Why You’ll Love This Pina Colada Cake Recipe
If you’re looking for a cake that brings a taste of the tropics to your table, you’ll adore this Pina Colada Cake recipe. The combination of coconut and pineapple creates a revitalizing burst of flavor that’ll transport you straight to a sunny beach.
I love how moist and fluffy the cake turns out, thanks to the coconut milk and pudding mix. Plus, the creamy frosting with toasted coconut adds a delightful crunch and richness.
It’s perfect for gatherings or simply to indulge yourself. Trust me, each slice feels like a mini vacation, making it a must-try for any occasion.
Ingredients of Pina Colada Cake
When it comes to baking a cake that feels like a slice of paradise, the Pina Colada Cake is a fantastic choice. Envision this: soft, fluffy cake infused with tropical flavors of coconut and pineapple, all topped with a creamy frosting and toasted coconut for that extra crunch.
It’s a delightful treat that’s sure to impress at any gathering or just for a sweet indulgence at home. And let’s be honest, who doesn’t need a mini vacation in cake form once in a while? So, without further ado, let’s gather the ingredients and get ready to bring a little sunshine to your kitchen.
Here’s what you’ll need to whip up this delicious Pina Colada Cake:
- 1 yellow cake mix
- 1 (3 1/2 ounce) box instant vanilla pudding
- 1 1/3 cups coconut milk
- 4 large eggs
- 1/3 cup oil
- 1 1/2 cups angel flake coconut
- 1/2 cup walnuts or 1/2 cup pecans, chopped
- 1 (20 ounce) can crushed pineapple, thoroughly strained
- 1/4 cup butter (for frosting)
- 1 (8 ounce) package cream cheese (room temp)
- 2 teaspoons milk
- 1 teaspoon vanilla
- 4 cups powdered sugar
- 1 cup coconut (toasted)
Now, before you immerse yourself in the baking process, there are a couple of considerations to keep in mind. First off, if you’re not a fan of nuts, feel free to skip the walnuts or pecans—this cake will still be delicious without them.
Just be sure to adjust the texture a little, as those nuts do add a nice crunch. Also, don’t forget to let your cream cheese come to room temperature before mixing it into the frosting; this helps create that smooth, creamy texture we all crave.
And if you’re feeling adventurous, you might even try adding a splash of rum to the frosting for an authentic Pina Colada kick. Just remember, cake is meant to be fun, so don’t stress too much—just enjoy the process!
How to Make Pina Colada Cake
Let’s plunge into making the delightful Pina Colada Cake that promises to whisk you away to a tropical paradise with every bite! First things first, start by preheating your oven to 350 degrees. You’ll need your trusty 1 yellow cake mix, so grab that along with 1 (3 1/2 ounce) box of instant vanilla pudding.
In a large mixing bowl, blend these two ingredients, then add in 1 1/3 cups of coconut milk, 4 large eggs, and 1/3 cup of oil. I find it helps to beat this mixture at medium speed for about 4 minutes. You want it fluffy and well combined, like the clouds on a sunny day.
Now comes the fun part—stir in 1 1/2 cups of angel flake coconut and your choice of nuts, either 1/2 cup of chopped walnuts or pecans. I usually go for walnuts because they add a lovely crunch, but hey, you do you.
Once it’s all mixed together, pour the batter into two greased and floured 9-inch round cake pans. Pop those bad boys in the oven for 35 minutes, but don’t forget to check them at the 20-minute mark. You want them to be golden brown and a toothpick inserted in the center should come out clean.
After baking, let the cakes cool in the pans for about 15 minutes before transferring them to a wire rack to cool completely.
While those cakes are cooling, let’s whip up the frosting—because what’s a cake without frosting, right? Start by melting 1/4 cup of butter in a skillet and then toss in some coconut to toast it until it’s golden brown. Trust me, your kitchen will smell like a dream.
Once it’s cooled, in a bowl, cream that melted butter with an 8-ounce package of cream cheese (make sure it’s at room temperature; we want smooth frosting, not a lumpy mess). Add 2 teaspoons of milk and 4 cups of powdered sugar, mixing gently at first to avoid a sugary cloud.
Finally, stir in 1 teaspoon of vanilla and 3/4 cup of your toasted coconut. Chill this mixture for about 10-15 minutes to help it firm up a bit before frosting.
When you’re ready, it’s time to assemble! Level off one of the cakes if needed, spread frosting on the top of the bottom layer, then pile on the 20-ounce can of crushed pineapple (just make sure you’ve strained it well to avoid a soggy situation).
Continue to frost the rest of the cake and sprinkle the remaining toasted coconut on top. And there you have it, a luscious Pina Colada Cake that will have everyone dreaming of sandy beaches and warm breezes.
Just remember, don’t stress too much; baking is all about having fun and enjoying the journey!
Pina Colada Cake Substitutions & Variations
Baking a Pina Colada Cake opens the door to plenty of creative substitutions and variations that can make this tropical treat even more exciting.
For a gluten-free option, use a gluten-free cake mix instead of yellow cake mix. You can swap coconut milk for almond or oat milk if you prefer.
If you’re not a fan of nuts, leave out the walnuts or pecans entirely, or try macadamia nuts instead.
To add a citrus twist, mix in some lime zest or replace crushed pineapple with diced mango.
The possibilities are endless, so feel free to experiment!
Additional Tips & Notes
To guarantee your Pina Colada Cake turns out perfectly, I recommend measuring all ingredients accurately and prepping your pans well.
Don’t skip the cooling time; it’s essential for a stable cake. If you want a tropical twist, consider adding a splash of rum to the frosting. I also suggest using fresh coconut if you can find it; it enhances the flavor.
For the best texture, let your cake chill before serving, as it helps the flavors meld. Finally, always taste as you go—adjust sweetness or coconut flavor according to your preferences.
Enjoy baking and savoring this delightful treat!