Moist Pina Colada Cake with Pineapple
This moist and tender Pina Colada Cake is inspired by the popular Puerto Rican cocktail; it’s baked with crushed pineapple, topped with coconut whipped cream and toasted coconut. Made with yellow box cake mix, this easy dessert is full of tropical flavor!
If you’ve ever had a frosty tropical Piña Colada, you know how well pineapple and coconut pair together.
It turns out that those flavors work together in baking as well! So well that it lead me to developing this tropical pineapple cake with coconut topping; a new favorite in our household.
It’s an impressive cake in both presentation and flavors… but the real secret? It’s made with a box cake mix for a super simple assembly.
More Latin desserts to fall in love with: Light and Fluffy Piña Colada Cupcakes and this Authentic Tres Leches Cake.
Instructions
Make Ahead Tips
This easy pineapple coconut cake is an excellent recipe to make ahead, especially since the coconut cream needs to chill in the fridge overnight anyway.
I like to bake the cake the night before (it can be made up to 24 hours in advance). Just be sure to cool completely before wrapping tightly in plastic wrap, then chill in the fridge until ready to assemble.
The next day all that’s left to do is toast some shredded coconut, whip the coconut cream, and assemble.
More Tropical Recipes
If you (like me) are super into this flavor combination, check out some more tasty Piña Colada recipes:
Happy baking!
Moist Piña Colada Cake with Pineapple
- Prep Time: 2 hours
- Cook Time: 1 hour
- Total Time: 3 hour
- Yield: 8–12 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American, Puerto Rican
Description
This moist and tender Pina Colada Cake is inspired by the popular Puerto Rican cocktail; it’s baked with crushed pineapple, topped with coconut whipped cream and toasted coconut. Made with yellow box cake mix, this easy dessert is full of tropical flavor!
Ingredients
For the Cake:
- 1 (13.25 oz) box yellow cake mix
- 3 eggs
- 1/2 cup sour cream
- 1/2 cup vegetable or canola oil
- 1/2 cup crushed or chunk pineapple, drained from liquid
For the Frosting:
- 3 cans full fat coconut milk or coconut cream, chilled overnight
- 1/2 cup powdered sugar
Topping:
- 1/2 cup shredded coconut
- more pineapple, if desired
Instructions
- The day before: Place your cans of coconut milk or cream in the fridge. I like to put a couple extra cans in there, just in case one of the cans doesn’t have enough cream (this happens rarely).
- Prep oven & cake pans: Preheat your oven to 350°F. Grease and line a 10 inch round baking pan with parchment paper to prevent any sticking.
- Assemble the cake batter: In the bowl of your stand mixer (or in a large mixing bowl with a spatula) add the yellow cake mix, eggs, sour cream, oil, and pineapple. Mix on medium speed until an even batter forms. Use a spatula to ensure all of the dry mix is evenly incorporated.
- Bake the cake: Pour the batter into your prepared baking pan, flattening it out gently with a spatula. Bake for 20-25 minutes, or until a toothpick comes out of the center clean. Mine took 23 minutes, so just keep an eye on it once it hits the 20 minute mark. Pull from the oven and let cool.
- Toast the shredded coconut: Toast the shredded coconut in a pan over medium low, tossing regularly until golden brown. Set aside to cool.
- Prep the frosting: Scoop out the solid parts of the coconut milk, making sure to leave all water in the can. Place the cream into a clean mixing bowl and beat on medium speed just until it turns fluffy and creamy like whipped cream. Add the powdered sugar and continue to beat just until incorporated. Chill in the fridge until ready to use.
- Assemble the cake: Flip the cake out of the pan onto the center of a cake stand. Top with the whipped cream, spreading into an even layer on the cake. Sprinkle toasted coconut on top and slices of fresh or canned pineapple, if desired.
Yay! I hope you try it and love it 🙂