Pina Colada Sponge Cake

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Poet's pantry (@yovanchef)
5.0
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A tropical-inspired sponge cake infused with coconut and pineapple flavors, perfect for a refreshing dessert.

Pina Colada Sponge Cake recipe
Prep Time
25min
Cook Time
30min
Total Time
55min

Ingredients

8 Servings
(1 serving = one slice)

For the Sponge

  • all-purpose flour
    all-purpose flour
    1cup
  • baking powder
    baking powder
    1tsp
  • salt
    salt
    1/4tsp
  • large eggs
    large eggs
    4
  • granulated sugar
    granulated sugar
    3/4cup
  • coconut milk
    coconut milk
    1/4cup
  • vegetable oil
    vegetable oil
    1/4cup
  • vanilla extract
    vanilla extract
    1tsp
  • coconut extract
    coconut extract
    1/4tsp

For Soaking Syrup

  • pineapple juice
    pineapple juice
    1/2cup
  • white rum
    white rum
    1tbsp
  • sugar
    sugar
    1tbsp

For Filling & Frosting

  • whipping cream
    whipping cream
    1cup
  • powdered sugar
    powdered sugar
    2tbsp
  • desiccated coconut
    desiccated coconut
    1/4cup
  • crushed pineapple
    crushed pineapple
    1/2cup

How to make Pina Colada Sponge Cake

Make the Sponge

  1. Step 1

    Preheat oven to 170°C (340°F). Line an 8-inch round cake tin with parchment paper.

  2. Step 2

    Sift flour, baking powder, and salt together. Set aside.

  3. Step 3

    In a large bowl, beat eggs and sugar until thick, pale, and tripled in volume (about 8–10 minutes).

  4. Step 4

    Mix coconut milk, oil, vanilla, and coconut extract in a small bowl.

  5. Step 5

    Gently fold the flour mixture into the egg mixture in two batches.

  6. Step 6

    Add the liquid ingredients slowly, folding carefully to maintain the volume.

  7. Step 7

    Pour into tin and bake for 25–30 minutes or until a toothpick comes out clean.

  8. Step 8

    Let cool completely before slicing.

Prepare Soaking Syrup

  1. Step 1

    Combine pineapple juice, sugar, and rum (if using). Stir until sugar dissolves.

Whip the Cream

  1. Step 1

    Beat chilled cream with powdered sugar until soft peaks form.

  2. Step 2

    Fold in desiccated coconut.

Assemble the Cake

  1. Step 1

    Slice the sponge into two layers.

  2. Step 2

    Brush each layer generously with the soaking syrup.

  3. Step 3

    Spread whipped coconut cream and add crushed pineapple between layers.

  4. Step 4

    Frost the outside with the remaining cream.

  5. Step 5

    Decorate with pineapple chunks and toasted coconut if desired.

Nutrition (per serving)

Calories

239.4kcal (11.97%)

Protein

2.2g (4.38%)

Carbs

24.8g (9%)

Sugars

14.4g (28.76%)

Healthy Fat

4.9g

Unhealthy Fat

9.0g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the eggs are at room temperature for better volume when beaten.

  2. Use a serrated knife to slice the sponge cake evenly.

  3. Chill the mixing bowl and beaters before whipping the cream for better results.

FAQS

  1. Can I use whole milk instead of coconut milk?

    Yes, whole milk can be used as a substitute for coconut milk.

  2. Is the rum necessary for the soaking syrup?

    No, the rum is optional and can be omitted if preferred.

  3. How can I store the Pina Colada Sponge Cake?

    Store the cake in an airtight container in the refrigerator for up to 3 days.

  4. Can I make this cake in advance?

    Yes, you can prepare the sponge and soak it a day ahead, then assemble it before serving.

  5. What can I use as a garnish?

    Pineapple chunks and toasted coconut flakes make excellent garnishes.

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Poet's pantry

(@yovanchef)

Welcome to my kitchen corner! I’m yovan, a passionate pastry Chef who believes that every dish tells a story. Through simple ingredients and a little creativity,...

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