Pia Colada Cake
A tropical-inspired cake featuring coconut and cream flavors, perfect for summer gatherings or special occasions, offering a moist, flavorful treat with a hint of sweetness and coconut aroma.
Ingredients
Instructions
- Grease a 9 x 13-inch pan.
- Mix the cake mix, water, eggs, and half of the coconut flakes until well combined.
- Pour the batter into the prepared pan.
- Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is hot, punch holes into the surface with a fork or skewer.
- Pour the can of cream of coconut evenly over the hot cake and let it cool.
- Mix the remaining coconut flakes with Cool Whip until combined.
- Spread the coconut-Cool Whip mixture over the cooled cake.
- Refrigerate until ready to serve.
Tips & Substitutions
For a more tropical flavor, consider adding crushed pineapple to the batter or as a topping. If you want a lighter version, substitute the cream of coconut with coconut milk and reduce the amount of sugar. Make sure to punch holes in the cake while it's still warm to allow the cream to soak in effectively. This cake can also be made with a gluten-free cake mix for those with dietary restrictions.
Serving Suggestions
This cake is perfect for summer gatherings or tropical-themed parties. Serve it alongside a refreshing fruit salad or a scoop of Deanna'S Ice Cream for a delightful contrast. It also pairs beautifully with a light cocktail, such as a Piña Colada or a tropical fruit punch. For an extra touch, garnish with fresh pineapple slices or maraschino cherries.
Storage & Reheating
Store any leftover Pia Colada Cake in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. To serve, thaw in the refrigerator overnight and enjoy cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Pia Colada Cake contains roughly 132 calories, with 2g protein, 26g carbohydrates, and 3g fat.
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
Is there a way to make this cake dairy-free?
To make the cake dairy-free, use a dairy-free cake mix and substitute the cream of coconut with a non-dairy coconut cream. Ensure that any additional toppings, like Cool Whip, are also dairy-free alternatives.
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).