Piña Colada Cake 
Yields: 10 - 12 servings
Prep Time: 20 mins
Total Time: 4 hrs
Ingredients:
For the Cake:
Nonstick baking spray with flour
3 large eggs
2 cups granulated sugar
2 tsp. vanilla extract
1 cup vegetable oil
3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 (20-oz.) Can crushed pineapple in juice
For the Soak:
1 (15-oz.) Can cream of coconut
2 Tbsp. dark rum
1 Tbsp. lime juice
For the Topping:
3 cups cold heavy whipping cream, divided
1/3 cup powdered sugar
1 (8-oz.) Can crushed pineapple in juice
1 (3.4-oz.) Coconut cream instant pudding mix
Toasted coconut chips, for topping
Maraschino cherries, for topping
Lime zest, for topping
Directions:
For the cake:
Coat a 13-by-9-inch baking pan with non-stick baking spray. Preheat the oven to 350°F.
In a large bowl, whisk together the eggs, sugar, and vanilla for about 1 minute (you can use a whisk or a hand mixer). Add the oil and whisk well to fully combine.
In a medium bowl, combine the flour, baking powder, baking soda, and salt.
To the egg mixture, add the flour mixture in 3 parts, alternating with the crushed pineapple, whisking until combined after each addition. Scrape the sides of the bowl with a rubber spatula and fold in any unincorporated bits. Transfer the batter to the prepared pan.
Bake until golden brown, 35 to 40 minutes. Loosely place foil over the top of the cake to prevent excess browning. Bake until a wooden pick inserted in the center comes out clean, 10 to 15 minutes more. Remove the cake from the oven. Using the handle of a wooden spoon or the tines of a fork, poke holes all over the cake.
For the soak:
In a small bowl, whisk together the cream of coconut, rum, and lime juice. Slowly pour the mixture over the top of the warm cake. Allow to cool completely.
For the topping:
In a large bowl, use an electric mixer fitted with the whisk attachment to whip 1 1/2 cups of cream on medium-high speed until thickened. Add the powdered sugar and whip until firm peaks form. In a fine mesh strainer set over a bowl, drain the crushed pineapple and reserve the liquid.
In another large bowl, whisk together the remaining 1 1/2 cups of cream, the pudding mix, and the liquid drained from the can of pineapple until smooth. Fold the whipped cream into the pudding mixture in three additions until evenly combined. Fold in the drained pineapple.
Gently spread the topping over the cooled cake. Refrigerate for at least 2 hours.
To serve, sprinkle the cake with the toasted coconut and decorate with maraschino cherries and lime zest, if you like.
Notes:
Tip: If coconut cream-flavored instant pudding proves difficult to find, substitute 1 (3.4-ounce) package of vanilla pudding with 1/4 teaspoon of coconut extract.
Recipe courtesy of The Pioneer Woman.com
