Dairy-Free Gluten-Free Piña Colada Cake Recipe

A summery gluten-free pina colada cake packed with coconut and pineapple flavors with an optional hint of rum. It’s a refreshing, dairy-free dessert perfect for special occasions or warm-weather gatherings.

Coconut Cake

• 3/4 cup canned full-fat coconut milk, room temperature
• 1/4 cup vegetable oil
• 2 large eggs, room temperature (or liquid egg replacer for vegan)
• 1 tablespoon vanilla extract
• 1 teaspoon coconut extract (optional)
• 1 3/4 cup gluten-free 1:1 baking blend (or regular cake flour)
• 1 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon fine sea salt
• 1/4 teaspoon baking soda
• 2/3 cup dairy-free salted butter, room temperature

Rum Cake Soak

• Remaining canned coconut milk
• 1/4 cup rum (optional)

Pineapple Filling

• 1 cup canned crushed pineapple, with juice
• 1/8 cup granulated sugar
• 1 1/2 tablespoon cornstarch
• 1/2 teaspoon fine sea salt
• 1 tablespoon dairy-free salted butter, room temperature

Coconut Buttercream

• 2 cups dairy-free salted butter, room temperature
• 6 cups powdered sugar
• 1 tablespoon rum (optional)
• 2 teaspoons coconut extract
• 1 teaspoon fine sea salt

Cake Decor

• Unsweetened shredded coconut, medium
• Dried pineapple chunks

Coconut Cake

1. Preheat oven to 350ºF. Spray and line four 6-inch round cake pans with parchment.
2. In a small mixing bowl, whisk together the coconut milk, vegetable oil, eggs, vanilla, and coconut extract. Set aside.
3. In the bowl of a stand mixer with the flat beater, combine flour, sugar, baking powder, baking soda, and salt; mix briefly.
4. Slowly add the butter in small pieces and mix on low until the mixture resembles coarse sand.
5. Pour in about half the liquid mixture and mix on high for 2 minutes.
6. Add the remaining liquid and mix on high for another 2 minutes, scraping the bowl as needed.
7. Divide batter between prepared pans and bake 18–22 minutes, or until a toothpick comes out with a few moist crumbs.
8. Cool in pans for 10 minutes, then invert onto a rack to cool completely.

Rum Cake Soak

1. Combine the remaining canned coconut milk and rum in a small bowl.
2. Brush or drizzle a little of the soak onto each cooled, leveled cake layer. You won’t need all of it.

Pineapple Filling

1. Over medium heat in a small pot, combine crushed pineapple, sugar, cornstarch, and salt.
2. Stir until the mixture thickens enough to coat the back of a spoon, about 5–7 minutes.
3. Remove from heat and stir in butter until melted and smooth.
4. Transfer to a shallow dish, press plastic wrap directly on the surface, and chill for at least 3 hours or overnight.

Coconut Buttercream

1. In a stand mixer with the paddle attachment, beat the butter on high until light and fluffy, about 10 minutes.
2. Add powdered sugar, rum (if using), coconut extract, and salt; mix on low until combined.
3. Increase to high and beat 4–5 minutes until smooth and creamy, scraping the bowl as needed.

Cake Assembly

1. Level each cooled cake layer with a cake leveler or knife.
2. Brush each layer with the rum-coconut soak.
3. Place one layer on a cake board or plate and spread about 1 cup of buttercream. Pipe a border and fill with about 1/4 cup pineapple filling.
4. Repeat with remaining layers, then apply a thin crumb coat of buttercream and chill 20 minutes.
5. Finish with another coat of buttercream, smooth the sides, and press shredded coconut onto the cake.
6. Pipe swirls around the top edge and garnish each swirl with a dried pineapple chunk. Serve and enjoy.

Coconut extract in the cake is optional.

Rum in the soak and buttercream is optional.

You will not use all of the soak—just enough to moisten the top of each layer.