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Tropical Pina Colada Cake with Extract Bliss
Dolce Flav
Rated 5.0 stars by 1 users
Category
Pina Colada
Author:
Dolce Flav
Servings
15
Prep Time
15 minutes
Cook Time
35 minutes
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
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1 yellow cake mix
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¼ cup vegetable oil
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1½ cups water
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2 eggs
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1 tsp coconut extract
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1 tsp pina colada extract
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¼ tsp butter extract
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1 can (≈15 oz) cream of coconut
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1 cup shredded coconut
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½ cup whipped topping
Directions
Preheat your oven to 350 °F (175 °C). Grease and flour a 9×13‑inch baking pan.
Whisk together cake mix, vegetable oil, water, and eggs in a large bowl.
Add 1 teaspoon each of coconut extract and pineapple (or pina colada) extract—plus butter extract if you want a richer flavor.
Pour the batter into the prepared pan and bake until golden and a toothpick comes out clean (30–35 minutes).
Mix the cream of coconut in a bowl until smooth.
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.
Let cool, then refrigerate for at least 1 hour to let the flavors meld and the cake firms up.
Combine shredded coconut with whipped topping, spread evenly over the chilled cake, and serve.
Recipe Note
Frequently Asked Questions
1. Can I use pina colada extract instead of separate coconut and pineapple extracts?
Yes! Substitute with 1 tsp of combined pina colada extract for both coconut and pineapple extracts to retain the flavor profile.
2. Can I make this from scratch without a boxed mix?
Absolutely. Use your favorite yellow cake recipe and simply add the extracts to the batter for that tropical twist.
3. Is cream of coconut the same as coconut milk?
No—cream of coconut is sweetened and thick (like Coco López), whereas coconut milk is thinner and unsweetened.
4. How far in advance can this cake be made?
You can assemble and chill the cake up to 24 hours ahead—just keep it covered in the refrigerator.
5. Can I omit the butter extract?
Yes, it’s optional. The cake will still be wonderfully tropical without it.
6. Is this cake gluten‑free?
Not with conventional cake mix. Use a gluten‑free yellow mix and verify that other ingredients (like extracts) are gluten‑free.
7. How should I store leftovers?
Cover and refrigerate for up to 4–5 days. Let slices sit at room temperature for 10 minutes before serving for best texture.
8. Can I freeze this cake?
You can freeze uncut portions wrapped tightly. Thaw overnight in the fridge and top with whipped coconut mixture just before serving.
9. Can I add fresh pineapple or toasted coconut on top?
Yes! Fresh pineapple slices or toasted coconut flakes make gorgeous garnishes and enhance flavor.
10. Can I turn this into cupcakes or smaller servings?
Certainly. Bake in muffin tins for about 18–20 minutes or until a toothpick comes out clean.