Piña Colada Poke Cake

Piña Colada Poke Cake is a luscious, tropical-inspired dessert that captures the essence of the classic cocktail in cake form. With layers of moist pineapple cake soaked in coconut cream and topped with whipped topping and shredded coconut, every bite is bursting with sunshine and sweetness. It’s perfect for parties, potlucks, or anytime you’re craving a taste of the tropics.

Why You’ll Love This Recipe

• Incredibly moist and flavorful thanks to the “poke” method
• Uses simple ingredients for an easy-to-make dessert
• Bursting with pineapple and coconut flavor
• Perfect for making ahead and feeding a crowd
• A fun and festive dessert for summer or tropical-themed events

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 box yellow or pineapple cake mix (plus eggs, oil, and water as directed)
• 1 can (15 oz) cream of coconut
• 1 can (14 oz) sweetened condensed milk
• 1 can (8 oz) crushed pineapple, drained
• 1 tub (8 oz) whipped topping, thawed
• 1 cup sweetened shredded coconut
• Maraschino cherries and pineapple wedges (optional for garnish)

directions

this recipe

1. Prepare the cake: Bake the yellow cake according to the package directions in a 9×13-inch pan. Let cool for 10 minutes.
2. Poke the cake: Using the handle of a wooden spoon, poke holes all over the top of the warm cake.
3. Add the soak: In a bowl, whisk together cream of coconut and sweetened condensed milk. Pour evenly over the cake, making sure it seeps into the holes.
4. Cool and chill: Allow the cake to cool completely, then refrigerate for at least 2 hours or overnight.
5. Top the cake: Spread the drained crushed pineapple evenly over the top. Then spread the whipped topping over the pineapple layer.
6. Add garnish: Sprinkle shredded coconut over the top and garnish with maraschino cherries and pineapple wedges, if using.
7. Serve: Keep refrigerated until ready to serve.

Servings and timing

• Servings: 12
• Prep Time: 20 minutes
• Bake Time: 30 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 50 minutes

Variations

• Use a white or coconut-flavored cake mix for added coconut flavor
• Add a splash of dark rum or rum extract to the soak for an authentic piña colada taste
• Toast the shredded coconut before topping for a rich, nutty flavor
• Substitute fresh pineapple for canned if available
• Try a dairy-free version with coconut whipped topping and plant-based condensed milk

storage/reheating

• Storage: Store covered in the refrigerator for up to 5 days.
• Freezing: Freeze (without whipped topping) tightly wrapped for up to 2 months. Thaw in the fridge and add topping before serving.
• Reheating: This cake is meant to be served cold and does not require reheating.

FAQs

Can I use coconut milk instead of cream of coconut?

No, cream of coconut is sweeter and thicker. It’s essential for that rich tropical flavor.

What is a poke cake?

A poke cake is a cake that has holes poked into it after baking, allowing liquid or filling to soak in for added moisture and flavor.

Can I make this cake a day ahead?

Yes, in fact, it tastes even better after chilling overnight as the flavors meld.

Is this cake alcoholic?

No, it’s non-alcoholic unless you choose to add rum or rum extract.

Can I use homemade whipped cream instead of Cool Whip?

Yes, just be sure it’s stabilized so it holds up in the fridge.

How do I toast coconut?

Spread shredded coconut on a baking sheet and toast at 350°F for 5-8 minutes, stirring frequently.

Can I use pineapple cake mix?

Absolutely! Pineapple cake mix is a great way to boost tropical flavor.

What can I substitute for sweetened condensed milk?

You can use a dairy-free version or combine evaporated milk with sugar, though the texture and flavor may differ.

Can I use fresh pineapple?

Yes, finely chop and drain fresh pineapple well before using.

Will the cake get soggy?

Not soggy, but it will be extremely moist and rich, which is exactly what you want in a poke cake.

Conclusion

Piña Colada Poke Cake is a dreamy, easy-to-make dessert that’s perfect for summer or anytime you want to bring a bit of the beach to your table. With its moist cake base, creamy coconut filling, and pineapple topping, it’s a crowd-pleaser that’s as fun to make as it is to eat. Make it ahead, chill, and get ready to serve up sunshine in every slice.

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