2011 Utah State Fair Winner: Pina Colada Cake

2011 Utah State Fair Winner: Pina Colada Cake
This recipe won the “King Arthur Flour Great Cake Contest” in the Utah State Fair last month.
I made it last weekend. It was absolutely delicious! Coconut cake is one of my favorites. Combine it with pineapple filling? Oh goodness. I’m still thinking about it. We loved it. I know you will too.

Pina Colada Cake

5 from 2 votes
Author: Si Foster
Lisa Blodgett



  • 2 cups King Arthur all-purpose flour, sifted
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 2 cups sugar
  • 1 1/4 cups coconut milk
  • 1 1/2 teaspoons coconut extract
  • 5 egg whites

Pineapple Filling:

  • 1 20- ounce can crushed pineapple
  • 2/3 cup sugar
  • 2 tablespoons cornstarch


  • 1 8- ounce package cream cheese, softened
  • 2 tablespoons coconut milk
  • 2 cups powdered sugar
  • 1 teaspoon coconut extract
  • 1 16- ounce container whipped topping, or 1 1/2 cups heavy whipping cream, whipped


  • Mix flour, baking powder and salt together in a bowl and set aside. Place the butter in a mixing bowl and beat on medium speed with a mixer for 1 minute. Add sugar and beat for another minute. Add coconut milk and coconut extract to butter mixture. Gradually add flour mixture into the butter mixture and beat for 2 minutes. In another bowl, beat egg whites until stiff peaks form. Fold the egg whites into the batter and mix until all ingredients are incorporated. Grease and line two 8-inch cake pans and divide batter evenly between them. Bake in a 350 degree preheated oven for 23-28 minutes until a toothpick inserted in the center of the cake comes out clean. Remove the pans from the oven and place on a cooling rack for 5-10 minutes to cool before removing cake from the pans.

For the Pineapple Filling:

  • In a saucepan combine all ingredients over medium heat. Cook, stirring frequently until mixture gets a glossy look. Set aside to cool.

For the Frosting:

  • Beat cream cheese in a bowl until smooth. Add coconut milk, powdered sugar and coconut extract. Mix well and then fold the whipped topping or cream into the mixture.

To Assemble:

  • Cut both cakes open, making four 8-inch rounds. On top of one, place half the pineapple filling and top with a cake layer. Next add a layer of frosting, then a cake layer. Place remaining pineapple mixture on the cake and top with the last cake layer. Frost the sides and top of the cake. Sprinkle with coconut.
  • This is best when refrigerated for at least four hours.

Did you make this recipe?

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