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Home » Pina Colada Cake

Pina Colada Cake

August 8, 2016 by Jennifer 3 Comments

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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 1/4 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!

 

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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

Print Recipe
5 from 1 vote

Pina Colada Cake

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 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/4 cup coconut rum optional: if using, reduce water by 1/4 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
  • 1/2 to 1 cup sweetened shredded coconut
  • 1/2 cup powdered sugar

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.

 

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

About Jennifer

I am 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!

Previous Post: « Slow Cooker Pulled Pork Sandwiches
Next Post: Sweet and Sour Pork »

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

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