Transport yourself to the islands! Check out this easy Pina Colada Poke Cake that is the perfect, tropical dessert for any summer gathering.
If you’re looking for a dessert that’s as easy to make as it is delicious, look no further than this easy Pina Colada Poke Cake. With the perfect blend of coconut, pineapple, and creamy goodness, this cake is a tropical treat that will transport your taste buds to a sunny beach. Whether you’re hosting a summer BBQ, attending a potluck, or simply craving a sweet escape, this Pina cake is sure to be a hit. Let’s dive into the step-by-step guide to making this irresistible dessert and get ready to be transported to a tropical island!
Why you’ll love this Pina Colada Poke Cake
- Tastes like a Pina Colada!
- A delicious combination of coconut and pineapple!
- Great dessert to make when you are short on time!
- Uses a box cake mix!
- Simple and delicious!
What is a Poke Cake?
A poke cake is a dessert that typically involves baking a cake in a 9×13 inch pan, then poking holes in it (hence the name) and pouring cream, filling or syrup over the top. The filling usually seeps into the holes, adding extra flavor and moisture to the cake. Afterward, it’s often topped with whipped cream, frosting, or other toppings. It’s a fun and easy way to add extra flavor and texture to a regular cake!
Ingredients in the Pina Colada Poke Cake
- 1 box yellow cake mix (plus ingredients called for on the box)
- 1 tsp pure vanilla extract
- 2 tsp coconut extract
- 1 can cream of coconut (13.5 oz)
- 1 can crushed pineapple (plus juice)
- 1 box instant cream of coconut pudding (3.4 oz)
- 1 tub whipped topping (8 oz)
- 1 cup toasted shredded coconut (toasted or plain)
Step-by-Step Instructions
Preparing the Cake Base
The first step in making your Pina Colada Poke Cake is preparing the cake base. Start by preheating your oven to the temperature specified on your cake mix box. Spray a 9×13-inch baking pan with baking spray with flour, and set it aside. Next, prepare the cake mix according to the package instructions. This typically involves combining the cake mix with eggs, water, and oil, then mixing until smooth. For added flavor, add vanilla and coconut extracts.
When choosing your cake mix, vanilla or yellow cake works best as it complements the tropical flavors of coconut and pineapple without overpowering them. Pour the batter into the prepared baking dish and bake according to the box instructions, usually for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake, as you want the cake to remain moist and tender.
Creating the Poke Holes and Adding the Filling
Once your cake is out of the oven and has cooled for about 10 minutes, it’s time to create the signature “poke” holes. Using the back of a wooden spoon or a skewer, poke holes all over the surface of the cake. These holes should be about 1 inch apart to ensure even distribution of the filling.
Pour the coconut cream into a mixing bowl and if chunky beat with a hand mixer until smooth. This creamy mixture is what will give your Pina Colada Poke Cake its moist, rich texture. Once the cake has cooled for 10 minutes, slowly pour the mixture over the entire cake, making sure to fill all the holes. The liquid will seep into the cake, infusing it with coconut flavor and creating a luscious, moist crumb.
Making the Topping
The final step in assembling your Pina Colada Poke Cake is to add a layer of whipped topping. In a mixing bowl, add the whipped topping, the can of crushed pineapple (plus the juice), and instant cream of coconut pudding. Use a hand mixer and beat on medium speed for 2 minutes. Spread the topping evenly over the cake using a spatula to create a smooth, even finish. This creamy topping adds a light, airy texture that balances the richness of the cake.
For the finishing touch, sprinkle shredded coconut over the top of the whipped topping. You can use plain shredded coconut for a soft, chewy texture, or toast it lightly for a nutty, golden-brown crunch. Either way, the coconut adds visual appeal and enhances the tropical flavor profile of the cake. Finally, add some maraschino cherries to the topping for a bright and fun presentation.
Make this Pina Colada Poke Cake for you next gathering!
And there you have it—an easy Pina Colada Poke Cake that’s sure to impress! This cake is the perfect combination of moist, sweet, and refreshing, making it an ideal dessert for any occasion. Whether you’re a seasoned baker or a kitchen novice, you’ll find this recipe simple and satisfying to make.
Try serving this cake at your next gathering, and watch as it quickly becomes the star of the dessert table. Don’t forget to pair it with a classic Pina Colada cocktail for a truly tropical experience! If you make this cake, we’d love to hear how it turned out—share your thoughts or any creative twists you added in the comments below. Enjoy your sweet escape to the tropics with every bite! And remember…
Life’s too short to eat bad food!
For additional coconut recipes try:
Coconut Oatmeal Chocolate Chip Cookies
5 Ingredient Chocolate Chip Coconut Balls
Simple Glazed Coconut-Lemon Bread
Try this Pina Colada Grilled Pineapple too!
Pina Colada Poke Cake
Equipment
- 9×13 baking pan
- Mixing Bowl
- hand mixer
Ingredients
- 1 box yellow cake mix plus ingredients called for on the box
- 1 tsp pure vanilla extract
- 2 tsp coconut extract
- 1 can cream of coconut 13.5 oz
- 1 can crushed pineapple plus juice
- 1 box instant cream of coconut pudding 3.4 oz
- 1 tub whipped topping 8 oz
- 1 cup toasted shredded coconut toasted or plain
Instructions
- Preheat oven as specified on box.
- Spray baking pan with baking spray with flour and set aside.
- Prepare the cake mix according to package instructions. Add in vanilla and coconut extracts.
- Pour the batter into the prepared baking pan and bake according to package instructions. Roughly 35-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool for 10 minutes.
- Use the back of a wooden spoon and poke holes approximately 1 inch apart all over the cake.
- In a mixing bowl, add coconut cream, use a hand mixer and beat until smooth if chunky. Slowly pour the mixture over the entire cake, making sure to fill all the holes.
- In a mixing bowl, add the whipped topping, the can of crushed pineapple (plus the juice), and instant cream of coconut pudding. Use a hand mixer and beat on medium speed for 2 minutes. Spread the topping evenly over the cake using a spatula to create a smooth, even finish.
- For the finishing touch, sprinkle shredded coconut over the top of the whipped topping. You can use plain shredded coconut for a soft, chewy texture, or toast it lightly for a nutty, golden-brown crunch. To toast: spread coconut in an even layer on a baking sheet and place it under the broiler. Toss occasionally and keep an eye out as it will toast quickly.
- Add some maraschino cherries to the topping for a fun and bright presentation.
- Place in the refrigerator for at least 1 hour before serving.
- Cut into squares, serve and enjoy!
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