Description
This Piña Colada Poke Cake is a tropical-inspired dessert featuring vanilla cake soaked with cream of coconut, topped with crushed pineapple, whipped topping, and sweetened shredded coconut. It’s an easy, crowd-pleasing treat perfect for summer gatherings or a taste of the tropics any time.
Ingredients
- 1 box white or yellow cake mix (plus ingredients listed on the box: eggs, oil, water)
- 1 can (15 oz) cream of coconut
- 1 can (20 oz) crushed pineapple, drained
- 1 tub (8 oz) whipped topping (e.g., Cool Whip)
- 1 cup sweetened shredded coconut
- Optional: maraschino cherries and pineapple wedges for garnish
Instructions
- Prepare and bake the cake mix according to package directions in a 9×13-inch pan.
- Allow the cake to cool for about 5–10 minutes. Using the handle of a wooden spoon, poke holes all over the cake surface.
- Pour the cream of coconut over the warm cake, allowing it to seep into the holes. Let the cake cool completely.
- Spread the drained crushed pineapple evenly over the top of the cake.
- Top with a layer of whipped topping, spreading it evenly.
- Sprinkle shredded coconut generously over the whipped topping.
- Chill the cake in the refrigerator for at least 4 hours or overnight before serving.
- Optional: Garnish each slice with a maraschino cherry and a pineapple wedge before serving.
Notes
- Drain the crushed pineapple well to prevent the cake from becoming soggy.
- Use cream of coconut, not coconut milk, for the best flavor and texture.
- Make the cake a day ahead for best flavor fusion.
- Store covered in the refrigerator for up to 5 days.
- Not recommended for freezing due to texture changes.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
