Summer Piña Colada Ice Cream Cake

Ahhh, summer! The days are longer, and the nights are more fun. To make them even better, why not prepare a treat for your special someone: a summer piña colada ice cream cake?

Summer Piña Colada Ice Cream Cake is a classic that can be served quickly by combining rich, creamy ice cream with sweet and tangy pineapple and coconut flavours in a moist vanilla cake.

This sinfully delicious summer treat combines two of the most beloved flavors of the season for a truly mouth-watering, show-stopping dessert that’s perfect for any special occasion.

With juicy pineapple wedges, crunchy coconut shavings, and luscious layers of smooth vanilla and creamy coconut ice cream, this dessert will make the room sizzle with its irresistible flavor. You can even spice things up by decorating it with a few drops of dark rum-infused mango sauce!

This dessert can be prepared in 50+ minutes with freezing time for four hours (or overnight!). But you can buy your sponge cake to skip the baking part. Or, you can use one of our recipes at SAHM:

• Gluten-Free Sponge Cake
• Almost Guilt-Free Sponge Cake
• Sponge Cake with Icing Sugar
• Sand Cake – Seriously the Most Perfect of All Cakes
• Delicious Coconut Condensed Milk Cake

For the best Summer experience, garnish this delicious dessert with tropical fruits like pineapple and coconut. You can also wet the sponge cake with a favorite tropical-tasting liquor, such as skipjack, to ramp up the flavours even more. Experience Summer in every bite of your Summer Piña Colada Ice Cream Cake!

Method

1. Preheat oven to 350°F. Grease and lightly flour two 9x2 inch round cake pans. Set aside.

2. In a medium bowl, whisk together the flour, baking powder, cream of tartar, and salt. Set aside.

3. Using an electric mixer, beat the butter and sugar until light and fluffy.

4. Add eggs one at a time, beating after each addition until fully incorporated.

5. Beat in vanilla extract and honey, then add half of the dry ingredients, followed by the milk, then the remaining dry ingredients, mixing until combined after each addition.

6. Spread batter evenly into prepared cake pans until the center is golden brown (use a toothpick to see if it comes out clean).

7. Allow cooling entirely in pans on wire racks before turning cakes out onto parchment paper to assemble cake later on.

8. Once cakes are cooled, carefully cut each into three even layers using a knife. Place the first layer onto a cake board or plate, then spread ½ cup softened ice cream evenly across the top, leaving at least ¼ inch empty along the edges of the layer so that it stays within its shape when frozen again later on.

9. Sprinkle ¼ cup of drained pineapple over the ice cream layer, then sprinkle with 5 tablespoons of shredded coconut. Add other bits of tropical fruits if desired.

10. Add a second layer of cake and repeat the process spreading another ½ cup softened ice cream over the top, followed by ¼ cup drained pineapple pieces, then 5 tablespoons shredded coconut before adding a third layer of cake, pressing firmly down against other layers as you go.

11. Freeze for 30 minutes before adding the final layers back onto the top, returning to the freezer for 30 minutes after assembly.

12. Remove from the freezer once more, then spread the remaining softened ice cream over the entire cake surface before quickly returning to the freezer for up to 12 hours or overnight if desired. Garnish pineapple slices with additional shredded coconut flakes and tropical fruits if desired before serving.

13. Enjoy!