How to make a moist PINA COLADA CAKE Recipe

This Pina colada cake brings your favorite cocktail to life. Fast and easy to make yet moist and delicious to eat!!

How to make a moist PINA COLADA CAKE Recipe


  • 1 (18 1/4 ounce) box white cake mix or 1 (18 1/4 ounce) box yellow cake mix
  • 2 eggs
  • 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 (15 ounces) can cream of coconut
  • 1 (13 ounces) can condensed milk, sweetened
  • 1 (8 ounces) container prepared to top, whipped
  • 1 1⁄2 cups coconut flakes


  • Preheat oven to 350 degrees.
  • Grease and flour a 9×13-inch pan.
  • Prepare cake as directed on package, but use 2 eggs instead of the number the recipe calls for.
  • Bake as directed.
  • While the cake is baking, combine cream of coconut and sweetened condensed milk.
  • When the cake is done, remove from oven and, while it is still hot, poke holes in the top Pour the cream of coconut/condensed milk mixture over top and into all the holes.
  • Let cake cool thoroughly (can be refrigerated to cool). When ready to serve, cover the cake with whipped topping and sprinkle coconut flakes on top.
  • Serve thoroughly cooled.

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