Decadent Pina Colada Cake Recipe – Sheet Cake Squares with thick creamy pineapple icing. These individually portioned treats are a must for parties and end-of-year after-school snacks.

There are certain flavors that were just meant to go together….

Steak and potatoes. Chocolate and peanut butter. Bacon and eggs. Make that bacon and anything.

And of course coconut and pineapple.

That’s what makes a pina colada such a special beverage. It’s part cocktail, part dessert, and all creamy dreamy decadence.

There’s a rumor going around, that this girl I know once gained 13 pounds in TWO WEEKS by drinking virgin Pina Coladas every day in Hawaii, whilst pregnant.

I will not verify whether this is truth or fiction. Just know, pina coladas are dangerous!

Even so, I took the risk today by turning this luxurious beverage into cookie bars!

Or maybe they’re more like pina colada cake squares.

I can’t decide… These luscious little treats are somewhere in between bars and cake. They have the tenderness of a great pina colada cake, yet the slight density of cookie bars.

So we’re calling them Pina Colada Squares.

What Ingredients You Will Need

For the Pina Colada Cake:

• 3 cups all-purpose Gold Medal Flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 stick unsalted butter softened
• 1 1/2 cup sugar
• 1 egg
• 2 tablespoons white rum
• 1 cup unsweetened coconut milk

For the Iced Topping:

• 20 ounces crushed pineapple
• 8 ounces cream cheese softened
• 7-8 cups powdered sugar
• toasted coconut for garnish

How To Make This Coconut Cake Recipe

Preheat the oven to 350 degrees F. Line a 9×13-inch baking dish with parchment paper. Mix the flour, baking powder, and salt in a medium bowl.

In the bowl of your electric mixer, add the softened butter and sugar, and beat until light and fluffy, about 3 minutes. Beat in the egg and rum, then slowly add the flour mixture and coconut milk until well combined. Scrape the bowl and beat again for 30-45 seconds.

Pour the batter into the prepared baking dish. Smooth it out with a spatula and bake for 22-25 minutes.

Once the pina colada cake is out of the oven and has had time to cool, dump the pineapple in a colander and press with paper towels to remove as much excess moisture as possible. Dry pineapple = better icing.

Place the cream cheese in a clean mixing bowl and beat to soften and remove clumps. Then add the crushed pineapple and beat to combine. Turn the mixer on low and slowly add the powdered sugar, until the consistency is like really thick school glue.

Pour the icing over the top of the bars and sprinkle with toasted coconut. Place in the refrigerator for at least one hour. Once chilled, lift the whole sheet of pina colada cake squares out of the baking dish and cut it into squares. The icing will still be slightly loose and will ooze over the edges. Serve immediately or allow the icing to sit and set all the way.

Piña Colada Cake

To make the pina colada cake base, I used smooth and dependable Gold Medal Flour, butter, creamy coconut milk, and just a touch of rum.

Then I covered the top with a rich pineapple icing that drips down over the edges in decadent layers.

Like this…

Sigh. The contrast of the creamy coconut base and the tangy pineapple icing is to die for! I can think of nothing I’d rather have at this very moment than these tropical flavors.

These little squares are tender and sweet with a tropical appeal that makes me feel like I’m on vacation, if only for a moment.

I think I’ll have another one.

Frequently Asked Questions

Do I Really Need That Much Powdered Sugar for the Icing?

Yes, it takes a lot of powdered sugar to make a smooth icing that will cover the top of the cake.

Can I Prep This Cake Ahead of Time?

Yes, you can make this cake ahead of time, since the total time to make any cake can be lengthy. Wrap well and store this dessert in the fridge for 3 to 4 days. 

What Toppings Can I Add To This? 

A go-to garnish for this cake could be a pitted tart cherry on each square or some maraschino cherries on top. You can also add chopped nuts or whipped topping.

More Amazing Cake Recipes

• Best Lemon Buttermilk Cake
• Southern Hummingbird Cupcakes
• Layered Banana Pudding Cake
• Strawberry Yogurt Bundt Cake
• Layered Jello Mousse Cake
• The Best Carrot Cake Recipe
• Orange Blueberry Upside Down Cake
• Chocolate Banana Coconut Cake
• Chocolate Chip Zucchini Bread with Lemon Recipe
• Perfect Southern Caramel Cake Layer Recipe (with Salted Caramel Frosting)
• Pina Colada Poke Cake by The Country Cook (made with butter yellow cake mix and cream of coconut)

Check the printable recipe card below for nutritional information including calories, carbohydrates, protein, cholesterol, and sodium percentages. 

Disclosure: This post is sponsored by Gold Medal Flour. All opinions are my own.

Print Recipe

5 from 4 votes

Leave a Review »

Pina Colada Cake Squares

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Decadent Pina Colada Cake Squares with thick creamy icing. These individually portioned treats are a must for parties and end of year after-school snacks.

Servings: 24 squares

Ingredients

US Customary – Metric

For the Pina Colada Cake:

• 3 cups all-purpose Gold Medal Flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 stick unsalted butter softened
• 1 1/2 cup sugar
• 1 egg
• 2 tablespoons white rum
• 1 cup unsweetened coconut milk

For the Iced Topping:

• 20 ounces crushed pineapple
• 8 ounces cream cheese softened
• 7-8 cups powdered sugar
• 1 cup toasted coconut for garnish

Instructions

• Preheat the oven to 350 degrees F. Line a 9×13-inch baking dish with parchment paper. Mix the flour, baking powder, and salt in a medium bowl.
• In the bowl of your electric mixer, add the softened butter and sugar, beat until light and fluffy, 3 minutes. Beat in the egg and rum, then slowly add the flour mixture and coconut milk until well combined. Scrape the bowl and beat again for 30-45 seconds.
• Pour the batter into the prepared baking dish. Smooth it out with a spatula and bake for 22-25 minutes.
• Once the pina colada cake is out of the oven and has had time to cool, dump the pineapple in a colander and press with paper towels to remove as much excess moisture as possible. Dry pineapple = better icing.
• Place the cream cheese in a clean mixing bowl and beat to soften and remove clumps. Then add the crushed pineapple and beat to combine. Turn the mixer on low and slowly add the powdered sugar, until the consistency is like really thick school glue.
• Pour the icing over the top of the bars and sprinkle with toasted coconut. Place in the refrigerator for at least one hour. Once chilled, lift the whole sheet of pina colada cake squares out of the baking dish and cut into squares. The icing will still be be slightly loose and will ooze over the edges. Serve immediately or allow the icing to sit and set all the way.

Video

Nutrition

Serving: 1square, Calories: 315kcal, Carbohydrates: 65g, Protein: 3g, Fat: 5g, Saturated Fat: 4g, Cholesterol: 12mg, Sodium: 99mg, Potassium: 135mg, Fiber: 1g, Sugar: 51g, Vitamin A: 75IU, Vitamin C: 2.6mg, Calcium: 34mg, Iron: 1.1mg

Course: Dessert

Cuisine: American, Caribbean

Author: Sommer Collier

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Disclosure: This post is sponsored by Gold Medal Flour. All opinions are my own.

Share This Recipe With Friends!