June 20, 2021

Pina Colada Cake ~ #TheCakeSliceBakers

This little Pina Colada Cakes brings to mind tropical islands and relaxing
in the sun - something we are all hoping to be able to do freely very soon.

The Cake Slice Bakers are baking through Little Everyday Cakes by Candace Floyd in 2021. We have now reach the half-way mark of baking through this book, which focuses on recipes for smaller cakes. This book is proving to be very popular in our group because most of the ingredients for the cakes are easily accessible and since the cakes are typically smaller there is little waste.

We are are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Pina Colada Cake, One Egg Dinner Cake, and Tiny Texas Sheet Cake. I chose the Pina Colada Cake - read on for my thoughts on this cake.

As with all of the cakes I have baked from this book, this one is very easy to put together. I thought it was a little unusual that the cake did not have any pineapple in it so I added some well-drained crushed pineapple.  I truly wanted to like this cake, but this one was not a winner for me and my family.  Even with the coconut milk, toasted coconut, and crushed pineapple it honestly did not have a lot of flavor.  Also, I felt this cake would have been better being baked in a 6-inch pan as it felt like there was not enough batter for an 8-inch pan and it ended up looking flat. I guess you can't win them all.

Pina Colada Cake

Cake ~
  • 120g (1 cup) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 30g (2 tablespoons) coconut oil, melted and slightly cooled
  • ½ teaspoon vanilla extract
  • 60ml (¼ cup) unsweetened coconut milk
  • 75g (⅓ cup) butter, softened
  • 130g (⅔ cup) sugar
  • 2 eggs, room temperature
  • 50g (⅔ cup) unsweetened coconut flakes, lightly toasted
Glaze ~
  • 15ml (1 tablespoon) pineapple juice
  • ½ tablespoon finely grated lime peel
  • 15ml (1 tablespoon) lime juice
  • 30ml (3 tablespoon) white or dark rum
  • 15g (1 tablespoon) sugar
Lime Whipped Cream ~
  • 240ml (1 cup) whipping cream
  • ¼ teaspoon vanilla extract
  • 1½ teaspoon finely grated lime peel
  • 15g (2 tablespoons) powdered sugar
Cake ~
  1. Preheat the oven to 180℃ (350℉).
  2. Spray a 20cm (8-inch) round cake pan with baking spray, and line with parchment.
  3. In a small bowl whisk together the flour, baking soda, and salt.
  4. Combine the coconut oil, vanilla, and coconut milk in a measuring cup and stir well.
  5. Place the butter in a mixing bowl, and using an electric mixer at medium-high speed, beat until creamy.
  6. Add the sugar and beat until fluffy, about 4-5 minutes.
  7. Add the eggs, one at a time, beating well after each addition.
  8. Reduce the speed to low, and add the flour mixture and the coconut milk mixture a little at a time, beginning and ending with the mixture.
  9. Fold in the toasted coconut.
  10. Pour the batter into the prepared pan.\Bake the cake for 20-25 minutes, until a cake tester inserted in the center comes out clean.
  11. Place the on a wire rack, and let the cake cool for 10 minutes whilst you prepare the glaze.
  12. After 10 minutes remove the cake from the pan and return it, top side up, to the wire rack that has been set over a baking sheet to catch any drips.
  13. Poke small holes in the warm cake with a fork or skewer, and spoon the glaze over the top of the cake.
  14. Slice the cake into wedges and serve with the lime whipped cream.
Glaze ~
  1. In a small bowl, whisk together the pineapple juice, lime peel, lime juice, rum, and sugar until the sugar fully dissolves.
Lime Whipped Cream ~
  1. In a medium bowl, whip the cream until soft peaks form.
  2. Add the vanilla, lime peel, and powdered sugar and whip until the desired consistency.

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - Little Everyday Cakes - and our choices for June 2021 were ~ 

Pina Colada Cake

One Egg Dinner Cake

Tiny Texas Sheet Cake


  1. This was my first choice and then I switched at the last minute. This is still getting made though, it looks delicious. Oh...Love the plate LOL....same as I used in my post.

  2. Interesting that it didn't have pineapple originally. Honestly, I hadn't looked at that cake because it's not my favorite cocktail! Sorry it wasn't hit for you and your family though.

  3. Well, that's a shame! It looks pretty!

  4. That's too bad it didn't live up to expectations. It's a nice idea for a cake, though.


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