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Home » Pina Colada Cake

By Jennifer 3 Comments

Pina Colada Cake

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This Pina Colada Cake is super moist and combines your favorite tropical cocktail into one delicious cake!

Pina Colada Cake | Jennifer Cooks

I love to make this Pina Colada Cake, especially in the summer when it's hot and I'm craving something cool and sweet.  I keep it in the refrigerator, which keeps it moist and super cold and makes for a delicious, splurge of a snack!

This Pina Colada Cake is a simple poke cake recipe that combines a lot of the ingredients in a Pina Colada, like sweetened condensed coconut cream, crushed pineapple and sweetened coconut.  You could always add about ¼ cup of rum to the cake batter and a tablespoon or so of rum to the coconut cream to give it a truly authentic flavor.  I hope you enjoy!

 

More Desserts?! Try these recipes: 

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Have you made any of my recipes? Post it on Instagram and tag @jennifercooks123 and #jennifercooks!

 

Pina Colada Cake | JenniferCooks.com

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Pina Colada Cake

5 from 1 vote
Print Pin Rate
Servings: 12 pieces
Author: Jennifer Locklin

Ingredients

  • For the cake:
  • 1 box vanilla cake mix used: Betty Crocker Butter Recipe Yellow
  • 3 eggs
  • 1 stick butter softened
  • 1 ¼ 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
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Instructions

  • For the Cake: Mix and bake cake according to package directions. Remove cake from oven and let cool for about 5 minutes.
  • Poke holed all over cake with the handle of a wooden spoon, skewer or fork.
  • 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.
  • 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.
  • Cover cake pan with plastic wrap and refrigerate for several hours or overnight before serving.

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.

 

Filed Under: Cakes, Desserts Tagged With: baking, cake, Coconut, Pina Colada, Pineapple, Poke Cake, Tropical

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

Reader Interactions

Comments

  1. Mike Marko says

    August 9, 2018 at 1:12 pm

    5 stars
    Actually, every recipe that you have is totally great. Thank you for sharing

    Reply
    • Jennifer says

      August 14, 2018 at 11:09 am

      Thanks Mike!

      Reply

Trackbacks

  1. Peach Shortcake | Jennifer Cooks says:
    September 29, 2019 at 6:43 pm

    […] Pina Colada Cake […]

    Reply
5 from 1 vote

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Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

My blog showcases tried-and-true recipes that promise to turn your cooking into memorable moments.

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