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Pineapple And Rum Cake

by Nick Makrides
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Pineapple And Rum Cake! This gorgeous Pina Colada Cake is the perfect way to celebrate warmer weather. Gorgeous tangy pineapple flavored cake, which is fluffy, encased my creamy cream cheese frosting, and coated in coconut!

Nick’s favourite thing…

This cake is so soft and delicate. But moist and light. Perfect indulgence. But my favorite thing about it, is the cream cheese frosting. It’s my favorite frosting! Can’t say no to that yummy coconut on the outside of the frosting either.

What does Pineapple And Rum Cake taste like?

This cake is

Soft – from the delicate yet moist cake.

Fruity – from the pineapple.

Coconuty – from the shredded coconut on the outside of the cake.

Creamy – from the cream cheese frosting.

What are the ingredients I need?

All-purpose flour – also known as plain flour.

Baking powder – this will help your cake rise.

Baking soda  – also known as bicarb soda. This is a raising agent that reacts with anything acidic to help desserts rise. In this case, it’s reacting with the acidity in the pineapple.

Salt – I used fine salt.

Eggs – I used large eggs.

Granulated sugar – I used regular granulated sugar.

Brown sugar – I used regular brown sugar. Dark or light will also work.

Coconut oil – I used coconut oil that is in the jar. You can find this at most supermarkets. Just make sure you melt it before using in the cake.

Dark rum – This is optional. It’s in there for added flavor.

Coconut milk – This is the canned coconut milk. But carton coconut milk will also work. It just won’t have as strong a flavor.

Pineapple – I used canned pineapple for this recipe.

Cream cheese – I used block cream cheese. Make sure your cream cheese is cold when using for the frosting.

Unsalted butter – make sure your butter is softened for this recipe.

Powdered sugar – also known as icing sugar.

Powdered milk – this helps stabilize the frosting. It also helps make it even creamier. You can use whole milk powder or skim. Either one will work. It’s important that this goes in with the powdered sugar wo it has time to dissolve.

Vanilla extract – always use good quality vanilla extract.

Shredded coconut – I used unsweetened coconut.

My Top Tips!

  • Add the pineapple wedges on top right before serving if using fresh pineapple or canned pineapple. If using dried pineapple, you can put them on up to 3 hours ahead of time.
  • It’s important to always mix the cream cheese frosting on high speed. The only time you mix it on low speed is after you’ve added the dry ingredients. Mixing on high speed helps to aerate the frosting, giving it volume and making it easier to pipe.

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I hope you guys enjoyed this simple but delicious Pineapple And Rum Cake recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

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Pineapple & Rum Cake

Serves 15

5 from 2 votes
Prep Time: 55 mins
Cook Time: 45 mins
Total Time: 2 hrs
Course: Dessert
Cuisine: American



  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda (bicarb soda)
  • 4 eggs
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup coconut oil + 2 tsp
  • 1/4 cup rum (optional)
  • 1/4 cup coconut milk
  • 1 cup crushed pineapple, drained (canned or fresh)


  • 1 block cream cheese
  • 1 cup unsalted butter
  • 1 cup powdered milk
  • 2 cups powdered sugar
  • 2 tsp vanilla extract


  • 2 cups shredded coconut (unsweetened)
  • Fresh pineapple wedges (or canned)



  • Preheat your oven to150C (300F). Spray and line two 8-inch cake tins with baking paper. Set aside.
  • Add the flour, baking powder, baking soda and salt into a large mixing bowl and use a whisk to stir until well combined. Set aside.
  • Add the eggs and sugars to a large microwave safe bowl. Use an electric hand mixer or stand mixer fitted with a whisk attachment to whip until pale yellow and thick. About5 minutes.
  • Add ½ cup of coconut oil, ¼ cup of rum and coconut milk and whisk until well combined.
  • Add half the flour to the wet ingredients and mix on low speed until no dry ingredients are showing.Add the remaining dry ingredients and repeat.
  • Add the crushed pineapple, fold into the batter using a spatula.
  • Split the mixture amongst the two cake tins. Bake for 30 minutes or toothpick inserted into the center of the cake comes out clean. Take out of the oven. Allow to cool at room temp for 10 minutes before taking out of the tin and placing on a cooling rack to cool completely.


  • Place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, you can use a hand mixer. Mix on low speed to begin with, to help break up the cream cheese a little, then increase the speed to high for a couple of minutes to help combine the cream cheese and butter.
  • After a couple of minutes, stop your mixer and scrape down the side of the bowl with a spatula. Add the powdered sugar, powdered milk, 2 tsp rum, 2 tsp coconut flavouring or milk and vanilla. Mix on low speed until the dry ingredients are fully incorporated, then bring the speed back up to high. Continue beating on high speed until your frosting is fluffy and turns pale in color. Add the frosting to a large piping bag.

Let's put it together!

  • To trim your chilled cakes, use a cake leveler or large serrated knife to carefully trim the crust off the top of each cake. Then trim each cake in half.You’ll end up with 4 layers.
  • To crumb coat your cake, add a dab of frosting onto a 9” cake board or flat serving plate. Use a small offset spatula to spread the frosting around before adding the first cake layer. Gently press down the centre of the cake layer to make sure it’s stuck to the frosting underneath.
  • Add frosting to a piping bag and frost a ring around the top of the cake. Fill the centre with more frosting. Use your small offset spatula to smoothen out the frosting before you add the next layer of cake. Repeat with the remaining layers.
  • Add more frosting around the sides and top of the cake. Use the small spatula to smoothen out the top and sides of the cake, taking care to fill in any gaps in between each layer of cake. Chill for 2 hours or overnight.
  • Add a final layer of frosting by repeating the same process. Once smoothened out, gently add shredded coconut to the sides of the cake. Fit the end of a piping bag with a Wilton 6b piping tip. Pipe swirls of cream cheese frosting on top.Finish by topping with pineapple wedges before serving.


It’s important to always mix the cream cheese frosting on high speed. The only time you mix it on low speed is after you’ve added the dry ingredients. Mixing on high speed helps to aerate the frosting, giving it volume and making it easier to pipe. 
Cake can be stored in an airtight container for up to three days.


Calories : 490kcal
Carbonhydrates: 61g
Protein: 5g
Fat: 26g
Saturated Fat: 19g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 4g
Trans Fat : 1g
Cholesterol: 79mg
Sodium: 149mg
Potassium : 135mg
Fiber: 1g
Sugar : 44g
Vitamin A: 450IU
Vitamin C: 2mg
Calcium: 57mg
Iron: 2mg
Nutrition Disclosure

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Marta August 9, 2021 - 8:29 am

Sounds delish!! But how much milk powder are you supposed to use? I don’t think it was mentioned

Nick Makrides August 17, 2021 - 4:20 am

1 cup. Is it not showing up in the ingredients section on your end? I can see it there N x

Lorraine Fenwick August 9, 2021 - 2:07 pm

Hi I would like to try this cake but I only have 9” tins. So shall I multiply the ingredients by 1 and a half??

Nick Makrides September 19, 2021 - 3:27 am

You should be able to use the same ingredient measurements with that size tin. It will just result in a slightly shorter cake 🙂 N x

Diego August 18, 2021 - 6:41 pm

Just a question, for reference 1 cup = 250 g, but the flour it says 2 1/2 cups, but 425 g?

Nick Makrides September 19, 2021 - 3:18 am

Nah, 1 cup = 150g. I’ve measured that using my own measuring cups at home to ensure the recipe works the same for everyone else 🙂 Hope that helps! N x

Jeannie Mahoney September 12, 2021 - 6:10 pm

5 stars
Wonderful recipe — you and Martha Stewart are the only bakers I follow online. Please help me with a scaled-up version for 3 9-inch cake pans. I’d like to make this a birthday cake for my best friend. Thank you so much!

Nick Makrides September 19, 2021 - 12:33 am

Hi Jeannie! What a beautiful comment! I would recommend using the same measurements, you’ll just end up with a slightly shorter cake. Otherwise you can times all the ingredients by 0.5 and make the recipe that way. Hope that helps! N x


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