Pina Colada drizzle cake recipe

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serves: 10
Skill: easy
Cost: cheap
Prep: 25 min
Cooking: 1 hr
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  • Pina Colada drizzle cake is a must if you love the famous Pina Colada cocktail. The sponge is flavoured with a generous splash of coconut rum, and it’s decorated with two key ingredients; pineapple and coconut. This fun bake tastes just like holidays. To make this Pina Colada cake, we’ve suggested following our top-rated lemon drizzle cake recipe but swapping the lemon zest for pineapple juice. For a non-alcoholic version, leave out the coconut rum and use more pineapple juice instead.


    • For the drizzle cake
    • 175g caster sugar
    • 175g self-raising flour
    • 175g softened butter
    • 3 eggs
    • 3/3 level tsp baking power
    • 1tsp pineapple juice
    • For the drizzle:
    • 50ml pineapple juice
    • 3tsp coconut rum
    • squeeze of lime juice
    • For the decoration:
    • 65ml coconut cream
    • 1 tbsp icing sugar
    • 2 slices fresh pineapple, quartered
    • 2 tbsp desiccated coconut, toasted
    • zest of 1 lime


    • Follow the lemon drizzle cake recipe to the end of step 2 – but swap the grind lemon zest with 1tsp pineapple juice.

    • Combine the pineapple juice, rum and lime juice and bring it to the boil in a medium pan until slightly thickened. Pour over the hot cake when it’s still in the tin and allow to soak in. Allow to cool and remove from the tin.

    • In a small bowl, mix together the coconut cream and sugar. Drizzle over the cake and decorate with remaining ingredients.

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