Make the Icing
- Prepare the Cream Cheese Mixture: In a medium mixing bowl, beat the cream cheese with the remaining 5 oz of Coco Lopez until smooth and creamy.
- Add the Sugar: Gradually add the powdered sugar, beating well after each addition until smooth and spreadable. If desired, stir in a handful of chopped pecans for extra crunch and flavor.
- Frost the Cake: Pour or spread the icing evenly over the cooled cake, allowing it to drip slightly over the sides for that signature homemade look.
- Finish with Coconut: Sprinkle the remaining coconut evenly over the top and sides of the cake, using more if needed to fully cover it. You can also add more chopped pecans if you prefer extra nuttiness.
Serving & Storage
- For the best texture and flavor, let the cake sit for at least an hour before serving to allow the icing to set.
- Store leftovers covered in the refrigerator for up to 4 days — the flavor gets even better overnight.
- This cake also works beautifully as a two-layer cake — just divide the batter evenly between two round pans and bake slightly less time.
Moist, rich, and full of coconut flavor, this Original Pina Colada Cake is a one-of-a-kind treasure that’s stood the test of time. Made with Coco Lopez and topped with a creamy, nutty frosting, it’s the kind of recipe you’ll pass down — and cherish — for another 40 years. 🥥💛
