Tropical Pina Colada Cake Delight
Indulge in the flavors of paradise with this Tropical Pina Colada Cake Delight. This luscious dessert features a moist and fluffy cake infused with the classic tropical taste of piña colada. Made with a combination of cream of coconut and sweetened condensed milk, this cake is drenched in a decadent topping that adds a rich and creamy texture, making every bite feel like a beachside getaway. Topped with a heavenly layer of whipped cream and garnished with toasted coconut flakes, this cake is perfect for summer gatherings, birthday celebrations, or simply to satisfy your sweet tooth. Share this slice of tropical bliss with friends and family, and watch them come back for seconds!
15
Servings
200
Calories
8
Ingredients
Ingredients
white or yellow cake mix
1 (18 1/4 ounce) box (Choose either white or yellow cake mix based on your preference.)
eggs
2 (Use eggs as an ingredient in the cake mix preparation.)
oil
1/3 cup (Use as directed by the cake mix or the amount stated here.)
water
1 1/3 cups (Use as directed by the cake mix or the amount stated here.)
cream of coconut
1 (15 ounce) can (Use straight from the can.)
sweetened condensed milk
1 (13 ounce) can (Use straight from the can.)
whipped topping
1 (8 ounce) container (Prepare the whipped topping according to package instructions.)
coconut flakes
1 1/2 cups (Use shredded or flaked coconut for topping.)
Instructions
1
1. Preheat your oven to 350°F (175°C).
2
2. Grease and flour a 9x13-inch baking pan to prevent sticking.
3
3. In a large mixing bowl, prepare the cake mix according to the instructions on the package, substituting in 2 eggs as needed.
4
4. Pour the mixture into the prepared pan and bake according to package directions or until a toothpick inserted into the center comes out clean.
5
5. While the cake is baking, in a separate bowl, mix together the cream of coconut and sweetened condensed milk until well combined.
6
6. Once the cake is baked, remove it from the oven and, while still hot, use the handle of a wooden spoon to punch holes evenly across the top.
7
7. Pour the cream of coconut and condensed milk mixture generously over the warm cake, ensuring it seeps into the holes.
8
8. Allow the cake to cool completely at room temperature, or refrigerate to speed up the cooling process.
9
9. Once cooled, spread the whipped topping over the entire surface of the cake.
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10. Finish by sprinkling toasted coconut flakes on top for added texture and flavor.
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11. Slice and serve chilled for a refreshing tropical treat!
Nutrition Information
8g
Fat
30g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Tropical Pina Colada Cake Delight?
Tropical Pina Colada Cake Delight is a moist and fluffy cake infused with the classic tropical flavors of cream of coconut and sweetened condensed milk, topped with whipped cream and toasted coconut flakes.
How many servings does this recipe yield?
This recipe makes approximately 15 servings.
What temperature should the oven be set to?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
What size baking pan is required?
You will need a 9x13-inch baking pan.
Can I use different types of cake mix?
Yes, you can use either a white or yellow cake mix based on your personal preference.
How many eggs are needed for the cake mix?
The recipe specifically calls for substituting in 2 eggs for the cake mix preparation.
What is the purpose of poking holes in the cake?
Poking holes allows the mixture of cream of coconut and sweetened condensed milk to seep deep into the cake, creating a moist and decadent texture.
Should the cake be hot or cold when I add the liquid mixture?
You should pour the cream of coconut and condensed milk mixture over the cake while it is still hot from the oven.
What tool should I use to poke the holes?
The handle of a wooden spoon is ideal for punching even holes across the top of the cake.
How do I prepare the liquid topping?
In a separate bowl, mix together one 15-ounce can of cream of coconut and one 13-ounce can of sweetened condensed milk until well combined.
When should I add the whipped topping?
Wait until the cake has cooled completely at room temperature or in the refrigerator before spreading the whipped topping.
What kind of coconut is used for the garnish?
Toasted coconut flakes are used as the final topping for added texture and flavor.
Should this cake be served warm or cold?
This cake is best served chilled for a refreshing tropical treat.
How many calories are in one serving?
Each serving contains approximately 200 calories.
What is the fat content per serving?
There are 8 grams of fat in one serving of this cake.
How many carbohydrates are in a slice?
Each slice contains 30 grams of carbohydrates.
Does this cake provide any protein?
Yes, there are 2 grams of protein per serving.
How much oil is needed for the batter?
The recipe requires 1/3 cup of oil.
How much water is added to the cake mix?
You should add 1 1/3 cups of water to the batter.
What size container of whipped topping is used?
An 8-ounce container of whipped topping is required.
Is this recipe considered easy?
Yes, with its use of boxed cake mix and simple instructions, it is labeled as an easy recipe.
What makes this cake 'tropical'?
The combination of cream of coconut, sweetened condensed milk, and toasted coconut flakes gives it a signature island flavor profile.
Can I speed up the cooling process?
Yes, you can refrigerate the cake after it has sat out for a bit to help it cool faster before adding the whipped topping.
How much coconut is needed for the topping?
You will need 1 1/2 cups of coconut flakes.
Is this cake suitable for birthdays?
Absolutely, it is recommended for birthday celebrations, summer gatherings, or as a sweet everyday treat.
Do I need to grease the pan?
Yes, you should grease and flour the baking pan to prevent the cake from sticking.
What type of cream of coconut should I buy?
Use a standard 15-ounce can of cream of coconut, used straight from the can.
Is there any fiber in this recipe?
The provided nutritional information does not indicate a significant amount of fiber.
Can I use shredded coconut instead of flakes?
Yes, you can use either shredded or flaked coconut for the topping.
Does this recipe include pineapple?
While it is a 'Pina Colada' cake, the base recipe provided focuses on the coconut and cream elements; you could optionally add pineapple if desired.