Every season has a dessert that pairs well with it. For winter, there is always the infamous Red Velvet Cake (if you are from the South) or Gingerbread cake. For spring, coconut cake and any cake that uses a seasonal fruit generally rules. Fall always brings apple cake or cakes involving pumpkin. These cakes are generally the “little black dresses” for each season.
However, summer generally follows the spring trend of cakes utilizing seasonal fruit. That was until Deb at Smitten Kitchen posted a recipe that should be the cake of summer. When you think of summer, you think of fruity beverages, like Piña Coladas and Margaritas.
I made the Piña Colada Cake for a family gathering, and it is an easy recipe to make. This cake received rave reviews for the most part, and it definitely will be in my collection for summer desserts.
As a twist to this recipe, I added 1 tbsp. Cream of Coconut and 1 tbsp. Pineapple Juice to the Powdered Sugar for the glaze. The only thing that could have made this cake better was increasing the rum in the cake batter. I used Dark Rum for the cake, and I realized that I could increase the tropical feel by adding Coconut or Mango rum to the mix.
Otherwise, this was a great cake recipe.