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Pina Colada Cake

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A light and fluffy cake infused with pineapple and coconut, topped with creamy whipped cream and garnished with maraschino cherries.

Ingredients

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  • 1 box yellow cake mix
  • 1 cup crushed pineapple, drained
  • 1/2 cup coconut milk
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 cup shredded coconut
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • Optional: maraschino cherries for garnish

Instructions

  1. Preheat the oven to 350°F (175°C) and grease and flour a cake pan.
  2. Mix the cake mix, crushed pineapple, coconut milk, vegetable oil, and eggs until well combined.
  3. Add shredded coconut and vanilla extract, gently folding them in.
  4. Bake the batter in the prepared cake pan for 30-35 minutes or until a toothpick comes out clean.
  5. Let the cake cool completely on a wire rack.
  6. Whip the heavy cream and powdered sugar until soft peaks form.
  7. Frost the cooled cake with the whipped cream.
  8. Garnish with maraschino cherries and additional shredded coconut.
  9. Serve and enjoy your tropical creation!

Notes

Ensure pineapple is well drained to avoid a soggy cake. Use room-temperature eggs for better consistency.

Nutrition

Find it online: https://www.thestationrecipes.com/pina-colada-cake/

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