We’ve always been huge fans of tropical twists on classic desserts, and our Coco Lopez cake recipe delivers that island vibe with creamy coconut goodness. Originating from the innovative use of Coco Lopez cream of coconut—first popularized in Puerto Rican piña coladas—this cake brings a moist, flavorful punch that’s perfect for summer gatherings or any sweet craving.
What we love most is how simple it is to whip up, yet it packs a confident, exotic flair that’ll impress your friends. Join us as we dive into this easy-to-follow delight that elevates everyday baking.
Ingredients
We love how the right ingredients transform our Coco Lopez cake into a moist, tropical delight, drawing on the creamy essence of Coco Lopez cream of coconut to elevate every bite with authentic island flavors.
To prepare our Coco Lopez cake, we start with these key components, listed in the order they are typically used during assembly. We’ve noted any prep specifics for accuracy and ease.
- 2 cups all-purpose flour: Sifted to ensure a light, airy base for the cake batter.
- 1 teaspoon baking powder: Fresh and measured to help the cake rise perfectly.
- ½ teaspoon salt: Added to balance the sweetness and enhance overall flavor.
- 1 cup granulated sugar: Used for sweetening the batter, creating that irresistible caramelized edge.
- ½ cup unsalted butter: Softened at room temperature for smooth creaming with other wet ingredients.
- 3 large eggs: Beaten lightly before incorporation to add structure and richness.
- *1 can (15 oz) Coco Lopez cream of coconut: The star ingredient, providing creamy coconut goodness that infuses moisture and tropical notes—shake well before using.
- 1 teaspoon vanilla extract: Pure variety for a subtle depth that complements the coconut.
- ½ cup shredded coconut: Toasted for added texture and a nutty crunch on top or mixed in.
- ½ cup crushed pineapple: Drained to introduce a juicy, tangy element that ties into the cake’s origins.
| Ingredient | Calories | Fat (g) | Carbs (g) | Protein (g) |
|---|---|---|---|---|
| All-purpose flour (2 cups) | 910 | 2.5 | 191 | 24 |
| Coco Lopez cream of coconut (15 oz can) | 1,200 | 72 | 144 | 0 |
| Unsalted butter (½ cup) | 814 | 92 | 0.1 | 1 |
| Eggs (3 large) | 210 | 15 | 1.5 | 18 |
Equipment Needed
With our key ingredients assembled for the Coco Lopez cake, we now turn to the essential tools that make preparation seamless and efficient. As expert bakers, we rely on these items to achieve the perfect texture and tropical flavor in every slice.
To ensure accuracy and ease, here’s a curated list of the equipment we’ll need:
- Mixing Bowls: We recommend two medium-sized stainless steel or glass bowls—one for dry ingredients and one for wet—to keep everything organized and prevent cross-contamination.
- Measuring Cups and Spoons: A set of standard measuring cups (1 cup, ½ cup, ⅓ cup, ¼ cup) and spoons (1 tablespoon, 1 teaspoon, ½ teaspoon) is crucial for precise measurements of flour, sugar, and other components.
- Electric Mixer or Hand Whisk: For blending the softened butter and sugar into a creamy base, an electric stand mixer or hand-held mixer works best; if opting for a whisk, choose a sturdy one to incorporate air effectively.
- 9-Inch Baking Pan: A round or square pan greased and floured will help create the cake’s moist, even layers—opt for non-stick for effortless release.
- Spatula: A silicone or rubber spatula is ideal for folding in ingredients like eggs and crushed pineapple without deflating the batter.
- Oven: A conventional or convection oven preheated to 350°F ensures even baking for that golden, coconut-infused crust.
- Cooling Rack: This allows the cake to cool evenly after baking, preserving its fluffy texture and preventing sogginess from the cream of coconut.
| Equipment Item | Quantity Needed | Primary Purpose |
|---|---|---|
| Mixing Bowls | 2 | Separating dry and wet mixtures |
| Measuring Cups | 1 set | Accurate volume measurements |
| Measuring Spoons | 1 set | Precise smaller measurements |
| Electric Mixer | 1 | Blending ingredients smoothly |
| Baking Pan | 1 (9-inch) | Baking the cake base |
| Spatula | 1 | Folding and scraping |
| Oven | 1 | Baking to perfection |
| Cooling Rack | 1 | Even cooling post-bake |
Instructions
Now that we have gathered our ingredients and essential tools, we guide you through creating a moist, tropical Coco Lopez cake that bursts with creamy coconut flavor and exotic pineapple notes.
Prep Work
Before we begin mixing, let’s prepare our workspace and ingredients for smooth baking. Preheat the oven to 350°F and grease a 9-inch baking pan with butter or non-stick spray to ensure the cake releases easily. Sift 2 cups of all-purpose flour into a medium bowl and set aside then measure and combine 1 teaspoon of baking powder and ½ teaspoon of salt into the flour mixture for even distribution. In another bowl, soften ½ cup of unsalted butter by leaving it at room temperature and lightly beat 3 large eggs to ready them for incorporation. Drain ½ cup of crushed pineapple and toast ½ cup of shredded coconut in a dry skillet over medium heat for 3-5 minutes until golden and fragrant, filling your kitchen with a warm, nutty aroma that hints at the cake’s island vibe.
Mixing the Batter
We start by creaming the wet ingredients to build a rich base then fold in the dry ones for a perfectly textured batter. In a medium mixing bowl, use an electric mixer to beat ½ cup of softened unsalted butter with 1 cup of granulated sugar on medium speed for 2-3 minutes until light and fluffy, creating a smooth mixture that promises a tender crumb. Add the 3 lightly beaten large eggs one at a time, mixing well after each to maintain emulsification, followed by 1 can of Coco Lopez cream of coconut and 1 teaspoon of vanilla extract for that signature creamy coconut essence. Gradually incorporate the sifted dry ingredients—flour mixture—stirring gently with a spatula until just combined, then fold in the toasted shredded coconut and drained crushed pineapple to infuse tropical bursts that make the batter irresistibly fragrant and flavorful.
Baking the Cake
With the batter ready, we transfer it to the pan and bake to achieve a golden, moist perfection. Pour the batter into the greased 9-inch baking pan and smooth the top with a spatula for even rising. Place the pan in the preheated 350°F oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean, allowing the cake to develop a delightful golden crust while the inside stays soft and infused with Coco Lopez‘s rich coconut taste. Monitor the oven closely to prevent overbaking, as the tropical aroma will signal when it’s nearly done.
Cooling and Frosting
After baking, we cool the cake thoroughly to set its structure then add frosting for an extra layer of indulgence. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes before inverting it onto the rack to cool completely for another 30-45 minutes, ensuring the moist texture holds firm without collapsing. Once cooled, frost the top with a simple mixture of whipped cream or cream cheese blended with extra Coco Lopez cream of coconut for a creamy, tropical finish that enhances the cake’s flavors and creates a visually appealing, glossy layer ready to serve at your next gathering.
Make-Ahead and Storage
To keep our Coco Lopez cake fresh and flavorful, we recommend planning ahead for convenience, especially for gatherings or busy schedules. This approach ensures the cake retains its moist texture and tropical essence without compromising quality.
Make-Ahead Tips
We love making this cake in advance to save time on the day of serving. Here’s how to do it step-by-step:
- Prepare the batter up to 24 hours ahead: Mix the wet ingredients like softened butter, eggs, and Coco Lopez cream of coconut first, then fold in the dry ingredients such as flour and baking powder. Cover the batter tightly with plastic wrap and refrigerate it in a bowl. This allows the flavors to meld, enhancing the cake’s coconutty richness before baking.
- Bake the cake a day in advance: After baking at 350°F until golden and a toothpick comes out clean, let it cool completely on a rack. Once cooled, wrap the unfrosted cake in plastic wrap or aluminum foil and store it at room temperature. This keeps the cake’s moist crumb intact for up to 24 hours, making it easy to frost just before serving.
- Assemble with toppings ahead of time: If using toppings like toasted shredded coconut or crushed pineapple, prepare and store them separately. Toast the coconut in advance and keep it in an airtight container, or drain and mix the pineapple with a bit of Coco Lopez for extra flavor, then refrigerate for up to 2 days.
Storage Instructions
Proper storage is key to preserving the Coco Lopez cake‘s tropical appeal and preventing it from drying out. We advise the following based on your needs:
- Room temperature storage: For short-term enjoyment, store the frosted cake in an airtight container at room temperature. It will stay fresh for up to 2 days, maintaining its soft, creamy texture from the coconut cream.
- Refrigeration for longer freshness: If the cake includes perishable elements like pineapple or frosting, wrap it loosely in plastic wrap and refrigerate. It can last up to 5 days this way, but we suggest letting it sit at room temperature for 30 minutes before serving to restore its vibrant, island-inspired flavors.
- Freezing for extended storage: To freeze, wrap individual slices or the whole unfrosted cake tightly in plastic wrap, then in foil. Freeze for up to 3 months to lock in the cake’s moisture. Thaw overnight in the refrigerator and frost as needed for the best results.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Room Temperature | Up to 2 days | Use an airtight container to avoid staleness. |
| Refrigeration | Up to 5 days | Wrap loosely to prevent condensation. |
| Freezing | Up to 3 months | Thaw in fridge for even texture revival. |
Conclusion
We’ve loved sharing this Coco Lopez cake recipe and how it brings tropical vibes to your kitchen. It’s a simple way to create memorable moments with family and friends.
As we wrap up, we’re confident you’ll enjoy experimenting with this dessert. It’s not just baking—it’s a gateway to fresh flavors that keep you coming back for more.
Frequently Asked Questions
What is Coco Lopez cake?
Coco Lopez cake is a tropical-flavored dessert that combines creamy coconut goodness with classic baking elements. Originating from the popular Coco Lopez cream of coconut used in piña coladas, it’s a moist, flavorful treat perfect for summer gatherings. This easy recipe adds an exotic flair to everyday baking, blending ingredients like shredded coconut and pineapple for an authentic island vibe.
What ingredients are needed for Coco Lopez cake?
The key ingredients include 2 cups of sifted all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, 1 cup granulated sugar, ½ cup softened unsalted butter, 3 large eggs, 1 can Coco Lopez cream of coconut, 1 teaspoon vanilla extract, ½ cup toasted shredded coconut, and ½ cup drained crushed pineapple. These components ensure a rich, moist texture with tropical flavors.
What equipment is required to make Coco Lopez cake?
You’ll need two medium mixing bowls, measuring cups and spoons, an electric mixer or hand whisk, a 9-inch baking pan, a spatula, an oven preheated to 350°F, and a cooling rack. These tools help achieve precise measurements and the perfect texture for a seamless baking experience.
How do I make Coco Lopez cake step by step?
Start by preheating your oven to 350°F and preparing the pan. Cream butter and sugar, add eggs and wet ingredients, then fold in dry ingredients, toasted coconut, and pineapple. Bake for about 30-40 minutes until golden and moist inside. Cool completely and frost with whipped cream or cream cheese mixed with Coco Lopez for a tropical finish.
Can I make Coco Lopez cake ahead of time?
Yes, prepare the batter up to 24 hours in advance or bake the cake a day ahead. Let it cool fully before wrapping for storage. This makes it convenient for events, as the cake retains its moisture and flavor when stored properly.
How should I store Coco Lopez cake?
Store the frosted cake at room temperature for up to 2 days, refrigerate for up to 5 days if it has perishable toppings, or freeze for up to 3 months. Prepare toppings separately and thaw frozen cake in the fridge before serving to keep it fresh and moist.