Capturing the essence of a tropical vacation, the Toasted Piña Colada Cake from Chef Marcus Samuelsson’s Marcus Bar & Grille features a light and fluffy orange-coconut cake base, topped with a glaze of toasted coconut flakes, condensed milk, pineapple juice, and Malibu rum, and served with homemade Sour Whipped Cream.

Cake Recipe

  • 4 eggs
  • 2 cups granulated sugar
  • 2 tablespoons shredded coconut
  • 1/2 cup orange juice
  • 1/2 cup whole milk
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1.75 ounces melted butter
  • Zest of one orange

Prepare the Cake

  1. Preheat oven to 350°F (175°C). Grease cake molds with cooking spray.
  2. In a blender, combine eggs, melted butter, milk, granulated sugar, and shredded coconut until smooth.
  3. In a mixing bowl, combine flour, baking powder, baking soda, and orange zest.
  4. Pour the blended liquid mixture from the blender into the dry ingredients in the bowl. Mix until well combined.
  5. Divide the batter evenly among the prepared cake molds.
  6. Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove from the oven and let cool in molds for a few minutes before transferring to a wire rack to cool completely.
  8. Optional: Brush the tops of the cakes with orange juice.

Assemble the Cake

  1. Top each cooled cake with a generous amount of Coconut & Malibu Glaze.
  2. Optionally, garnish with additional toasted coconut flakes.
  3. Serve chilled, topped with a dollop of Sour Whipped Cream.

Coconut & Malibu Glaze

(Large batch Glaze recipe. Can be made in larger batches than cake due to shelf life. Cut down to ¼ of the recipe for a smaller batch.) 

  • 3 cups Toasted Coconut Flakes
  • 13 cups Condensed Milk
  • 4 ½ cups Pineapple Juice
  • 1 ½ cups Malibu Coconut Rum

Prepare the Glaze

  1. Toast the coconut flakes over low heat until golden.
  2. Add condensed milk and pineapple juice to the toasted coconut flakes. Cook over low heat, stirring constantly, until the mixture thickens.
  3. Let the mixture cool completely.
  4. Stir in Malibu Coconut Rum until smooth.
  5. Blend the mixture in a blender until finely textured with some graininess.

Sour Whipped Cream

  • 2 cups Heavy Cream
  • ½ cup Powdered sugar
  • ¼ cup Lemon Juice
  • 2 cups Sour Cream

Prepare Sour Whipped Cream

  1. In a mixer, whip heavy cream, powdered sugar, and lemon juice until soft peaks form.
  2. Add sour cream and continue whipping until stiff peaks form.