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5 from 1 vote

Pina Colada Cake

Servings: 12 pieces
Author: Jennifer Locklin


  • 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


  • 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.