Piña Colada Poke Cake Delight

Piña colada poke cake captures every bit of sunny flavor with coconut and pineapple tucked into every bite for a dessert that instantly transports you to the tropics no passport needed. This cake is my go-to for parties because it feels special but comes together with easy shortcuts and lots of make-ahead appeal.

When I made this cake for my friend’s birthday, it disappeared before the candles could even be blown out and several people asked for the recipe right away.

Ingredients

• Yellow cake mix: gives the perfect soft base that soaks up all the tropical flavor try to pick a name brand for the best texture
• Eggs oil and water for the cake: follow box instructions fresh eggs make a difference here
• Sweetened condensed milk: guarantees a rich moist crumb look for cans with no dents or rust
• Cream of coconut: brings classic piña colada creaminess use a well stirred can for even consistency
• Sweet coconut flakes: toast them for extra crunch aim for unsweetened if you want less sweetness
• Crushed pineapple: fresh is lovely but canned is the classic and no extra juice means the cake will not get soggy
• Cool Whip: makes for fluffy topping quality name brands whip up lighter
• Maraschino cherries: bright color and sweet finish I always buy the classic red ones for nostalgia

Step-by-Step Instructions

Toast the Coconut:

Lay the coconut flakes evenly on a baking sheet and toast at 375 on the top rack for about five minutes. Check often and toss with a spatula paying extra attention to the corners so they do not burn. Toast until pale golden brown and fragrant.

Bake and Cool the Cake:

Prepare the yellow cake mix using the instructions on the box with fresh eggs and oil for best texture. Bake in a greased baking dish and allow to cool to room temperature before proceeding so the creamy mixture does not melt away.

Poke Holes in the Cake:

Once cooled use the back of a wooden spoon to poke holes all over the cake every two inches or so. Do not poke all the way through to the bottom so the filling stays inside.

Mix and Pour the Creamy Filling:

Combine the sweetened condensed milk and cream of coconut in a bowl and whisk well. Slowly pour over the poked cake letting it soak down into every hole. It may look like a lot but the cake will drink it all up.

Layer on Pineapple and Coconut:

Spread the drained crushed pineapple evenly across the cake top. Sprinkle half of your toasted coconut on top for a perfect sweet tropical crunch.

Spread the Cool Whip:

Dollop Cool Whip over the pineapple layer and gently spread it with the back of a spoon. Work slowly so the pineapple stays put and your topping looks smooth.

Chill and Finish:

Cover the pan and refrigerate for at least two hours or up to overnight for the flavors to meld and everything to set. Before serving sprinkle the remaining toasted coconut evenly on top and arrange plenty of maraschino cherries.

Pin

Cream of coconut sets this cake apart for me because it brings so much richness. My kids have insisted this is our official summer kickoff dessert and I look forward to making it every June together.

Storage Tips

Keep the cake covered and stored in the fridge where it stays moist for up to four days. If you want to keep it longer slice it into individual pieces and freeze those tightly wrapped. Allow slices to thaw overnight in the refrigerator for the best texture.

Ingredient Substitutions

If you only have white or vanilla cake mix those work well in place of yellow. For a lighter topping homemade whipped cream or dairy free coconut whip both are great swaps for Cool Whip. If you cannot find cream of coconut use full fat coconut milk and add a few tablespoons of sugar and coconut extract.

Pin

Serving Suggestions

This cake is gorgeous served chilled and decorated with extra cherries and even wedges of fresh pineapple. For a party I like to cut into neat squares and serve on a platter with cocktail umbrellas for fun. For a more indulgent twist add a scoop of vanilla or coconut ice cream alongside.

Cultural Note

This cake is an American twist on the classic poke cake tradition that first became popular in the mid twentieth century. It channels the flavors of a classic piña colada cocktail but stays kid friendly and alcohol free. Its become a staple at summer BBQs and potlucks and is as much about fun as it is about flavor.

Recipe FAQs

→ How do I toast coconut flakes without burning them?

Spread coconut evenly on a baking sheet and toast at 375°F, stirring frequently, until golden brown. Watch closely as coconut can burn quickly.

→ Can I substitute fresh pineapple for canned?

Yes, use finely crushed fresh pineapple and drain excess juice to prevent sogginess in the dessert.

→ What is the best way to poke holes in the cake?

Use the handle of a wooden spoon to make evenly spaced holes about three-quarters of the way through the cake, avoiding puncturing the bottom.

→ Is it necessary to refrigerate before serving?

Yes, chilling allows the creamy mixture to absorb evenly, resulting in a more flavorful and cohesive dessert.

→ Can I use homemade whipped cream instead of Cool Whip?

Absolutely. Homemade whipped cream can be used for a lighter, fresher topping, but stabilize with a bit of sugar if needed.