Pina Colada Cake Recipe: The Original 40-Year Coconut Classic
The Original Pina Colada Cake: A 40-Year Hidden Bakery Secret
There are some recipes that just stop you in your tracks the very first time you taste them. About forty years ago, a coworker brought this Pina Colada Cake to the office, and I fell head over heels. She was kind enough to share the secret, which I believe originated on the back of a Coco Lopez can.
Today, you won’t find this specific version on the label anymore, but I’ve kept the tradition alive. This Pina Colada Cake is a masterclass in moisture and texture, using sour cream and cream of coconut to create a dense, velvety crumb. It feels like something pulled straight from a high-end coastal bakery case.
Before we start, let’s address the elephant in the room: this cake has no pineapple! I know the name suggests it, but this is a pure, unadulterated coconut and pecan dream. It was named long ago, and as a professional baker, I say—if it isn’t broken, don’t fix it. Let’s bake this legendary Pina Colada Cake together.
Why You’ll Love This Pina Colada Cake
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Insane Moisture: Replacing the oil with sour cream and Coco Lopez creates a crumb that stays fresh for days.
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Hidden Crunch: Baking the coconut and pecans into the bottom creates a built-in “crust” when you flip the cake.
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Simple Ingredients: We start with a high-quality cake mix to keep the process quick and foolproof.
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Versatile Design: You can bake this as a classic 13×9 sheet or stack it into a beautiful double-layer showstopper.
Bakery-Level Pro Tips for Perfect Texture
In my years working the pastry line, I learned that aeration is the key to a professional lift. When you mix your Pina Colada Cake batter, don’t just stir it; beat it for a full 4 minutes. This incorporates tiny air bubbles that work with the sour cream to create a structure that is both light and rich.
Secondly, pay close attention to the Coco Lopez. It tends to separate in the can, with the thick coconut fat rising to the top. You must stir it very well until it is perfectly smooth before dividing it between the cake and the icing. This ensures every bite of your Pina Colada Cake has that consistent, silky mouthfeel.
Lastly, let’s talk about the “flip.” If you bake this in a 13×9 pan, cooling is your best friend. Wait until the pan is just warm to the touch before turning it out onto your cake plate. This allows the coconut and pecan layer to set just enough to stay attached to the cake.
Ingredients You Will Need
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1 White Cake Mix: I prefer Duncan Hines for the most consistent bakery-style lift.
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3 Large Eggs: These provide the essential structure for our rich batter.
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1 Cup Water: Use the amount called for on your specific cake mix box.
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8 oz Sour Cream: This replaces the oil and adds a wonderful, subtle tang.
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15 oz Can Coco Lopez Cream of Coconut: Stirred well and divided (10 oz for cake, 5 oz for icing).
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1 Cup Shredded Coconut: Plus extra for topping the finished cake.
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1/2 Cup Chopped Pecans: Adds a buttery, Southern crunch to the base.
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4 to 8 oz Cream Cheese: Use the whole block if you want a thicker, richer frosting!
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4 Cups Powdered Sugar: For a smooth, spreadable, and sweet finish.
USA Substitutions
If you cannot find Coco Lopez, look for any brand labeled “Cream of Coconut” in the drink mixer aisle. Please note that this is NOT the same as coconut milk or coconut cream. Using the wrong one will change the sugar content and ruin the Pina Colada Cake texture.
Furthermore, if you want to lean into the “Pina Colada” name, you could substitute the water for pineapple juice. However, as I mentioned before, do this at your own risk! The original recipe is a coconut-pecan masterpiece that has stood the test of time for four decades.
Step-by-Step Instructions
Prepare the Pan
First, preheat your oven to 350°F. Spray a 13×9 pan generously with cooking spray. Sprinkle 1/2 cup of shredded coconut into the bottom of the pan, then top that with your chopped pecans.
Mix the Batter
In a large bowl, combine the cake mix, water, 3 eggs, and 8 oz of sour cream. Add 10 oz of the well-stirred Coco Lopez to the mix. Use a hand mixer to beat the batter for about 4 minutes until it is pale and smooth.
Bake and Cool
Pour the batter gently over the coconut and pecan layer. Bake for 30 minutes, or according to your cake mix instructions. Once a toothpick comes out clean, let the cake cool until it’s safe to handle.
The Flip
Carefully turn the cake out onto a sheet cake plate so the nut and coconut layer is now on the top. Let it cool completely before you even think about icing it. A warm cake will melt your beautiful cream cheese frosting!
Whip Up the Icing
In a clean mixing bowl, beat 4 oz (or 8 oz) of cream cheese with the remaining 5 oz of Coco Lopez. Gradually add the 4 cups of powdered sugar. Mix until it reaches a smooth, “pasty” but spreadable consistency.
Finish the Cake
Pour the icing over the cooled cake and spread it to the edges. Sprinkle the remaining coconut over the top and sides. If you’re feeling extra fancy, go ahead and add more chopped pecans to the top as well
Storage, Freezing, & Reheating
Because of the cream cheese icing and sour cream in the batter, this Pina Colada Cake must be stored in the refrigerator. It actually tastes even better on day two! The coconut flavors deepen and the moisture settles into a perfect fudgy texture.
If you have leftovers, you can freeze individual slices wrapped tightly in plastic wrap. They will stay delicious for up to two months. When you’re ready for a treat, just thaw a slice in the fridge for a few hours.
To serve, I recommend taking the cake out of the fridge about 20 minutes before eating. This allows the cream cheese frosting to soften just enough to be silky. It’s the ultimate way to enjoy this 40-year-old classic!
Frequently Asked Questions about Pina Colada Cake
Why is there no pineapple in a Pina Colada cake? This recipe is a vintage classic named after the use of Cream of Coconut. It focuses on the “Colada” (coconut) side of the flavor profile rather than the fruit.
Can I make this as a layer cake? Yes! You can bake this in two 8-inch round pans. Just be sure to divide your coconut and pecan “crust” between the two pans before pouring the batter.
What if my icing is too thin? If your icing feels too runny, simply add another half cup of powdered sugar. The consistency of the cream of coconut can vary, so don’t be afraid to adjust as needed.
Ingredients
Method
- Preheat oven to 350°F. Spray a 13x9 pan with cooking spray.
- Sprinkle 1/2 cup coconut and 1/2 cup pecans into the bottom of the pan.
- Mix cake mix, water, eggs, sour cream, and 10 oz Coco Lopez for 4 minutes.
- Pour batter over the nuts/coconut and bake for 30 minutes (or per box directions).
- Cool slightly, then flip onto a cake plate. Cool completely.
- For icing: Mix cream cheese and the remaining 5 oz Coco Lopez until smooth.
- Gradually beat in powdered sugar until creamy.
- Spread icing over the cooled cake and top with extra coconut and pecans.
