07/10/2026
Did you know our Chef started his culinary journey as a pastry chef? No?! Well, it must run in the family because his grandmother was an award-winning baker!
In celebration of National Piña Colada Day, we're sharing one of her most beloved recipes—an award-winning Piña Colada Cake that's bursting with tropical flavors and topped with a creamy coconut-pineapple icing.
For the Cake
Ingredients:
1 (20 oz) can diced pineapple
6 oz maraschino cherries
¼ cup butter
1 box yellow cake mix (Granny's favorite was Betty Crocker!)
Oil and eggs as directed on cake mix box
Directions:
Preheat oven to 350°F.
Melt butter and coat a 9-inch cake pan.
Prepare cake mix according to package directions, replacing the water with pineapple juice from the can for extra flavor.
Fold in half of the diced pineapple.
Pour half of the batter into the prepared pan.
Add a thin layer of maraschino cherries.
Top with the remaining batter.
Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Let cool completely before icing.
Piña Colada Icing
Ingredients:
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
¼ cup cream of coconut
2–3 tbsp pineapple juice
1 tsp coconut extract
½ tsp vanilla extract
Pinch of salt
Optional: 1 tbsp white rum or rum extract
Directions:
Beat butter until light and fluffy (3–4 minutes).
Gradually add powdered sugar, mixing on low speed.
Add cream of coconut, pineapple juice, coconut extract, vanilla, salt, and rum (if using).
Beat on medium-high speed for 2–3 minutes until smooth and fluffy.
Adjust consistency as needed:
Too thick? Add pineapple juice, 1 teaspoon at a time.
Too thin? Add powdered sugar, ¼ cup at a time.
Finishing Touch:
Spread icing over the cooled cake and sprinkle generously with toasted coconut for an extra tropical touch.
Refrigerate for at least 1 hour before serving.
Happy National Piña Colada Day!
