Pina Colada Cake
Ingredients:
1 box yellow cake mix (plus ingredients listed on the box)
1 can (14 oz) sweetened condensed milk
1 can (20 oz) crushed pineapple, drained
1 cup coconut cream
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1 cup shredded toasted coconut
Directions:
Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Prepare the yellow cake mix according to the package instructions and bake as directed.
While the cake is still warm, poke holes all over the surface using the handle of a wooden spoon.
In a bowl, mix the sweetened condensed milk and coconut cream. Pour evenly over the warm cake, letting it soak in.
Spread the drained crushed pineapple over the top. Let the cake cool completely.
In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread the whipped cream over the cooled cake and sprinkle with toasted coconut.
Refrigerate for at least 2 hours before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 2 hours 45 minutes
Kcal: 320 kcal | Servings: 12 servings
Tips:
Toast the shredded coconut in a dry pan over medium heat for extra flavor.
For a richer taste, substitute whipped cream with coconut whipped topping.
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