Pina Colada Cake

Do you like piña coladas?  And gettin' caught in the rain?  

Then I have a cake for you.

It's found in our church's cookbook, and it's actually called "Piña Colada Cake."  I've made it so many times now, I can pretty much make it in my sleep.  At least twice a year, Easter and Christmas, it's a family "special occasion" favorite--I even make the occasional cake for my aunt's birthday because she's so crazy about them.

It's a pretty basic cake, and if you're like me?  You don't actually like the texture of coconut and you can leave the flaked coconut off at the end.  But it's moist and delicious, and I can't wait to share it with you.

These are all the ingredients you need to make the world's most delicious cake.

1 White Cake Mix.  Duncan Hines or Betty Crocker is my preference.  And it must be white, not yellow or vanilla or anything else.  Just plain old White cake mix.

1 cup water.  1/2 cup vegetable (or canola) oil.  

2 Eggs. I prefer large white eggs, but whatever size you use, only use two.  

13.5 oz. can Goya brand Coconut Milk (Leche de Coco).  I've only ever used Goya.  I don't know about any other brand, so take your chances.  But I suppose as long as it's coconut milk, it works.  It HAS to be coconut milk, not cream of coconut or anything else.  

14 oz. can sweetened condensed milk.  This can be any brand, including the store brand.  This particular time, I managed to snag Carnation.  

2 8 oz. tubs whipped cream.  Or one 16 oz. container.  Cool Whip or store brand.  Just for the love of everything, do not use the aerosol cans.

6 oz. package Bird's Eye Fresh Frozen Sweetened Flaked Coconut.  This is only a garnish at the end; if you or your family is like me and have issues with the texture of coconut, feel free to leave it off.  The coconut milk will cover the taste of coconut without that texture.

First thing is whisk the cake mix up according to the directions on the box, EXCEPT FOR THE EGGS. The box directions calls for three eggs; only use two eggs.

At this point, before you start whisking anything, spray your pan while you're preheating and mixing!  My preference is for Extra-Virgin Olive Oil, but as long as it is a non-stick spray, you're good to go.  Lay a thick layer on the pan.

And this is what I mean when I say "a thick layer."  Don't spare the sauce, as the saying goes.  You don't want the cake sticking to the pan at all.

  

Take your dry mix in a big bowl.  I use an 8-cup mixing bowl that my mother got from a Pampered Chef party.  You'll want to wash it after you use it, cause you'll need it for another step later!  But for right now, pour your water, oil, (I chose canola, actually) and two whole eggs into the dry batter and whisk it until it's creamy.  Wait for a minute or two, and the bubbles will settle out of the batter, and as soon as it's smooth, pour it into the pan.

Then we bake that for about twenty minutes, depending on your oven.  Twenty-three to twenty-five is on the box, but start checking it about twenty minutes.  You should pull it when it is nice, golden brown, and fully pulled away from the sides of the pan, as below: 

While it's baking?  Wash your mixing bowl, and put it aside for the next part.  Use a knife (trust me) to test the center of the cake, and when it comes out clean, it's ready for the next step!

Now here comes the delicious part!  Take the coconut milk and sweetened condensed milk, pour them together, and whisk until blended.  You're going to need a spatula to scrape out the sweetened condensed milk.  

 

 

Remember the knife you used to test the cake with?

Stab the cake with it.  Carefully stab the cake, multiple times, all over.

 

You want to make sure you've pricked the whole cake, end to end, because how else is the milk going to soak in?

That's right! Pour that delicious coconut-and-sweetened-condensed-milk mixture all over the cake.  When you are done, it should be thoroughly covered and practically floating, like so:

Afterwards, put the lid on your cake pan, or cover it with foil, and stick it in the refrigerator overnight.  While it's soaking, put the whipped cream and flaked coconut in the fridge to thaw.

The next morning, your cake will look something like this:  the milk may have firmed up, or it might still be a little bit sloshy.  Either way, that is good!  I let mine chill almost a full day, so mine is a little thicker.

Frosting is next!  Take a spatula and spread the first tub of whipped cream over the cake, covering it completely.  You can use both tubs at this point (I did), or split them up.

When you're done with this step?  Sprinkle the flaked coconut over the whipped cream.  

You're done!  If you like, you can add the second tub of whipped cream on top of the flaked coconut.  Also, if you don't like the flaked coconut?  Don't add it!  End it with the two tubs of whipped cream!

All you'll need now is a big spoon to serve it with, and bowls (not plates, trust me) to eat it out of!