Piña Colada Poke Cake

This poke cake is the perfect way to indulge in the tropical flavors of a traditional piña colada in dessert form if you're a fan. This cake is a favorite for summer parties, birthday celebrations, or just a special treat when you want to feel like you're on a beach vacation because it's moist, sweet, and bursting with pineapple and coconut.

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Course: Dessert, Snack

Cuisine: American, Hawaii

Ingredients Method

Ingredients

1 box white cake mix plus oil, eggs, and water as directed on the box
1 14 oz can sweetened condensed milk
1 8 oz can cream of coconut
1 8 oz can crushed pineapple, drained
1 8 oz tub whipped topping, thawed
1/2 cup shredded coconut toasted
Maraschino cherries for garnish

Method

Bake the Cake:

Prepare the white cake mix according to the package instructions and bake in a 9x13-inch pan. Allow it to cool slightly, so it’s still warm but not hot.

Poke the Cake:

Using the handle of a wooden spoon, gently poke holes all over the top of the cake. These holes will allow the tropical filling to soak in.

Add the Coconut Mixture:

In a bowl, combine the sweetened condensed milk and cream of coconut. Pour this mixture evenly over the cake, making sure it seeps into all the holes.

Top with Pineapple:

Spread the drained crushed pineapple over the cake in an even layer, pressing slightly so it adheres to the filling.

Add Whipped Topping:

Gently spread the thawed whipped topping over the pineapple layer, covering the cake completely. Use a spatula to smooth it out.

Sprinkle Coconut:

Evenly sprinkle the toasted shredded coconut over the top for extra flavor and texture.

Chill:

Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the cake to fully absorb the coconut-pineapple mixture.

Garnish and Serve:

Just before serving, top with maraschino cherries for a colorful, tropical presentation. Slice into squares, serve chilled, and enjoy every creamy, fruity bite!
Enjoy!