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Strawberry Piña Colada with Malibu Frosting: A Tropical Twist on Classic Flavors
Looking for a cocktail-inspired treat that will take your taste buds on a tropical vacation? Look no further than the Strawberry Piña Colada with Malibu Frosting! This delightful dessert combines the refreshing, fruity flavors of strawberries and pineapple with the creamy indulgence of Malibu rum-infused frosting. It’s the perfect way to bring the vibes of a beachside getaway into your kitchen, no matter the season.
Whether you’re preparing for a summer gathering, a beach-themed party, or simply craving something fun and flavorful, this Strawberry Piña Colada dessert with Malibu frosting is guaranteed to impress. In this article, we’ll walk you through how to make this tropical treat, which is sure to be the star of any occasion.
Why You’ll Love Strawberry Piña Colada with Malibu Frosting
- Tropical Flavor Fusion: A combination of the classic Piña Colada flavors — coconut, pineapple, and a hint of rum — with fresh strawberries.
- Easy to Make: The recipe comes together quickly, making it perfect for both beginners and experienced bakers.
- Malibu Frosting: The frosting, made with Malibu rum, adds a luxurious, creamy finish to the cake, creating a perfect contrast with the bright, zesty fruit flavors.
- Visually Stunning: The combination of vibrant strawberry and pineapple colors makes this treat an eye-catching addition to any party or celebration.
Ingredients for Strawberry Piña Colada with Malibu Frosting
To make this tropical dessert, you’ll need the following ingredients for both the cake and the frosting:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup canned coconut milk (or coconut cream)
- 1/2 cup pineapple juice
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries (pureed, about 3-4 strawberries)
- 1/4 cup chopped pineapple (optional for extra fruit flavor)
For the Malibu Frosting:
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 2 tablespoons Malibu rum (or more for a stronger rum flavor)
- 1 tablespoon coconut milk (or regular milk)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Garnish (Optional):
- Fresh strawberries, pineapple slices, or toasted coconut flakes for decoration.
Instructions for Strawberry Piña Colada with Malibu Frosting
Step 1: Preheat and Prepare Your Baking Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or two if you want a layered cake) or line it with parchment paper. This will ensure that your cake comes out easily once baked.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large bowl, use a hand mixer or stand mixer to cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes. This step is important because it incorporates air into the butter, giving the cake a light texture.
Step 4: Add the Eggs and Wet Ingredients
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract, followed by the coconut milk and pineapple juice. The mixture may look a little lumpy, but don’t worry – it will come together in the next steps.
Step 5: Add the Strawberry Puree and Dry Ingredients
Puree the fresh strawberries in a blender or food processor until smooth. Add the strawberry puree into the wet mixture and stir to combine. Gradually add the dry ingredients to the wet ingredients in three parts, mixing gently after each addition until just combined.
Step 6: Add Pineapple (Optional)
If you want to intensify the Piña Colada flavor, fold in the chopped pineapple pieces. These will add a lovely tropical texture to the cake.
Step 7: Bake the Cake
Pour the batter into your prepared cake pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 8: Make the Malibu Frosting
While the cake is cooling, it’s time to make the Malibu frosting:
- In a medium bowl, beat the butter with a hand mixer until smooth and creamy.
- Gradually add the powdered sugar, Malibu rum, coconut milk, vanilla extract, and a pinch of salt. Beat until smooth and fluffy, about 3-5 minutes. The frosting should be thick but spreadable.
- Taste the frosting, and if you prefer a stronger rum flavor, add a little more Malibu rum. If it’s too thick, you can add more coconut milk or a little bit of regular milk.
Step 9: Assemble the Cake
Once the cake has cooled completely, spread a generous layer of Malibu frosting over the top. You can also spread frosting on the sides if you want a fully frosted cake. For a layered effect, slice the cake in half horizontally and spread frosting between the layers.
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