Chocolate Pina Colada Cake
A rich and indulgent chocolate pina colada cake featuring moist German chocolate cake soaked in sweetened condensed milk and coconut cream, topped with whipped topping and toasted coconut for a tropical treat.
Ingredients
Instructions
- Bake the German chocolate cake according to the package directions in a sheet or rectangular pan.
- Allow the cake to cool completely after baking.
- Remove the cake from the pan and place it on a serving dish or container.
- Poke large holes all over the cooled cake using a fork or skewer.
- Gradually pour the can of Eagle Brand sweetened condensed milk over the cake, using a knife to spread it evenly.
- Mix the cream of coconut thoroughly and pour it over the cake in the same manner, allowing it to soak in.
- Cover and refrigerate the cake overnight or for several hours to let the flavors meld.
- Before serving, top the cake with whipped topping and sprinkle with grated coconut.
Tips & Substitutions
For a richer flavor, consider adding a splash of rum extract to the cream of coconut before pouring it over the cake. If you want a lighter version, use a sugar-free cake mix and whipped topping. You can also substitute the Eagle Brand sweetened condensed milk with a homemade version using coconut milk and sugar for a more natural option.
Serving Suggestions
This Chocolate Pina Colada Cake pairs beautifully with a tropical fruit salad or a scoop of vanilla ice cream for a refreshing dessert experience. For an added treat, serve it alongside a Monkey Shake. Garnish with additional grated coconut or pineapple slices for a festive touch.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. To maintain the cake's moisture, avoid covering it tightly with plastic wrap. If you wish to reheat individual slices, do so in the microwave for about 10-15 seconds to keep the cake soft without melting the topping.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Pina Colada Cake contains roughly 746 calories, with 10g protein, 113g carbohydrates, and 29g fat. It is an excellent source of dietary fiber (57% of the Daily Value), calcium (26% of the Daily Value), and iron (24% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 685mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix for this recipe?
Yes, while the German chocolate cake mix adds a unique flavor, you can use any chocolate cake mix you prefer. Just note that the overall taste will differ slightly, but it will still be delicious.
How far in advance can I make this cake?
You can prepare this cake up to 2 days in advance. Just make sure to store it in the refrigerator to keep it fresh. The flavors will meld beautifully the longer it sits, making it a great option for parties.
Can I freeze the Chocolate Pina Colada Cake?
Yes, you can freeze the cake before adding the whipped topping. Wrap it tightly in plastic wrap and place it in an airtight container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).