Original Pina Colada Cake – A Beloved Classic with Coco Lopez
This Pina Colada Cake is a treasured recipe that’s been passed around for generations — sweet, moist, and absolutely unforgettable. First shared from the back of a Coco Lopez Cream of Coconut can decades ago, it’s a true old-fashioned favorite. Despite the name, there’s no pineapple or rum here — just the rich tropical flavor of coconut and the creamy goodness of sour cream and Coco Lopez. The result is a soft, flavorful cake topped with a smooth cream cheese-coconut icing that melts in your mouth. 🥥🍰
Note from the baker: This recipe is exactly as it was printed years ago — no pineapple, no rum. The “Pina Colada” name comes purely from the Coco Lopez Cream of Coconut used in the batter and icing. You’re welcome to experiment, but as it stands, this version is perfect just the way it is!
Ingredients
For the Cake
- 1 box white cake mix (Duncan Hines preferred)
- 3 large eggs
- 1 cup water (or as called for on cake mix box)
- 8 oz sour cream (used in place of oil)
- 1 (15 oz) can Coco Lopez Cream of Coconut, stirred well and divided
- 1 cup sweetened shredded coconut (divided)
- ½ cup chopped pecans
For the Icing
- 4 oz cream cheese (or up to 8 oz for a richer icing)
- 5 oz Coco Lopez (remaining from the can)
- 4 cups powdered sugar
- Optional: additional chopped pecans and coconut for topping
