Pina Colada Cake Recipe

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Pina Colada Cake
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  1. Pour cake batter into 3 greased and floured 8-inch round cakepans.
  2. Bake at 325° for 30 to 35 minutes or until a wooden pick inserted in center of each layer comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  3. Split layers horizontally. Spread Pina Colada Filling evenly between layers (not on top); cover and chill at least 4 hours.
  4. Spread Rum Buttercream Frosting on top and sides of cake; sprinkle top and sides evenly with flaked coconut, pressing in gently. Garnish, if desired. Store cake in refrigerator. (Cake may be frozen up to 1 month.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 682.22 Kcal (2856 kJ)
Calories from fat 443.52 Kcal
% Daily Value*
Total Fat 49.28g 76%
Sodium 30.8mg 1%
Potassium 498.96mg 11%
Total Carbs 63.14g 21%
Dietary Fiber 7.7g 31%
Protein 4.62g 9%
Iron 3.1mg 17%
Calcium 21.6mg 2%
Amount Per 100 g
Calories 443 Kcal (1855 kJ)
Calories from fat 288 Kcal
% Daily Value*
Total Fat 32g 76%
Sodium 20mg 1%
Potassium 324mg 11%
Total Carbs 41g 21%
Dietary Fiber 5g 31%
Protein 3g 9%
Iron 2mg 17%
Calcium 14mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17
  • 19

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • sugar free,
  • high fiber

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