Chocolate Pina Colada Cake – a delicious recipe with chocolate cake, condensed milk, cream of coconut, topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cook cake according to directions on box.
2
Cook in sheet cake pan or rectangular pan, go by directions on box for this also.
3
You can leave cake in pan but it is best to put it out of pan.
4
(I have a sheet cake Tupperware container and I put it out on that.)
5
Poke holes, rather large, all over cake.
6
Pour can of Eagle Brand milk over cake, gradually, using knife to spread over.
7
Let soak in, then pour the well mixed can of cream of coconut and use the same procedure.
8
Let set overnight or as long as you want to.
9
Put in refrigerator.
10
When ready to serve, ice with whipped topping and add grated coconut on top.
11
I have kept in refrigerator several days.
543
kcal
Calories
47
g
Fat
23
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 box German chocolate cake mix with pudding, 1 can Eagle Brand sweetened condensed milk, 1 can cream of coconut (15 oz. Coca Lopez), 1 carton whipped topping (8 oz.).
Yes, Chocolate Pina Colada Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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