Pina Colada Cake

Pina Colada Cake Recipe

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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


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yellow cake mix
large can of crushed pineapple, drained
14 ounce cans of sweetened condensed milk
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

How to Make Pina Colada Cake


  • 1Preheat over to 350 degrees and prepare a 9x13 baking dish with nonstick cooking spray.
  • 2Mix 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.
  • 3Put in 350 degree overn for 30-40 minutes
  • 4While 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.
  • 5Pour both cans of condensed milk over cake and allow to cool.
  • 6Once cake has cooled spread whipped topping and pineapple mixture over top of cake evenly.
  • 7Sprinkle with coconut flakes evenly over top. Place cherries evenly across cake.
  • 8Be sure to refrigerate cake.

Printable Recipe Card

About Pina Colada Cake

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

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