This is Emily from prettypies.com sharing a delicious (and nutrient-packed) dessert with you today– a recipe for Frozen Piña Colada Cake. A creamy tropical treat that’s perfect on a hot summer day.
Do you like piña coladas? I recently tasted my very first piña colada while on vacation. Omg YUM! I wanted to recreate the unforgettable flavor, but in a healthier way. This cake is made with fresh pineapple, coconut cream and very little added sugar! PLUS it has a secret ingredient that adds even more nutrients.
You would never guess that there’s an ENTIRE zucchini hidden inside of it. Haha! Yes, vegetables in your dessert, because who doesn’t need more green veggies in their life? I promise you can’t taste vegetables. The zucchini actually makes it more creamy.
This recipe is nut free, too! The crust is made of oats and coconut with the help of dates and chia seeds to bind it together. Healthy, whole foods and very little added sugar make this a dessert you can feel good about because it’s full of fiber, Omega-3s, Vitamin C, … the list goes on! And BONUS: you can instantly feel like you’re on vacation (even if you’re nowhere near the beach).
Emily Spain is a mom, wife, and blogger at Pretty Pies where she shares recipes for beautiful, delicious and wholesome desserts made only from whole foods. She is a real-food enthusiast that is passionate about helping people discover the beauty of un-processed food by creating their own delectable treats. You can follow her on Facebook, Instagram and Pinterest.
Frozen Pina Colada Cake
It’s hot outside, so cool off with this frozen tropical treat! A cream cake that tastes like a piña colada, but so much healthier!
30 minPrep Time
4 hrCook Time
4 hr, 30 Total Time
- 3/4 cup rolled oats
- 1/2 cup shredded unsweetened coconut
- 9 medjool dates (about 2/3 cup)
- 2 Tbs coconut oil, melted
- 1 Tbs chia seeds + 2 Tbs warm water
- 1 tsp vanilla extract
- Pinch pink salt
- 2 cans coconut milk, solid cream only (refrigerated overnight), divided
- 1 medium zucchini, peeled, grated & squeezed dry (scant 1 cup)
- 1 pineapple (I used about 3 cups, divided)
- 1/4 cup coconut oil, melted and warm
- 2 Tbs maple syrup
- 1 Tbs raw or coconut sugar, to taste
- 1 tsp vanilla extract
- 1 tsp coconut extract
- Dash Himilayan pink salt
- Squeeze of lime
- Cherries for garnish
- To make the crust:
- Stir together chia seeds and water in a small bowl and set aside.
- Blend dates in food processor to break them up. Add chia mixture and remaining ingredients and pulse until sticky crumbles form.
- Press firmly into parchment-lined 7" spring-form pan.
- To make the filling:
- Blend 1 1/2 cups pineapple and zucchini in food processor. Scrape down sides. Scoop out the solid cream from 1 can of coconut cream, plus 1/3 cup of a second can (reserve the water for another use), and add in the remaining ingredients. Blend well.
- Pour 3/4 of filling into crust. Place a layer of pineapple chunks on top of the cake (up against the edge, too). Set in freezer.
- Add a big handful of pineapple (roughly 1 cup) to the food processor and blend again. Pour on top of cake.
- Garnish with thinly cut pineapple and and set back in freezer for 3 hours to harden.
- To make the whip cream:
- Use the leftover coconut cream (about 2/3 cup). Scoop into a bowl and whip with a hand mixer until fluffy. Add sweetener and vanilla to taste. (I used about 1 Tbs maple syrup and 1 tsp vanilla)
- Spread whipped cream on top of cake with a spatula. Garnish with cherries or extra pineapple. Enjoy!
Store in the freezer. Should last several weeks, covered tightly.
To serve, let sit at room temp for 1 hour or more, until softened to your desired consistency. More frozen will have an icy texture, like a snow cone. More thawed will have a creamier texture. Both are delish. Your choice 🙂