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
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.