Piña Colada Poke Cake (+Video)
Piña Colada Poke Cake is made easy by using a butter cake mix poked with cream of coconut. It’s non-alcoholic and topped with cool whip and coconut!
AN EASY PINA COLADA INSPIRED CAKE!
This cake is a fun little spin on the Coconut Cream Poke Cake shared a while back. This cake is so moist because of the glaze that is added to it. Yet, it manages to not taste heavy at all. It tastes so tropical and absolutely scrumptious!
FREQUENTLY ASKED QUESTIONS:
Cream of coconut is like a coconut flavored sweetened condensed milk. It is a sweet and thickened syrup that is often used in mixed drinks. It will either be in a can or a squeeze bottled and can usually be found where the alcohol and drink mixers are in your grocery store?
Just purchase an extra can of sweetened condensed milk and mix it with two teaspoons of coconut extract. Cream of coconut is NOT coconut milk – not even close – so you cannot use coconut milk as a substitute.
No. You can use a white, yellow or golden cake mix, or even a pineapple or coconut cake mix.
Yes. Because of the whipped topping, it does need to be stored in the refrigerator. It will last up to 3 days in the refrigerator. I don’t recommend freezing this cake.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- butter recipe cake mix
- ingredients needed to make cake (softened butter, eggs, water)
- cream of coconut (not coconut milk)
- sweetened condensed milk
- crushed pineapple in juice
- frozen whipped topping (COOL WHIP)
- sweetened coconut flakes
HOW TO MAKE PINA COLADA POKE CAKE:
Prepare butter cake according to package directions.
While cake is baking, drain crushed pineapple into a bowl. We need that juice for the cake. In a separate bowl, whisk together cream of coconut, sweetened condensed milk and pineapple juice.
When you open the can of cream of coconut, you will probably see that some of the coconut oil and cream have separated so it’s really important that you whisk this mixture so you get it combined and get most of the lumps out. Once combined, mixture will be thin. When cake is done, take it out of the oven. While cake is still warm, begin poking holes in the top.
I have found that the little carving fork that came with my knife set works great for poking holes quickly. Do knife sets even come with these anymore? If you don’t have one, just use a fork or similar size utensil. Then pour cream of coconut mixture evenly over cake. The cake will be pretty saturated (like a Tres Leches cake.) After about 30 minutes it will look like this.
Once cake is completely cooled top it with crushed pineapple.
Then spread Cool Whip on top. Then sprinkle shredded coconut on top of the Cool Whip layer.
This cake needs to be kept refrigerated. Make sure you cover it with some plastic wrap or a lid.
CRAVING MORE RECIPES?
Piña Colada Poke Cake (+Video)
Ingredients
- 15.25 ounce box butter recipe cake mix
- ingredients needed to make cake (softened butter, eggs, water)
- 15.25 ounce can crushed pineapple in juice
- 15 ounce can cream of coconut (see my notes below)
- 14 ounce can sweetened condensed milk
- 8 ounce whipped topping (thawed) Cool Whip
- 14 ounce package sweetened coconut flakes (for topping)
Instructions
- Prepare 15.25 ounce box butter recipe cake mix along with ingredients needed to make cake (softened butter, eggs, water) according to package directions for a 9×13-inch baking dish.
- While cake is baking, drain 15.25 ounce can crushed pineapple in juice into a bowl (saving the juice).
- In a separate bowl, whisk together 15 ounce can cream of coconut, 14 ounce can sweetened condensed milk and the drained pineapple juice.
- Once cake is done, take it out of the oven. While cake is still warm, begin poking holes in the top using a fork or other similar size utensil.
- Then pour cream of coconut mixture evenly over cake. It will look pretty saturated. But don't worry the cake is going to soak it all up.
- Once cake is completely cooled, top it with drained crushed pineapple.
- Then spread 8 ounce whipped topping (thawed) evenly on top.
- Then sprinkle 14 ounce package sweetened coconut flakes on top of the Cool Whip. (You can toast your shredded coconut first if you like.)
- Slice and serve. Keep cake refrigerated.
Video
Notes
- When you open the can of cream of coconut, you will probably see that some of the coconut oil and cream have separated so it’s really important that you whisk this mixture so you get it combined and get most of the lumps out.
- This cake needs to be kept refrigerated. Make sure you cover it with some plastic wrap or a lid.
- For the cake mix. you can use white, yellow, pineapple or coconut cake mixes.
Nutrition
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.
Originally published: Mach 2013
Updated and republished: May 2022
I have been making coconut pineaple cake for years, but I put the pineapple juice and crushed pineapple directly into the cake. I drain the pineapple before making the cake and use the juice as part of the required liquid. Then mix according to directions. Before pouring into cake pans I gently stir in the crushed pineapple. If making a double layer cake I use more pineapple between layers and mix a buttercream frosting using pineapple juice instead of milk or water. I haven't tried the coconut cream yet, but will this weekend when I make my mother's birthday cake as this is her favorite.
What about that if I use Coco Milk & Condensed milk instead cream of coco OR Cream of coco & 1/2 can of condensed milk & evaporated milk to cut the sweet a little. What U think..?
It is wonderful !! Sharon
Just wondering where to find the coconut cream. I can only seem to find coconut milk. Thanks.
if you don't find the coconut cream in the baking section in your grocery store try the section with alcohol beverage mixes.
I found it in the section where the Hispanic products are found (Goya,etc.).
Just found this recipe! Making it for a father's day dessert 🙂
Jacqi
Made this for potluck at work last week – easy to make and everyone loved it!! I was worried it would be heavy, but as you said, it wasn't!! Everyone's asking for it again.
Thanks!!!!!!!!!!!!
Help !!!!!!!I can't find *butter cake*
Pia, just use something similar. Yellow cake will work just fine!
I have made this cake multiple times now. I love it. I leave the sweetened condensed milk out, because too me, the cake is sweet enough without it.
In the original Coconut Cream Poke Cake you eliminated the can of sweetened condensed milk because you thought it was sweet enough without it, so I am wondering if this recipe needs it? The pineapple would make it plenty sweet I would think, and it really is the same recipe, but this one calls for the sc milk. So I'm not sure what to do. Please advise what you think before I try them. Thanks!!! SHELLY
Hi Shelly, I like it in this one because it really saturates the cake. It almost makes it like a Tres Leches cake. You could certainly leave it out but for this one I like what it does to the texture of the cake to really make it taste like A Pina Colada drink (but in cake form).
Hi Anonymous, I have heard of that. I just don't really want my 7 year old to know what the taste of Rum is like yet – even if it is only extract. But for grown ups, I really love to add it. Makes it taste more like the real thing! :)~Brandie
Dear Brandie & fellow poke cake lovers:
Don't worry about using rum extract in baking cakes. The alcohol in any extract will evaporate if cooked 20 minutes or longer, leaving only the flavor. I was told this by a dietician.
I want to make this cake now but the only thing I don't have is cool whip. Do you think cream cheese frosting would be ok?
I love the coconut cream/ poke cake so this looks fantastic!!!
I love coconut and this looks absolutely divine! Will have to try it!
Suze
I am a total coconut addict. Yummy.
Brandie! Brandie! Brandie! This sounds like such an awesome and yummy dessert. Love all these flavor combos. MMMMMM-MORE please! =) I would LOVE this and am pinning to make one of these days.
This cake looks so good and I want to make it. I would like to add the rum extract but don't know how much to add and when to add it.
Elizabeth
Hi~ This cake looks fantastic! I'm going to make this cake and then eat a piece, while watching more snow fall, here in Northern WI 😉 You can never go wrong with a poke cake:) Lynn
Whoa baby, that looks really good. Def gonna give it a try. Thanks Brandie!
This looks so wonderful. Your recipes are always so easy and delicious. Thanks for sharing this one.
I can tell anyone that is wanting to try this recipe that you will not regret making this cake. It is one of those experiences that will feel like you are in heaven, its that good.
Hope you love this one! Elizabeth, I would say maybe a tsp. or two. Add it to the cream of coconut mixture. Put in a tsp. and then taste it & see how you like it. If it needs a bit more, just add in a tsp. at a time until it gets to the flavor you like. 🙂 ~Brandie
Wow! This looks so good! I am printing off the recipe as I type. Can't wait to make it!
Going to make it…looks scrumptious. I let you know the results.
I'm going to have to try this.I made the coconut cream poke cake for a party, and it was all the rave!