Description
This Piña Colada Poke Cake is a tropical-inspired dessert that combines a moist white or yellow cake with crushed pineapple, cream of coconut, and sweetened condensed milk, all topped with whipped topping and shredded coconut. It’s a flavorful and easy-to-make treat perfect for summer gatherings.
Ingredients
- 1 box white or yellow cake mix
- Ingredients required for cake mix (typically eggs, vegetable oil, water or pineapple juice)
- 1 can (20 oz) crushed pineapple with juice
- 1 can (15 oz) cream of coconut
- 1 can (14 oz) sweetened condensed milk
- 1 container (8 oz) whipped topping (e.g., Cool Whip)
- 1 cup shredded sweetened coconut
- Maraschino cherries and pineapple slices for garnish (optional)
Instructions
- Prepare the cake mix according to package instructions, substituting pineapple juice or juice from the crushed pineapple for water if desired. Bake in a 9×13-inch pan.
- Allow the cake to cool slightly, then use the handle of a wooden spoon to poke holes all over the cake.
- In a bowl, mix the cream of coconut and sweetened condensed milk until well combined.
- Pour the milk mixture evenly over the cake, letting it soak into the holes.
- Spread the crushed pineapple with its juice evenly over the top of the cake.
- Refrigerate the cake for at least 2 hours, or overnight, to allow the flavors to meld.
- Before serving, top with whipped topping and sprinkle with shredded coconut.
- Garnish with maraschino cherries and pineapple slices if desired.
Notes
- Substitute coconut cake mix or add a splash of rum extract for enhanced piña colada flavor.
- Top with toasted coconut for a nutty crunch.
- Store leftovers in the refrigerator for up to 5 days, tightly covered.
- Best served cold; do not reheat.
- The cake base can be frozen before topping for up to one month.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
