I love trying out new things when I cook or bake. While I’m home in Iceland I often miss the warm sun and the good weather haha so I always try to imagine I’m somewhere tropical. This cake is definitely inspired by the sun and the beach, I hope everyone knows what pina colada is ;).

It’s a very easy cake to make and it’s super moist and just ahhhh so good!! A perfect cake to make if you’re having guests over. You’ll get approximately 24 pieces and you can store left overs in the fridge for at least 3 days.


5 dl flour
2 1/2 dl sugar
2 tsp baking powder
1 tsp vanilla extract
1 can crushed pineapple (450g)
2 eggs

100g instant vanilla pudding mix
1 can crushed pineapple (450g)
2 1/2 dl whipped cream
1 dl coconut cream (full fat, only white part)
1 tsp vanilla extract

grated coconut


  1. Preheat the oven to 175 C. Grease an ovenproof pan (22x33cm) with some butter and flour.
  2. Cake: In a large bowl whisk together flour, sugar and baking powder. Add the vanilla extract, crushed pineapple (do not drain the pineapples, add the juice as well) and the eggs, mix until combined.
  3. Pour the batter into the greased pan and bake in the middle of the oven or 25-30 min. Let cool completely.
  4. Frosting: Whisk the crushed pineapple (do not drain), pudding mix and coconut cream together.
  5. Gently fold in the whipped cream until a nice frosting.
  6. Spread the frosting over the cooled cake and cover with grated coconut. Refrigerate for at least 30 min before serving.

ENJOY!!!! :)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s