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Top view of three slices of Pina Colada Cake. Garnished with cherries, sliced pineapple and toasted coconut.
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4.70 from 13 votes

Piña Colada Cake

This Piña Colada Cake is bursting with coconut and pineapple. The topping on this cake is to die for! It is the perfect summer dessert!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Hawaiian
Keyword: Piña Colada, Poke Cake
Servings: 12
Calories: 343kcal
Author: Erica Walker

Equipment

  • 9x13 inch pan
  • Wooden Spoon
  • Mixing Bowls

Ingredients

  • 1 vanilla cake mix prepared according to box directions
  • 14 ounces sweetened condensed milk 1 can
  • 10 ounces cream of coconut (see notes above)

For the Topping:

  • 15 ounces crushed pineapple 1 can
  • 8 ounces Cool Whip or Whipped Cream
  • 1 cup coconut shredded, sweetened

Instructions

  • Prepare cake mix according to box directions for 9x13 glass baking dish.
    Cool whip, cake mix, sweetened condensed milk, can of crushed pineapple, can of cream of coconut, coconut, pineapple and cherries to make Pina Colada Cake.
  • Allow cake to cool about 10 minutes, then poke cake with the back of a wooden spoon so there are holes evenly poked over the cake.
    Cake in a 9x13 pan with holes poked throughout to make Pina Colada Cake.
  • Combine sweetened condensed milk and cream of coconut until well mixed. 
    Cream of Coconut and sweetened condensed milk combined in a mixing bowl. Whisk on the side.
  • Pour mixture evenly over the top of the cake, trying to get the mixture in all the holes. 
    Cover and refrigerate for at least 4 hours (tastes best if refrigerated overnight). 
    Remove cake from refrigerator. 
    Cake poked with holes in a 9x13 pan with coconut mixture on top.
  • Drain crushed pineapple and spread evenly over the top of the cake. 
    Crushed pineapple spread on top of a 9x13 cake.
  • Combine Cool Whip (or whipped cream) with shredded coconut and spread evenly over the top of the pineapple.
    Pina Colada Cake in a 9x13 pan with a Cool Whip and coconut frosting.
  • Cover and refrigerate until ready to serve. 
    Three slices of Pina Colada Cake side by side. Garnished with cherries, pineapple and toasted coconut.

Nutrition

Calories: 343kcal | Carbohydrates: 65g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 356mg | Potassium: 238mg | Fiber: 2g | Sugar: 45g | Vitamin A: 139IU | Vitamin C: 4mg | Calcium: 215mg | Iron: 1mg