pina colada cake

★★★★★ 1 Review
slawson avatar
By Stacey Lawson
from New Orleans, LA

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 Review
serves 6-10
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For pina colada cake

  • 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.

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