This Pina Colada Layer Cake has moist layers of coconut cake, homemade pineapple filling and coconut frosting! Topped with toasted coconut, cherries and pineapple for a tropical treat that screams spring!
Hi!! It’s Jenn, from Eat Cake For Dinner, back to share another really really yummy and totally versatile recipe with you. I first had a cake like this a few months ago when a co-worker brought it to work to share. It was so dang good and everyone raved about it and wanted the recipe. I have since made several different versions with Pineapple being the latest.
PINA COLADA LAYER CAKE
So I’ve been in Chicago for a few days now and tonight I’m spending a night at the Hard Rock Hotel. They have actual record players in the rooms with quite a few old school records and I’m digging it. They must be new because not a single one was open. I’m not going to lie, I was pretty pumped.
As soon as I got back to my room after dinner, I grabbed the only record I was interested in – Michael Jackson’s “Thriller”. I mean, naturally.
But having never used a record player before – ever – I was totally afraid to mess it up. How awful would it be if the first person to ever use this new record scratched it?! Ugh, I couldn’t. After a few missed tries, I got it. It pretty much plays itself, which is good.
Ingredients :
1 super moist yellow cake mix
1 tablespoon pineapple juice
1 egg
milk
butter, melted
Directions :
Follow the directions on any super moist yellow cake mix you choose (I like Duncan Hines), however, replace the oil in the recipe and use melted butter instead. Replace the water in the recipe and use whole milk instead. Add one more large egg than the directions call for, and add the tablespoon of pineapple juice. Then follow the directions for baking. Pour batter into two greased 6 inch cake pans. Bake as directed on box or until cake tester comes out clean when inserted in the center of cakes.
Once the two cakes have finished baking, allow them to cool completely.
No Bake Cheese Cake Filling
3 (8oz each) packages cream cheese (room temperature)
2/3 cups plus 6 tablespoons sugar
1 1/2 cups whipping cream
3 tablespoons pure vanilla extract
In the electric mixer on high speed whip the heavy cream until soft peaks form and set aside. Then in another bowl, on medium speed, mix the cream cheese, sugar and vanilla until light and creamy. Fold in the whipped cream.
Cake Assembly
Make cake as directed and cool completely. Slice the two cakes in half lengthwise through the middle, using a long serrated knife. Set all four of the cake layers aside.
Place your bottom layer on a plate. It should be evenly flat on top. Pour and spread some of the cheesecake filling on bottom layer. Top with a second cake layer that should be evenly flat as well. Pour and spread some of the cheesecake filling on second layer. Add a third layer making sure it is also evenly flat on top. With a flat spatula spread the remaining filling on top and all around the sides cake.
Next, place a pineapple ring on top of cake and gently press down into filling. Make fine crumbs out of the final layer you did not use by using a food processor. Apply cake crumbs to the sides of cake. Top with a maraschino cherry for an added garnish!
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