you want to keep this recipe alcohol free, you can skip the Stroh and double up on the vanilla instead. The overall flavor of the buttercream and cake will be less optimal, but still very good. However, I do believe it’s worth adding a small bottle of this fine rum to your cooking collection.
Welcome Spring with a slice of Easy Pineapple Coconut Cake
Spring is the time we come out of hibernation, shake off the heavy winter gear and the even heavier winter recipes. We start to crave lighter fare and easy, take-along desserts. I love a good carrot cake at Easter, but if you’re looking for something a little different, give this recipe for Easy Pineapple Coconut Cake a try. I assure you it will not disappoint.
No tropical breezes here, but each bite of this cake is like its own little tropical getaway. Light coconut milk, pineapple and vanilla make this cake beautifully fragrant and moist. And with the addition of the rum-infused buttercream, it’s reminiscent of a classic piña colada cocktail.
The texture of this cake is extremely light, with a delicate crumb. After creaming the butter and sugar, the dry ingredients are sifted and added in alternating batches with the wet ingredients. This helps build structure without overworking the cake. The result is very tender, delicate sponge.
In terms of finishing the cake, I believe less is more. A thin layer of buttercream between the two cake layers is all you need. After that, simply finish the top and sides of the cake with buttercream and garnish with toasted, shredded coconut. If you really want to take it to the next level, add a few fresh edible flowers on top before serving. A side of fresh tropical fruit also makes a nice and light accompaniment. Simple and stunning!
Easy Pineapple Coconut Cake with 5-Ingredient Rum Buttercream
Course: DessertCuisine: AmericanDifficulty: Easy8
servings10
minutes40
minutesLight coconut milk, pineapple and vanilla make this cake beautifully fragrant and moist. This cake is reminiscent of a classic piña colada cocktail with the rum-infused buttercream.
Ingredients
- For the cake
1 stick plus an additional 2 Tbsp. of unsalted, European style butter, room temperature
1 and 1/3 cups white granulated sugar
1 1/2 tsp. pure vanilla
2 1/3 cups unsifted cake flour
1 Tbsp. baking powder
1/3 tsp. kosher salt
1 cup light coconut milk
2 eggs
1 cup crushed pineapple, thoroughly drained
1 cup of toasted shredded coconut to finish the cake (optional)
- For the buttercream
1 batch of Easy Basic Buttercream.
Directions
- Prepare the cake
- Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans by spraying them with non-stick baking spray and lining the bottom with parchment paper. Set aside.
- Drain the pineapple and set aside. Reserve the juice for another use.
- Sift together the cake flour, baking powder and salt. Set aside.
- Whisk together the coconut milk and eggs. Set aside.
- Using a stand mixer and paddle attachment, cream the butter over medium-high speed until creamy. Gradually add the sugar and vanilla and beat until light and fluffy – approximately 5-7 minutes. Scrape down the bottom and sides of the bowl to ensure the mixture is well blended.
- Add 1/3 of the dry mixture to the bowl and blend together on medium-low speed until just smooth.
- Gradually add 1/2 of the coconut milk and egg mixture and blend until smooth. Scrape down the sides and bottom of the bowl.
- Repeat steps 6 and 7 until all the flour and liquid is incorporated. After the last of the flour has been incorporated, added the pineapple and blend over medium speed for approximately 1 minute or until the mixture is smooth and the pineapple is evenly distributed throughout the batter.
- Divide the batter between the two pans and bake at 350 degrees F. for 40 minutes or until a toothpick inserted into the center of each layer comes out clean. The cake is ready when the edges of the cake appear slightly brown and begin to come away from the pan.
- Allow the cake layers to cool inside their pans for 10 minutes. Run a knife around the rim of the pans to loosen the layers and invert the layers onto a rack to finish cooling.
- For easy finishing and storage, place the cooled cake rounds on cardboard cake circles and double wrap in plastic. Store in the refrigerator for up to one week or in the freezer for up to one month.
- Finish the cake
- To finish the cake, apply a thin layer of buttercream between the cake layers. Finish the sides and top of the cake with buttercream as well.
- Garnish the cake with toasted coconut flakes and fresh flowers if desired. A finished cake can be covered and stored in the refrigerator for up to one week or frozen for up to one month.
