An excellent recipe for classic pina colada cake is featured on the Food Network website and serves eight to 10 people. The three-step process involves making a vanilla cake, pineapple filling and the frosting.
Step one is to prepare and bake a basic two-layer vanilla cake and then allow it to cool. Poke holes in the top of the cake with a toothpick. Brush 1/4-cup pineapple juice over the top of the cake, and set aside. Make the filling in step two by combining 1 1/4-cups chopped dried pineapple, 1/2-cup pineapple juice and 1/4-cup cream of coconut in a saucepan. Simmer mixture over medium heat for 20 minutes until it reduces into a thick syrup. Remove from heat and allow mixture to cool, and then use a potato masher to mash into a chunky jam.
Step three involves making the frosting. In a large bowl, combine 2 1/2 sticks of room-temperature softened butter and a pinch of salt. Beat for one or two minutes until fluffy. Gradually beat in 2 1/4-cups confectioners' sugar, mixing until smooth. Add 1/3-cup cream of coconut, and beat two to three minutes on medium-high speed.
Place the bottom cake layer onto a serving platter and spread the pineapple filling on top, keeping 1/2-inch around the edges filling-free. Place the second cake layer over the filling, and press down gently. Spread frosting on the top and sides of cake. Decorate the top of cake with 1/2-cup toasted coconut flakes and 1/4-cup chopped dried pineapple.