Creamy Coconut Cake(Pina Colada Cake)
A luscious, coconut-flavored cake soaked in sweet milk and cream of coconut, topped with coconut and Cool Whip—perfect for tropical-themed gatherings or dessert lovers.
Ingredients
Instructions
- Bake a white cake mix as directed in a 9 x 13-inch pan.
- While warm, prick the entire cake with the end of a wooden spoon.
- Pour a can of Eagle Brand milk and a can of cream of coconut over the cake.
- Cool the cake completely.
- Top with half of the coconut, then spread a small container of Cool Whip, and sprinkle with the remaining coconut.
Tips & Substitutions
For a richer flavor, consider using full-fat coconut milk instead of cream of coconut. If you want a lighter version, you can substitute the Cool Whip with whipped coconut cream. Ensure that the cake is completely cooled before adding the toppings to prevent them from melting. This cake can also be enjoyed with a drizzle of pineapple syrup for extra sweetness.
Serving Suggestions
This Creamy Coconut Cake pairs beautifully with fresh fruit, such as pineapple or strawberries, and is perfect for summer gatherings. Serve it chilled for a refreshing dessert after a hearty meal or alongside a cup of coffee. For a tropical vibe, consider serving it with a side of Gingered Fruit Dip for dipping.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. To keep the cake from becoming soggy, place a piece of wax paper between the cake and the lid. If you prefer to reheat it, gently warm slices in the microwave for about 10-15 seconds, but keep in mind that this may soften the whipped topping.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Coconut Cake(Pina Colada Cake) contains roughly 322 calories, with 3g protein, 44g carbohydrates, and 16g fat. It is a good source of iron (14% of the Daily Value) and dietary fiber (11% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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 homemade cake instead of a cake mix?
Absolutely! A homemade white cake works wonderfully for this recipe. Just ensure it’s baked in a 9 x 13-inch pan and is pricked while warm for proper absorption of the coconut and milk mixture.
Is it possible to make this cake ahead of time?
Yes, you can make this cake a day in advance. Just ensure it is fully cooled before adding the toppings. Refrigerate it overnight for the best flavor, and add the Cool Whip and coconut just before serving to maintain texture.
Can I use a different type of coconut product?
Certainly! If you don't have cream of coconut, you can use coconut cream or even coconut milk, though the flavor and consistency might differ slightly. Just make sure to adjust the sweetness if needed, as cream of coconut is sweeter.
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).