Pina Colada Cake — A Birthday Cake Big Enough for the Whole Mobilization

Camila turns seventeen on October 8, 2030. Isabella turns twenty-seven on October 22 — mole negro year twelve. The October birthdays that have been my fall cooking for twelve years. Camila is seventeen and she has been accepted to participate in a statewide youth vocal competition in Austin — her first competition outside El Paso. Sofia is managing the logistics. Diego designed a portable sound system for Camila's rehearsals. Luis Jr. offered to drive. The family mobilizes for Camila the way the family mobilizes for everything: completely, collectively, with the particular force of a family that was built by a woman who crossed a border alone and who will never let any of her children cross anything alone.

Every October I’m already deep in mole negro for Isabella’s birthday when Camila’s day arrives eight days earlier — and this year, with the whole family gearing up for Austin and a statewide competition, I needed a birthday cake that could hold its own against all that excitement without asking too much of me. Pina Colada Cake is the answer I keep coming back to: it’s bright, it’s tropical, it’s unapologetically celebratory, and it tastes like something you’d bring out when the entire room is already cheering. For a girl about to walk onto her first stage outside El Paso, that felt exactly right.

Pina Colada Cake

Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Servings: 12

Ingredients

• 1 box (15.25 oz) white or yellow cake mix
• 1 can (8 oz) crushed pineapple in juice, undrained
• 1/2 cup cream of coconut (such as Coco López)
• 3 large eggs
• 1/3 cup vegetable oil
• 1/2 cup whole milk
• 1 teaspoon coconut extract
• For the soak:
• 1 can (8 oz) crushed pineapple in juice, undrained
• 1/4 cup cream of coconut
• For the topping:
• 2 cups heavy whipping cream
• 3 tablespoons powdered sugar
• 1/2 teaspoon coconut extract
• 1 cup sweetened shredded coconut, toasted
• Maraschino cherries and pineapple rings, for garnish (optional)

Instructions

1. Preheat and prep. Preheat your oven to 350°F. Grease a 9x13-inch baking dish with cooking spray and set aside.
2. Mix the batter. In a large bowl, combine the cake mix, eggs, vegetable oil, milk, coconut extract, cream of coconut, and one can of crushed pineapple with its juice. Beat with a hand mixer on medium speed for 2 minutes until smooth and well combined.
3. Bake. Pour the batter into the prepared baking dish and bake for 32–35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
4. Poke and soak. While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface, spacing them about 1 inch apart. In a small bowl, stir together the second can of crushed pineapple and 1/4 cup cream of coconut. Spoon the mixture evenly over the warm cake, pressing gently so the soak absorbs into the holes. Allow the cake to cool completely at room temperature, about 1 hour.
5. Toast the coconut. Spread shredded coconut in a dry skillet over medium heat. Stir frequently for 3–4 minutes until golden and fragrant. Transfer immediately to a plate to cool.
6. Make the whipped topping. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and coconut extract with a hand mixer on high speed until stiff peaks form, about 3–4 minutes.
7. Top and garnish. Spread the whipped cream evenly over the cooled cake. Scatter toasted coconut over the top. Garnish with maraschino cherries and pineapple rings if desired. Refrigerate for at least 30 minutes before serving.
8. Serve. Slice into 12 pieces and serve cold. Store covered in the refrigerator for up to 3 days.

Nutrition (per serving)

Calories: 420 | Protein: 4g | Fat: 22g | Carbs: 54g | Fiber: 1g | Sodium: 310mg