Strawberry Piña Colada with Malibu Frosting 🍓🍍🥥
If summer were a cake, this would be it. The Strawberry Piña Colada Cake with Malibu Frosting is a tropical dream baked into every slice—infused with coconut milk, pineapple juice, a swirl of pureed strawberries, and a splash of Malibu rum. Topped with a fluffy coconut-rum buttercream and garnished with shredded coconut, this cake is bright, bold, and absolutely vacation-worthy.
Whether you’re planning a beach-themed party or just want to bake something joyful, this recipe delivers sunshine in every bite.
Why I Love This Recipe
This cake is pure celebration. It’s sweet, fruity, and perfectly boozy, without being over-the-top. The texture is tender and moist, thanks to the mix of coconut milk and pineapple juice, and the strawberry swirl gives it a subtle berry tang that ties everything together. The Malibu frosting? That’s the cherry—or should I say coconut—on top.
If you’ve enjoyed treats like easy coconut macaroons or ice cream sandwich cake, this tropical bake will feel right at home.
🛒 Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup shredded coconut
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup coconut milk
- ½ cup pineapple juice
- ¼ cup Malibu rum
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup fresh or frozen strawberries, pureed
For the Malibu Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp Malibu rum
- 1 tsp vanilla extract
- 2 tbsp coconut cream (or coconut milk for a lighter texture)
- ¼ cup shredded coconut, for garnish (optional)
- Fresh strawberries, for garnish (optional)
🍰 Ingredient Notes & Substitutions
- No Malibu? Substitute with coconut extract + a little extra pineapple juice.
- Coconut cream vs milk: Cream makes a richer frosting; milk keeps it lighter.
- Strawberries: Fresh or frozen both work—just thaw and puree.
- Add-ins: Fold in crushed pineapple or diced strawberries for even more texture.
👩🍳 Instructions
1. Preheat and Prep
Preheat oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans or line with parchment paper.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together flour, sugar, shredded coconut, baking powder, and salt.
3. Blend the Wet Ingredients
In another bowl, beat together butter, coconut milk, pineapple juice, Malibu rum, eggs, and vanilla extract until smooth and creamy.
4. Combine & Fold
Gradually add the wet ingredients to the dry, mixing until fully combined.
Fold in the pureed strawberries gently to streak the batter with pink.
5. Bake
Divide batter evenly between pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
🧁 Make the Malibu Frosting
- In a large bowl, beat softened butter until smooth.
- Gradually add powdered sugar, one cup at a time, beating until fluffy.
- Add Malibu rum, vanilla extract, and coconut cream. Beat until light and spreadable.
- Adjust consistency with a splash of milk or extra sugar, if needed.
🎂 Assemble the Cake
- Place one cake layer on a serving plate. Spread with a generous layer of frosting.
- Top with the second layer and frost the entire cake, smoothing the sides.
- Garnish with shredded coconut and fresh strawberries.
Refrigerate for 30 minutes to set, or serve immediately for a slightly softer finish.
💡 Tips for Success
- Use room temp ingredients for a smooth batter and fluffy frosting.
- Chill the cake for easier slicing and prettier layers.
- Want it boozier? Brush cake layers with extra Malibu before frosting.
- Add texture: Toast the shredded coconut before garnishing for a crunchy finish.
🍽 Serving Suggestions & Pairings
This tropical cake pairs perfectly with:
- Blueberry Lemonade – crisp and fruity contrast
- Easy Coconut Macaroons – for a coconut theme
- Grasshopper Pie – cool, minty follow-up
- Cookie Dough Brownie Bombs – for chocolate lovers at the table
- Ice Cream Sandwich Cake – when you want to double the dessert fun
🧊 Storage & Make-Ahead Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze unfrosted layers wrapped in plastic for up to 2 months.
- Frosting can be made ahead and refrigerated—bring to room temp and re-whip before using.
🥄 More Recipes You’ll Love
- Easy Coconut Macaroons – chewy, coconut-packed classics
- Blueberry Lemonade – refreshing and fruity
- Ice Cream Sandwich Cake – frozen fun for summer
- Grasshopper Pie – minty and light
- Brownie Bombs – rich and satisfying
Final Thoughts
This Strawberry Piña Colada Cake with Malibu Frosting brings tropical flair and festive flavor to every slice. It’s colorful, crowd-pleasing, and every bit as delightful as a cocktail on the beach. Whether for birthdays, summer parties, or just a weekend bake, this cake is guaranteed to steal the spotlight.
If you make it, tag @ChefManiac and share your tropical masterpiece! And for more sunny bakes and unforgettable desserts, visit ChefManiac.com.
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