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Photo of Pinacolada Cake   by Kaveri Obhan at BetterButter

Pinacolada Cake

Kaveri Obhan
20 minutes
Prep Time
60 minutes
Cook Time
12 People
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ABOUT Pinacolada Cake RECIPE

Everyone's favorite tropical cocktail in a cake

Recipe Tags

  • Medium
  • Baking
  • Dessert

Ingredients Serving: 12

  1. 1 cup butter, at room temperature
  2. 3 cups all-purpose flour
  3. 1 teaspoon baking soda
  4. 1 teaspoon salt (skip if using salted butter)
  5. 2 cups granulated sugar
  6. 6 eggs at room temperature
  7. 1/4 cup dessicated coconut
  8. ½ cup milk
  9. 3 tablespoons rum ( or pineapple juice for non-alcoholic version )
  10. ¾ cup curd
  11. 1 teaspoon vanilla extract
  12. ½ teaspoon coconut essence
  13. 4 canned pineapple slices, drained and crushed


  1. Preheat the oven to 175 degrees C. Grease and flour a bundt cake pan.
  2. In a bowl, whisk together the flour, baking soda, and salt.
  3. In another large bowl, beat butter and sugar using an electric beater, until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Next, add the milk and rum/pineapple juice. Beat until combined.
  6. Add the flour mixture alternatively with the curd mixing on low speed until just combined. Do not over mix.
  7. Stir in the vanilla, coconut extract, dessicated coconut and crushed pineapple with a spatula.
  8. Pour the batter into the prepared bundt pan. Bake in the middle rack for about 1 hour. Insert a toothpick in the middle and check if the cake is done
  9. Cool the cake in the pan for 10 minutes. Invert cake on to a cooling rack lined with parchment paper and cool completely.

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Anupama Kumari
Anupama Kumari   Jan-03-2017

very nicely presented!

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