Friday, August 10, 2012

Pina Colada Cake {Sweet Birthday}

 WARNING: This cake is gooey-licious!
It's a bit like a tres leches cake, or a "poke" cake, because you soak the cake in yummy cream of coconut and sweet condensed milk.
Ok, so you've been sufficiently warned. 

I've been eating this cake since I was a little girl and I'm not sure which Aunt to give credit to, because every single one of my Aunts were fabulous cooks. Family get togethers were a FEAST! 
 My daughter requested this Pina Colada Cake for her 16th Birthday. Traditionally, it's made in a 9 X 13 pan, so I experimented a little and made it as a 2 layer cake and it worked great!
 These are the ingredients you'll need, along with vegetable oil, 3 eggs, and water. I opted not to use the cream cheese for a filling, and made my own whipped can find instructions for that here.
if you must use Cool Whip, go ahead, just don't tell me!

Follow the directions on the {gasp} cake box and fill 2  9" cake pans.
You can find my "trick" to getting your cake layers NOT to stick here.
Bake the layers as directed. When they begin to pull away from edges and a toothpick comes out clean, then they are done.
Let cool completely.

 Invert first layer onto cake platter and poke holes all around the cake using an end to a wooden spoon, or baster. 
Mix the can of Eagle Brand Sweetened condensed milk and the Cream of Coconut together. Drizzle half of this mixture over the first layer slowly, letting every bit soak in....

Drain the crushed pineapple, and spread on top of first layer.
Next, add the 2nd cake layer and repeat poking and drenching!

Whip your heavy whipping cream with a touch of powdered sugar and slather all over. Top with toasted (and cooled) coconut!
It made a beauty of a Birthday Cake....
I just have to remember to get 2 packs of candles next time,
ugh...they come in packs of 12,
 so luckily I had 4 extra ones, they just didn't match...ha!

Pina Colada Cake
1 yellow cake mix                                                     
1 c. water
1/2 c. vegetable oil
3 eggs
1 can sweetened condensed milk
1 can cream of coconut
8 oz. can crushed pineapple, drained
coconut, toasted and cooled
Heavy Whipping Cream 

Mix and bake cake in 2  9" cake pans. Let cool. Place first layer on cake platter. Poke holes throughout. Mix together sweet milk and cream of coconut. Pour 1/2 of mixture onto cake and let soak in. Top with drained crushed pineapple. 
Place 2nd cake layer on top. Poke holes and pour remaining 1/2 of creamy milk mixture on top. Whip the cream and ice entire cake. Top with toasted coconut. 

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  1. yummo! I am so making this!

  2. I absolutely love coconut! I HAVE to make this. It looks sooo yummy :)

  3. This looks devine. I think I know what my Birthday cake will be in a few weeks. I'm for sure with you on the fresh whipped cream filling versus yucky cream cheese

    1. Fresh whipped cream is the bomb!!! and Happy early Birthday!!!

  4. WOW! this cake must be delichious! I have to try it!
    By the way: We have the same blog-title:o) Mine is in Norwgian though;o)


    1. sweet is that? I will have to check yours glad you stopped by!

  5. Replies
    1. lol...did I forget that part??? It would be great poured into those little holes, huh?

  6. SO unique, but I am willing to go for it :o

  7. I am ready to eat my laptop screen. Guess what I'm making this weekend!

  8. I'm a little late. But, this was so gorgeous. I bet there was not a crumb left!?

    1. I ate waaaayyy too much of it! and never too late! Thanks Shannon!


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