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 pia colada ice cream cake?
Summer Pia 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 Pia Colada Ice Cream Cake!
A tropical no-bake dessert layered with pineapple, coconut and creamy ice cream—ideal for summer parties.
Summer Pina Colada Ice Cream Cake
10
servings20
minutes330
kcal20
minutesKeep the screen of your device on
Ingredients
1 L vanilla ice cream (softened slightly)
440 g can crushed pineapple in juice (drained)
1 cup (80g) desiccated coconut
250 g sponge cake or Madeira cake, sliced
¼ cup (60ml) Malibu or coconut-flavoured liqueur (optional)
300 ml thickened cream
1 tbsp icing sugar
Toasted coconut flakes, for topping
Maraschino cherries or fresh pineapple slices, to garnish (optional)
Directions
- Line a loaf tin with cling film or baking paper, allowing overhang for easy removal.
- In a bowl, mix softened ice cream, crushed pineapple and desiccated coconut until combined.
- Layer the base of the tin with slices of sponge cake.
- If using, brush sponge lightly with Malibu for extra flavour.
- Spoon half of the ice cream mixture over the cake layer.
- Add another layer of sponge cake, then the remaining ice cream mix.
- Smooth the top and cover. Freeze for at least 6 hours or overnight.
- When ready to serve, whip cream with icing sugar until soft peaks form.
- Turn out the cake, top with whipped cream, toasted coconut, and cherries or pineapple.
- Slice and serve immediately.
Notes
- Omit alcohol for a kid-friendly version.
- Can substitute coconut yoghurt for cream for a dairy-reduced version.
- Store frozen for up to 1 week; decorate just before serving.
- Use mango or passionfruit instead of pineapple for variation.
- Ideal for Christmas, BBQs or birthday parties in warm weather.
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