Indulge in the tropical flavors of the Piña Colada with this moist and creamy cake. It is packed with pineapple and coconut, and topped with a velvety whipped cream frosting. This recipe is perfect for any occasion and will transport you to a sunny beach with every bite.
Ingredients
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple, drained
- 1/2 cup coconut milk
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup shredded coconut
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- Maraschino cherries and pineapple slices for garnish
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a large mixing bowl, combine the yellow cake mix, drained crushed pineapple, coconut milk, vegetable oil, and eggs. Mix until well combined.
- Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the shredded coconut on top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan.
- In a separate mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream frosting over the cooled cake, covering it completely. Decorate with maraschino cherries and pineapple slices.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld together. Serve chilled and enjoy!
