Best Pina Colada Cake

Best Pina Colada Cake

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Robert Finney


Ran across this recipe a few years
ago I believe in the news paper. Have prepared it at least 20 times
with every one loving it.


★★★★★ 1 vote

15 Min



  • 8 oz
    cool whip
  • 1 c
    coconut, flaked
  • 20 oz
    pineapple crushed-drained-juice reserved
  • CAKE

  • 1 box
    yellow cake mix - i prefer duncan hines

  • 1 can(s)
    sweetened condensed milk
  • 1 can(s)
    coconut cream

How to Make Best Pina Colada Cake


  1. Prepare the frosting by draining the crushed pineapple
    (reserving the juice) and combining with the cool whip
    and the coconut(I prefer Bakers Angel Flake) Put in
    the Fridge.
  2. Prepare the glaze by combining the cream of coconut
    with the sweetened condensed milk in a 4 cup glass
    measuring container or any other container that you
    can drizzle out of. NOTE: Cream of coconut is not
    coconut milk and can be found where other mixed
    drink mixes are located in your store.
  3. Prepare the cake according to the box directions
    replacing up to 1 cup of water with the reserved
    pineapple juice and bake in a greased or sprayed
    9x13 dish according to the box times for your
    type of pan.
  4. When the cake is done (clean tooth pick deal)poke
    holes all over(I use the blunt end of a wooden
    skewer) Drizzle with the glaze starting in the
    middle and working to the edges and ends stopping
    occasionally to prevent it from collecting at the
    sides. When cake is cool spread the whipped topping
    mixture over the top and refrigerate for at least
    6 hrs before serving. Cake is better the next day
    and keeps up to 10 days if kept covered and refrigerated.

Printable Recipe Card

About Best Pina Colada Cake

Course/Dish: Cakes
Other Tag: Quick & Easy

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