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Pina Colada Cake Recipe

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★★★★★

4.7 from 63 reviews

This Pina Colada Cake is a tropical delight combining a moist yellow cake infused with pineapple and coconut flavors, soaked with a luscious cream of coconut and pineapple juice mixture, and topped with fluffy coconut whipped cream and toasted shredded coconut. Perfect for summer gatherings or anytime you crave a refreshing, fruity dessert.

Ingredients

Scale

Cake

  • 1 (13.25-ounce) box yellow cake mix
  • 1 (8-ounce) can crushed pineapple (with juice)
  • ½ cup vegetable oil
  • 4 large eggs

Coconut & Pineapple Mixture

  • 1 cup cream of coconut
  • ½ cup pineapple juice

Whipped Topping

  • 1 ½ cup heavy cream
  • ¼ cup cream of coconut
  • ½ cup toasted sweetened shredded coconut

Instructions

  1. Prepare the Pan: Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking pan with non-stick cooking spray and set aside.
  2. Mix Cake Batter: 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, beat the mixture for 2 minutes until well blended.
  3. Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  4. Prepare Coconut-Pineapple Soak: In a small bowl, whisk together the cream of coconut and pineapple juice until smooth.
  5. Poke and Soak the Cake: While the cake is still warm, use a large fork to poke holes all over the surface. Pour the cream of coconut and pineapple mixture evenly over the cake, allowing it to soak completely into the holes and cake.
  6. Make Whipped Topping: In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream and cream of coconut. Whip on medium-high speed until medium stiff peaks form, about 5 minutes.
  7. Assemble and Serve: Once the cake has cooled completely, spread the whipped coconut cream evenly over the top. Sprinkle the toasted sweetened shredded coconut on top as a garnish. Refrigerate until ready to serve for best flavor and texture.

Notes

  • Ensure the cake is warm, not hot, when poking to allow the liquid to absorb properly without sinking too much.
  • Use cream of coconut, not coconut milk, for the best sweet and creamy flavor.
  • To toast shredded coconut, spread it on a baking sheet and bake at 350°F for 5–7 minutes until golden, stirring occasionally to prevent burning.
  • This cake is best served chilled for a refreshing taste.
  • Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.

Keywords: Pina Colada Cake, pineapple cake, coconut cake, tropical cake, cream of coconut dessert

Find it online: https://recipeswithmia.com/pina-colada-cake-recipe/