🍓🥥🍍 Strawberry Piña Colada Cake with Malibu Frosting

A tropical-inspired dessert bursting with coconut, pineapple, and strawberry flavors, topped with a creamy Malibu rum frosting!

This Strawberry Piña Colada Cake brings the best of tropical flavors into one delicious dessert. The moist coconut-pineapple cake, blended with a hint of strawberry puree and Malibu rum, is perfectly complemented by a creamy, boozy Malibu frosting. It’s the ultimate summer treat for any occasion!

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📋 Ingredients

For the Cake:

• 2 cups all-purpose flour – The base for a soft, fluffy cake.
• 1 cup granulated sugar – Adds sweetness and structure.
• ½ cup shredded coconut – Enhances the tropical flavor and texture.
• 1 tsp baking powder – Helps the cake rise.
• ½ tsp salt – Balances the sweetness.
• ½ cup butter, softened – Adds richness and moisture.
• ½ cup coconut milk – Provides a creamy coconut flavor.
• ½ cup pineapple juice – Gives the cake a fruity, tropical kick.
• ¼ cup Malibu rum (or coconut rum) – Adds a smooth, coconut-infused warmth.
• 2 large eggs – Helps bind the ingredients and creates structure.
• 1 tsp vanilla extract – Enhances the flavor depth.
• ½ cup fresh or frozen strawberries, pureed – Brings a subtle strawberry twist.

For the Malibu Frosting:

• 1 cup unsalted butter, softened – The base for a creamy, smooth frosting.
• 3 cups powdered sugar – Sweetens and stabilizes the frosting.
• 2 tbsp Malibu rum – Adds a hint of coconut-rum indulgence.
• 1 tsp vanilla extract – Complements the flavors.
• 2 tbsp coconut cream (or coconut milk for a lighter version) – Enhances the tropical creaminess.
• ¼ cup shredded coconut for garnish (optional) – For extra coconut texture and decoration.

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🍰 Instructions

Step 1: Prepare the Cake Batter

1️⃣ Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan (or line with parchment paper).
2️⃣ In a large mixing bowl, whisk together the flour, sugar, shredded coconut, baking powder, and salt.
3️⃣ In another bowl, beat the butter until light and fluffy. Add the coconut milk, pineapple juice, Malibu rum, eggs, vanilla extract, and strawberry puree, mixing until smooth.
4️⃣ Gradually fold the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix!
5️⃣ Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 2: Bake the Cake

1️⃣ Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
2️⃣ Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Malibu Frosting

1️⃣ In a large bowl, beat the butter on medium speed until fluffy.
2️⃣ Gradually add the powdered sugar, beating until smooth and fully incorporated.
3️⃣ Pour in the Malibu rum, vanilla extract, and coconut cream, then mix until the frosting is light and creamy.
4️⃣ If needed, adjust consistency by adding more powdered sugar (for a thicker frosting) or a splash of coconut milk (for a lighter texture).

Step 4: Assemble & Decorate

1️⃣ Spread the Malibu frosting evenly over the cooled cake using a spatula or piping bag.
2️⃣ Sprinkle the top with shredded coconut for added texture and tropical flair (optional).
3️⃣ For extra decoration, garnish with sliced strawberries, pineapple pieces, or a drizzle of coconut cream.

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🍽 Serving & Storage Tips

✔ Serve chilled or at room temperature for the best flavor and texture.
✔ Store leftovers in an airtight container in the fridge for up to 5 days.
✔ Freeze unfrosted cake layers for up to 2 months—just thaw and frost before serving.

This Strawberry Piña Colada Cake is a tropical dream come true, blending rich coconut, juicy pineapple, fresh strawberries, and smooth Malibu rum into a perfect, celebratory dessert.