Best 3 Coco Lopez Pina Colada Cake Recipes

Tantalize your taste buds with the delectable Coco Lopez Piña Colada Cake, a tropical paradise transformed into a culinary masterpiece. This exquisite cake is an irresistible fusion of classic piña colada flavors and the creamy goodness of coconut, promising an explosion of taste in every bite. As you embark on this culinary journey, you'll discover not just one, but three enticing recipes that cater to your every desire.

Immerse yourself in the original Coco Lopez Piña Colada Cake recipe, a harmonious blend of pineapple, coconut, and rum that captures the essence of a tropical getaway. For those seeking a boozy twist, the Tipsy Coco Lopez Piña Colada Cake beckons with its generous infusion of rum, making it the perfect indulgence for special occasions. And for those with dietary restrictions, the Gluten-Free Coco Lopez Piña Colada Cake offers a delightful alternative without compromising on flavor. Whichever path you choose, these recipes guarantee an unforgettable taste experience that will transport you to a world of tropical bliss.

Here are our top 3 tried and tested recipes!

PINA COLADA CAKE

Pina Colada Cake image

Provided by Food Network Kitchen

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 19

Ingredients

Basic Vanilla Cake, baked and cooled, recipe follows
1/4 cup pineapple juice
1 1/4 cups chopped dried pineapple
1/2 cup pineapple juice
1/4 cup cream of coconut
2 1/2 sticks unsalted butter, at room temperature
Pinch of salt
2 1/4 cups confectioners' sugar
1/3 cup cream of coconut
1/2 cup coconut flakes, toasted
1/4 cup chopped dried pineapple
2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream

Steps:

Prepare the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Brush the cakes with the pineapple juice, letting it soak into the holes; set aside.
Make the filling: Bring the dried pineapple, pineapple juice, cream of coconut and 1/2 cup water to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally, until the dried pineapple is soft and the liquid is reduced to a thick syrup, about 20 minutes. Let cool, then mash with a potato masher to make a chunky jam.
Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Gradually beat in the confectioners' sugar until smooth. Add the cream of coconut, increase the mixer speed to medium high and beat until thick, 2 to 3 more minutes. Assemble the cake: Place 1 cake layer on a platter; spread the pineapple filling on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the whole cake with the coconut frosting. Top with the toasted coconut and dried pineapple.
Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

BEST EVER PINA COLADA CAKE

Best Ever Pina Colada Cake image

Amazingly simple piña colada poke cake - so flavorful and delicious!

Provided by SunnyDaysNora

Categories Desserts Cakes Poke Cake Recipes

Time 2h35m

Yield 16

Number Of Ingredients 9

Ingredients

cooking spray
1 (15.25 ounce) package white cake mix with pudding (such as Duncan Hines®)
1 cup water
3 large egg whites
⅓ cup vegetable oil
1 (10 ounce) can pina colada mix
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
½ cup sweetened flaked coconut

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
Blend cake mix, water, egg whites, and oil in a bowl using an electric mixer until moistened. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 23 to 28 minutes.
Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk. Let cool completely, at least 2 hours.
Spread whipped topping over cake. Sprinkle coconut on top. Refrigerate until ready to serve.

Nutrition Facts : Calories 332.8 calories, Carbohydrate 44.4 g, Cholesterol 8.3 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 8 g, Sodium 234.3 mg, Sugar 37.7 g

COCO LOPEZ PINA COLADA CAKE

Coco Lopez Pina Colada Cake image

Make and share this Coco Lopez Pina Colada Cake recipe from Food.com.

Provided by CCinSC

Categories Dessert

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

1 (18 ounce) box yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can coco lopez pina colada nonalcoholic drink mix
1 (12 ounce) container Cool Whip Topping
1 (6 ounce) package fresh frozen grated coconut, thawed

Steps:

Prepare yellow cake mix according to package directions in 13" x 9" pan.
Remove from oven and while cake is still hot, poke lots of holes in the surface with fork.
Spread can of sweetened condensed milk over top of cake.
Do this fairly slowly so that it has a chance to soak evenly into the holes.
Wait 20 minutes.
Spread the Coco Lopez mix just as you did the condensed milk.
Wait 20 minutes.
Spread Cool Whip on top and sprinkle with coconut.
Enjoy!
Be sure to refrigerate this cake.
It doesn't keep at room temperature.

Tips:

Use fresh pineapple: Fresh pineapple gives the cake a more intense and flavorful taste compared to canned pineapple.
Don't overmix the batter: Overmixing the batter can result in a tough cake. Mix the batter just until the ingredients are combined.
Bake the cake until a toothpick inserted into the center comes out clean: This ensures that the cake is fully baked and prevents it from being undercooked or overcooked.
Let the cake cool completely before frosting: This allows the cake to set and makes it easier to frost without the frosting melting or sliding off the cake.
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days: This will keep the cake fresh and prevent it from drying out.

Conclusion:

The Coco Lopez Pina Colada Cake is a delicious and refreshing cake that is perfect for any occasion. The combination of pineapple, coconut, and rum creates a tropical flavor that is sure to please everyone. The cake is also very easy to make, and it can be decorated in a variety of ways to match any theme or occasion. Whether you are looking for a simple dessert to enjoy with your family or a showstopping cake for a special event, the Coco Lopez Pina Colada Cake is sure to be a hit.