Pina Colada Cake | Can't Stay Out of the Kitchen | Best #PinaColada cake ever! This amazing #pokecake uses cream of coconut & sweetened condensed milk to make it exceptionally moist. It's terrific for potlucks, special occasions & #holidays.

Pina Colada Cake

Teresa Ambra

Pina Colada Cake is one of our all time favorite desserts. This lovely poke cake is absolutely heavenly. After a cake mix with pudding is baked, you poke holes in the cake and add a can of condensed milk. Then you poke more holes in the cake and add a can of cream of coconut.

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After covering the cake with whipped topping, you then add toasted coconut, or colored coconut for festive holiday occasions. The cake is moist, delicious and just wonderful. For even more decadent flavor add a can of drained crushed pineapple over top of the cake before adding the whipped topping!

Years ago when we were newly married our Sunday school teachers would have us over for dinner occasionally. Harriett was a fabulous cook. Everything she made was delightful. I collected several recipes from her including this scrumptious cake when she made it for us for dinner one evening.

Even though the name is Pina Colada Cake, there is no pineapple or booze in the recipe. But it has loads of coconut flavor due to the can of cream of coconut that your pour into the holes. Cream of Coconut is not alcoholic but it is usually found in the section of the grocery store where the mixers for daiquiries and other sweet drinks are found. Very infrequently I’ve located it next to evaporated milk. It is NOT the same thing as coconut milk.

In the 1980s I made up a hand-written recipe book for my mother-in-law with about 100 of my favorite recipes. This recipe was in that book, and she has probably made this cake more times than I have! She takes it to almost every potluck she attends. It’s always very well received. Truly, this cake is special–especially if you’re a coconut lover like me.

If you’re looking for a wonderfully festive cake for holidays, birthdays, or any other special occasion, then bake up one of these poke cakes sometime soon. Color the coconut on top for whatever holiday color is appropriate. Pina Colada Cake is really easy to make, too. For the little bit of effort you have to put in to make this dessert, it has a really big pay off! Enjoy.

Pina Colada Cake is a featured recipe on Recipe Lion. See the post here.

Pina Colada Cake | Can't Stay Out of the Kitchen | Best #PinaColada cake ever! This amazing #pokecake uses cream of coconut & sweetened condensed milk to make it exceptionally moist. It's terrific for potlucks, special occasions & #holidays.

Pina Colada Cake is one of the most scrumptious cakes you will ever taste.

Pina Colada Cake | Can't Stay Out of the Kitchen | Best #PinaColada cake ever! This amazing #pokecake uses cream of coconut & sweetened condensed milk to make it exceptionally moist. It's terrific for potlucks, special occasions & #holidays.

Pina Colada Cake is loaded with coconut flavor and taste. Because condensed milk and cream of coconut is poured into holes in the cake, the cake turns out extremely moist.

Pina Colada Cake | Can't Stay Out of the Kitchen | Best #PinaColada cake ever! This amazing #pokecake uses cream of coconut & sweetened condensed milk to make it exceptionally moist. It's terrific for potlucks, special occasions & #holidays.

Pina Colada Cake is a great dessert for any occasion.

Here’s what I did.

Pina Colada Cake | Can't Stay Out of the Kitchen | Best #PinaColada cake ever! This amazing #pokecake uses cream of coconut & sweetened condensed milk to make it exceptionally moist. It's terrific for potlucks, special occasions & #holidays.

These are the ingredients I used to make this cake. For the actual cake I added 3 eggs, butter, and substituted half-and-half for the water in the recipe to make it a little richer. Also, since my cake mix didn’t have pudding in the mix, I added French vanilla pudding mix.

Pina Colada Cake | Can't Stay Out of the Kitchen | Best #PinaColada cake ever! This amazing #pokecake uses cream of coconut & sweetened condensed milk to make it exceptionally moist. It's terrific for potlucks, special occasions & #holidays.

Place cake mix, pudding mix, eggs, softened butter, and half and half in a large mixing bowl.

Pina Colada Cake | Can't Stay Out of the Kitchen | Best #PinaColada cake ever! This amazing #pokecake uses cream of coconut & sweetened condensed milk to make it exceptionally moist. It's terrific for potlucks, special occasions & #holidays.

Mix with an electric mixer until well combined.

Pina Colada Cake | Can't Stay Out of the Kitchen | Best #PinaColada cake ever! This amazing #pokecake uses cream of coconut & sweetened condensed milk to make it exceptionally moist. It's terrific for potlucks, special occasions & #holidays.

Grease a 9×13″ glass baking dish. Add cake batter and bake according to package directions–usually about 25-30 minutes.

Pina Colada Cake | Can't Stay Out of the Kitchen | Best #PinaColada cake ever! This amazing #pokecake uses cream of coconut & sweetened condensed milk to make it exceptionally moist. It's terrific for potlucks, special occasions & #holidays.

Here the cake has been baked.

Pina Colada Cake | Can't Stay Out of the Kitchen | Best #PinaColada cake ever! This amazing #pokecake uses cream of coconut & sweetened condensed milk to make it exceptionally moist. It's terrific for potlucks, special occasions & #holidays.

Poke holes in the cake and add a can of condensed milk.

Pina Colada Cake | Can't Stay Out of the Kitchen | Best #PinaColada cake ever! This amazing #pokecake uses cream of coconut & sweetened condensed milk to make it exceptionally moist. It's terrific for potlucks, special occasions & #holidays.

Spread the milk into the holes until all the condensed milk has absorbed into the cake. Allow cake to cool an additional 10 minutes.

Pina Colada Cake | Can't Stay Out of the Kitchen | Best #PinaColada cake ever! This amazing #pokecake uses cream of coconut & sweetened condensed milk to make it exceptionally moist. It's terrific for potlucks, special occasions & #holidays.

Poke more holes into the cake with the straw. Stir the cream of coconut really well and then pour the contents of the can over top of the cake.

Pina Colada Cake | Can't Stay Out of the Kitchen | Best #PinaColada cake ever! This amazing #pokecake uses cream of coconut & sweetened condensed milk to make it exceptionally moist. It's terrific for potlucks, special occasions & #holidays.

Spread the cream of coconut with a knife filling in the holes in the cake until all the cream of coconut has been absorbed.

Pina Colada Cake | Can't Stay Out of the Kitchen | Best #PinaColada cake ever! This amazing #pokecake uses cream of coconut & sweetened condensed milk to make it exceptionally moist. It's terrific for potlucks, special occasions & #holidays.

Allow cake to cool completely. Then spread with Cool Whip. Toast a half cup of coconut in a toaster oven or regular oven at 350 for about 5-7 minutes. Sprinkle toasted coconut over top of whipped topping.

Pina Colada Cake | Can't Stay Out of the Kitchen | Best #PinaColada cake ever! This amazing #pokecake uses cream of coconut & sweetened condensed milk to make it exceptionally moist. It's terrific for potlucks, special occasions & #holidays.

For holidays you can color the coconut–red or green for Christmas, orange for Halloween, pink for easter, lime green for St. Patrick’s Day, etc. 

Pina Colada Cake | Can't Stay Out of the Kitchen | Best #PinaColada cake ever! This amazing #pokecake uses cream of coconut & sweetened condensed milk to make it exceptionally moist. It's terrific for potlucks, special occasions & #holidays.

You will enjoy every mouthful of Pina Colada Cake.

Pina Colada Cake | Can't Stay Out of the Kitchen | Best #PinaColada cake ever! This amazing #pokecake uses cream of coconut & sweetened condensed milk to make it exceptionally moist. It's terrific for potlucks, special occasions & #holidays.

If you’re looking for a terrific dessert for special occasions, company, or holidays, Pina Colada Cake must be on your menu!

Here’s the recipe.

PINA COLADA CAKE

(Recipe adapted from Harriett Brown, when we attended First Baptist Church of Indian Rocks, Largo, FL)

Pina Colada Cake | Can't Stay Out of the Kitchen | Best #PinaColada cake ever! This amazing #pokecake uses cream of coconut & sweetened condensed milk to make it exceptionally moist. It's terrific for potlucks, special occasions & #holidays.

Pina Colada Cake

Teresa Ambra
Pina Colada Cake is rich, decadent and divine. This heavenly poke cake recipe is filled with lots of coconut flavor. It's a lovely and festive cake that's moist and delicious and uses sweetened condensed milk and cream of coconut for spectacular flavor. Color the coconut on top with holiday colors, if desired.
4.66 from 20 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 15
Calories 396 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 flexible straw
  • 1 electric mixer
  • 1 wooden spoon
  • measuring cups
  • measuring spoons

Ingredients
  

  • 1 box Yellow cake mix with pudding in batter
  • 1 cup half-and-half as needed instead of water in the cake mix
  • 14 oz. can sweetened condensed milk
  • 1 can cream of coconut NOT coconut milk
  • 12 oz. container cool whip or other non-dairy whipped topping
  • 1/3 cup coconut as desired (you can color it or toast it)
  • 1 flexible straw (to use to poke the cake)

Instructions
 

  • Bake one yellow cake mix with pudding as directed for a 9x13” baking pan, except substitute half-and-half for the water in the recipe.
  • As soon as cake comes from oven, poke holes about every two inches apart throughout the cake with a straw.
  • Pour a can of condensed milk over top, spreading so every hole is filled.
  • Let sit for 10 minutes.
  • Poke more holes in the cake and pour a can of cream of coconut over top.
  • Cool cake completely.
  • Spread a 12-or 16-oz container of cool whip over top, then sprinkle with coconut on top as desired.
  • Refrigerate.

Notes

NOTE: I only had regular cake mix on hand, so I used that and a box of instant vanilla pudding mix.
 
NOTE: I substituted half-and-half for the water in the recipe on the back of the box for richer cake.
 
NOTE: You can usually find Cream of Coconut in the section of the store where they sell Daiquiri mixes and other liqueurs, though there is no alcoholic content in it. Be sure to shake or stir the can really well before pouring over the top as the ingredients settle to the bottom easily.
 
NOTE: During holiday seasons I color the coconut in red and green.
 
NOTE: You CANNOT substitute coconut milk for the cream of coconut in this recipe.
 
NOTE: To make the original cake I used the cake mix, half-and-half, eggs and butter according to the package directions. Some cake mixes call for oil but I used butter instead.
 
NOTE: If desired, you can add a can of drained, crushed pineapple to the cake before you spread it with Cool Whip.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 396kcalCarbohydrates: 69gProtein: 5gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 18mgSodium: 325mgPotassium: 166mgFiber: 2gSugar: 53gVitamin A: 167IUVitamin C: 1mgCalcium: 190mgIron: 1mg
Keyword cake, coconut, dessert, pina colada, pineapple
Tried this recipe?Let us know how it was!

 

[b]Pina Colada Cake[/b]
Recipe Type: Cakes and Cheesecakes
Cuisine: American
Author: Teresa Ambra adapted from Harriett Brown, when we attended First Baptist Church of Indian Rocks, Largo, FL
Prep time:
Cook time:
Total time:
Serves: 15
Heavenly poke cake recipe that’s filled with lots of coconut flavor. This lovely and festive cake is moist and delicious. Color the coconut on top with holiday colors if desired.
Ingredients
  • Yellow cake mix with pudding in batter
  • half-and-half
  • 14-oz, can sweetened condensed milk
  • 1 can cream of coconut
  • 12-oz. cool whip
  • Coconut, as desired
  • 1 flexible straw
Instructions
  1. Bake one yellow cake mix with pudding as directed for a 9×13” baking pan, except substitute half-and-half for the water in the recipe.
  2. As soon as cake comes from oven, poke holes about every two inches apart throughout the cake with a straw.
  3. Pour a can of condensed milk over top, spreading so every hole is filled.
  4. Let sit for 10 minutes.
  5. Poke more holes in the cake and pour a can of cream of coconut over top.
  6. Cool cake completely.
  7. Spread a 12-or 16-oz container of cool whip over top, then sprinkle with coconut on top as desired.
  8. Refrigerate.
Notes
I only had regular cake mix on hand, so I used that and a box of instant vanilla pudding mix. [br][br]I substituted half-and-half for the water in the recipe on the back of the box for richer cake. [br][br]You can usually find Cream of Coconut in the section of the store where they sell Daiquiri mixes and other liqueurs, though there is no alcoholic content in it. Be sure to shake or stir the can really well before pouring over the top as it settles to the bottom easily. [br][br]During holiday seasons I color the coconut in red and green.[br][br]You CANNOT substitute coconut milk for the cream of coconut in this recipe.[br][br]To make the original cake I used the cake mix, half-and-half, eggs and butter according to the package directions. Some cake mixes call for oil but I used butter instead.
Pina Colada Cake | Can't Stay Out of the Kitchen | Best #PinaColada cake ever! This amazing #pokecake uses cream of coconut & sweetened condensed milk to make it exceptionally moist. It's terrific for potlucks, special occasions & #holidays.

Pina Colada Cake is not made with either pineapple or rum which are both found in pina coladas, but it’s still a marvelous cake.

Pina Colada Cake | Can't Stay Out of the Kitchen | Best #PinaColada cake ever! This amazing #pokecake uses cream of coconut & sweetened condensed milk to make it exceptionally moist. It's terrific for potlucks, special occasions & #holidays.

Doesn’t Pina Colada Cake look spectacular? If you like coconut you will love this cake.

You may also enjoy these delicious recipes!

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Pineapple Cream Cheese Dessert | Can't Stay Out of the Kitchen | fabulous #dessert made with a graham cracker crust, a #pineapple #creamcheese & gelatin layer, then it's topped with Cool Whip & pineapple slices. Great dessert for pineapple lovers.

Pineapple Bars with Coconut Drizzle

Pineapple Bars with Coconut Drizzle | these spectacular #dessert bars will have you absolutely drooling! They are heavenly and mouthwatering with a crust layer, #pineapple layer, #streusel layer & a #coconut glaze over top. Perfect for #holidays like #Easter or #MothersDay. #PineappleDessert #HolidayDessert #EasterDessert #MothersDayDessert #cookie #brownie #PineappleCookies #PinaColada #PinaColadaDessert

Carrot Cake

Carrot Cake | Can't Stay Out of the Kitchen | the most awesome Carrot Cake ever! This #cake is so rich you will be drooling over each bite. #dessert #creamcheese frosting.
Pina Colada Cake | Can't Stay Out of the Kitchen | Best #PinaColada cake ever! This amazing #pokecake uses cream of coconut & sweetened condensed milk to make it exceptionally moist. It's terrific for potlucks, special occasions & #holidays.

Pina Colada Cake

Teresa Ambra
Pina Colada Cake is rich, decadent and divine. This heavenly poke cake recipe is filled with lots of coconut flavor. It's a lovely and festive cake that's moist and delicious and uses sweetened condensed milk and cream of coconut for spectacular flavor. Color the coconut on top with holiday colors, if desired.
4.66 from 20 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 15
Calories 396 kcal

Equipment

  • 1 9×13" glass baking dish
  • 1 flexible straw
  • 1 electric mixer
  • 1 wooden spoon
  • measuring cups
  • measuring spoons

Ingredients
  

  • 1 box Yellow cake mix with pudding in batter
  • 1 cup half-and-half as needed instead of water in the cake mix
  • 14 oz. can sweetened condensed milk
  • 1 can cream of coconut NOT coconut milk
  • 12 oz. container cool whip or other non-dairy whipped topping
  • 1/3 cup coconut as desired (you can color it or toast it)
  • 1 flexible straw (to use to poke the cake)

Instructions
 

  • Bake one yellow cake mix with pudding as directed for a 9×13” baking pan, except substitute half-and-half for the water in the recipe.
  • As soon as cake comes from oven, poke holes about every two inches apart throughout the cake with a straw.
  • Pour a can of condensed milk over top, spreading so every hole is filled.
  • Let sit for 10 minutes.
  • Poke more holes in the cake and pour a can of cream of coconut over top.
  • Cool cake completely.
  • Spread a 12-or 16-oz container of cool whip over top, then sprinkle with coconut on top as desired.
  • Refrigerate.

Notes

NOTE: I only had regular cake mix on hand, so I used that and a box of instant vanilla pudding mix.
 
NOTE: I substituted half-and-half for the water in the recipe on the back of the box for richer cake.
 
NOTE: You can usually find Cream of Coconut in the section of the store where they sell Daiquiri mixes and other liqueurs, though there is no alcoholic content in it. Be sure to shake or stir the can really well before pouring over the top as the ingredients settle to the bottom easily.
 
NOTE: During holiday seasons I color the coconut in red and green.
 
NOTE: You CANNOT substitute coconut milk for the cream of coconut in this recipe.
 
NOTE: To make the original cake I used the cake mix, half-and-half, eggs and butter according to the package directions. Some cake mixes call for oil but I used butter instead.
 
NOTE: If desired, you can add a can of drained, crushed pineapple to the cake before you spread it with Cool Whip.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 396kcalCarbohydrates: 69gProtein: 5gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 18mgSodium: 325mgPotassium: 166mgFiber: 2gSugar: 53gVitamin A: 167IUVitamin C: 1mgCalcium: 190mgIron: 1mg
Keyword cake, coconut, dessert, pina colada, pineapple
Tried this recipe?Let us know how it was!

88 Comments

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  • Thahab mustafa

    September 7, 2018 at 7:30 pm

    Hello there again, this cake is a winner for for amazing taste with fresh pineapple. I’d like to ask if you have a strawberry cake in the same way ? If so can you share the recipe! Thank you

    1. Teresa

      September 7, 2018 at 7:53 pm

      Hi, Thahab, So glad you like the recipe. I do have a recipe called Best Strawberry cake in the archives, but it is not make anything like this and is a 3-layer cake with frosting.

    2. Maliha

      May 27, 2020 at 1:14 am

      I made this cake and I can see the potential of it being amazing! But It was just way too sweet. Maybe I should use coconut cream instead of cream of coconut next time. Maybe that will make a difference. Or not use condensed milk? The cake was just too sweet. Everyone said the cake would have been amazing if it was a little less sweeter.

      1. Teresa

        May 27, 2020 at 9:32 am

        We have served this cake to many people over the years. We’ve never had anyone complain about the cake being too sweet. Sorry you didn’t care for it.

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  • jaye mccord

    August 1, 2017 at 1:17 pm

    hello, this recipe sounds amazing but do you set the pudding mix before mixing it in with the cake mix?

    1. Teresa

      August 1, 2017 at 4:12 pm

      Jaye, I purchased a cake mix that already includes pudding mix in the dry cake mix. Check the outside of the box. Cake mixes will tell you whether or not they have included pudding in the mix.

  • Tara Vance

    March 23, 2017 at 1:27 pm

    My store didn’t have the canned Cream of Coconut. They have a bottle that is 16.9 fl. oz. How many ounces are in the can?

    1. Teresa

      March 23, 2017 at 8:33 pm

      Hi, Tara, I think the can is about 12 to 14 ounces. However, if it was me, I would probably still use ALL of it. It will provide even richer flavor. Just make sure you shake it really well before using it, as this stuff tends to settle when it’s been sitting on a shelf for awhile. Enjoy.

      1. Tara Vance

        March 24, 2017 at 3:54 pm

        Thank you! I’ve got the cake in the oven right now. 😀

  • Cath

    February 19, 2017 at 8:28 am

    I’ve been making Pina Colada cake for years with a recipe that is really tasty but really easy. Here’s how:
    Pour a box of angel food cake into a bowl. Add a can of pineapple. Mix all together. Add a teaspoon of coconut flavoring. Pour into a baking dish and bake according to package directions. Frost with cool whip, toasted coconut.

    1. Teresa

      February 20, 2017 at 1:58 pm

      Hi, Cath. I love the idea of using coconut flavoring. I bet that really amps up the flavor too. Never heard of using angel food cake but that sure sounds good. Thanks for sharing.

      1. Sandy

        July 25, 2017 at 12:05 pm

        Can of condense sweetened milk has ONE POUND of sugar in it alone! That’s not counting the cake and pudding mixes and other address. WOW poor diabetics.

        1. Teresa

          July 25, 2017 at 1:51 pm

          Hi, Sandy. I’ve never promoted this dessert as healthy. It is however, incredibly delicious.

  • Lori

    October 15, 2016 at 3:14 pm

    I’m going to surprise my friend with this cake, for her birthday, next week. I had to read through all other comments, only because I was concerned about all the liquid poured over. I thought, maybe I should make a trial one first. Evidently it holds up, so I’m going to dive in, and do it. I’ll post results after.

    1. Teresa

      October 18, 2016 at 4:23 pm

      It works fine Lori. The liquid absorbs into the cake making it the moistest cake ever. It’s amazing.

      1. Thahab mustafa

        April 26, 2018 at 5:46 am

        Yes it is! I made it and my guests were amazed at the taste it was one of my favorites and my best cakes ever thank you and you got to try it I also spread fresh crushed pineapple on top before the cool whip and the results were fascinating!!!!!

        1. Teresa

          April 26, 2018 at 6:24 am

          thanks so much, Thahab, for letting me know how much you enjoyed the cake. It really is terrific and great for company. Enjoy your week.

  • Andrea P

    July 20, 2016 at 1:41 pm

    5 stars
    I thought the cream of coconut and sweetened condensed milk was too much. Instead, I did whole can of the cream of coconut and added about 1/4 of the can of milk. I also added crushed pineapple to to the top of the cake after it cooled followed by the cool whip and toasted coconut. It came out amazing! Great recipe!

    1. Teresa

      July 20, 2016 at 2:56 pm

      Glad you enjoyed the recipe, Andrea. Everyone who makes it usually loves it! Thanks for stopping by.

  • Marie

    June 18, 2016 at 11:45 pm

    Hi, just a question. I couldn’t find any cream of coconut anywhere but I did find coconut cream. I looked up the difference between the two and I just wanted to ask your thoughts on substituting the one for the other. Coconut cream is very thick and doesn’t have any sugar added. I’m thinking of diluting it with maybe milk and adding some sugar. Tell me what you think. Thanks

    1. Teresa

      June 19, 2016 at 7:28 am

      Hi, Marie. The only place you will find cream of coconut is usually in the alcohol section (even though it’s non-alcoholic) next to the daiquiri mixes. That assumes you have a grocery store nearby that actually sells wine and alcohol. It is like sweetened condensed milk on steroids but with coconut. I don’t think the coconut cream will work because it won’t have the sugar content. If you still can’t locate cream of coconut, I would probably use the coconut cream as is without diluting it (Unless it is totally unspreadable) and adding at least a half cup of powdered sugar to it. Taste and see how sweet it is. Add more if necessary. Hope this works.

      1. Marie

        June 19, 2016 at 3:43 pm

        Update. I went ahead and used coconut cream and pureed it with one cup of frozen pineapple chunks and some powdered sugar and it tastes amazing!

        1. Teresa

          June 19, 2016 at 4:49 pm

          Yay! Marie I’m so glad it turned out so well for you. The nice thing about this dessert is it will keep in the refrigerator for a week (if it lasts that long!)

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  • Sharon

    May 3, 2016 at 8:22 am

    5 stars
    Have you ever been looking/reading a scrumptous recipe, like this one and notice yourself smacking your lips?!!! I did it while reading this !! I can’t wait to make it!!

    I love your web site/blog!! Keep adding more recipes here!!

    1. Teresa

      May 3, 2016 at 9:58 am

      Thanks, Sharon. I think I have over 1,200 recipes on my blog, so feel free to salivate over each one. 🙂

  • melanie

    March 27, 2016 at 4:35 pm

    SO yummy using a pineapple supreme cake mix with a vanilla pudding mixed in

    1. Teresa

      March 29, 2016 at 3:37 pm

      Wow, Melanie, I LUV the idea of using a pineapple supreme cake mix. I bet this cake was a winner!

  • Sara

    March 25, 2016 at 2:31 pm

    Will this cake set well overnight? I’m ready to make it for my mom’s birthday but wondering if I should just do it all tomorrow morning and let it cool just prior to serving or if I can get away with making it tonight…not sure if it will get too soggy for so long in the fridge. I keep seeing these poke recipes on Pinterest so this is my first attempt. Can’t go wrong with coconut 🙂

    1. Teresa

      March 25, 2016 at 7:28 pm

      It will be fine, Sara, if you set it over night. I usually make it 24 hours in advance. It will keep several days in the fridge (assuming it lasts that long). I don’t think it will get too soggy.

  • Mari

    March 19, 2016 at 6:11 pm

    I have been baking this cake for years. Everyone loves it. I add a cup of shredded coconut to the cake mix. Once the cake completely cools I poke holes throughout the entire cake and then add 1 can of Goya piña colada mix. I put it in the fridge and before I serve it – I add the cool whip and then the shredded coconut. It’s always a big hit.

    1. Teresa

      March 19, 2016 at 7:46 pm

      Sounds wonderful, Mari. I’m sure it is a big hit with everyone.

  • Steve

    March 7, 2016 at 7:32 pm

    This was a great cake. I folded in at the end some coconut and chunk pineapple….delicious. I also used real whipped cream….stabilized. Sorry, none of that Cool Whip junk for me.
    Teresa…..I see someone else asked about butter. If you take a look at the first pic and the ingredients in the bowl, it shows about a quarter stick of butter. And below the picture, you include butter in your ingredients, altho its not listed in your recipe. I didn’t use it. Thought you might want to be aware of the discrepancy.

    1. Teresa

      March 7, 2016 at 8:29 pm

      Hi, Steve. When making the original cake, I used the cake mix, plus the half-and-half, eggs and butter (you can also use oil) according to the cake mix directions. I’ve clarified the directions so it is a little easier to follow. Thanks for bringing it to my attention. So glad you enjoyed the cake. I think adding coconut and pineapple are great additions. Thanks for stopping by and commenting.

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  • mrs. g

    February 3, 2016 at 12:35 pm

    I’m truly intrigue by these recipe., football game coming up and I saw us cake, n I love it; I will be doing for all family
    But never heard of “half and half” …. What is that?.

    1. Teresa

      February 3, 2016 at 4:27 pm

      It’s half cream and half whole milk. Hope you enjoy.

  • Anonymous

    November 23, 2015 at 6:29 pm

    Does it need to be refrigerated?

    1. Teresa

      November 24, 2015 at 11:39 am

      Yes, because of the whipped topping.

  • Candi

    November 14, 2015 at 6:51 pm

    5 stars
    This is absolutely the best cake ever! I have made it twice and the second time I used almond joy creamer because the store closest to me didn’t have coconut milk and my son really wanted me to make this again. It worked out great also. Make sure you toast your coconut before you top it on the cool whip.

    1. Teresa

      November 15, 2015 at 4:55 pm

      Thanks, Candi. I’m so glad you enjoyed the cake. I bet the Almond Joy creamer was spectacular. 🙂

  • Patricia

    November 3, 2015 at 10:42 am

    The Pinacolada cake sounds wonderful, but like the other comments say, shouldn’t it have some pineapple in it. I think I will do the same with this recipe as I do with my pineapple upside down cake and use a small can of pineapple juice as the liquid in the cake mix

    1. Teresa

      November 3, 2015 at 10:46 am

      Hi, Patricia. I received this cake recipe back in the late 70s, so I’ve always made it the way it was in the original recipe. I think pineapple would be a great addition.

    2. Dorothy

      March 20, 2016 at 1:06 am

      I have made this cake for years and it is delicious as is. However, after some experimenting I used crushed pineapple and brown sugar mixed well and at the bottom of the pan before pouring the batter into it. I used the juice of the pineapple in the batter. It is awesome that way.

      1. Teresa

        March 21, 2016 at 12:08 pm

        Wow, Dorothy, that sounds wonderful. Thanks for stopping by and sharing your ideas with me.

  • Maria

    July 24, 2015 at 2:36 pm

    Do you know if this cake can be frozen?? It sounds wonderful but would be too much for us!

  • Wilma Hartzler

    July 10, 2015 at 5:23 pm

    Am anxious to try this recipe. If you choose to add pineapple just use one small can of crushed pineapple with juice, one box of instant vanilla pudding. mix and add to the Cool Whip, i have used this with a Mandarin Orange cake that I make and it is delicious. Thanks for sharing all the wonderful recipes..

    1. Teresa

      July 11, 2015 at 9:57 am

      Hi, Wilma. I’m sure you could add the pineapple to the cake mix, but I think I would drain it and put it on after poking holes in the cake and adding the condensed milk and the cream of coconut. Then just spread it over the top of the cake before adding the cool whip topping. I think you will get a fuller effect that way.

  • Juli

    May 25, 2015 at 1:36 pm

    5 stars
    I made this cake and it is fantastic! I used Betty Crocker Butter Recipe Yellow cake mix so I didn’t need to add pudding or anything to make it better. I use this same cake mix for Tres Leche as well. I also shaved the thin brown layer off the top of the cake so the milks seep down throughout the cake. Everyone at work loved it!

    1. Teresa

      May 25, 2015 at 2:29 pm

      Hi, Juli. I’m so glad you and all the folks at your work loved this dessert. You can also add crushed pineapple before the cool whip on top, if you like. My mother-in-law makes this cake for every potluck she goes to and never comes back with any leftovers! 🙂

  • Kathy Z.

    May 14, 2015 at 7:35 pm

    I’ve never known of a Pina colada cake without pina (pineapple)

    1. Teresa

      May 15, 2015 at 12:09 pm

      I know, Kathy. It’s strange, isn’t it? This is a very old recipe from a friend from back in the late 70s and early 80s when pina colada desserts were not very popular like they are today. I personally think crushed pineapple would be excellent on it before putting the cool whip on top.

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  • Dale Taylor

    January 13, 2015 at 4:32 pm

    Recipe looks awesome! Anxious to make it!

    1. Teresa

      January 13, 2015 at 6:33 pm

      Thanks, Dale. Hope you enjoy it.

  • Julianne @ Beyond Frosting

    December 8, 2014 at 6:30 pm

    This cake looks INCREDIBLE!

    1. Teresa

      December 8, 2014 at 9:15 pm

      Thanks, Julianne. It really is incredible. Thanks so much for stopping by. I really enjoy your blog.

  • Cindy

    December 6, 2014 at 7:50 pm

    What does the sweetened condensed milk do to the cake? My mom used to make this all the time I was growing up but she only used the cream of coconut. It tastes great this way!!

    1. Teresa

      December 6, 2014 at 8:52 pm

      Thanks, Cindy, for stopping by my blog. I appreciate your comments. Sweetened condensed milk adds so much extra flavor and sugar! I’ve only made it using both sweetened condensed milk and the cream of coconut. They both saturate the cake making it unbelievable!

  • Kimberly

    November 28, 2014 at 4:32 pm

    In your recipe, you’ve listed ‘condensed milk’. In the photos, I see Sweetened Condensed Milk; which is it? There IS a difference! 🙂

    1. Teresa

      November 28, 2014 at 8:29 pm

      I’m sorry, Kimberly, I never knew there was a difference! I will adjust the recipe to make sure it says sweetened condensed milk. Thanks for the correction. Hope you enjoy the recipe.

      1. Cindy

        December 6, 2014 at 7:54 pm

        Sweetened condensed milk and condensed milk are the same thing. Otherwise it would of said evaporated milk!!

        1. Teresa

          December 6, 2014 at 8:50 pm

          Thanks, Cindy.

    2. Bobbie

      March 18, 2016 at 2:36 pm

      Kimberly, Condensed Milk and Sweetened Condensed Milk are the same product.

      1. Teresa

        March 19, 2016 at 7:47 pm

        Thanks, Bobbie.

  • rafy

    October 15, 2014 at 3:21 am

    Hi! great cake! i know is a pina colada cake but like you said is an old recipe and use only coconut cream and condensed milk for this recipe, you can also mix a half of coconut cream and a half of pineapple juice taste the mix and add this mix to the cake and you have the pina colada cake is more easy to make and don’t have to look for the pineapple cake mix, it would be moist and pinacolada real flavor and you can put some maraschino cherries (for garnish), thank’s for this recipe

    1. Teresa

      October 15, 2014 at 7:11 am

      Yes, Rafy, I love all those ideas! Thanks for sharing.

  • Angelina

    October 1, 2014 at 8:16 am

    I’d make this, but I wish that II had the Nutritional Value of 1 piece of this cake. I gotta say, it does sound phenomenal!

    1. Teresa

      October 1, 2014 at 3:17 pm

      Angelina, I’m sorry, I don’t have that info. Try putting the ingredients into an online program that records that information and divide by 12 or 15 pieces and that should be close to what the caloric info is.

  • Amy B

    August 8, 2014 at 4:46 pm

    Could you use Rum instead of water or half and half to give adults the full experience? : )

    1. Teresa

      August 8, 2014 at 5:14 pm

      Yes, if it’s in the part that’s baked. The rum will cook off as it baked though you will still get the essence. You can also garnish with maraschino cherries. 🙂

  • Denise

    August 5, 2014 at 11:48 pm

    I was wonderinv how much butter you added to the recipe. Also, did u just mix in thr pudding powder or did u mix that with milk also. Im.excited to try this recipe.

  • Denise

    August 5, 2014 at 11:46 pm

    1 star
    I was wondering how much butter u added to the recipe? And also do u iust add the pudding powder or do you

    1. Teresa

      August 6, 2014 at 8:24 am

      Denise, I don’t use any butter in this recipe. Most yellow cake mixes call for 1/3 cup oil and that’s what I used. Normally I purchase a yellow cake mix that already has the pudding. For the one in this post I didn’t have one on hand so I used a plain yellow cake mix and added a 3-oz. box of instant vanilla pudding powder at the same time I put the cake mix in the bowl. I hope this helps. Enjoy your cake!

  • Gloria

    July 2, 2014 at 9:43 pm

    I tried it this cake but used a pineapple cake mix with a box of instant coconut pudding, following all other directions. This cake is sinful! Just the best and so moist. Thanks for posting all other wonderful recipes, think l will be changing size in my clothing..yummy just looking at the pictures.

    1. Teresa

      July 3, 2014 at 7:28 am

      Wow, Gloria, I didn’t even know you could find a pineapple cake mix! Sounds scrumptious. I’m glad it turned out so well for you and your family.

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  • Natalie Baker

    May 15, 2014 at 3:44 pm

    I don’t see any pineapple in this! I make one this way and just call it coconut cake and my pina colada cake has all this, plus drained crushed pineapple added to the top after the cream of coconut and the condensed milk, but before the cool whip. Both are great cakes !

    1. Teresa

      May 15, 2014 at 8:11 pm

      Hey, Natalie, I always thought it was weird that this cake didn’t have crushed pineapple in it either (or a cherry on top!) But it’s an old recipe and that’s the way it came. I do think I would enjoy making it your way a lot, though. Thanks for sharing the idea.

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