Coco Lopez Pina Colada Cake
Indulge in a taste of the tropics with this irresistibly moist and flavorful Coco Lopez Pina Colada Cake. Infused with the tropical essence of Coco Lopez cream of coconut, sweet crushed pineapple, and shredded coconut, this cake captures the iconic flavors of a pina colada cocktail in a dessert. The tender, buttery layers are complemented by a luscious whipped cream frosting and beautifully garnished with fresh pineapple slices and maraschino cherries for a stunning presentation. With optional dark rum for an extra kick and a refreshingly light texture, this cake is perfect for summer celebrations, tropical-themed parties, or simply treating yourself to a slice of paradise. Easy to prepare and utterly delicious, this showstopper is sure to be the highlight of any dessert table.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 3 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 3 large Eggs
- 0.5 cups Coconut milk
- 0.75 cups Coco Lopez cream of coconut
- 2 teaspoons Vanilla extract
- 1 cups Crushed pineapple, drained
- 0.75 cups Sweetened shredded coconut
- 2 tablespoons Dark rum (optional)
- 1.5 cups Heavy cream
- 0.75 cups Powdered sugar
- Fresh pineapple slices (for garnish)
- Maraschino cherries (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
Add the eggs to the butter-sugar mixture, one at a time, beating well after each addition.
Stir in the vanilla extract and rum (if using).
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk and Coco Lopez cream of coconut. Begin and end with the dry ingredients. Mix just until combined.
Fold in the drained crushed pineapple and shredded coconut until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the whipped topping. In a chilled mixing bowl, beat the heavy cream and powdered sugar together until stiff peaks form.
Once the cakes are fully cooled, spread a thin layer of whipped cream on top of one cake layer. Place the second cake layer on top and frost the entire cake with the remaining whipped cream.
Garnish the cake with fresh pineapple slices and maraschino cherries for a tropical touch.
Chill the cake for 1-2 hours before serving to allow the flavors to meld together.
Slice and serve your delightful Coco Lopez Pina Colada Cake. Enjoy!
Nutrition Facts
Calories |
6392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.3 g | 361% | |
| Saturated Fat | 183.3 g | 917% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1176 mg | 392% | |
| Sodium | 3082 mg | 134% | |
| Total Carbohydrate | 872.4 g | 317% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 603.1 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 213 mg | 16% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1267 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
