Pina Colada Cake

This recipe captures the gorgeous flavors of coconut and pineapple and is so sweet and moist.

Prep Time:5

Cook Time:45

Total Time:50

Servings: slices

Preheat the oven to 350°F. Prepare a 9x13-inch baking pan and spray with cooking spray.
Pour the pineapples and juices from the can into the pan, spread over the bottom. Spread the cake mix evenly on top of pineapple.
Add another layer of coconut flakes and put the slices of butter on top, spread evenly over coconut layer.
Bake for 45 minutes. Let cool slightly and serve topped with whipped cream.

Canned pineapple is probably better than fresh because it’s perfectly soft and sweet and simply opening a can makes light work of preparing this ingredient!
Not all cake batter mix is created equal. Use a trusted brand; if possible, one you know that will work. Go for plain, vanilla flavor for a classic feel.
Grated coconut can taste stale after a few weeks on the supermarket shelf. Find the freshest alternative. Look at the expiration dates for clues.
Take your time. A perfectly layered cake requires attention. Go one step at a time, making sure the pineapple, the batter, the coconut, and the butter all spread evenly. The result will be a perfect layered cake!
Although delicious while warm, it will hold itself together better if served chilled from the fridge. Play it safe and ensure nice, clean cuts and perfect servings.
Pina colada is typically sweet, but if you don’t have a very sweet tooth, make sure you use pineapple in juice, not sugar syrup, and sub unsweetened coconut flakes for the sweetened kind.