Pina Colada Cake
I got this recipe from my sister-in-law. It's tasty and easy to make. Great for summer.
I got this recipe from my sister-in-law. It's tasty and easy to make. Great for summer.
- Carbohydrate 74.981375 g
- Cholesterol 1.218 mg
- Fat 21.013965 g
- Fiber 3.56264990624785 g
- Protein 3.829455 g
- Saturated Fat 15.760703 g
- Serving Size 1 1 Serving (152g)
- Sodium 383.2255 mg
- Sugar 71.4187250937521 g
- Trans Fat 0.406542499999999 g
- Calories 495 calories
Step-by-step
- Bake the cake according to package directions.
- When the cake is done, while still warm, pour the cream of coconut over the cake, punching some holes into the cake with a fork so it will seep down into the cake.
- Sprinkle coconut over the cake and then spread the pineapple over it.
- Cover with cool whip and refrigerate until ready to serve.
Standard ingredient lists omit the physical changes that occur when warm baked starch absorbs thick liquids. Punching uniform holes across the surface immediately after baking allows rich coconut cream to penetrate the crumb structure before the exterior cools and sets. Leaving the dessert in the refrigerator for at least four hours lets the moisture redistribute evenly, firming the whipped topping and preventing the crushed fruit from sliding during slicing.
Beverage Pairings and Accompaniments
Acidity cuts through the dense sweetness imparted by canned fruit and cream of coconut. Serve slices alongside a cold brew coffee with bright citrus notes, or pour sparkling water infused with fresh lime juice to cleanse the palate between bites. Salty, roasted macadamia nuts offer a contrasting textural crunch against the soft, moist crumb.
- If the whipped topping separates, moisture levels in the pineapple were likely too high; drain the canned fruit in a fine-mesh sieve for 15 minutes before application.
- To store leftovers safely, keep the pan covered tightly in the refrigerator for up to 72 hours.
- Sticking can be avoided by lining the baking pan with parchment paper before pouring in the batter.
