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Pina Colada Cake

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A delightful cake that embodies the tropical flavors of pineapple and coconut, perfect for any summer gathering.

Ingredients

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  • 1 box yellow cake mix
  • 1 cup crushed pineapple, drained
  • 1/2 cup coconut milk
  • 1/2 cup shredded coconut
  • 3 eggs
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for frosting)
  • 1/4 cup heavy cream (for frosting)
  • 1/4 cup crushed pineapple (for frosting)
  • 1/4 cup shredded coconut (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch cake pan.
  2. Mix the cake mix, crushed pineapple, coconut milk, eggs, vegetable oil, and vanilla extract in a large bowl until well combined.
  3. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  4. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool the cake completely in the pan before frosting.
  6. Whip the heavy cream until stiff peaks form, then gently fold in the powdered sugar and crushed pineapple.
  7. Frost the cooled cake with the whipped mixture and sprinkle shredded coconut on top.
  8. Serve and enjoy your delightful Pina Colada Cake!

Notes

Store in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://lunarecipez.com/pina-colada-cake/

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