Pina Colada Cake
Serves: 12 pieces
  • For the cake:
  • 1 box vanilla cake mix (used: Betty Crocker Butter Recipe Yellow)
  • 3 eggs
  • 1 stick butter, softened
  • 1¼ cup water
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • ¼ cup coconut rum (optional: if using, reduce water by ¼ cup)
  • For the Drizzle:
  • 1 (15 oz) can sweetened condensed coconut cream (used: Coco Lopez Cream of Coconut)
  • 1 teaspoon coconut rum or coconut extract
  • For the Topping:
  • 1 (8 oz) container Cool Whip topping
  • 1 (8 oz) container sour cream
  • 1 (8 oz) can crushed pineapple, drained well
  • ½ to 1 cup sweetened shredded coconut
  • ½ cup powdered sugar
  1. For the Cake: Mix and bake cake according to package directions. Remove cake from oven and let cool for about 5 minutes.
  2. Poke holed all over cake with the handle of a wooden spoon, skewer or fork.
  3. For the Drizzle: Combine cream of coconut and rum and mix well. Pour all over cake, allowing it to seep into all the holes and soak in.
  4. For the topping: After cake has completely cooled, combine Cool Whip, sour cream and powdered sugar and mix well. Fold in well drained pineapple and coconut and spread onto top of cake.
  5. Cover cake pan with plastic wrap and refrigerate for several hours or overnight before serving.
Recipe by Jennifer Cooks at