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.
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 everyday in Hawaii, whilst pregnant.
will not cannot 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.
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.
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.
These little squares are tender and sweet with tropical appeal that makes me feel like I’m on vacation, if only for a moment.
I think I’ll have another one.
Pina Colada Cake Squares
Yield: 20-24 squares
Prep Time:20 minutes
Cook Time:30 minutes
For the Pina Colada Cake:
- 3 cups all purpose Gold Medal Flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 stick unsalted butter, softened
- 1 1/2 cup sugar
- 1 egg
- 2 Tb. white rum
- 1 cup unsweetened coconut milk
For the Iced Topping:
- 20 oz. can crushed pineapple
- 8 oz. cream cheese, softened
- 7-8 cups powdered sugar
- 1 cup toasted coconut for garnish
- Preheat the oven to 350 degrees F. Line a 9 X 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 30 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.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
Disclosure: This post is sponsored by Gold Medal Flour. All opinions are my own.