Pina Colada Cake (Pineapple Coconut Cake)

Why You’ll Love This Recipe

This Pina Colada Cake is a crowd-pleaser, offering a fantastic balance of flavors that will transport you straight to a beachy paradise. The cake is incredibly moist, thanks to the crushed pineapple and coconut cream filling. The frosting adds a delightful richness, while the toasted coconut topping brings a satisfying crunch. With its easy prep, minimal ingredients, and unique tropical twist, this cake is sure to be a hit every time.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake:

• 15.25 ounce box white, vanilla, or yellow cake mix

• 1 cup crushed pineapple (do not drain)

• ½ cup vegetable 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 be substituted)

• ½ cup pineapple juice

• 2 teaspoons rum extract

Frosting:

• 3.4 ounces instant coconut cream pudding mix (vanilla or French vanilla instant pudding can be substituted)

• 1 cup whole milk

• 8 ounces whipped topping

• ½ cup crushed pineapple (well-drained)

• ⅔ cup toasted coconut (optional, for garnish)

Directions

1. Prepare the Cake:

   • Preheat the oven to 350°F and spray a 9×13-inch baking dish with baking spray.

   • In a large bowl or stand mixer, combine the cake mix, crushed pineapple, vegetable oil, and eggs. Beat on low speed for 30 seconds, then increase to medium speed and mix for an additional 2 minutes.

   • Pour the batter into the prepared baking dish and smooth the top.

   • Bake for 28-33 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 30 minutes on a wire rack.

   • Once cooled, gently poke holes all over the top of the cake with a fork, being careful not to crumble the cake.

2. Prepare the Pina Colada Filling:

   • In a medium bowl, whisk together the cream of coconut, pineapple juice, and rum extract.

   • Slowly pour the mixture over the top of the cake, ensuring it fills the holes and absorbs into the cake. Let it rest until the liquid is fully absorbed and the cake has completely cooled.

3. Prepare the Frosting:

   • In a large bowl, whisk together the instant pudding mix and milk for about 2 minutes until thickened.

   • Fold in the whipped topping until no streaks remain.

   • Add the well-drained crushed pineapple and fold it in evenly.

   • Spread the frosting over the cooled cake using an offset spatula for an even layer. If desired, top with toasted coconut.

   • Slice into squares and serve.

Servings and Timing

• Servings: 24

• Prep time: 15 minutes

• Cook time: 28 minutes

• Total time: 43 minutes

Variations

• Vegan Option: To make this cake vegan, you can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use a non-dairy whipped topping.

• Alcohol-Free Version: Use coconut extract instead of rum extract if you prefer to keep the cake alcohol-free.

• Fruit Variations: Add some shredded coconut into the cake batter for extra coconut flavor, or top the cake with maraschino cherries for a more authentic tropical touch.

Storage/Reheating

• Refrigerator: Store any leftover cake in an airtight container in the fridge for up to 4 days.

• Freezer: If you want to freeze this cake, allow it to cool fully, then seal it in a freezer-safe container. It will keep for up to 3 months. To serve, let it thaw in the refrigerator.

• Individual Slices: You can freeze individual slices of the cake, which makes it easy to defrost a piece whenever you’re craving a sweet treat.

FAQs

1. Can I make this cake ahead of time?

Yes, you can make the cake up to a day in advance and store it in the refrigerator. Just be sure to frost it shortly before serving.

2. Can I use a different cake mix flavor?

Yes! You can substitute the white, vanilla, or yellow cake mix with other flavors, but the tropical flavors pair best with these classic options.

3. Can I make this cake without the rum extract?

Absolutely! If you prefer not to use rum extract, you can substitute it with a little bit of coconut extract or even just omit it entirely.

4. What’s the difference between cream of coconut and coconut milk?

Cream of coconut is a sweetened product used in tropical drinks like Pina Coladas, while coconut milk is unsweetened and thinner. Be sure to use cream of coconut for this recipe.

5. Can I make this cake without frosting?

While the frosting adds a rich and creamy texture, you can skip it if you prefer a simpler version. The cake is delicious on its own!

6. Can I use fresh pineapple instead of canned pineapple?

Yes, you can use fresh pineapple, but canned crushed pineapple provides a more consistent moisture level. If you use fresh, make sure to finely chop it.

7. Can I make this cake without a 9×13 baking dish?

Yes! You can use another pan, but the cooking time may vary depending on the size and depth of the pan. Adjust accordingly.

8. Can I freeze the cake before adding frosting?

Yes, you can freeze the cake before adding frosting. Allow the cake to cool completely, then wrap it tightly in plastic wrap and foil before freezing. Add the frosting once the cake has thawed.

9. Can I use a different pudding mix flavor?

You can substitute coconut cream pudding with vanilla or French vanilla pudding, but the coconut flavor in the pudding mix enhances the overall tropical theme.

10. How can I make the cake extra moist?

The addition of crushed pineapple and cream of coconut both help keep the cake moist. Don’t skip these ingredients, as they contribute to the cake’s soft and tender texture.

Conclusion

This Pina Colada Cake is the perfect dessert for anyone who loves tropical flavors and easy-to-make treats. The combination of pineapple, coconut, and a hint of rum extract makes for a cake that’s both moist and bursting with flavor. Whether you’re serving it at a summer party or enjoying it as an afternoon treat, this cake is guaranteed to impress.