This moist and tender Piña Colada Cake is inspired by the classic Puerto Rican cocktail. Baked with crushed pineapple and finished with coconut whipped cream and toasted shredded coconut, it’s an easy, tropical dessert made from a yellow box cake mix for a quick and impressive result.
If you’ve ever enjoyed a frosty tropical Piña Colada, you know how perfectly pineapple and coconut pair. Those same flavors shine in this cake, delivering bright, tropical notes in every bite. The cake is simple to assemble and produces a soft, flavorful crumb that pairs beautifully with the light, airy coconut whipped cream topping.
Using a boxed yellow cake mix keeps the method approachable without sacrificing taste. With just a few pantry staples and canned pineapple, you can bake a showstopping dessert that’s ideal for summer gatherings, weekend treats, or anytime you want a taste of the islands.
Instructions
Follow these clear steps to bake, top, and serve a flavorful Piña Colada Cake. Read through all steps before starting so the chilled coconut cream and any make-ahead tasks are timed correctly.
Make Ahead Tips
This cake is well suited to making ahead. The coconut cream needs to chill overnight, so plan accordingly: refrigerate the cans the day before you assemble the cake.
Bake the cake up to 24 hours in advance. Allow it to cool completely, then wrap tightly in plastic wrap and refrigerate. Chilling the cake makes it easier to top neatly with coconut whipped cream the next day.
On assembly day, toast the shredded coconut, whip the chilled coconut cream with powdered sugar, and assemble. The whole finishing step takes just minutes.
More Tropical Recipes
If you love pineapple and coconut, try these other tropical favorites for more island-inspired treats and drinks:
10-Minute Piña Colada (Classic)
Strawberry Piña Coladas
Piña Colada on the Rocks
Fluffy Piña Colada Cupcakes
Happy baking! Share this cake with friends and family for a bright, tropical dessert that’s sure to be a crowd-pleaser.
Moist Piña Colada Cake with Pineapple
- Author: Salima Benkhalti
- Prep Time: 2 hours (includes chilling time)
- Cook Time: 20–25 minutes
- Total Time: About 2–3 hours (mostly chilling)
- Yield: 8–12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American, Puerto Rican
Description
This moist and tender Piña Colada Cake takes the beloved flavors of pineapple and coconut and turns them into a light, crowd-pleasing dessert. Made with a yellow box cake mix for ease, finished with a simple coconut whipped cream frosting, and topped with toasted shredded coconut for crunch and aroma. It’s a great option for summer parties, potlucks, or whenever you want a quick tropical treat.
Ingredients
For the Cake:
- 1 (13.25 oz) box yellow cake mix
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup vegetable or canola oil
- 1/2 cup crushed or chunk pineapple, well drained
For the Frosting:
- 3 cans full-fat coconut milk or coconut cream, chilled overnight
- 1/2 cup powdered sugar (adjust to taste)
Topping:
- 1/2 cup shredded coconut, toasted
- Additional pineapple slices or cherries, optional
Instructions
- The day before: Place cans of full-fat coconut milk or coconut cream in the refrigerator overnight so the solids separate from the liquid.
- Preheat and prep: Preheat the oven to 350°F (175°C). Grease and line a 10-inch round pan with parchment paper.
- Make the batter: In a mixing bowl, combine the yellow cake mix, eggs, sour cream, oil, and drained pineapple. Beat on medium speed until smooth, scraping the bowl to fully incorporate the dry mix.
- Bake: Pour batter into the prepared pan and smooth the top. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Baking time varies by oven; check at 20 minutes.
- Toast coconut: While the cake cools, toast the shredded coconut in a dry skillet over medium-low heat, stirring often, until golden. Remove from heat and let cool.
- Prepare coconut whipped cream: Open the chilled cans and scoop the solid coconut cream into a chilled bowl, leaving the coconut water behind. Beat on medium speed until light and fluffy. Add powdered sugar and beat until combined. Refrigerate until ready to use.
- Assemble: When the cake is completely cooled, transfer to a serving plate. Spread the coconut whipped cream evenly over the top and sprinkle with toasted coconut. Add pineapple slices or cherries if desired. Keep refrigerated until serving.
Equipment
Stand mixer or a large mixing bowl and electric hand mixer
10-inch round or springform pan
Spatula and parchment paper