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Strawberry Piña Colada with Malibu Frosting

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Embrace the tropical vibes with this delightful Strawberry Piña Colada with Malibu Frosting, surrounded by sweet strawberries, creamy coconut, and buttery textures.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup shredded coconut
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup coconut milk
  • 1/2 cup pineapple juice
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup fresh or frozen strawberries, pureed
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 2 tbsp Malibu rum (or coconut rum)
  • 1 tsp vanilla extract (for frosting)
  • 2 tbsp coconut cream (or coconut milk)
  • 1/4 cup shredded coconut for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a medium bowl, whisk together the flour, granulated sugar, shredded coconut, baking powder, and salt.
  4. In a separate large bowl, beat the softened butter until light and airy.
  5. Add the coconut milk, pineapple juice, Malibu rum, eggs, and vanilla extract, blending until smooth.
  6. Gradually add the dry ingredients to the wet mixture, mixing until fully combined.
  7. Carefully fold in the pureed strawberries.
  8. Pour the batter into the prepared cake pans.
  9. Bake for 25-30 minutes until a toothpick comes out clean.
  10. Let the cakes cool for 10 minutes before transferring to a wire rack.
  11. For the frosting, beat the softened butter until creamy.
  12. Gradually add the powdered sugar, Malibu rum, vanilla extract, and coconut cream.
  13. Once cooled, frost the first cake layer and place the second on top.
  14. Frost the entire cake and sprinkle with shredded coconut (optional).
  15. Slice and serve with joy!

Notes

For best results, ensure ingredients are at room temperature and allow cakes to cool completely before frosting.

Nutrition

Find it online: https://yummyfirst.com/strawberry-pina-colada-with-malibu-frosting/