Step-by-step instructions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare the yellow cake mix according to the package instructions and bake as directed.
Poke holes: Once out of the oven, while the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface.
Mix: In a separate bowl, combine the sweetened condensed milk and coconut cream until smooth.
Pour: Drizzle the mixture evenly over the warm cake, allowing it to soak in deeply.
Top: Spread the drained crushed pineapple over the top of the cake.
Cool: Let the cake cool completely at room temperature.
Whip: In another bowl, whip the heavy cream along with powdered sugar and vanilla extract until stiff peaks form.
Spread: Gently spread the whipped cream over the cooled cake, and finish by sprinkling with toasted coconut.
Chill: Refrigerate for at least 2 hours before serving to let all the flavors meld beautifully.
What to serve it with
This cake can stand alone as a tropical treat, but a few smart pairing ideas can elevate your dessert experience. Serve it alongside a scoop of vanilla ice cream or a dollop of mango sorbet for an extra layer of indulgence. You could also offer fresh fruit on the side—sliced strawberries or kiwi make delightful contrasts. A simple mint garnish can also uplift your presentation, adding a touch of sophistication.
Keeping leftovers fresh
Storing Pina Colada Cake properly ensures that you can enjoy it for days to come. Once baked, cover the cake tightly with plastic wrap or transfer it to an airtight container and refrigerate. The cooling process helps all the flavors meld while keeping the cake moist. It should stay fresh for about 4-5 days in the fridge. If you want to keep it even longer, you can freeze individual slices—just make sure to wrap them securely to prevent freezer burn.
Extra advice
Here are some pro tips for making the perfect Pina Colada Cake:
Toasted Coconut: Toast the coconut flakes in a dry skillet over medium heat until golden brown. This adds a wonderful nutty flavor and enhances the presentation.
Chill your bowl: For the best whipped cream, chill your mixing bowl and beaters before whipping the cream to help it achieve stiff peaks faster.
Make it ahead: This dessert can be made a day in advance, giving the flavors more time to develop and deepen.
Creative twists
Feel free to get inventive with this recipe! Here are a few ideas:
Add a splash of rum: For an adult twist, consider adding a splash of rum to the coconut cream mixture for an authentic pina colada flavor.
Tropical fruit variations: Consider adding diced mango or banana along with the crushed pineapple for more tropical flair.
Gluten-free option: Use gluten-free cake mix and ensure all your ingredients are certified gluten-free for a friendly option.
FAQs
How long does it take to make Pina Colada Cake?
The total time can vary, but it generally takes about 45 minutes to prepare and bake plus an additional 2 hours of chilling time.
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple can add a deliciously bright flavor, but make sure to finely chop it for even distribution.
Is there a way to lighten this recipe for a healthier version?
You could use reduced-fat coconut cream and substitute Greek yogurt for some of the whipped cream to cut down on calories while maintaining taste.
Enjoy your tropical escape with this delightful Pina Colada Cake, and don’t forget to share it with friends and family for a taste of paradise!
