Doctored pina colada cake recipe with Duncan Hines, Dolly Parton's southern-style coconut cake mix.
This recipe is divine!!!
I've wanted to try Duncan Hines Dolly Parton's southern-style coconut cake mix for some time. I know some of you may disagree with a doctored recipe. I'm a fan of scratch recipes, but a good doctored cake recipe can taste just as good. Don't knock it until you try it.
It's Spring, so what better time to try it. Pair it with my simple pineapple filling for the ultimate pina colada cake.
Make this quick doctored pina colada recipe for your loved ones or baking business this Spring. Everyone will be raving about it. It's moist, with the right amount of pineapple bites for the best pina colada cake. After I made it, I realized I should've made it into a 4 layer cake. I wanted more of the pineapple filling. If you prefer less pineapple, stick with a two-layer cake.
Doctored pina colada cake recipe
1 box of Duncan Hines Dolly Parton's southern-style coconut cake mix
1/2 cup melted butter (1 stick)
1 cup of coconut milk, my preferred brand is Thai Kitchen unsweetened coconut milk
5 egg whites
1/4 tsp coconut extract or emulsion
1/2 cup sweetened coconut flakes
Preheat the oven to 325 degrees F.
Melt the butter in a microwave-safe container in 30-second intervals.
Using a hand or stand mixer with the paddle attachment, mix the melted butter, coconut milk, egg whites, coconut extract, and cake mix on medium speed for 2 minutes.
Using a spatula, fold in the sweetened coconut flakes.
Divide the batter between two 6" pans. Bake until toothpick comes out clean, 25 - 30 minutes.
Let cakes cool in pans on the wire rack for 10 minutes. Turn out cakes upside onto a cake board to cool completely on the wire rack. Wrap the cakes in plastic wrap, refrigerate for at least 2 hours. Check out the making of the cake reel here.
Toasted coconut flakes
1 cup sweetened coconut flakes
This can be done a day ahead, then stored in a ziplock bag or container. Place the sweetened coconut flakes on a sheet pan, and bake at 325 for 4 - 6 mins until it is light brown. Be careful not to let it burn.
Torte and level the cakes. Check out my torte video on Instagram here.
Fill with pineapple filling. See the recipe here.
Frost with vanilla buttercream, sprinkle toasted coconut over the top and on the bottom border.
Did you make this recipe? Tag us on Instagram at @floridabakersclub