Why You’ll Love This Recipe

This Piña Colada Poke Cake is not just easy to prepare; it’s a guaranteed hit at gatherings. The moistness of the cake pairs beautifully with the tropical flavors of pineapple and coconut, creating an irresistible taste sensation. It’s convenient to make ahead of time, allowing you to enjoy a stress-free dessert option for any occasion. The addition of coconut topping gives it the perfect sweet and crunchy finish!

The Recipe

Ingredients

For the cake:

• 1 box yellow or white cake mix (plus ingredients as per the package instructions)
• 1 (14 oz) can sweetened condensed milk
• 1 (20 oz) can crushed pineapple, well-drained
• 1 cup cream of coconut (like Coco Lopez)

For the topping:

• 1 (8 oz) container whipped topping (Cool Whip)
• 1 cup sweetened shredded coconut
• Optional: Maraschino cherries and pineapple slices for garnish

Step-by-Step Instructions

1. Bake the cake: Prepare the cake mix following the package directions and pour the batter into a greased 9×13-inch baking pan. Bake according to the package instructions, then let it cool slightly after baking.
2. Poke the cake: Once the cake has cooled for about 10 minutes, use the handle of a wooden spoon or a fork to poke holes around the entire surface. Make sure to poke them deep enough to allow the filling to seep in.
3. Add the filling: In a mixing bowl, combine the sweetened condensed milk, drained crushed pineapple, and cream of coconut. Mix everything well, then pour this luscious mixture evenly over the poked cake, ensuring it fills all the holes.
4. Chill the cake: Cover the cake and place it in the refrigerator. Allow it to chill for at least four hours, but overnight is even better. This chilling time allows the flavors to combine beautifully, making every bite more enjoyable.
5. Top the cake: After chilling, take the cake out and evenly spread the whipped topping over the surface. Next, sprinkle the sweetened shredded coconut on top for a delightful and textured finish.
6. Garnish and serve: For that extra special touch, feel free to add maraschino cherries and pineapple slices on top. Serve the cake chilled and savor the taste of the tropics!

Serving and Storage Tips

• Serving: This cake is best enjoyed cold! Serve it straight from the fridge, making it a fantastic dessert for picnics, potlucks, and summer parties.
• Storage: If you happen to have any leftovers (which is rare!), store them in an airtight container in the refrigerator. The cake will stay fresh for up to three days, and it’s always a refreshing treat when chilled.

Helpful Notes

• If you want to elevate the coconut flavor, try toasting the shredded coconut before sprinkling it on top for an added crunch.
• Using full-fat cream of coconut provides a richer taste and creamier texture, enhancing the cake’s overall flavor.
• You can adjust the sweetness level to your preference by using less sweetened condensed milk or opting for an unsweetened whipped topping.

FAQs

1. Can I make this cake ahead of time?
Absolutely! This cake is wonderful for making ahead. For the best flavor, chill it for several hours or overnight to allow the cake to soak up the filling.

2. Can I use homemade whipped cream instead of Cool Whip?
Yes, feel free to use homemade whipped cream! Just be sure to whip it to stiff peaks to ensure it holds up well as a topping.

3. Can I freeze Piña Colada Poke Cake?
Yes, you can freeze the cake before adding the whipped topping. Wrap it tightly in plastic wrap and freeze it for up to three months. Just thaw in the fridge before adding the topping and serving.

4. What is cream of coconut?
Cream of coconut is a sweetened coconut product that’s often used in tropical cocktails. Its rich and creamy texture adds a delightful coconut flavor to baked goods.

5. Can I use a different cake flavor?
While a yellow or white cake mix is traditional, you can explore other flavors like coconut or even pineapple cake mix for an extra dose of tropical vibes.