Coco Lopez Pina Colada Cake Recipe: A Tropical Delight
Welcome to an adventure in tropical dessert crafting with the Coco Lopez Pina Colada Cake! This scrumptious cake brings together the rich flavors of coconut, pineapple, and a hint of rum, all inspired by the classic Pina Colada cocktail. With a creamy, moist texture and a light, fluffy topping, it’s a dessert that promises to be a crowd-pleaser, perfect for any occasion from weeknight dinners to festive celebrations.
Ingredients and Quantities
Here’s what you’ll need to create this delightful tropical treat:
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1 Box of Yellow Cake Mix
- Use: Foundation of the cake, providing a moist and flavorful base.
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3 Large Eggs
- Use: Add richness and structure to the cake mix.
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1/3 Cup of Water
- Use: Combines with the cake mix for the right batter consistency.
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1 Can (14 oz) of Sweetened Condensed Milk
- Use: Soaks into the cake, adding moisture and a caramel-like sweetness.
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1 1/3 Cups of Coco Lopez Cream of Coconut
- Use: Infuses the cake with a rich, coconut flavor reminiscent of Pina Colada.
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1 Tub (8 oz) of Cool Whip Topping
- Use: Provides a light and airy topping that contrasts with the dense cake.
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1 Cup of Sweetened Shredded Coconut
- Use: Sprinkled on top for texture and additional coconut flavor.
Nutritional Information
- Calories: 664.6 kcal
- Fat Content: 41.8 g
- Saturated Fat Content: 22.1 g
- Cholesterol Content: 117.3 mg
- Sodium Content: 427.9 mg
- Carbohydrate Content: 66.6 g
- Fiber Content: 3.3 g
- Sugar Content: 45.1 g
- Protein Content: 9.2 g
(Note: Nutritional values are approximate and may vary based on ingredient brands and preparation methods.)
Step-by-Step Instructions
Follow these simple steps to bring your Coco Lopez Pina Colada Cake to life:
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Prepare the Cake Mix
- Step: Preheat your oven according to the yellow cake mix package instructions. Typically, this will be around 350°F (175°C).
- Step: In a large mixing bowl, combine the yellow cake mix, eggs, and water. Beat with an electric mixer on medium speed until well blended. Pour the batter into a greased 13″ x 9″ baking pan.
- Step: Bake according to the package directions (usually about 25-30 minutes) or until a toothpick inserted into the center comes out clean.
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Poke and Soak
- Step: Remove the cake from the oven and while it’s still hot, use a fork to poke numerous holes across the entire surface. This step is crucial as it allows the delicious liquid components to seep into the cake, making it extra moist.
- Step: Slowly pour the sweetened condensed milk over the hot cake. Ensure you distribute it evenly so it soaks into the holes. Let it sit for about 20 minutes to absorb fully.
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Add the Coco Lopez
- Step: After the cake has absorbed the condensed milk, repeat the process with the Coco Lopez Cream of Coconut. Pour it over the cake, allowing it to seep into the holes just like the condensed milk. Again, wait another 20 minutes for it to fully absorb.
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Cool and Top
- Step: Once the cake has absorbed both the sweetened condensed milk and the Coco Lopez, spread the Cool Whip Topping evenly over the surface. This provides a light and creamy topping that balances the cake’s sweetness.
- Step: Sprinkle the sweetened shredded coconut generously over the Cool Whip, covering the entire surface.
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Refrigerate and Serve
- Step: Refrigerate the cake for at least 2 hours before serving. This allows the flavors to meld together and the cake to firm up slightly.
- Step: When ready to serve, cut into squares and enjoy a slice of this tropical delight. Make sure to store any leftovers in the refrigerator as this cake does not keep well at room temperature.
Tips and Variations
- Pineapple Addition: For an extra tropical touch, you can add crushed pineapple on top of the cake before adding the Cool Whip. Drain the pineapple well to avoid adding too much moisture.
- Rum Flavor: For an authentic Pina Colada taste, add a tablespoon of dark rum to the Coco Lopez before pouring it over the cake. This is optional and can be omitted for a kid-friendly version.
- Toasted Coconut: Toast the shredded coconut in a dry skillet over medium heat until golden brown for a nutty flavor and a bit of crunch.
- Homemade Whipped Cream: Instead of Cool Whip, make your own whipped cream by whipping 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. This will give a fresher taste to the cake.
Serving Suggestions
- Cocktail Pairing: Serve a slice of this cake with a Pina Colada or a coconut mojito to enhance the tropical experience.
- Decorative Touches: Garnish each slice with a maraschino cherry and a small piece of pineapple for a festive presentation.
- Occasion Ideas: This cake is perfect for summer parties, tropical-themed events, or just as a fun weeknight dessert to remind you of vacation vibes.
Reviews and Ratings
The Coco Lopez Pina Colada Cake has received glowing reviews from those who have tried it. With a perfect rating of 5 stars and 3 enthusiastic reviews, it’s clear that this cake is a winner.
- Reviewer 1: “This cake was the hit of our party! It was so moist and delicious, and the coconut flavor was just perfect. We’ll definitely make it again!”
- Reviewer 2: “Easy to make and even easier to eat! My kids loved it, and so did I. The creamy topping and coconut sprinkles were a great finishing touch.”
- Reviewer 3: “This is a new favorite in our house. It’s like having a tropical getaway in cake form. I added a bit of rum for a true Pina Colada experience, and it was fantastic!”
Why You’ll Love This Cake
Tropical Flavor: The combination of coconut and pineapple evokes the feeling of a tropical vacation, bringing a taste of the islands to your kitchen.
Easy Preparation: With just a few steps and simple ingredients, this cake is quick to prepare, making it ideal for busy weeknights or last-minute gatherings.
Versatile: The cake can be adapted with additional flavors or toppings to suit your preferences or dietary needs.
Crowd-Pleaser: Its moist texture and delightful flavor make it a hit with both kids and adults, perfect for any occasion.
Indulge in the lush flavors of the tropics with every bite of the Coco Lopez Pina Colada Cake. Whether you’re celebrating a special event or simply treating yourself, this dessert promises to deliver a sweet escape to a paradise of coconut and pineapple delight. Enjoy!
