Indulge in a Tropical Treat with Pina Colada Cake!

The perfect dessert for a summer party is here! If you’re looking for something that will transport you to an island paradise, this Coco Lopez Pina Colada Cake Recipe is right up your alley. With its mix of coconut and pineapple flavors, it truly captures the essence of a refreshing beach cocktail. As a baker, I can confidently say that this cake recipe is one of the best pina colada cakes out there.

The ingredients are simple but combine in a way that’s both unique and delicious. The recipe calls for a yellow cake mix mixed with real coconut milk, cream of coconut, and rum oil – all essential elements in creating the distinct piña colada flavor. Topped off with a Cool Whip Topping and garnished with more shredded coconut flakes and pineapple chunks, this cake is perfect for any occasion.

Whether you’re hosting a backyard barbecue or just craving something sweet and tropical on a lazy summer afternoon, this piña colada cake will not disappoint. It’s easy to make, requires minimal preparation time and baking skills, making it an ideal option for novice bakers.

So go ahead and treat yourself to this island-inspired cake recipe. One bite and you’ll feel like you’re lounging on the beach surrounded by swaying palm trees and clear blue water.

Why You’ll Love This Recipe

Coco Lopez Pina Colada Cake
Coco Lopez Pina Colada Cake

Looking for the perfect summer dessert that’ll take you on a tropical vacation in every bite? Look no further than this Coco Lopez Pina Colada Cake recipe. Trust me, it’s a game-changer.

Let’s start with the obvious: it’s deliciously moist and full of flavor. The combination of coconut, pineapple, and rum will make your taste buds sing. Plus, the Cool Whip topping adds an extra layer of creaminess and sweetness that perfectly complements the cake.

But it’s not just about the taste. This cake is also incredibly easy to make. With just a few simple ingredients, a cake mix, and some pudding mix, you can whip up a mouth-watering dessert in no time. And thanks to the poke cake technique, the flavors infuse even more throughout each slice.

Plus, this recipe is incredibly versatile. Swap out rum for pineapple juice if you’re making it for kids or non-drinkers. Use a bundt pan instead of a regular cake pan for a fancier presentation. Make it into a layer cake for a birthday celebration or special occasion.

But most importantly, this cake will transport you to a tropical paradise with every bite. It’s the perfect dessert for summer cookouts, potlucks, or any occasion where you want to bring a little slice of island life to your guests.

So what are you waiting for? Whether you’re a die-hard coconut fan or just looking for something new to try, this Coco Lopez Pina Colada Cake recipe is guaranteed to become a household favorite.

Ingredient List

 A slice of heaven: Moist and delicious Coco Lopez Pina Colada Cake
A slice of heaven: Moist and delicious Coco Lopez Pina Colada Cake

Let’s get started on what you’ll need to make this delicious Coco Lopez Pina Colada Cake Recipe.

Cake Mix and Pudding Mix

First and foremost, gather the necessary cake ingredients: 1 box yellow cake mix, 1 package instant vanilla pudding mix 3 oz., 1 cup water, 1/2 cup oil, and 4 eggs. The yellow cake mix gives the overall structure of the cake while the instant vanilla pudding adds moistness and flavor.

Coco Lopez Cream of Coconut

The star ingredient in this recipe is Coco Lopez Cream of Coconut, a sweetened cream made from fresh coconut, which can be easily found online or at well-stocked grocery stores. You’ll need one can of 15 oz.

Sweetened Condensed Milk

Add another layer of sweetness to your cake with a half-can (7 oz) sweetened condensed milk.

Rum Oil & Coconut Rum

For an authentic pina colada experience, you’ll need a half-cup each of rum oil and coconut rum. Be sure to use these sparingly as they are strong in flavor!

Cool Whip Topping

For each layer of topping, you will need 2 cups of Cool Whip Topping, which will give your cake a pillowy texture and added sweetness.

Crushed Pineapple and Pineapple Juice

You’ll also need a can of crushed pineapple (20 oz), which brings the bright tropical flavor into the cake, alongside 1 cup of undrained crushed pineapple and juice that’ll add additional moisture.

Cream Coconut

Finally, you’ll need some additional creaminess and depth of flavor with another type of coconut ingredient: cream coconut (1/2 cup) .

Now that you’ve got everything on hand get ready to follow along with our next section where we walk through step-by-step how to make this refreshing colada poke cake recipe!

The Recipe How-To

 Escape to the tropics with this mouth-watering dessert
Escape to the tropics with this mouth-watering dessert

Now that we have all the ingredients ready, let’s start baking the Coco Lopez Pina Colada Cake. This recipe is fairly simple and straightforward – and it’s guaranteed to be a surefire hit at any party, event, or even for a family dinner!

Step 1: Prepping the Ingredients

Before starting anything else, you’ll want to preheat your oven to 350 degrees Fahrenheit. Next, get your large mixer bowl ready and combine together the following ingredients:
– 1 box of yellow cake mix
– 2/3 cup of oil
– 4 eggs
– 1 cup of Coco Lopez Cream of Coconut
– 2/3 cup of water
– 1/4 cup of rum (optional)
Mix everything thoroughly and make sure there are no lumps in the batter.

Step 2: Baking the Cake

Take the cake mix batter and pour it into a greased cake pan or bundt pan. Bake for about 30 to 35 minutes or until a toothpick inserted in the middle comes out clean. Do not over-bake the cake as it can turn out dry and hard.

Step 3: Preparing Pina Colada Mix

While your cake is baking, prepare the Pina Colada mixture. In another medium-size bowl, whisk together :
– One package vanilla instant pudding mix
– One cup cold milk
– One cup heavy whip cream
– Half can sweetened condensed milk – graham cracker pie filling.
– Pineapple chunks (optional)

Once it’s well combined, keep it refrigerated until your cake is ready.

Step 4: Assembling the Cake

After your cake has finished baking, take it out of the oven and let it cool for a few minutes. While still hot, poke holes on top of your cake using a fork or wooden skewer.

Next, pour over the Pina Colada mixture all over the top of your cake. Make sure to spread evenly across using a spatula, so that every bite is infused with that juicy pina colada goodness.

Finally, garnish with some whipped cream topping and serve chilled.

That’s it! Your Coco Lopez Pina Colada Cake is now ready to be enjoyed by yourself or your guests. Enjoy this perfect summer dessert bursting with coconut-pineapple flavors – you will love it!

Substitutions and Variations

 Perfect for any summer occasion, this cake is a crowd pleaser
Perfect for any summer occasion, this cake is a crowd pleaser

I believe that cooking is all about being creative, and this recipe is no exception. You can swap or add ingredients to create various flavors and combinations to fit your taste preference.

For instance, you can replace the yellow cake mix with a white cake mix or even use a pineapple cake mix for an extra punch of flavor. Alternatively, try making this recipe with a chocolate or vanilla cake mix to give it a different twist.

If you’re not a fan of piña colada ingredients, try swapping them out for other fruit flavors such as mango or strawberry, and instead of rum oil, add almond extract for a tropical yet nutty flavor.

Not everyone likes whipped cream topping or Cool Whip Topping. In that case, you can use whipped cream made from scratch or even frosting if you prefer something more substantial.

You can also modify this recipe into various forms such as cupcakes or bundt cakes. For instance, the coconut & pineapple poke cake recipe can be transformed into a layer cake by adding buttercream frosting between layers.

In conclusion, there are many substitution and variation possibilities with the Coco Lopez Piña Colada Cake recipe, so don’t be afraid to get creative and personalize this recipe to cater to your preferences.

Serving and Pairing

 Taste the paradise with each bite of this coconut-y cake
Taste the paradise with each bite of this coconut-y cake

This Coco Lopez Piña Colada Cake Recipe is the perfect summer dessert that will have your guests raving about it for days!

There are a few ways to serve this delicious cake, and I recommend all of them. You can serve it as a traditional cake, cut into pieces and plated with a dollop of whipped cream or Cool Whip Topping on top. If you want to take it up a notch, you can poke holes in the top of the baked cake and pour some more Coco Lopez cream on top, for that extra dose of piña colada flavor.

Piña Colada cake also pairs well with a wide range of beverages, like iced tea, lemonade, or coffee. For festive occasions, we recommend a cold and refreshing Piña Colada cocktail. The coconut and pineapple flavors complement each other perfectly and create the perfect balance of sweetness and tartness.

If you’re looking for something beyond drinks to pair with this cake, think tropical flavors that complement the piña colada essence. Some examples would be mango sorbet or fruit salad containing any combination of pineapple, papaya, kiwi fruit, and other tropical fruits.

When serving this cake to your friends and family members, remember that presentation is key! Dressing up your piña colada cake with some thinly sliced fresh pineapple or a dusting of coconut flakes on top can create an eye-catching display that will impress your guests!

So don’t wait any longer; whip up this piña colada poke cake recipe for a perfect summer treat and enjoy its fruity goodness alongside great company!

Make-Ahead, Storing and Reheating

 Waves of flavor in every layer of this indulgent cake
Waves of flavor in every layer of this indulgent cake

Making this Coco Lopez Piña Colada Cake Recipe ahead of time is recommended, in order to get the best flavor and texture. Once baked, allow the cake to cool down completely before putting it in the refrigerator for at least an hour. This allows the cream and pudding to set properly and the flavors to meld together for a delicious taste.

When storing the cake, wrap it with plastic wrap or aluminum foil and place it in an airtight container. This will keep the cake moist and prevent any dryness from setting in. The cake can be stored in the refrigerator for up to one week or frozen for up to two months.

To reheat the cake, start by removing it from the refrigerator and allowing it to sit at room temperature for about 15 minutes. Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius) and place the cake in its original baking dish in the oven for about 10-15 minutes until it is warmed through.

To serve, you may choose to top it off with some fresh coconut flakes, whipped cream or sliced pineapple. This delightful cake is perfect for any summer party or birthday celebration, and is sure to impress your guests with its tropical flavors. Indulge in every bite of this sumptuous dessert that tastes like a vacation on a plate!

Tips for Perfect Results

 With a hint of pineapple and coconut, this cake is a tropical paradise
With a hint of pineapple and coconut, this cake is a tropical paradise

A cake should be moist, soft, and full of flavor. For the Coco Lopez Pina Colada Cake Recipe, here are some tips that will guarantee perfect results!

Firstly, make sure to measure ingredients accurately. Baking is not a guessing game. Therefore, use precise measuring cups and spoons to measure out ingredients. Even small variations can affect the outcome of the cake.

Secondly, choose high-quality ingredients for this cake. The better the quality of the coconut cream, sweetened condensed milk, and pudding mix is, the better the result. Always go for fresh ingredients over canned products.

Thirdly, don’t skip adding crushed pineapple to the batter for some extra moisture and tangy sweetness.

Fourthly, to achieve a perfectly moist cake without making it soggy or dense, poke holes in the cake after it cools down with a fork before pouring over the colada mix.

Fifthly, allow the cake to chill for 2-4 hours or even overnight before adding whipped Cream on top of it. This will make sure that all flavors meld together and become more delicious when served.

Lastly, serve your Coco Lopez Pina Colada Cake Recipe with some freshly cut tropical fruits like pineapples or coconuts for an extra touch of paradise.

By following these tips and recommendations, you’ll be able to create a perfect summer dessert that tastes like an exotic vacation.

Bottom Line

In conclusion, the Coco Lopez Pina Colada Cake recipe is a must-try for anyone who loves the taste of the perfect summer drink in a slice of cake. This recipe is easy to make and offers plenty of opportunities for customization to your liking. With its moist texture, tropical flavor, and fluffy Cool Whip topping, this cake recipe is meant for any occasion, be it a birthday party or family gathering.

I highly recommend giving this recipe a try as it is sure to become an instant hit at every gathering. I hope my detailed instructions, tips, and recommendations have been helpful in guiding you towards creating the perfect Coco Lopez Pina Colada Cake. So why not indulge in some tropical flavor and bake yourself a slice of heaven today? Trust me; it’s worth it!

Coco Lopez Pina Colada Cake

Coco Lopez Pina Colada Cake Recipe

A very light and moist desert. Makes you want to say Ole!
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Course: Dessert
Cuisine: American
Keyword: < 60 Mins, Dessert, Easy, Kid-Friendly, Weeknight
Prep Time: 20 minutes
Cook Time: 30 minutes
Calories: 664.6kcal


  • 1 (18 ounce) box yellow cake mix
  • 3 eggs (or as called for by your cake mix)
  • 1/3 cup oil (or as called for by your cake mix)
  • 1 1/3 cups water (or as called for by your cake mix)
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can coco lopez pina colada nonalcoholic drink mix
  • 1 (12 ounce) container Cool Whip Topping
  • 1 (6 ounce) package fresh frozen grated coconut, thawed


  • Prepare yellow cake mix according to package directions in 13" x 9" pan.
  • Remove from oven and while cake is still hot, poke lots of holes in the surface with fork.
  • Spread can of sweetened condensed milk over top of cake.
  • Do this fairly slowly so that it has a chance to soak evenly into the holes.
  • Wait 20 minutes.
  • Spread the Coco Lopez mix just as you did the condensed milk.
  • Wait 20 minutes.
  • Spread Cool Whip on top and sprinkle with coconut.
  • Enjoy!
  • Be sure to refrigerate this cake.
  • It doesn't keep at room temperature.

Your Own Notes


Serving: 163g | Calories: 664.6kcal | Carbohydrates: 66.6g | Protein: 9.2g | Fat: 41.8g | Saturated Fat: 22.1g | Cholesterol: 117.3mg | Sodium: 427.9mg | Fiber: 3.3g | Sugar: 45.1g

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