A delightful doctored cake mix that will fool everyone it wasn't made from scratch and if you add some rum, it's more like a Pina Colada Cake!
The whipped cream and coconut that covers the cake are just perfect with this tender yellow, white, or even coconut cake mix to start out with.
The cake really has simple store-bought ingredients and the key to the sweet topping is a mixture of sweetened condensed milk and cream of coconut.
Perfect for celebration parties and with the addition of rum you can make this an adult pina colada cake for those who love that popular drink.
If you're looking for a special cake to bake for someone, this is a great choice and addition to your cake-baking recipe collection.
Coconut layer cake is one of our favorites and this one can even be made in a 13 x 9 pan.
You may also like to try our Maraschino Cherry Cake or Hummingbird Cake both delightful cakes.
Just scroll down to the bottom of this page, and click on print for our easy doctored cake mix recipe for Cream of Coconut Cake.
Step-by-Step Cream of Coconut Cake
- Preheat the oven to 350 degrees and grease 2 round 9-inch pans or 13 x 9 sheet cake
- Make the cake with pineapple, juice, water, oil, and eggs
- Pour into prepared pans and bake for 25 minutes at 350 degrees
- Make the topping and pour it over the hot cake
- Cool completely before frosting with whipped cream
- Garnish with coconut
- Refrigerate leftovers
Shopping List
- cake mix yellow, white, or coconut flavor
- water
- eggs
- oil
- crushed pineapple with liquid
- Topping:
- cream of coconut
- sweetened condensed milk
- Adult version add regular or coconut rum optional to the cream of coconut and mix it together
- shredded coconut to sprinkle on top evenly around top and sides if using 2 layer
- whipped topping or real whipped cream
Tips and Suggestions:
- make one large 13 x 9 sheet cake instead of 2 layers
- pour topping except for whipped cream over the hot cake then cool and frost with whipped cream
- add rum for a pina colada cake version for adults
- other fruits same size canned in juice can be substituted for pineapple
- add sliced bananas on top or sliced mango for a tropical fruit cake
- refrigerate leftovers covered
Pans to Use:
- Sheet cake: 13 x 9 around 30 to 40 minutes (or character pans)
- Bundt pan: 40 to 45 minutes
- Round: 3- 8 -inches around 20 minutes
- Larger Round pans: 2- 9-inch around 25 minutes
- Note: use the toothpick method (place in the cake when it comes out clean, the cake is cooked)
Other Suggestions and Toppings
- garnish: with chopped macadamia nuts
- garnish: chopped toasted pistachios
- bits of dried fruit
- use mandarin oranges with juice instead of pineapple or peaches, and even mango is awesome!
- toasted almonds
- for allergies use sunflower or pumpkin seeds
- sprinkle with shaved chocolate with almonds
- sprinkle with colorful candies to match a party theme
- bake the cake in a differently shaped pan instead of 2 layer cake
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Cream of Coconut Cake
This is a sweet cake with pineapple and whipped cream and a tropical delight for special occasions.
It's a rich cake doctored with other ingredients with a luscious topping that everyone absolutely loves that's a coconut lover.
Again you can substitute other fruits with juice if you're not a pineapple fan!
Cream of Coconut Cake
Yield: 12
Prep time: 10 MinCook time: 34 MinTotal time: 44 Min
This is a doctored coconut cake mix cake made with pineapple and topped with whipped cream and coconut.
Ingredients
- 1 cake mix yellow, white, or coconut flavor
- 3/4 cup water
- 3 eggs
- 1/3 cup oil
- 1 can (8 ounces) crushed pineapple with liquid
- Topping:
- 1 can cream of coconut (12 ounces)
- 1 can (14 ounces) of sweetened condensed milk
- Adult version add 1/4 cup of coconut rum optional to the cream of coconut and mix it together
- 2 cups shredded coconut to sprinkle on top evenly around top and sides if using 2 layer
- 1- 8 ounce tub of whipped topping or real whipped cream
Instructions
- Cake:
- Grease and flour two 9 x9 cake pans or one 13 x 9 sheet cake pan.
- Preheat the oven to 350 degrees.
- In a bowl using an electric mixer add the cake mix, and pineapple with juice, water, eggs, and oil.
- Beat till light and fluffy around 4 minutes.
- Pour into a greased 13x9 sheet cake pan that has been sprayed with cooking oil.
- Bake at 350 until the middle is set for around 35 minutes or when a toothpick comes out clean.
- Remove from oven and poke holes in the cakes evenly on top.
- Pour the topping mixture while still hot evenly on both layers (or if using 13 x 9 over the complete top evenly).
- Topping:
- Mix the cream of coconut and condensed milk in a bowl and rum is used.
- Pour over hot poked cake.
- Cool completely.
- Spread whipped cream topping over the cake and garnish with coconut.
- Refrigerate before serving around 1 hour.
Notes
Tips and Suggestions:
- make one large 13 x 9 sheet cake instead of 2 layers
- pour topping except for whipped cream over the hot cake then cool and frost with whipped cream
- add rum for a pina colada cake version for adults
- other fruits same size canned in juice can be substituted for pineapple
- add sliced bananas on top or sliced mango for a tropical fruit cake
- refrigerate leftovers covered
Other Suggestions and Toppings
- garnish: with chopped macadamia nuts
- garnish: chopped toasted pistachios
- bits of dried fruit
- use mandarin oranges with juice instead of pineapple or peaches, and even mango is awesome!
- toasted almonds
- for allergies use sunflower or pumpkin seeds
- sprinkle with shaved chocolate with almonds
- sprinkle with colorful candies to match a party theme
- bake the cake in a differently shaped pan instead of 2 layer cake
These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.
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