Piña Colada Cake
User Reviews
5
Piña Colada Cake
Description
Piña Colada Cake starts with a prepared vanilla cake mix baked in a 9x13 glass pan. After cooling briefly, holes are poked across the cake to allow the condensed milk and cream of coconut mixture to soak in, making the cake moist and rich with coconut flavor. The cake is refrigerated, allowing the flavors to meld and the texture to set overnight or for at least four hours. Once chilled, crushed canned pineapple is spread evenly over the soaked cake surface, adding a sweet and tangy fruitiness.
The topping combines Cool Whip or whipped cream with shredded sweetened coconut, creating a light, creamy finish that complements the cake’s moisture and pineapple layer. This mix is spread over the pineapple, adding both texture and sweetness. The overall flavor captures key elements of a piña colada cocktail, using accessible ingredients and simple methods to produce a luscious dessert.
This cake is well-suited for parties or gatherings where a creamy, tropical-flavored dessert is desired. Its chilled nature makes it refreshing on warm days, and the combination of coconut and pineapple offers a classic tropical profile. Serving chilled ensures the right balance of creaminess and firmness.
Ingredients
- 1 vanilla cake mix prepared according to box directions
- 14 ounces sweetened condensed milk 1 can
- 10 ounces cream of coconut (see notes above)
For the Topping:
- 15 ounces pineapple 1 can, crushed
- 8 ounces Cool Whip or Whipped Cream
- 1 cup coconut shredded, sweetened
Instructions
- Prepare cake mix according to box directions for 9x13 glass baking dish.
- Allow cake to cool about 10 minutes, then poke cake with the back of a wooden spoon so there are holes evenly poked over the cake.
- Combine sweetened condensed milk and cream of coconut until well mixed.
- Pour mixture evenly over the top of the cake, trying to get the mixture in all the holes. Cover and refrigerate for at least 4 hours (tastes best if refrigerated overnight). Remove cake from refrigerator.
- Drain crushed pineapple and spread evenly over the top of the cake.
- Combine Cool Whip (or whipped cream) with shredded coconut and spread evenly over the top of the pineapple.
- Cover and refrigerate until ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 14mg | 5% |
| Sodium | 356mg | 15% |
| Potassium | 238mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 45g | 90% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 215mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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