Coco Lopez Pina Colada Cake

READY IN: 50mins
Recipe by CCinSC

A very light and moist desert. Makes you want to say Ole!

Top Review by FruitLoop

OMG!! Totally sinful. This was incredibly moist and sweet. I left off the shredded coconut because of my kids but I know that would make it even better. A real indulgence. Very quick and easy. Thanks CC--this is a keeper.

Ingredients Nutrition

  • 1 (18 ounce) box yellow cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) cancoco lopez pina colada nonalcoholic drink mix
  • 1 (12 ounce) container Cool Whip Topping
  • 1 (6 ounce) packagefresh frozen grated coconut, thawed


  1. Prepare yellow cake mix according to package directions in 13" x 9" pan.
  2. Remove from oven and while cake is still hot, poke lots of holes in the surface with fork.
  3. Spread can of sweetened condensed milk over top of cake.
  4. Do this fairly slowly so that it has a chance to soak evenly into the holes.
  5. Wait 20 minutes.
  6. Spread the Coco Lopez mix just as you did the condensed milk.
  7. Wait 20 minutes.
  8. Spread Cool Whip on top and sprinkle with coconut.
  9. Enjoy!
  10. Be sure to refrigerate this cake.
  11. It doesn't keep at room temperature.

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