If you’re here looking for a dessert that captures the feeling of a summer vacation, you’ve landed in just the right place. First, let me say thank you for stopping by! Whether you’re planning for a family gathering, a birthday bash, or just want to treat yourself to something luscious and sun-kissed, this Piña Colada Cake recipe is everything you didn’t know you needed.

This isn’t just another cake recipe—it’s an experience. A moist, pineapple-packed base is topped with a smooth, coconut-kissed whipped topping, then finished with golden toasted coconut flakes. Every bite bursts with sweet tropical flavor and the creamy texture that piña colada lovers crave.

What Is Piña Colada Cake?

Inspired by the iconic cocktail made with pineapple juice, coconut cream, and rum, this cake delivers that same flavor profile—minus the alcohol (though we’ll talk about adding a little rum flair if you’re up for it).

The base is made from a yellow or pineapple-flavored cake mix, amped up with crushed pineapple, coconut milk, and eggs to make it ultra-moist and flavorful. It’s then cooled and topped with a fluffy whipped topping combined with rich cream of coconut. Finally, a generous sprinkle of toasted coconut flakes adds the perfect texture and visual finish.

The result? A soft, creamy, sunny cake that is as fun to look at as it is to eat.

Why You’ll Love This Piña Colada Cake

This is the kind of recipe that becomes a repeat favorite. Here’s why it works so beautifully:

It’s incredibly easy. You start with a box mix and add just a few extra ingredients to elevate it into something special.
It’s versatile. You can keep it alcohol-free for all ages or add a splash of rum for a more authentic piña colada experience.
It’s make-ahead friendly. This cake actually gets better after chilling for a few hours, making it perfect for parties or busy weeknights.
It’s a crowd-pleaser. The bright, fruity flavors and fluffy topping make it a hit with adults and kids alike.
It tastes like vacation. The pineapple and coconut combo instantly brings tropical vibes no matter the season.

What Does Piña Colada Cake Taste Like?

Each bite of this cake is a burst of sunshine. The crushed pineapple gives the cake a moist and slightly chunky texture, while the coconut milk keeps it rich and soft. The topping, made with whipped cream and cream of coconut, is smooth, cool, and just sweet enough to complement the fruity cake. Toasted coconut flakes add a bit of crunch and that unmistakable nutty coconut flavor.

When served cold, the flavors truly shine, and the contrast between the chilled topping and soft cake is incredibly refreshing.

Benefits of This Recipe

Perfect for beginners. No fancy techniques or equipment are needed.
Easy to transport. Ideal for picnics, potlucks, and family gatherings.
Flexible for dietary needs. Can be adapted for dairy-free diets or made gluten-free with a compatible cake mix.
Budget-friendly. Uses pantry staples and minimal ingredients.
Scales well. You can double the recipe easily for a crowd or bake in a larger pan.

Ingredients You’ll Need

For the Cake Base:

1 box yellow or pineapple cake mix
1 cup crushed pineapple (with juice)
½ cup coconut milk (or whole milk)
3 large eggs
⅓ cup vegetable oil

For the Topping:

1 (8 oz) tub whipped topping (like Cool Whip)
¼ cup cream of coconut (such as Coco Lopez)
½ cup toasted coconut flakes

Optional Garnishes:

Extra pineapple chunks
Fresh mint leaves

Tools and Equipment

To make this recipe, you’ll need a few basics:

Mixing bowls
Electric mixer or whisk
9×13-inch baking pan
Rubber spatula
Measuring cups and spoons
Oven
Refrigerator

Ingredient Variations and Substitutions

Cake mix: Yellow cake mix is classic, but pineapple cake mix amps up the tropical flavor.
Crushed pineapple: Use canned in juice, not syrup, for best results.
Coconut milk: For a richer flavor, use full-fat canned coconut milk. If you’re in a pinch, whole milk works too.
Whipped topping: Cool Whip is the standard, but you can use homemade whipped cream stabilized with a bit of powdered sugar.
Cream of coconut: This is sweet and thick, very different from coconut milk. If you can’t find it, try mixing sweetened condensed milk with a touch of coconut extract.

How to Make Piña Colada Cake

Step 1: Bake the Cake

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.

In a large bowl, combine the cake mix, crushed pineapple (with juice), coconut milk, eggs, and vegetable oil. Mix until well combined and smooth. The batter will be slightly thick and lumpy from the pineapple bits, and that’s exactly what you want.

Pour the batter into the prepared baking dish and spread it evenly. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely on a wire rack before moving to the next step.

Step 2: Make the Topping

In a separate bowl, mix the whipped topping and cream of coconut together until smooth and uniform. The cream of coconut adds sweetness and a dense, rich texture that transforms the whipped topping into something almost custard-like.

Step 3: Assemble the Cake

Once the cake is fully cooled, spread the whipped topping mixture evenly across the top.

Sprinkle the toasted coconut flakes over the frosted cake. For extra flair, garnish with pineapple chunks and a few sprigs of fresh mint.

Cover and chill the cake in the refrigerator for at least 30 minutes before serving. This step helps all the flavors meld together and gives the topping a firm but fluffy texture.

What to Serve with Piña Colada Cake

This cake is perfectly satisfying on its own, but it also pairs well with a few delightful accompaniments:

A scoop of vanilla bean or coconut ice cream
Fresh tropical fruits like mango, papaya, or kiwi
Sparkling lime water or homemade lemonade
A piña colada cocktail or rum-infused iced tea for adults

If you’re planning a full meal around this tropical dessert, consider starting with something hearty and savory. You might enjoy this delicious Lasagna Baked Potato Recipe, which offers a savory, cheesy contrast to the sweetness of the cake.

Tips for the Best Results

Allow the cake to cool fully before frosting to avoid melting the topping.
Use full-fat ingredients for the richest texture and flavor.
Toast coconut in a dry skillet over medium heat for a few minutes, stirring constantly until golden and fragrant.
For an added tropical twist, stir a tablespoon of dark rum into the topping before spreading it on the cake.
If you want a poke cake effect, use the end of a wooden spoon to poke holes in the cake after baking and drizzle cream of coconut or pineapple juice over the top before frosting.

Storage and Make-Ahead Instructions

This cake stores beautifully and is actually better the next day once it’s had time to chill.

Refrigerate: Cover tightly and store in the refrigerator for up to 4 days.
Freeze: You can freeze the unfrosted cake for up to 2 months. Thaw completely, then add topping and garnish before serving.
Make-Ahead: Bake the cake one day in advance, and add the topping the day of serving for the best presentation.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes, but be sure to crush it well and use all the juice to maintain the same moisture level. You may need to pulse fresh pineapple in a food processor if it’s too chunky.

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

Coconut milk is thinner and unsweetened, typically used in curries and soups. Cream of coconut is thick and sweetened, specifically made for desserts and cocktails. They are not interchangeable.

Can I make this cake with a homemade cake base?

Absolutely. Use your favorite yellow or white cake recipe and add the crushed pineapple and coconut milk as directed here.

How do I toast coconut?

Spread it on a baking sheet and bake at 325°F for 5–7 minutes, stirring occasionally. Or toast it in a skillet over medium heat until golden brown.

Can I make this gluten-free?

Yes. Use a gluten-free cake mix and check that all other ingredients are certified gluten-free. The recipe works well with most gluten-free blends.

Conclusion

This Piña Colada Cake is pure sunshine in dessert form. It’s everything you love about tropical flavors—pineapple, coconut, and creamy indulgence—all wrapped up in one incredibly simple-to-make cake. Whether you’re baking it for a special occasion or just because, it’s a guaranteed crowd-pleaser.

The moist, fruity base, the light coconut topping, and the toasty coconut flakes come together in a way that feels luxurious but totally accessible. It’s one of those recipes you’ll keep returning to, especially in the warmer months.

And if you love sweet treats with a fun twist, you should also try these other reader favorites:

Fried Apple Pie Balls Recipe – a bite-sized classic turned into crispy golden perfection.
Strawberry Crunch Apples & Cream Cheese Dip – perfect for picnics, parties, or a quick weekday indulgence.
Lasagna Baked Potato Recipe – a hearty, savory meal to serve before your tropical dessert finale.

Share Your Baking!

If you try this Piña Colada Cake recipe, I’d love to see your creations. Snap a photo and tag it with #mmmrecipes on Pinterest or leave a review below. Let me know how you made it your own—did you add rum, top it with cherries, or sneak in some lime zest? Your creativity makes this community so special.

Nutritional Information (Estimated Per Serving)

Serves 12

Calories: 310
Total Fat: 15g
Saturated Fat: 8g
Carbohydrates: 40g
Sugar: 26g
Protein: 3g
Fiber: 1g
Sodium: 260mg

Piña Colada Cake Recipe: A Tropical Dessert Dream Come True

Author: Sam

Print Recipe

Description

Piña Colada Cake recipe made easy with yellow cake mix, crushed pineapple, and coconut milk, then topped with a whipped coconut topping and toasted coconut flakes. It’s soft, creamy, tropical, and perfect for summer parties, birthdays, or when you just want a little sunshine on your plate. Chill before serving for the best flavor. A reader favorite and always a crowd-pleaser!

Ingredients

Scale

For the Cake Base:

1 box yellow or pineapple cake mix
1 cup crushed pineapple (with juice)
½ cup coconut milk (or whole milk)
3 large eggs
⅓ cup vegetable oil

For the Topping:

1 (8 oz) tub whipped topping (like Cool Whip)
¼ cup cream of coconut (such as Coco Lopez)
½ cup toasted coconut flakes

Optional Garnishes:

Extra pineapple chunks
Fresh mint leaves

Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.
Make the batter: In a large mixing bowl, combine the cake mix, crushed pineapple with juice, coconut milk, eggs, and vegetable oil. Mix until smooth and well combined.
Bake the cake: Pour the batter into the prepared pan and spread it evenly. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
Prepare the topping: In a separate bowl, mix together the whipped topping and cream of coconut until smooth.
Frost the cake: Once the cake is completely cooled, spread the topping evenly over the surface.
Add finishing touches: Sprinkle the toasted coconut flakes on top. Garnish with pineapple chunks and mint leaves if desired.
Chill before serving: Cover the cake and refrigerate for at least 30 minutes before slicing. Serve chilled for the best texture and flavor.

Notes

For a flavor boost, poke holes in the cooled cake and drizzle with a few tablespoons of pineapple juice or cream of coconut before adding the topping.
To toast coconut, cook in a dry skillet over medium heat, stirring constantly, until golden brown (about 3–5 minutes).
Use full-fat coconut milk for the richest texture.
You can use homemade whipped cream stabilized with powdered sugar in place of Cool Whip.
Want a grown-up twist? Add a tablespoon of dark rum to the topping for a true piña colada vibe.
This cake is best served chilled and stays moist for days—perfect for making ahead.