why make this recipe
Pineapple Colada Cake is a delightful treat that brings the flavors of a tropical paradise to your dessert table. It’s the perfect cake for summer gatherings, birthdays, or any celebration where you want to impress your friends and family. The combination of coconut, pineapple, and a hint of rum creates a refreshing cake that everyone will love. Plus, it’s easy to make and can be served chilled, making it a great option for warm days.
how to make Pineapple Colada Cake
Ingredients:
- 1 1/2 cup sweetened coconut, toasted
- 1 cup pineapple wedges, for topping
- 1 (14-ounce) can sweetened condensed milk
- 3 large eggs
- 1 (15-ounce) can coconut cream
- 1 box yellow cake mix
- 2 cups whipped topping
- 1/3 cup vegetable oil
- 12 maraschino cherries, for topping
- 1/4 cup white rum
- 1/2 cup pineapple juice
- 1/2 cup water
Directions:
- Preheat the oven according to the yellow cake mix instructions.
- In a large bowl, combine the cake mix, eggs, coconut cream, vegetable oil, pineapple juice, and water. Mix until smooth.
- Fold in the toasted coconut and pour the batter into a greased cake pan.
- Bake according to the package instructions until a toothpick comes out clean.
- Allow to cool completely.
- Once cooled, pour sweetened condensed milk over the cake.
- Top with whipped topping, pineapple wedges, maraschino cherries, and a drizzle of white rum.
- Serve chilled.
how to serve Pineapple Colada Cake
Serve the Pineapple Colada Cake chilled for the best flavor. It makes a great centerpiece for any gathering. You can slice it into squares or wedges, and it looks beautiful when topped with pineapple wedges and cherries. Consider pairing it with a scoop of vanilla ice cream for an extra special treat!
how to store Pineapple Colada Cake
To store Pineapple Colada Cake, keep it in an airtight container in the refrigerator. This will help preserve its freshness. It’s best to eat the cake within 3-5 days for optimal taste and texture. If you want to store it longer, consider freezing individual slices.
tips to make Pineapple Colada Cake
- Be sure to toast the coconut to enhance its flavor and crunch.
- For added texture, you can mix some coconut into the whipped topping before spreading it on the cake.
- You can adjust the amount of rum based on your preference. If you want a non-alcoholic version, simply leave it out.
variation
You can try different variations of this cake by adding a layer of cream cheese frosting for an extra tangy flavor or swapping out the pineapple for mango to create a tropical twist.
FAQs
1. Can I make the cake ahead of time?
Yes, you can bake the cake a day in advance. Just keep it covered in the refrigerator until you’re ready to add the toppings and serve.
2. Is there a non-dairy version of this cake?
You can use coconut milk and a dairy-free cake mix to create a non-dairy version of Pineapple Colada Cake.
3. Can I use fresh pineapple instead of canned?
Yes, fresh pineapple will add a bright flavor to the cake. Just make sure to cut it into small pieces for topping.