Pina Colada Sheet Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">120ml coconut cream</li><li class="ingredients-single-item">120ml buttermilk</li><li class="ingredients-single-item">100g desiccated coconut</li><li class="ingredients-single-item">For the pineapple filling:</li><li class="ingredients-single-item">400g crushed pineapple, drained (reserve juice)</li><li class="ingredients-single-item">60ml reserved pineapple juice</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">60ml white rum (or 1 tsp rum extract for non-alcoholic version)</li><li class="ingredients-single-item">For the frosting:</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">500g icing sugar, sifted</li><li class="ingredients-single-item">60ml coconut cream</li><li class="ingredients-single-item">30ml white rum (or 1 tsp rum extract)</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">For garnish:</li><li class="ingredients-single-item">50g toasted coconut flakes</li><li class="ingredients-single-item">Fresh pineapple chunks (optional)</li><li class="ingredients-single-item">Maraschino cherries (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9-inch) baking pan</li><li class="equipment-single-item">Stand mixer or hand mixer</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Fine mesh sieve (for draining pineapple)</li><li class="equipment-single-item">Small saucepan (for pineapple syrup)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Grease a 33x23cm baking pan and line with parchment paper, leaving some overhang for easy removal. Ensure all your ingredients are at room temperature for better incorporation and a more even cake texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This pre-mixing ensures even distribution of leavening agents throughout the batter, preventing uneven rising.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl or stand mixer, cream the butter and sugar on medium-high speed for 4-5 minutes until very light and fluffy. This extended beating incorporates air into the mixture, creating the foundation for a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently to ensure everything is evenly incorporated. Mix in the vanilla extract.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Combine the coconut cream and buttermilk in a measuring cup. Gradually add the flour mixture to the butter mixture in three parts, alternating with the coconut-buttermilk mixture, beginning and ending with the flour. Mix on low speed just until combined after each addition - overmixing will develop gluten and toughen your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold in the desiccated coconut gently with a spatula until evenly distributed. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter a few times to remove air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The edges should be golden brown and just starting to pull away from the sides of the pan. Don't overbake or your cake will dry out!</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the cake bakes, prepare your pineapple filling. Combine the reserved pineapple juice, sugar, and rum in a small saucepan. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes. Remove from heat and stir in the drained crushed pineapple.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When the cake comes out of the oven, use a skewer or toothpick to poke holes all over the surface while still hot. Pour about half of the warm pineapple syrup mixture evenly over the cake, allowing it to soak in. The warm cake will absorb the syrup better, infusing it with moisture and flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cake to cool completely in the pan set on a wire rack. Once cool, spread the remaining pineapple mixture evenly over the top of the cake. The two-stage application ensures maximum flavor absorption without making the cake soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the frosting, beat the softened butter in a large bowl until light and creamy, about 3-4 minutes. The extended beating creates a wonderfully light texture. Gradually add the sifted icing sugar in 3-4 additions, beating well after each addition.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Add the coconut cream, rum, and salt to the frosting. Beat on high speed for 3-4 minutes until very light and fluffy. If the frosting seems too soft, refrigerate for 15 minutes before using.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Spread the frosting evenly over the pineapple layer. For a more decorative look, use the back of a spoon to create swirls and peaks in the frosting, resembling the foam on a piña colada.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Sprinkle the toasted coconut flakes over the frosting. If desired, garnish with fresh pineapple chunks and maraschino cherries to complete the piña colada effect. The contrasting colors and textures will make your cake truly eye-catching.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Refrigerate the cake for at least 1 hour to set the frosting and allow the flavors to meld. For the best flavor, remove from the refrigerator 20-30 minutes before serving to let it come to room temperature. The cake will keep, covered in the refrigerator, for up to 4 days, with the flavors developing beautifully over time.</li></ol>