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Pina Colada Milk Cake

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
105 min
SERVINGS
12 servings
Dessert
Pina Colada Milk Cake
Ingredients
  • 1 (18.25 ounce) box yellow cake mix without pudding
  • 3 eggs
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 1 (8 ounce) can crushed pineapple
  • 1 (15 ounce) can cream of coconut
  • 1 cup milk
  • 1 cup heavy whipping cream
  • 1/4 cup white sugar
  • 1 tablespoon toasted flaked coconut, or as desired
Instructions
1
Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius.
2
Next, take a 9x13-inch cake pan and apply a thin layer of grease to it.
3
In a large mixing bowl, combine the yellow cake mix, eggs, water, and vegetable oil. Use an electric mixer on medium speed to blend the ingredients until they form a smooth, moist mixture. Continue mixing for an additional 2 minutes.
4
Add the crushed pineapple to the bowl and stir until it is fully incorporated into the batter.
5
Pour the cake batter into the prepared 9x13-inch cake pan.
6
Bake the cake in a preheated oven for 30 to 40 minutes, or until it is lightly browned on top and a toothpick inserted into the center of the cake comes out clean or with moist crumbs.
7
Remove the cake from the oven and let it cool completely.
8
In a separate bowl, whisk together the cream of coconut and milk until smooth. Pour this mixture over the hot cake.
9
Allow the cake to cool thoroughly before serving.
10
To add a finishing touch, whip heavy cream in a mixing bowl with sugar until it forms soft peaks. Spread this whipped cream over the top of the cake and sprinkle with toasted coconut.