Piña Colada Poke Cake

This Piña Colada Poke Cake is a tropical twist on a classic dessert. Infused with creamy coconut milk and topped with whipped topping, crushed pineapple, and shredded coconut, this cake brings island vibes to any table. It’s incredibly easy to make and delivers the luscious flavors of the famous cocktail—minus the alcohol (unless I want to add it, of course!).

Why You’ll Love This Recipe

I love how this recipe captures the refreshing taste of a piña colada in cake form. The combination of pineapple, coconut, and vanilla cake is both sweet and tangy, and every bite is moist and flavorful thanks to the poke method. It’s a perfect dessert for summer parties, cookouts, or anytime I’m craving a taste of the tropics. Plus, it’s simple enough for beginner bakers and always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• White or yellow boxed cake mix (plus ingredients listed on the box: eggs, oil, water)

• Cream of coconut

• Crushed pineapple (drained)

• Whipped topping (like Cool Whip)

• Sweetened shredded coconut

• Optional: maraschino cherries and pineapple wedges for garnish

Directions

1. I prepare the cake mix according to the box instructions and bake it in a 9×13-inch pan.

2. Once the cake comes out of the oven, I let it cool for a few minutes, then use the handle of a wooden spoon to poke holes all over the top.

3. I pour the cream of coconut over the warm cake, letting it seep into all the holes for that moist, rich texture.

4. After the cake cools completely, I spread the drained crushed pineapple evenly over the top.

5. I follow that with a layer of whipped topping and then sprinkle the shredded coconut generously over everything.

6. I chill the cake in the refrigerator for at least 4 hours (or overnight) before serving.

7. Before serving, I sometimes garnish each slice with a maraschino cherry and a little pineapple wedge for that signature piña colada finish.

Servings and timing

This recipe serves approximately 12 to 15 people. The prep time is about 15 minutes, with a baking time of 25 to 30 minutes. I recommend chilling it for at least 4 hours before serving, or overnight for best results.

Variations

• I sometimes swap the white or yellow cake mix for a pineapple-flavored cake to double down on the tropical flavor.

• To make it boozy, I add a splash of rum into the cream of coconut before pouring it over the cake.

• For a lighter version, I use light whipped topping and reduce the amount of coconut.

• I’ve also tried topping the cake with toasted coconut flakes for a bit of crunch and extra flavor.

Storage/Reheating

I store the cake covered in the refrigerator, where it keeps well for up to 5 days. I don’t recommend freezing it due to the whipped topping and pineapple, which can become watery after thawing. This cake is best enjoyed cold, straight from the fridge—no reheating needed.

FAQs

How do I prevent the cake from getting soggy?

I make sure to drain the crushed pineapple well and let the cake cool slightly before adding the cream of coconut. That way, it absorbs without becoming too wet.

Can I use coconut milk instead of cream of coconut?

Cream of coconut is sweeter and thicker than coconut milk, so I stick with it for this recipe. Coconut milk won’t give the same rich flavor or texture.

What’s the best way to poke holes in the cake?

I use the handle of a wooden spoon to create holes about an inch apart across the top of the cake. That size works perfectly for absorbing the cream of coconut.

Can I make this cake ahead of time?

Yes, and I actually prefer making it a day in advance. The flavors blend beautifully overnight, and it’s ready to serve right from the fridge.

Is this cake safe for kids?

It is! As long as I don’t add rum or other alcohol to the cream of coconut, it’s a kid-friendly dessert that everyone can enjoy.

Conclusion

This Piña Colada Poke Cake is like a vacation in dessert form. It’s easy to make, full of tropical flavor, and perfect for sharing with friends and family. Whether I’m hosting a party or just treating myself, this cake never fails to bring a smile—and maybe even a little sunshine.