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Tropical Pina Colada Cake with Extract Bliss

Tropical Pina Colada Cake with Extract Bliss

Dolce Flav

Servings

15

Prep Time

15 minutes

Cook Time

35 minutes

Category

Pina Colada

Prepare the cake batter by combining the cake mix with oil, water, eggs, and your pina colada–flavored extracts (coconut, pineapple, and optional butter). Bake it in a greased 9×13-inch pan at 350 °F for approximately 30 to 35 minutes. While the cake bakes, stir the cream of coconut until smooth. As soon as the cake is out of the oven, poke holes all over the surface and pour the cream of coconut evenly over the hot cake. Allow it to cool, then chill for at least an hour. Finally, mix shredded coconut into the whipped topping and spread it over the cake.

Ingredients

  • 1 yellow cake mix

  • ¼ cup vegetable oil

  • 1½ cups water

  • 2 eggs

  • 1 tsp coconut extract

  • 1 tsp pina colada extract

  • ¼ tsp butter extract

  • 1 can (≈15 oz) cream of coconut

  • 1 cup shredded coconut

  • ½ cup whipped topping

Directions

  1. Preheat your oven to 350 °F (175 °C). Grease and flour a 9×13‑inch baking pan.

  2. Whisk together cake mix, vegetable oil, water, and eggs in a large bowl.

  3. Add 1 teaspoon each of coconut extract and pineapple (or pina colada) extract—plus butter extract if you want a richer flavor.

  4. Pour the batter into the prepared pan and bake until golden and a toothpick comes out clean (30–35 minutes).

  5. Mix the cream of coconut in a bowl until smooth.

  6. Immediately poke holes into the warm cake using the end of a wooden spoon. Pour the cream of coconut all over to soak into every crevice.

  7. Let cool, then refrigerate for at least 1 hour to let the flavors meld and the cake firms up.

  8. Combine shredded coconut with whipped topping, spread evenly over the chilled cake, and serve.