Name: Pina Colada Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 (13.25-ounce) box yellow cake mix; 1 (8-ounce) can crushed pineapple (with juice); ½ cup vegetable oil; 4 large eggs; 1 cup cream of coconut; ½ cup pineapple juice; 1 ½ cup heavy cream; ¼ cup cream of coconut; ½ cup toasted sweetened shredded coconut

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Introduction

This Pina Colada Cake is a tropical delight that brings the flavors of the classic cocktail to your dessert plate. Moist yellow cake soaked with pineapple and coconut, topped with fluffy coconut whipped cream and toasted coconut, makes it a perfect treat for any occasion.

A close-up of a square piece of yellow sponge cake with a thick layer of white whipped cream frosting on top, sprinkled with light toasted coconut flakes. On the frosting near the center, there is a small triangular yellow pineapple piece and a bright red cherry. The cake is placed on a speckled white plate, and in front of the cake is a fork holding a small piece of the cake with white whipped cream. The background shows a blurry white marbled texture with more cake visible in a white baking dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (13.25-ounce) box yellow cake mix
1 (8-ounce) can crushed pineapple (with juice)
½ cup vegetable oil
4 large eggs
1 cup cream of coconut
½ cup pineapple juice
1 ½ cup heavy cream
¼ cup cream of coconut
½ cup toasted sweetened shredded coconut

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2-inch pan with non-stick cooking spray and set aside.
Step 2: In a large bowl, combine the yellow cake mix, crushed pineapple with juice, vegetable oil, and eggs. Using an electric hand mixer on medium speed, mix for 2 minutes until well combined.
Step 3: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: In a small bowl, whisk together the cream of coconut and pineapple juice.
Step 5: When the cake is done baking and still warm, use a large fork to poke holes all over the cake. Pour the coconut and pineapple mixture evenly over the cake, allowing it to soak into the holes.
Step 6: In the bowl of a stand mixer, add the heavy cream and cream of coconut. Using the whisk attachment, whip until medium stiff peaks form, about 5 minutes.
Step 7: Once the cake is completely cool, spread the whipped cream over the top. Sprinkle with the toasted sweetened shredded coconut. Refrigerate until ready to serve.

Tips & Variations

For extra tropical flavor, add a splash of rum to the cream of coconut and pineapple mixture before pouring over the cake.
Substitute crushed pineapple for fresh diced pineapple for a chunkier texture and fresher taste.
Use unsweetened shredded coconut if you prefer less sweetness on top.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the whipped cream topping’s texture. Before serving, let it sit at room temperature for 10-15 minutes to soften slightly. This cake is best enjoyed fresh but can be frozen without topping for up to 1 month.

How to Serve

A rectangular white baking dish holds a two-layer cake with a dense light golden sponge base and a thick top layer of creamy white frosting. The frosting is decorated with bright red cherries evenly spaced across the surface, thin pale beige toasted coconut flakes scattered around, and small thin green lime zest strips adding color contrast. One square slice is removed from the bottom left corner, showing the texture of the moist sponge underneath the smooth frosting. The dish sits on a white marbled surface with a yellow and white checkered cloth draped nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade cake instead of a cake mix?

Yes, you can substitute the box mix with your favorite homemade yellow cake recipe. Just ensure the cake is sturdy enough to hold the pineapple and coconut mixture without becoming soggy.

What is cream of coconut, and can I substitute it?

Cream of coconut is a sweet, thick coconut product used in many tropical drinks and desserts. It’s different from coconut milk or cream. If you can’t find it, you can try using sweetened coconut milk but the flavor and sweetness may vary.