Vegan Piña Colada Cake


My grandma’s birthday was yesterday. We celebrated at home, of course, and so I made her birthday cake. I had this idea for a while and it finally came to fruition. It was better than I excpected!

So, this is a vanilla cake with pinapple slices, soaked in a rum syrup covered in a buttercream coconut frosting with some toasted coconut shreds. The only thing I would change about the recipe I made is the rum quantity in the syrup. The cake didn’t taste like rum at all, so, I doubled the quantity of rum. If you’d like, you can even triple it.

Also, I made a reels with the process, which you can check out here 😉

I really recommend this cake for your next birthday celebration OR anyday you want because there is always time for cake.

Until next time, bye!

Vegan Piña Colada Cake

Fresh, summery and slightly boozy cake that's perfect for any occasion.
Prep Time1 hr
Cook Time30 mins
Course: Dessert
Cuisine: Vegan
Keyword: boozy, cake, celebration, coconut, pinapple, rum
Servings: 8


For the cake

  • 250 g Granulated sugar
  • 375 g All-purpose flour
  • 1 tbsp Bicarbonate of soda
  • 1 tsp Salt
  • 245 ml Oat milk or any other milk
  • 1 tbsp Vinegar
  • 315 ml Vegetable oil
  • ½ tbsp Vanilla extract
  • 230 ml Water
  • Pinapple slices q.b.
  • Turbinado sugar q.b.

For the rum syrup

  • 100 g Granulated sugar
  • 100 ml Water
  • 4-6 tbsp Rum I used dark rum

For the coconut frosting

  • 200 g Unsalted butter I used vegan butter
  • 200 g Creamed coconut The one that's a solid block
  • 250 g Powdered sugar You might not use it all
  • Milk q.b.
  • Pinch of salt

For decoration

  • Toasted coconut shreds
  • Fresh pinapple


For the cake

  • Line and grease a 20 cm round baking pan.
  • Pre-heat the oven to 180ºC.
  • In the stand mixer bowl, add the sugar, flour, salt and bicarbonate of soda and mix it in low speed.
  • In a cup, combine the vinegar and milk. In a separate cup, add the oil and vanilla.
  • In the stand mixer bowl, add the oil, the milk and half the water. Mix it in low speed until it's incorporated.
  • Add the remaining water and give it a good mix for a couple minutes in medium speed.
  • Sprinkle the turbinado sugar on the baking pan and place the pinapple slices on top. Pour half the batter and bake it for 30 minutes or until a skewer comes out clean.
  • Repeat for the second half.
  • Cool completely.

For the rum sugar syrup

  • Combine the sugar and water in a pan and heat it in medium heat.
  • Dissolve the sugar, boil the mixture and keep it boiling for 5 minutes. Keep stirring.
  • Remove from the heat, add the rum and let cool completely.

For the coconut frosting

  • Melt the creamed coconut in a sauce pan in low heat or in a microwave. Let cool.
  • In a standing mixer, beat the butter until it's creamy and fluffy.
  • Add the sugar and creamed coconut in parts until it's to your taste.
  • Adjust the consistency with milk.


  • Place one cake layer, soak it with rum syrup and frost it. Repeat with the second layer.
  • Frost the cake, cover the sides with the toasted coconut and decorate!
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