This easy cake is made in the style of a tres leches cake but with pina colada flavor
Prep Time
1 hr
Dificult
Medium
Servings
1 hr 45 mins
Ingredients
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
Stir yellow cake mix
eggs
water
and vegetable oil in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Stir in crushed pineapple. Pour batter into the prepared cake pan.
Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center of the cake comes out clean or with moist crumbs
30 to 40 minutes. Remove cake from oven.
Whisk cream of coconut with milk in a bowl until smooth; pour mixture over hot cake. Allow cake to cool thoroughly.
Whip cream in a mixing bowl with sugar
using an electric mixer
until whipped cream holds soft peaks. Frost top of cake with whipped cream and sprinkle with toasted coconut.
Cook's Note:
Make sure you use cream of coconut
not coconut milk or coconut juice. It is usually found with the alcoholic beverages
