Piña Colada Poke Cake Recipe
If you’re on the hunt for a dessert that captures the flavors of a tropical getaway, you’ll fall in love with Piña Colada Poke Cake. This cake is every bit as playful and sunshine-filled as the name suggests: sweet pineapple mingles with luscious coconut cream and a light, fluffy cake for a dessert that’s truly impossible to resist. Each bite tastes like an instant vacation, and it’s so simple to make you’ll want to serve it at every gathering, big or small.
Ingredients You’ll Need
The ingredients for Piña Colada Poke Cake are delightfully simple, but each one plays a key role in the final taste and texture. Whether you’re a seasoned baker or a kitchen newbie, you’ll love how straightforward this list is—get ready for a quick trip to flavor paradise!
- White cake mix: The foundation of our cake, offering a light and tender base that soaks up every drop of flavor.
- Oil, eggs, and water: Essential components for prepping the boxed cake, they add moisture and help bind everything together.
- Sweetened condensed milk: This ultra-creamy ingredient infuses the cake with a rich sweetness and moist texture.
- Cream of coconut: The secret to that authentic colada flavor, cream of coconut adds tropical richness and depth.
- Crushed pineapple (drained): Sweet, juicy pineapple brings tartness and that characteristic refreshing taste to every bite.
- Whipped topping (thawed): Fluffy and light, it creates a cloudlike finish that balances the cake’s richness.
- Shredded coconut (toasted): Toasting the coconut intensifies its flavor and adds a lovely crunch and golden color.
- Maraschino cherries: For a festive finish, these bright red cherries give a classic tropical look and a sweet pop.
How to Make Piña Colada Poke Cake
Step 1: Prepare and Bake the Cake
Start by making the white cake in a 9×13 inch pan, following the package instructions—no special tricks needed, just your trusty mixing bowl and a whisk or hand mixer. Once you pour the batter in and slide it into the oven, your kitchen will instantly fill with the aroma of freshly baking cake—it’s already hard to resist!
Step 2: Poke Holes in the Cake
Let the cake cool for just a few minutes until it’s warm but not hot. Then, using the handle of a wooden spoon, carefully poke holes all over the surface. This step is where the “poke cake” magic begins, letting all those dreamy tropical flavors seep right into every bite.
Step 3: Mix and Pour the Creamy Mixture
In a bowl, whisk together the sweetened condensed milk and luscious cream of coconut. Once combined, slowly pour the mixture evenly over the cake, making sure it settles into the poked holes. It might look a little messy, but trust the process—the cake will soak it up and become irresistibly moist and flavorful.
Step 4: Add the Pineapple
Scatter the drained crushed pineapple evenly over the cake. Make sure the tropical fruit is distributed from corner to corner for the ultimate Piña Colada Poke Cake experience—each slice should have a perfect balance of pineapple in every bite.
Step 5: Spread the Whipped Topping
Grab your tub of thawed whipped topping and gently spread it across the surface, creating a smooth, cloud-like layer that seals in all that goodness underneath. It’s the cool, creamy crown that pulls the whole cake together.
Step 6: Top with Toasted Coconut
Sprinkle the toasted shredded coconut over the cake—the finishing touch that brings a delightful crunch, a subtle roasted flavor, and a golden confetti-like look on top.
Step 7: Chill and Garnish
Cover the cake and pop it in the fridge for at least four hours, or even overnight, to let all those flavors meld. Just before serving, top with maraschino cherries for a burst of color. Slice up your Piña Colada Poke Cake, serve, and get ready for rave reviews!
How to Serve Piña Colada Poke Cake
Garnishes
The perfect garnish can take your Piña Colada Poke Cake from delightful to irresistible. Try a generous handful of toasted coconut for crunch, a few maraschino cherries for charm, and even a couple of fresh pineapple wedges for that extra-vacation feeling. Little paper umbrellas are always a playful touch if you want to channel those beachy vibes!
Side Dishes
Since this cake is so rich and tropical, keep your side dishes light. A bowl of fresh cut fruit—think mango, kiwi, or papaya—brings a lovely freshness, while a scoop of coconut sorbet can make your dessert spread feel truly decadent. For a party, a tray of tropical mocktails rounds out the experience beautifully.
Creative Ways to Present
Want to make your Piña Colada Poke Cake the star of the dessert table? Cut it into individual squares and nestle each piece in a cupcake liner for a grab-and-go treat. For summer celebrations, try serving mini portions in clear cups so those vibrant layers are on display! Or, dress it up on a decorative cake stand with a crown of cherries and pineapple slices for pure wow-factor.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Piña Colada Poke Cake covered in the refrigerator. It’ll stay moist and fresh for up to four days—just keep it chilled to protect the whipped topping and fruit from spoiling.
Freezing
Most of the cake freezes well, but hold off on the whipped topping and fresh garnishes. Cut the cake into individual pieces, wrap tightly in plastic wrap and foil, and freeze for up to two months. Thaw overnight in the fridge, then add whipped topping and cherries just before serving for best results.
Reheating
This treat is best enjoyed cold, but if you prefer a lightly chilled cake (or your fridge is extra cold!), simply let it sit at room temperature for about 15–20 minutes before serving. No need for a microwave—just a little patience!
FAQs
Can I use yellow cake mix instead of white?
Absolutely! While a white cake mix keeps the colors extra vibrant and the flavor light, a yellow cake will bring a slightly richer, buttery flavor that works beautifully with the tropical theme.
Is cream of coconut the same as coconut milk?
No, they’re different! Cream of coconut is much thicker and sweeter than coconut milk. For the classic Piña Colada Poke Cake flavor, be sure to grab cream of coconut (like Coco López) from the cocktail aisle.
Can I make Piña Colada Poke Cake gluten-free?
Yes! Simply swap in your favorite gluten-free white or yellow cake mix and double-check that your other ingredients are certified gluten-free. The results are just as scrumptious.
What’s the best way to toast shredded coconut?
Spread shredded coconut on a baking sheet and bake at 350°F for 5–7 minutes, stirring once or twice, until golden. Keep an eye on it—it toasts quickly!
Can I prepare Piña Colada Poke Cake ahead of time?
This dessert actually tastes better the next day! Prep it the night before your event, let it chill overnight, and add your whipped topping and cherries right before you serve for maximum freshness and flavor.
Final Thoughts
Piña Colada Poke Cake is a recipe that brings instant joy—whether you’re sharing it at a summer barbecue, a festive gathering, or just for a weeknight treat. Give it a try and let those tropical flavors transport you; it’s a cake that’s sure to become a new favorite.
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Piña Colada Poke Cake Recipe
- Total Time: 4 hours 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A tropical twist on a classic dessert, this Piña Colada Poke Cake is a moist and flavorful treat that’s perfect for any occasion. With the flavors of coconut, pineapple, and a hint of cherry, this cake is sure to be a hit at your next gathering.
Ingredients
Cake:
- 1 box of white cake mix (plus required oil, eggs, and water as directed on box)
Topping:
- 1 (14 oz) can of sweetened condensed milk
- 1 (8 oz) can of cream of coconut
- 1 (8 oz) can of crushed pineapple, drained
- 1 (8 oz) tub of whipped topping, thawed
- 1/2 cup of shredded coconut, toasted
- Maraschino cherries, for garnish
Instructions
- Prepare the Cake: Prepare and bake the white cake in a 9×13 inch pan according to the package instructions.
- Poke Holes: Once the cake is baked and still slightly warm, use the end of a wooden spoon to poke holes all over the top of the cake.
- Make Topping: Mix together the sweetened condensed milk and cream of coconut. Pour this mixture over the cake, filling the holes.
- Add Pineapple: Distribute the crushed pineapple evenly over the top of the cake.
- Top with Whipped Cream: Spread the whipped topping over the pineapple layer, covering the cake completely.
- Final Touches: Sprinkle with toasted coconut and refrigerate for at least 4 hours, or overnight, to let the cake absorb all the flavors.
- Garnish and Serve: Just before serving, garnish with maraschino cherries. Slice, serve, and enjoy!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Piña Colada Poke Cake, Poke Cake Recipe, Coconut Pineapple Cake
