Description

This Pina Colada Cake is a tropical-inspired dessert that combines the sweet flavors of pineapple, coconut, and a hint of rum in a moist, fluffy cake. Perfect for summer gatherings or any time you crave a taste of the islands, this cake features a pineapple cake base infused with coconut milk and enhanced by diced cherries. The cake is then topped with a rich coconut-milk and sweetened condensed milk mixture and finished with toasted coconut for a delightful crunch.

Ingredients

Scale

Cake Ingredients

1 box pineapple cake mix
3 large eggs
1 cup water
1/3 cup canola oil
1/2 cup coconut milk
1 cup diced cherries

Topping Ingredients

1 cup unsweetened coconut milk
1/2 cup sweetened condensed milk
1/2 cup evaporated milk
1 teaspoon vanilla extract
1 tablespoon rum
1 cup toasted coconut

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan with baking spray to ensure the cake doesn’t stick.
Mix Cake Batter: In a large mixing bowl, combine the pineapple cake mix with 3 large eggs, 1 cup of water, 1/3 cup canola oil, and 1/2 cup coconut milk. Stir until the batter is smooth and well incorporated. Fold in 1 cup of diced cherries gently to distribute them evenly through the batter.
Bake the Cake: Pour the batter into the prepared baking pan, spreading it evenly. Place in the preheated oven and bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
Prepare the Topping Mixture: While the cake is baking, whisk together 1 cup unsweetened coconut milk, 1/2 cup sweetened condensed milk, 1/2 cup evaporated milk, 1 teaspoon vanilla extract, and 1 tablespoon rum in a bowl. This mixture will be poured over the cake after baking to create a moist and flavorful topping.
Apply the Topping: Once the cake is fully baked, remove it from the oven. While still warm, poke holes all over the cake using a fork or skewer. Slowly pour the topping mixture evenly over the cake, allowing it to soak in.
Add Toasted Coconut: Sprinkle 1 cup of toasted coconut evenly over the soaked cake topping for added texture and a burst of coconut flavor.
Cool and Serve: Allow the cake to cool completely before slicing. This helps the topping set and ensures neat slices. Serve chilled or at room temperature for the best taste.

Notes

For best results, use full-fat coconut milk to enhance the tropical flavor and moisture.
To toast coconut, spread unsweetened shredded coconut on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until golden brown.
Cherries add a nice pop of color and slight tartness; you can substitute with crushed pineapple chunks if preferred.
This cake contains alcohol from the rum; you can omit or substitute with rum extract for a non-alcoholic version.
Store leftover cake covered in the refrigerator for up to 3 days to maintain freshness.