Best Ever Piña Colada Cake

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

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2. In a large mixing bowl, combine the yellow cake mix, drained crushed pineapple, coconut milk, vegetable oil, and eggs. Mix until well combined.
3. Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the shredded coconut on top.
4. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
5. Remove the cake from the oven and let it cool completely in the pan.
6. In a separate mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
7. Spread the whipped cream frosting over the cooled cake, covering it completely. Decorate with maraschino cherries and pineapple slices.
8. Refrigerate for at least 1 hour before serving to allow the flavors to meld together. Serve chilled and enjoy!

Interesting Facts