Pina Colada Cake (Pineapple Coconut Cake)

Indulge in the tropical flavors of this Pina Colada Cake, where pineapple and coconut come together to create a moist and flavorful dessert. This cake starts with a boxed mix for convenience but gets a delicious twist with a creamy Pina Colada filling and a luscious coconut frosting. Perfect for any occasion, this cake is sure to transport you to a sunny beach with its delightful flavors.

Ingredients:

Cake:

• 15.25 ounce box cake mix (white, vanilla, or yellow)
• 1 cup crushed pineapple (do not drain)
• ½ cup vegetable oil or canola oil
• 3 large eggs, room temperature

Pina Colada Filling:

• 15 ounces cream of coconut (not coconut cream or coconut milk; sweetened condensed milk can be substituted)
• ½ cup pineapple juice
• 2 teaspoons rum extract

Frosting:

• 3.4 ounces instant coconut cream pudding mix (vanilla or French vanilla instant pudding can be substituted)
• 1 cup whole milk
• 8 ounces whipped topping
• ½ cup crushed pineapple, well drained
• ⅔ cup toasted coconut for garnish (optional)

Directions:

1. Prepare the Cake:

Preheat oven to 350°F. Grease a 9×13-inch baking dish with baking spray and set aside.

In a large bowl or the bowl of a stand mixer, combine the cake mix, crushed pineapple (with juice), vegetable oil, and eggs. Beat on low speed for 30 seconds, then increase to medium speed and beat for another 2 minutes until well combined and smooth.

Pour the batter into the prepared baking dish, spreading it out evenly.

Bake for 28 to 33 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool on a wire rack for 30 minutes.

2. Prepare the Pina Colada Filling:

In a medium bowl, whisk together the cream of coconut, pineapple juice, and rum extract until well combined.

Using a fork, gently poke holes all over the top of the cooled cake. Carefully pour the Pina Colada filling over the cake, allowing it to seep into the holes and absorb fully. Let the cake cool completely until the liquid is absorbed.

3. Prepare the Pina Colada Frosting:

In a large bowl, whisk together the pudding mix and milk until thickened, about 2 minutes.

Add the whipped topping to the pudding mixture and fold gently until fully combined and no streaks remain.

Fold in the drained crushed pineapple until evenly distributed.

Spread the frosting evenly over the top of the cooled cake using an offset spatula.

Optional:

Sprinkle toasted coconut over the frosting for added flavor and texture.

Chill the cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld.

Recipe Details

• Prep Time: 15 minutes
• Total Time: 43 minutes
• Servings: 24

Serving and Storage Tips:

1. Serving Tips:

• Chill Before Serving: Ensure the cake is well-chilled before serving to allow the flavors to meld together.
• Slice Cleanly: Use a sharp knife dipped in hot water and wiped clean between cuts for clean slices.
• Garnish: Top each slice with a maraschino cherry and a sprinkle of extra toasted coconut for a beautiful presentation.
• Pairing: Serve with a tropical drink like a Piña Colada or a refreshing iced tea.

2. Storage Tips:

• Refrigeration: Store any leftovers in the refrigerator in an airtight container. The cake will stay fresh for up to 4 days.
• Freezing: You can freeze the cake. Wrap it tightly in plastic wrap and then aluminum foil. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.
• Avoid Sogginess: To prevent the cake from becoming soggy, avoid leaving it at room temperature for extended periods.

Variations:

1. Alcoholic Version: For an adult twist, substitute 2 teaspoons of rum for the rum extract in the filling.

2. Tropical Fruit Mix: Add a mix of tropical fruits such as mango, papaya, and kiwi on top of the frosting.

3. Chocolate Drizzle: Drizzle melted dark or white chocolate over the frosting for added richness.

4. Nutty Addition: Fold in ½ cup of chopped macadamia nuts or pecans into the cake batter for extra crunch.

5. Lemon Zest: Add 1 tablespoon of lemon zest to the frosting for a zesty flavor.

6. Coconut Lovers: Use coconut milk instead of whole milk in the frosting and sprinkle shredded coconut over the top.

7. Pina Colada Cupcakes: Make cupcakes instead of a full cake by dividing the batter into cupcake liners and adjusting the baking time to 18-22 minutes.

8. Gluten-Free: Use a gluten-free cake mix and ensure all other ingredients are gluten-free to make a gluten-free version of this cake.

9. Dairy-Free: Substitute dairy-free whipped topping and coconut milk instead of dairy products for a dairy-free version.

10. Healthier Option: Use Greek yogurt instead of cream in the frosting and a reduced-sugar cake mix to make a healthier version of the cake.

11.Pina Colada Cupcakes: Instead of a full cake, bake the batter into cupcakes. Top each cupcake with Pina Colada filling and coconut frosting for individual tropical treats.

12.Pina Colada Cake Roll: Spread the cake batter thinly on a jelly roll pan. After baking, roll it up with Pina Colada filling inside. Chill, slice, and enjoy slices of rolled cake.

13.Layered Pina Colada Cake: Bake two or three round cake layers. Stack them with Pina Colada filling between each layer. Frost the entire cake with coconut frosting and garnish with toasted coconut.

14.Pina Colada Trifle: Cut the cake into cubes and layer it in a trifle dish with Pina Colada filling, whipped cream or coconut whipped cream, and fresh pineapple chunks. Repeat the layers and chill before serving.

FAQs:

1. Can I use fresh pineapple instead of crushed pineapple from a can? Yes, you can use fresh pineapple. Make sure to finely chop it and use the juice in the recipe.

2. Can I make this cake ahead of time? Yes, you can make the cake a day in advance. Store it in the refrigerator to keep it fresh.

3. Can I use homemade whipped cream instead of whipped topping? Yes, homemade whipped cream can be used. Whip 1 cup of heavy cream with 2 tablespoons of sugar until stiff peaks form.

4. Is there an alternative to cream of coconut? Sweetened condensed milk can be used as a substitute for cream of coconut.

5. Can I omit the rum extract? Yes, you can omit the rum extract if you prefer a non-alcoholic version without the rum flavor.

6. How do I toast coconut? Spread shredded coconut on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until golden brown.

7. Can I use a different pudding flavor for the frosting? Yes, you can use vanilla, French vanilla, or even banana pudding mix for a different flavor.

8. How do I prevent the frosting from becoming too runny? Make sure to drain the crushed pineapple well and use cold milk to help the pudding set properly.

9. Can I add other fruits to the cake? Yes, you can add fruits like mango, kiwi, or berries on top of the frosting for added flavor and decoration.

10. Can I make a layered version of this cake? Yes, you can bake the cake in two round cake pans and layer it with the Pina Colada filling and frosting for a beautiful presentation.

Enjoy a taste of the tropics with this Pina Colada Cake, where pineapple and coconut combine to create a deliciously moist and flavorful dessert. Whether for a special occasion or a simple treat, this cake is sure to impress and transport you to a sunny beach with every bite. Indulge in the delightful flavors and easy preparation of this tropical delight!