Best 8 Coco Lopez Pina Colada Cake Recipes
Embark on a culinary journey to create a tropical paradise in your kitchen with the "Coco Lopez Pina Colada Cake." This delectable cake recipe combines the flavors of pineapple, coconut, and rum, reminiscent of the refreshing taste of a classic piña colada. Prepare to indulge in a moist and fluffy cake that promises to transport your taste buds to a tropical oasis. As you gather your ingredients and preheat your oven, let the aroma of coconut and pineapple fill your home, setting the stage for a delightful baking experience.
Here are our top 8 tried and tested recipes!
PINA COLADA POKE CAKE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Spray a 9-by-13-inch baking dish with nonstick cooking spray.
- Prepare the cake mix in a bowl according to the package instructions. Pour into the prepared baking dish and bake according to the instructions. Let cool for 10 minutes.
- Combine the heavy cream, sugar and coconut extract in a chilled metal bowl. Whip the cream with a whisk or electric hand mixer until soft peaks form. Refrigerate.
- Using the handle of a wooden spoon, poke holes in the cake, 6 across in each of 4 rows, to make 24 holes. Press a cherry into each hole.
- In a medium bowl, whisk together the cream of coconut, crushed pineapple and rum. Slowly pour and spread over the cake and let stand until the liquid is absorbed into the holes, about 10 minutes.
- Spread the whipped cream over the top of the cake, sprinkle with toasted coconut and garnish with the leftover maraschino cherries.
PERFECT PINA COLADA CAKE
This cake is so light & moist and has so much flavor. It's really delightful. I got it from a cookbook back in 1985 that was comprised of everybodies favorites. This was my mom's all time favorite cake. You may have trouble finding coconut cream pudding, so you can sub with vanilla pudding.
Provided by Boca Pat
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 Degrees.
- Blend all cake ingredients in large bowl.
- Beat 4 minutes at med.
- speed of electric mixer.
- Pour into two greased 9" layer pans.
- Bake for 25 to 30 minutes.
- Remove and cool.
- Frosting: Combine all ingredients except whipped topping and coconut in a bowl.
- Beat until well blended.
- Fold in whipped topping.
- Sprinkle coconut on cake after frosting.
Nutrition Facts : Calories 544.2, Fat 22.2, SaturatedFat 10.3, Cholesterol 74.4, Sodium 653.9, Carbohydrate 73.1, Fiber 1.9, Sugar 56.5, Protein 5.6
PINA COLADA CAKE II
Easy, easy, easy, and oh, so good! Make this a day ahead of serving.
Provided by ANGELADY41
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Yield 18
Number Of Ingredients 5
Steps:
- Bake cake as directed on box for a 9 x 13 inch cake.
- As soon as it comes out of the oven, punch holes all over the top of the cake with a meat fork (try not to hit bottom, but if you do, it's alright). Mix condensed milk and Pina Colada mix together and pour over cake.
- Chill overnight.
- Before serving, frost with whipped dessert topping (Cool Whip ™ ) and sprinkle with coconut.
Nutrition Facts : Calories 299.4 calories, Carbohydrate 45.5 g, Cholesterol 7.4 mg, Fat 12 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 7.9 g, Sodium 242.4 mg, Sugar 37.7 g
PINA COLADA CAKE III
A moist cake, reminiscent of the tropical drink for which it is named.
Provided by MARBALET
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour a 10 inch fluted or tube pan.
- In large mixing bowl, combine cake mix, pudding mix, 1/2 cup coconut creme, 1/2 cup rum, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes. Stir in pineapple. Pour into prepared pan.
- Bake for 50 to 55 minutes. Cool 10 minutes. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom.
- Combine remaining coconut creme and 2 tablespoons of rum. Slowly spoon over the cake. Chill thoroughly. Store in refrigerator.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 52.9 g, Cholesterol 53.9 mg, Fat 15.6 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 6.1 g, Sodium 373.8 mg, Sugar 38.1 g
PINA COLADA TUBE CAKE
We named this a "pina colada" cake because it has coconut, pineapple and rum. It's a soothing finish at the end of a big spread. -Debra Keil, Owasso, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, combine cake mix, pudding mix, oil, water, eggs and rum; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in pineapple. Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes before removing to a wire rack., In a small bowl, mix 1 cup confectioners' sugar and pineapple juice; brush over warm cake. Cool cake completely. , In another bowl, mix cream of coconut, rum and remaining confectioners' sugar; drizzle over cake. Sprinkle with coconut.
Nutrition Facts : Calories 495 calories, Fat 25g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 357mg sodium, Carbohydrate 64g carbohydrate (47g sugars, Fiber 1g fiber), Protein 3g protein.
PIñA COLADA CAKE
This one goes out to all the piña colada lovers. Our Piña Colada Cake combines the tropical flavors of our favorite beach-side drink with a tender and moist cake. It's a vacation in a bite! From parties to birthdays, our Piña Colada Cake recipe is a showstopper, and Betty Crocker™ cake mix makes this cake super simple. When decorating your pineapple coconut cake which starts with cake mix, get creative! Let us know how it goes in the comments.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans or bottom only of 13x9-inch pan.
- In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Pour into pan(s).
- Bake as directed on box. For rounds, cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Cool 13x9 in pan.
- Stir remaining 1 teaspoon rum extract into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. For 13x9, frost top of cake with frosting; sprinkle with toasted coconut. Store loosely covered.
Nutrition Facts : Calories 350, Carbohydrate 52 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 36 g, TransFat 2 g
COCO LOPEZ PINA COLADA CAKE
Make and share this Coco Lopez Pina Colada Cake recipe from Food.com.
Provided by CCinSC
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- 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.
PINA COLADA CAKE RECIPE RECIPE
Provided by á-46872
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large mixing bowl, combine cake mix, pudding mix 1/2 cup cream of coconut, 1/2 cup rum, oil, and eggs. Beat on medium speed 2 minutes. Stir in drained crushed pineapple. Pour into a well greased and floured 10-inch tube pan. Bake for 50-55 minutes. Cool slightly; remove from pan. With a table knife or skewer poke holes about 1 inch apart in cake almost to bottom. Combine remaining cream of coconut and rum; pour over cake. Chill thoroughly then garnish. Store in refrigerator. Pina colada cake shared by Laurie
Tips:
- Use high-quality ingredients for the best flavor.
- Make sure your butter and eggs are at room temperature before you start baking.
- Don't overmix the batter, as this can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it.
- If you don't have Coco Lopez cream of coconut, you can make your own by blending 1 cup of shredded coconut with 1/2 cup of coconut milk.
- You can also use other fruits in this cake, such as pineapple, mango, or strawberries.
Conclusion:
This Coco Lopez Pina Colada Cake is a delicious and tropical treat that is perfect for any occasion. It is easy to make and can be customized to your liking. With its moist texture, sweet pineapple flavor, and creamy coconut frosting, this cake is sure to be a hit with everyone who tries it.
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