The Piña Colada Poke Cake is a tropical dessert that combines the sweet flavors of pineapple, creamy coconut, and soft white cake in one irresistible bite. This easy dessert recipe is perfect for summer parties, family gatherings, BBQs, and potlucks. If you love the taste of a piña colada cocktail but want it in dessert form, this poke cake will transport you straight to a sunny island with every forkful.
This cake is made using simple ingredients like boxed white cake mix, sweetened condensed milk, coconut cream, crushed pineapple, and whipped topping. The coconut and pineapple filling keeps the cake moist, while the creamy topping and shredded coconut add texture and flavor. It is a crowd-pleasing dessert that both kids and adults will enjoy. For adults, you can even give it a twist by adding a splash of rum to enhance the authentic piña colada flavor.
Ingredients for Piña Colada Poke Cake
- 1 box white cake mix (plus the oil, eggs, and water listed on the package)
- 1 can (14 oz) sweetened condensed milk
- 1 can (8 oz) coconut cream
- 1 can (8 oz) crushed pineapple, drained
- 1 container (8 oz) whipped topping, thawed
- 1/2 cup shredded coconut (toasted for garnish)
- Maraschino cherries for garnish
How to Make Piña Colada Poke Cake
- Prepare the white cake in a 9×13-inch pan according to the directions on the package.
- While the cake is still warm, use the end of a wooden spoon to poke holes evenly across the surface.
- In a bowl, mix together the sweetened condensed milk and coconut cream until smooth. Pour this mixture over the cake, letting it soak into the holes.
- Spread the drained crushed pineapple evenly over the top of the cake.
- Cover the pineapple layer with the whipped topping and smooth it out with a spatula.
- Sprinkle the top with toasted shredded coconut for extra flavor and texture.
- Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the flavors to blend.
- Garnish with maraschino cherries before serving. Slice, serve, and enjoy.
Tips and Variations
- Toast the shredded coconut in advance and store it in an airtight container for quick assembly.
- Add more shredded coconut to the cake batter for an even stronger coconut flavor.
- For extra crunch, sprinkle chopped almonds, pecans, or walnuts on top of the cake.
- Use low-fat sweetened condensed milk and light whipped topping to make a lighter version.
- For an adults-only dessert, drizzle rum into the holes of the cake before adding the coconut cream mixture.
The Piña Colada Poke Cake is the perfect make-ahead dessert that tastes even better the next day. With its rich coconut flavor, juicy pineapple layer, and creamy topping, it is guaranteed to be a hit at any celebration.