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Saturday, February 23, 2013

Pina Colada Cake

Yield: 1 - 8"  2 layer round cake

Pineapple Kisses & Coconut Dreams!!!

This Pina Colada Cake is flooded with coconut cream and pineapple juice, and spread with coconut and crushed pineapple as well as a sweet and tangy coconut frosting. This cake must be stored in the refrigerator. 

I was inspired to do this cake by a Face Book fan that shared a coconut cake recipe on my page! Thank you Ginny Grantham.

  • 1 box white cake mix baked according to package directions
  • 1 can cream de coco
  • Icing:
  • 1 cup sour cream
  • 2 cups sugar
  • 3 cups shredded coconut
  • 10 oz. crushed pineapple drained well. Try to push the liquid from it using a colander. Reserve juice.
  • 1 cup shredded coconut to top cake
  • 10 oz. crushed pineapple for middle layer

  1. Make icing first. Refigerate 2 - 3 hours
  2. Mix sour cream, sugar, 10 oz. pineapple, and shredded coconut. Refrigerate 3 hours before frosting cake. Pour off any liquid before stirring after refrigerated. 
  3. Prepare cake mix according to package directions and bake.
  4. Cool cake completely.
  5. Mix coconut cream and ½ - ¾ cup pineapple juice.
  6. Punch holes in cake with a fork and pour coconut milk over each half cake.
  7. After poring coconut, pineapple mixture into cakes, spread the 10 oz. pineapple over the bottom half and place the top half over it.
  8. Frost the cake with coconut, pineapple icing.
  9. Sprinkle remaining cup coconut over cake.
  10. Store in refrigerator.
***Its a bit messy, add more coconut to thicken frosting a bit. I would add an entire cup more to it, and it is very important to allow it to chill for 3-4 hours before frosting your cake. It is definitely tasty just the way it is though.
***I intend on dropping the amount of sugar the next time around. If you do and it still holds, please let me know!
***I had a lot more frosting than I needed. Maybe double the amount, so I am going to see if I can make some rice pudding with it :) 

This recipe also attended:



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