Pina Colada Angel Food Cake

Why you’ll love this cake recipe:

This light and airy angel food cake is loaded with tropical piña colada flavors! Pineapples, coconut and cherries on top.

No matter what’s the occasion, this beautiful cake is sure to impress!

Ingredient notes:

• Cake flour – Cake flour makes the most tender and light cake, thanks to its low protein content. See my homemade version.
• Eggs – I recommend fresh egg whites over carton egg whites for best volume. And here’re 6 ideas for leftover egg yolks.
• Cream of tartar is an acid that stabilizes the egg whites, making a stronger and more stable meringue, the base of this cake. While it’s highly recommended, it’s not a crucial ingredient.
• Pineapple – I used a can of crushed pineapple in 100% juice for this recipe. We’ll use the pineapple chunks in the whipped cream, and juice for soaking the cake.

How to make this recipe:

1. Angel food cake

We’ll make the angel food cake from scratch because homemade is the best! I’ve already shared my classic version with lots of step by step photos, so I won’t repeat myself here.

But if you decide to buy yours, I won’t judge.

2. Whipped cream filling

1. Whisk ½ a cup of heavy cream with 2-4 tablespoons of sugar until hard peaks form. (Adjust the sugar to your taste.)
2. Drain the pineapple, reserving the juice for later. Carefully fold the crushed pineapple into the whipped cream. Refrigerate until ready to use.

3. Cream cheese frosting

1. Whip cream cheese and butter until smooth and fluffy.
2. Add powdered sugar, 1 tablespoon of the reserved pineapple juice, and 2 teaspoons of coconut extract.
3. Continue to beat until nice and smooth. Refrigerate until ready to use.

4. Toasted coconut flakes:

1. Preheat the oven to 350°F (177°C).
2. Spread the coconut flakes evenly on a cookie sheet. Bake it for 5-8 minutes or until nice and golden, stirring every few minutes.

5. Assemble the cake:

1. Cut the cooled cake horizontally and remove the top layer. Using a small knife, cut out a tunnel in the center of the bottom layer.
2. Soak the bottom cake evenly with a little bit of the reserved pineapple juice (mix with rum, if desired).
3. Fill the tunnel (bottom layer of cake) with pineapple whipped cream. Place the top layer on and frost the outside of the cake with cream cheese frosting. Then cover the outside of the cake with toasted coconut flakes.
4. If desired, pipe cream cheese frosting on the top and garnish with maraschino cherries.

Make-Ahead Tips:

• Angel food cake: This angel food cake can be made 1 day in advance. Once cooled, remove from pan, cover with plastic wrap and keep it at room temperature.
• Cream cheese frosting: Store in an airtight container in the fridge for up to 3 days.

I don’t recommend making whipped cream and toasted coconut flakes in advance. They’re quick and easy to make!

Storing Tips:

Store leftover cake, covered, in the fridge for up to 5 days.