Why You’ll Love This Recipe
Piña Colada Poke Cake brings the tropical flavors of pineapple and coconut into a moist, refreshing dessert that’s perfect for summer parties or casual get-togethers. This cake starts with a simple yellow cake base soaked in a creamy coconut and pineapple mixture, then topped with whipped topping and shredded coconut for a fluffy, fruity finish.

ingredients

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

yellow cake mixcanned crushed pineapplecoconut cream (or cream of coconut)condensed milkwhipped topping (like Cool Whip)shredded coconutcherries (optional, for garnish)

directions

Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking dish with non-stick spray.

Bake the yellow cake mix according to the package instructions. Let it cool for 10-15 minutes.

Using the handle of a wooden spoon, poke holes all over the surface of the cake.

In a bowl, combine the coconut cream and condensed milk. Pour this mixture evenly over the cake, allowing it to soak into the holes.

Spoon the crushed pineapple (with juice) over the top, spreading it out evenly.

Chill the cake in the refrigerator for at least 1 hour to allow the flavors to meld.

Spread whipped topping over the chilled cake, then sprinkle generously with shredded coconut.

Garnish with cherries if desired before serving.

Servings and timing

This recipe yields approximately 12–16 servings.
Preparation time: 15 minutes
Baking time: 25–30 minutes
Chilling time: 1–2 hours
Total time: 2 hours 15 minutes (including chill time)

Variations

Use a white or pineapple-flavored cake mix instead of yellow for a different base.
Add a splash of rum or rum extract to the coconut mixture for a boozy twist.
Top with toasted coconut flakes for added texture.
Stir crushed pineapple into the cake batter before baking for even more flavor.
Add sliced bananas or mango as an extra tropical layer before the whipped topping.

storage/reheating

Store Piña Colada Poke Cake covered in the refrigerator for up to 5 days.
This cake is best served cold, straight from the fridge.
Freezing is not recommended due to the whipped topping and moisture content.

FAQs

Can I use fresh pineapple instead of canned?
Yes, just be sure to finely crush it and include some juice for moisture.

What’s the difference between coconut cream and cream of coconut?
Cream of coconut is sweetened and ideal for desserts; coconut cream is thicker and unsweetened. Use cream of coconut for this recipe unless you prefer to add sugar separately.

Can I make this cake ahead of time?
Yes, it’s actually better when made a day ahead so it can chill thoroughly.

Can I use homemade whipped cream instead of Cool Whip?
Yes, but stabilize it with a bit of gelatin or powdered sugar to help it hold up over time.

Is this cake suitable for kids?
Absolutely—just skip the rum if using a boozy variation.

Why is it called a poke cake?
Because you poke holes in the cake to let flavorful fillings soak in.

Can I toast the coconut?
Yes, toasted coconut adds a delicious crunch and nutty flavor.

Conclusion

Piña Colada Poke Cake is a crowd-pleasing dessert bursting with tropical flair. It’s easy to make, requires minimal effort, and delivers creamy, fruity goodness in every bite. Whether you’re dreaming of the beach or planning your next potluck, this cake will bring a sweet island breeze to your dessert table.