This tropical-inspired dessert combines the flavors of coconut, pineapple, strawberry, and a splash of Malibu rum for a soft, moist cake with a

fun island vibe. Perfect for summer parties, celebrations, or whenever you want a vacation on a plate.

Ingredients

For the Cake

• 2 cups all-purpose flour

• 1 cup granulated sugar

• ½ cup shredded coconut

• 1 teaspoon baking powder

• ½ teaspoon salt

• ½ cup butter, softened

• ½ cup coconut milk

• ½ cup pineapple juice

• ¼ cup Malibu rum (or coconut rum)

• 2 large eggs

• 1 teaspoon vanilla extract

For the Malibu Frosting

• ½ cup butter, softened

• 2½–3 cups powdered sugar

• 2 tablespoons Malibu rum

• 1–2 tablespoons coconut milk

• ½ teaspoon vanilla extract

Optional Garnishes

• Fresh strawberries

• Toasted coconut flakes

• Maraschino cherries

Instructions

1. Prepare the Oven and Pan

• Preheat the oven to 350°F (175°C).

• Grease and flour a 9×13-inch pan or two 8-inch round cake pans.

2. Mix the Dry Ingredients

• In a medium bowl, whisk together the flour, sugar, shredded coconut, baking powder, and salt. Set aside.

3. Prepare the Wet Ingredients

• In a large bowl, beat the softened butter until light and creamy.

• Add the eggs one at a time, mixing well after each addition.

• Stir in the coconut milk, pineapple juice, Malibu rum, and vanilla extract until smooth.

4. Combine and Bake

• Gradually add the dry ingredients to the wet mixture, mixing just until combined.

• Pour the batter evenly into the prepared pan(s).

• Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

5. Cool the Cake

• Allow the cake to cool in the pan for 10 minutes.

• Transfer to a wire rack and let cool completely before frosting.

6. Make the Malibu Frosting

• Beat the butter until smooth and fluffy.

• Gradually add powdered sugar, mixing well.

• Add Malibu rum, coconut milk, and vanilla extract.

• Beat until the frosting is creamy and spreadable.

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7. Frost and Decorate

• Spread frosting evenly over the cooled cake.

• Garnish with strawberries, toasted coconut, or cherries if desired.

Serving Tips

• Chill the cake slightly for a refreshing tropical flavor

• Serve with whipped cream or vanilla ice cream

• Store covered in the refrigerator for up to 4 days

Final Note

This Strawberry Piña Colada Cake with Malibu Frosting is rich, moist, and bursting with tropical flavor. Each bite delivers coconut sweetness,

pineapple brightness, and a hint of rum - like dessert meets vacation.