Easy Piña Colada Poke Cake: Your Go-To Tropical Dessert
Escape to a tropical paradise with every bite of this incredibly easy and delicious Piña Colada Poke Cake! This non-alcoholic treat takes the classic flavors of the beloved cocktail – sweet pineapple and creamy coconut – and infuses them into a moist, delightful cake that’s perfect for any occasion. Forget complicated recipes; we’re making this tropical dessert effortlessly with a simple butter cake mix, enriched with cream of coconut, topped with fluffy whipped cream, and generously sprinkled with toasted coconut flakes.
Why You’ll Adore This Easy Piña Colada Poke Cake!
If you’re looking for a dessert that’s both impressive and simple to make, this Piña Colada Poke Cake is your answer. Inspired by our popular Coconut Cream Poke Cake, this version brings an extra layer of juicy pineapple flavor that elevates it to new heights. Here’s why this cake will become a family favorite:
- Effortlessly Delicious: Starting with a boxed cake mix significantly cuts down on prep time, making this a perfect dessert for busy weeknights or impromptu gatherings.
- Incredibly Moist: The “poke” method involves saturating the warm cake with a rich cream of coconut and pineapple juice mixture, resulting in an unbelievably moist crumb that melts in your mouth.
- Tropical Flavor Explosion: The harmonious blend of pineapple and coconut creates a vibrant, tropical taste that transports you straight to a sunny beach with every forkful.
- Non-Alcoholic Fun: Enjoy all the iconic Piña Colada flavor without any alcohol, making it suitable for everyone, including kids and those avoiding alcohol.
- Light & Refreshing: Despite its rich flavor, the cake manages to feel light and refreshing, especially with the cool whipped topping, making it ideal for warmer weather.
– Melanie
Frequently Asked Questions (FAQ)
Cream of coconut is a sweet, thick syrup made from coconut, similar in consistency to sweetened condensed milk but with a distinct coconut flavor. It’s a key ingredient in many tropical drinks and desserts. You’ll typically find it in a can or squeeze bottle, often located in the same aisle as drink mixers or ethnic food sections in your grocery store.
If cream of coconut is unavailable, you can create a suitable substitute. Simply purchase an extra can of sweetened condensed milk and mix it thoroughly with two teaspoons of coconut extract. It’s crucial to remember that cream of coconut is NOT coconut milk – they are entirely different products, and coconut milk cannot be used as a direct substitute due to its thinner consistency and unsweetened nature.
Not at all! While a butter cake mix provides a rich base, you have several excellent alternatives. White, yellow, or golden cake mixes work beautifully. For an even more intense tropical flavor, consider using a pineapple or coconut-flavored cake mix.
Yes, due to the whipped topping and the moist nature of the poke cake, it absolutely needs to be refrigerated. Store it in an airtight container or covered with plastic wrap to keep it fresh. When properly stored, it will last up to 3 days in the refrigerator. We do not recommend freezing this cake, as it can affect the texture of the whipped topping and the cake itself upon thawing.
Ingredients Needed for Your Piña Colada Poke Cake
Gathering your ingredients is the first step to creating this delightful cake. Most items are pantry staples or easily found at your local grocery store. Here’s what you’ll need:
- Butter Recipe Cake Mix: A 15.25-ounce box provides a rich and buttery foundation. Feel free to substitute with French Vanilla, white, yellow, or even pineapple/coconut cake mixes for a slight variation in flavor.
- Standard Cake Mix Ingredients: Typically, this includes softened butter, eggs, and water, as directed on your cake mix package. Always check the box for precise measurements.
- Cream of Coconut: One 15-ounce can. This is essential for the distinctive coconut flavor and moisture. Remember, this is different from coconut milk!
- Sweetened Condensed Milk: One 14-ounce can. This adds an extra layer of sweetness and creaminess to the poke cake glaze, ensuring maximum moisture.
- Crushed Pineapple in Juice: One 15.25-ounce can. The pineapple itself adds texture and flavor, while its juice is vital for the cake’s infusion.
- Whipped Topping (Cool Whip): One 8-ounce container, thawed. This creates a light, airy, and refreshing topping that perfectly complements the rich cake.
- Sweetened Coconut Flakes: One 14-ounce package, for topping. These add a beautiful texture and an irresistible coconut aroma. You can toast them lightly for an enhanced nutty flavor!
How to Make Piña Colada Poke Cake: Step-by-Step Guide
Creating this Piña Colada Poke Cake is a straightforward process that yields incredibly delicious results. Follow these simple steps to bring a taste of the tropics to your kitchen:
Bake the Cake Base:
Begin by preparing your butter recipe cake mix according to the package directions. This usually involves mixing the cake mix with softened butter, eggs, and water. Pour the batter evenly into a 9×13-inch baking dish and bake as instructed. While the cake bakes, move on to preparing the irresistible glaze.
Cake batter ready for baking. Prepare the Tropical Glaze:
While your cake is baking, drain the crushed pineapple into a bowl, making sure to reserve all the juice. In a separate medium-sized bowl, combine the cream of coconut, sweetened condensed milk, and the reserved pineapple juice. Whisk this mixture thoroughly. Cream of coconut often separates in the can, so a good whisk will ensure it’s well combined and mostly lump-free. The mixture will be thin, but don’t worry, the cake will absorb it beautifully.
Whisking together the luscious coconut-pineapple glaze. Poke and Saturate:
Once the cake is baked and still warm, remove it from the oven. Immediately begin poking holes across the entire surface of the cake. A carving fork or the tines of a regular fork work perfectly for this. Aim for evenly spaced holes that go deep enough to allow the glaze to penetrate thoroughly. Then, slowly and evenly pour the cream of coconut mixture over the warm, poked cake. The cake will look heavily saturated at first, much like a Tres Leches cake, but it will gradually soak up all the delicious liquid. Give it about 30 minutes to absorb before moving to the next step.
Poking holes to create the perfect poke cake. Pouring the tropical glaze over the cake. Add Pineapple and Whipped Topping:
Allow the cake to cool completely after it has absorbed the glaze. Once cooled, spread the drained crushed pineapple evenly over the top of the cake. Next, gently spread the thawed whipped topping (like Cool Whip) over the pineapple layer, creating a smooth, inviting white surface.
Adding the sweet crushed pineapple layer. Finish with Coconut Flakes:
For the grand finale, generously sprinkle the sweetened shredded coconut flakes over the whipped topping. For an extra touch of flavor and visual appeal, you can lightly toast the coconut flakes in a dry pan over medium-low heat until golden brown before sprinkling them on. This step is optional but highly recommended!
The finished Piña Colada Poke Cake, adorned with shredded coconut. Chill and Serve:
Cover the cake with plastic wrap or a lid and refrigerate it for at least 2-3 hours, or ideally overnight, to allow the flavors to meld and the cake to firm up. Slice and serve this delightful tropical treat chilled. Enjoy!
Tips for Success and Variations
Perfecting Your Piña Colada Poke Cake:
- Even Poking: Ensure your holes are evenly distributed and deep enough to allow the liquid to soak in thoroughly without tearing the cake apart.
- Whisking the Cream of Coconut: Don’t skip whisking the cream of coconut mixture! This ensures a smooth, consistent glaze that fully integrates into the cake.
- Chilling is Key: While tempting to dive in immediately, chilling the cake is crucial. It allows the flavors to deepen and the cake to set, making it easier to slice and enhancing the overall texture.
- Toasted Coconut: Lightly toasting your coconut flakes before sprinkling them on top adds a wonderful nutty depth and a beautiful golden-brown color. Watch them closely as they can burn quickly!
Creative Variations:
- Cake Mix Swap: Experiment with different cake mix flavors! A vanilla, yellow, or even a spiced cake mix could offer an interesting twist.
- Fruity Additions: Garnish with fresh pineapple chunks, maraschino cherries, or lime zest for extra visual appeal and bursts of flavor.
- Dairy-Free Option: To make this cake dairy-free, use a dairy-free cake mix (ensure it doesn’t contain milk products), and substitute the whipped topping with a coconut whipped cream alternative.
- Alcoholic Twist (Adults Only): For an adult version, you could add a tablespoon or two of rum or rum extract to the cream of coconut mixture before pouring it over the cake, enhancing the cocktail experience.
Craving More Tropical and Easy Recipes?
If you loved this Piña Colada Poke Cake, you’re sure to enjoy these other delightful and easy-to-make recipes:
- Hawaiian Poke Cake
- Watergate Cake
- Coconut Cream Poke Cake
- Coconut Cream Pie Bars
- Frosted Coconut Sugar Cookie Bars
- Cinnamon Roll Poke Cake
- Italian Cream Cake
Piña Colada Poke Cake Recipe Card
This easy Piña Colada Poke Cake features a moist butter cake infused with cream of coconut and pineapple juice, topped with fluffy whipped cream and shredded coconut. It’s a non-alcoholic tropical dessert that’s perfect for any gathering!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Author: Brandie Skibinski
Ingredients
- 1 box butter recipe cake mix (15.25 ounce)
- Ingredients needed to make cake (softened butter, eggs, water, as per box instructions)
- 1 can crushed pineapple in juice (15.25 ounce)
- 1 can cream of coconut (15 ounce) (see notes below)
- 1 can sweetened condensed milk (14 ounce)
- 1 container whipped topping (8 ounce, thawed) (e.g., Cool Whip)
- 1 package sweetened coconut flakes (14 ounce, for topping)
Instructions
- Prepare the box butter recipe cake mix along with the standard ingredients (softened butter, eggs, water) according to package directions for a 9×13-inch baking dish.
- While the cake is baking, drain the 15.25 ounce can of crushed pineapple into a bowl, saving all the juice.
- In a separate bowl, whisk together the 15 ounce can of cream of coconut, the 14 ounce can of sweetened condensed milk, and the drained pineapple juice.
- Once the cake is done, remove it from the oven. While the cake is still warm, use a fork or a similar utensil to poke holes evenly across the top.
- Pour the cream of coconut mixture evenly over the warm, poked cake. It will appear quite saturated, but the cake will soak it all up.
- Once the cake has completely cooled, spread the drained crushed pineapple evenly over the top.
- Then, spread the 8 ounce thawed whipped topping evenly on top of the pineapple layer.
- Finally, sprinkle the 14 ounce package of sweetened coconut flakes generously over the whipped topping. (Optional: lightly toast the coconut flakes for extra flavor).
- Slice and serve this delicious cake chilled. Remember to keep any leftovers refrigerated.
Video
Watch how to make this delicious Piña Colada Poke Cake!
Notes
- When opening a can of cream of coconut, you may notice that the coconut oil and cream have separated. It is very important to whisk this mixture thoroughly until it is well combined and most lumps are gone.
- This cake must be kept refrigerated. Ensure it is covered with plastic wrap or a lid to maintain freshness.
- For the cake mix, white, yellow, pineapple, or coconut cake mixes can be used as alternatives to the butter recipe cake mix.
Nutritional Information (Estimate)
Course: Dessert
Cuisine: American
Calories: 420 kcal | Carbohydrates: 64g | Protein: 12g | Fat: 12g | Sodium: 456mg | Fiber: 1g | Sugar: 47g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Originally published: March 2013
Updated photos and republished: May 2022