Have you ever had Pina Colada Cake?
Until a month ago at my mother’s house.
I bribed her to get the recipe.
But you must follow her spastic directions to a ‘T’.
- 1 yellow cake mix (or a coconut cake mix)
- ingredients listed on your cake mix box (likely eggs, water and oil)
- 1 can cream of coconut
- 8 oz thawed whipped cream that has defrosted in the fridge
- 1-2 cups shredded coconut (I used half a bag)
Prepare your yellow cake mix as the box instructs.
Spray the inside of a 9×13 cake pan with non-stick spray.
My mother says you MUST use a metal cake pan.
I used a glass pan and my research shows the cake tastes just fine either way.
Pour in your cake batter.
Bake according to the box directions. Likely at 350 degrees for 30’ish minutes.
Immediately when the cake comes out of the oven, use a toothpick to poke holes in the cake.
Lots and lots of holes.
I asked my mother if you could use a fork to poke the holes, she said no.
You MUST use a toothpick AND it MUST be done as soon as the cake comes out of the oven or the cake will self destruct.
(She is a little dramatic.)
Shew, I followed directions.
Next, open a can of cream of coconut. My mother says it is really important that the can is blue with a ship on it.
My can was blue with a parrot on it.
Shake the can well before you open it.
Once open, pour the entire can over the cake.
Now, let the cake cool 100%.
Once the cake is cool, grab your thawed, but still in the refrigerator, whipped cream.
Smear one tub, or 3/4 of the tub because your children got into it, over the top of the cake.
Make it smooth.
Sprinkle coconut flakes over the cake.
My mother uses an entire bag, which is close to 2 cups. That is a little much for me.
I end up using about 1 cup.
And my cake did not implode.
(Refrigerate until you are ready to serve.)
Slice and plate it up.
Best when eaten after playing outside in the hot Texas heat.
Use a fork or simply shovel it into your mouth by hand.
No matter what, devour every bite.
Then take a bath.