Oh summer! I cannot get enough of you! I hope you can stay longer, but since it seems it is not going to be the case, so I might as well enjoy you as much as I can. Summer is the perfect time to incorporate fresh sweet fruits in baked goodies, and that’s what I had been doing lately.

I made the Piña Colada Crumb Bars, and I have to tell you it was absolutely amazing! With dessert that great, the only way to go for me (aside from making it again) is to make another variation of it but this time, a cake version. A mini cake version perfect for 2-3 people.

I don’t mean to be selfish here, but small batch recipes are awesome and I really love them. They are perfect portion and no leftover problem. A cake this good, with a size this perfect, it was gone so fast. It never failed, and it always made me feel better.

This cake is super moist and soft. The addition of pineapple filling in the cake batter gave it the perfect moisture and amazing tropical flavor. Celebrate your summer with this mini Piña Colada Cake, you will not regret it. Let’s get started!

Ingredients:

• • 1/4+ 2 tbsp cup flour
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • pinch of salt
  • 1/4 cup granulated white sugar
  • 1 egg yolk
  • 2 tbsp oil
  • 2 tbsp plain greek yogurt
  • 1/4 tsp vanilla extract
  • 2 tbsp milk
  • Cherry (fresh or preserved) – optional
  • 1 tsp shredded sweetened coconut
  • Coconut Buttercream Frosting or Cream Cheese Frosting or Vanilla Buttercream Frosting
  • 1/2 cup Pineapple Filling

Note: If you do not have yogurt, use 1 whole egg instead of 1 egg yolk.

Instructions:

1. Pre-heat oven to 350F and line 5-inch round pan with parchment paper.
2. Whisk together dry ingredients: flour, sugar, baking powder, salt and baking soda.
3. Whisk together wet ingredients: egg yolk, milk, oil, yogurt and vanilla extract.
4. Mix wet and dry ingredients together until combined. Then add 2 tbsp pineapple filling to the mixture and mix until combined.
5. Pour batter into a cake pan.
6. Bake for 20 – 23 minutes.
7. Let cool before adding frosting.

Assembly:

1. Level the top of the cake using a sharp serrated knife or a cake leveler.
2. Divide the cake into half.
3. Spread 1/4 cup of frosting in the middle.
4. Spread 3 tbsp of pineapple filling in the middle.
5. Cover with the other half of the cake.
6. Spread 1/4 cup of frosting on top.
7. Spread 3 tbsp of pineapple filling in the middle.
8. Sprinkle shredded coconut then top with cherry.

Enjoy!

If you like this, you might I also like Piña Colada Crumb Bars and Piña Colada Coconut Macarons. Check them out!

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