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Pina Colada Cake (Pineapple Coconut Cake) Recipe

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4.3 from 6 reviews

This Pina Colada Cake is a tropical delight combining moist pineapple and coconut flavors in a white or vanilla cake base. Infused with cream of coconut and pineapple juice, the cake is soaked for extra moisture and topped with a creamy pina colada frosting made from instant pudding, whipped topping, and crushed pineapple. Finished with optional toasted coconut garnish, it offers a refreshing and luscious dessert perfect for any occasion.

  • Total Time: 43 minutes
  • Yield: 24 servings

Ingredients

Cake Ingredients

  • 15.25 ounces cake mix (white, vanilla or yellow; 1 box)
  • 1 cup crushed pineapple (with juice, spooned from can)
  • ½ cup vegetable oil (or canola oil)
  • 3 large eggs (room temperature)

Pina Colada Filling

  • 15 ounces cream of coconut (not coconut cream or coconut milk, sweetened condensed milk can substitute)
  • ½ cup pineapple juice
  • 2 teaspoons vanilla extract

Pina Colada Frosting

  • 3.4 ounces instant coconut cream pudding mix (vanilla or French vanilla can be substituted)
  • 1 cup whole milk
  • 8 ounces whipped topping
  • ½ cup crushed pineapple (well drained)

Garnish (Optional)

  • ⅔ cup toasted coconut

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F (175°C). Spray a 9×13 baking dish with baking spray to prevent sticking and set aside.
  2. Mix Cake Batter: In a large bowl or stand mixer bowl, combine the cake mix, 1 cup crushed pineapple (with juice), vegetable oil, and eggs. Beat on low speed for about 30 seconds, then increase to medium and beat for an additional 2 minutes until thoroughly combined.
  3. Bake the Cake: Pour the batter into the prepared baking dish and smooth the surface evenly. Bake in the preheated oven for 28 to 33 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool on a wire rack for 30 minutes.
  4. Prepare Cake for Filling: Once cooled, gently poke holes all over the cake surface using a fork, being careful not to crumble the cake’s top layer. This will allow the filling to soak in evenly.
  5. Make and Add Pina Colada Filling: Whisk together the cream of coconut, pineapple juice, and vanilla extract in a medium bowl. Slowly pour this mixture over the cake, letting it seep into the holes and saturate the cake. Let the cake rest until the liquid is fully absorbed and it has completely cooled.
  6. Prepare Pina Colada Frosting: In a large bowl, whisk the instant pudding mix and whole milk until thickened (about 2 minutes). Fold in the whipped topping gently until smooth and no streaks remain. Fold in the well-drained crushed pineapple evenly into the frosting mixture.
  7. Frost the Cake: Using an offset spatula, gently spread the frosting over the cooled cake evenly. If desired, sprinkle the top with toasted coconut for added flavor and decoration.
  8. Serve: Cut the cake into 24 squares and serve. Enjoy the moist, tropical flavors of this delicious Pina Colada Cake.

Notes

  • Use cream of coconut, not coconut cream or coconut milk, for the authentic sweet coconut flavor.
  • Make sure the pineapple for the frosting is well drained to avoid soggy frosting.
  • To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F for 5-7 minutes or until golden, stirring occasionally.
  • The cake can be made a day ahead and refrigerated; bring to room temperature before serving for best flavor.
  • Substitute French vanilla instant pudding for coconut cream pudding if unavailable.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/pina-colada-cake-pineapple-coconut-cake-recipe/