A tropical-inspired sponge cake infused with coconut and pineapple flavors, perfect for a refreshing dessert.

Ingredients
For the Sponge
- all-purpose flour1cup
- baking powder1tsp
- salt1/4tsp
- large eggs4
- granulated sugar3/4cup
- coconut milk1/4cup
- vegetable oil1/4cup
- vanilla extract1tsp
- coconut extract1/4tsp
For Soaking Syrup
- pineapple juice1/2cup
- white rum1tbsp
- sugar1tbsp
For Filling & Frosting
- whipping cream1cup
- powdered sugar2tbsp
- desiccated coconut1/4cup
- crushed pineapple1/2cup
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
How to make Pina Colada Sponge Cake
Make the Sponge
- Step 1
Preheat oven to 170°C (340°F). Line an 8-inch round cake tin with parchment paper.
- Step 2
Sift flour, baking powder, and salt together. Set aside.
- Step 3
In a large bowl, beat eggs and sugar until thick, pale, and tripled in volume (about 8–10 minutes).
- Step 4
Mix coconut milk, oil, vanilla, and coconut extract in a small bowl.
- Step 5
Gently fold the flour mixture into the egg mixture in two batches.
- Step 6
Add the liquid ingredients slowly, folding carefully to maintain the volume.
- Step 7
Pour into tin and bake for 25–30 minutes or until a toothpick comes out clean.
- Step 8
Let cool completely before slicing.
Prepare Soaking Syrup
- Step 1
Combine pineapple juice, sugar, and rum (if using). Stir until sugar dissolves.
Whip the Cream
- Step 1
Beat chilled cream with powdered sugar until soft peaks form.
- Step 2
Fold in desiccated coconut.
Assemble the Cake
- Step 1
Slice the sponge into two layers.
- Step 2
Brush each layer generously with the soaking syrup.
- Step 3
Spread whipped coconut cream and add crushed pineapple between layers.
- Step 4
Frost the outside with the remaining cream.
- Step 5
Decorate with pineapple chunks and toasted coconut if desired.
Nutrition (per serving)
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
Ensure the eggs are at room temperature for better volume when beaten.
Use a serrated knife to slice the sponge cake evenly.
Chill the mixing bowl and beaters before whipping the cream for better results.
FAQS
Can I use whole milk instead of coconut milk?
Yes, whole milk can be used as a substitute for coconut milk.
Is the rum necessary for the soaking syrup?
No, the rum is optional and can be omitted if preferred.
How can I store the Pina Colada Sponge Cake?
Store the cake in an airtight container in the refrigerator for up to 3 days.
Can I make this cake in advance?
Yes, you can prepare the sponge and soak it a day ahead, then assemble it before serving.
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, I love bringing comforting, delicious recipes to life. This blog is my space to share tried-and-true favorites, personal twists on classics, and easy meals that anyone can enjoy — whether you’re home baker or just starting your pastry journey Let’s explore flavors together, one recipe at a time! 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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