Pina Colada Cake

Pina Colada Cake

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Stacey Lawson


Coconut, coconut, coconut....that's all I can say. I love coconut. This mosit delicious cake embodies the essence of a pina colada in one bite.


★★★★★ 1 vote

20 Min
40 Min


  • 1
    yellow cake mix
  • 1
    large can of crushed pineapple, drained
  • 2
    14 ounce cans of sweetened condensed milk
  • 1
    8 ounce container of whipped topping (cool whip)
  • 2/3 c
    coconut flakes
  • 1 c
    coconut milk from a fresh coconut
  • 3 Tbsp
    cream of coconut
  • 12

How to Make Pina Colada Cake


  1. Preheat over to 350 degrees and prepare a 9x13 baking dish with nonstick cooking spray.
  2. Mix cake according to directions on the box but replace part of the water with water/milk from inside fresh coconut and add 1 tablespoon of cream of coconut to batter.Then add half of the crushed, drained pineapple to batter.
  3. Put in 350 degree overn for 30-40 minutes
  4. While cake is baking combine whipped topping with remaining pineapple and 2 tablespoons of cream of coconut. You can add more for more intense coconut flavor.
  5. Pour both cans of condensed milk over cake and allow to cool.
  6. Once cake has cooled spread whipped topping and pineapple mixture over top of cake evenly.
  7. Sprinkle with coconut flakes evenly over top. Place cherries evenly across cake.
  8. Be sure to refrigerate cake.

Printable Recipe Card

About Pina Colada Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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