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Transport yourself to the tropics with this Summer Dessert, the Piña Colada Poke Cake! This luscious cake captures the essence of the classic cocktail with a moist pineapple-infused base, soaked in creamy coconut, and topped with whipped topping and shredded coconut. Perfect for summer parties, potlucks, or any day you crave a taste of paradise, this easy dessert is a crowd-pleaser that’s bursting with sunshine.

Why You’ll Love This Piña Colada Poke Cake

This Piña Colada Poke Cake is a standout Summer Dessert:

Ultra-Moist: The poke method ensures every bite is soaked with coconut and pineapple flavor.
Effortless Prep: Uses simple ingredients and a box mix for quick assembly.
Make-Ahead Magic: Tastes even better after chilling, ideal for planning ahead.
Tropical Vibes: Pineapple and coconut evoke a beachy escape.
Party-Perfect: Feeds a crowd with its vibrant, festive look.
I whip up this Summer Dessert for barbecues, and its refreshing flavors always bring the island spirit to the table!

Ingredients for Piña Colada Poke Cake

Here’s what you’ll need for Piña Colada Poke Cake (serves 12):

1 box (15.25 oz) yellow or pineapple cake mix (plus eggs, oil, and water per package)
1 can (15 oz) cream of coconut
1 can (14 oz) sweetened condensed milk
1 can (8 oz) crushed pineapple, drained
1 tub (8 oz) whipped topping, thawed
1 cup sweetened shredded coconut
Maraschino cherries and pineapple wedges (optional, for garnish)

Ingredient Tips:

Cake Mix: Yellow or pineapple cake mix adds tropical flair; follow box instructions.
Cream of Coconut: Thicker and sweeter than coconut milk; find it in the cocktail aisle.
Pineapple: Drain well to avoid excess moisture in the topping.
Whipped Topping: Thawed Cool Whip for ease; homemade whipped cream works if stabilized.
Coconut: Sweetened shredded coconut for texture; toast for extra flavor.

Directions for Piña Colada Poke Cake

Let’s create this tropical Piña Colada Poke Cake!

Bake the Cake

I preheat the oven per the cake mix package (typically 350°F/175°C) and prepare a 9×13-inch baking pan with grease or parchment. I mix and bake the yellow or pineapple cake as directed, then let it cool for 10 minutes.

Poke Holes

Using the handle of a wooden spoon, I poke holes across the warm cake, spacing them about 1 inch apart to soak up the filling.

Add Coconut Soak

In a bowl, I whisk 1 can cream of coconut and 1 can sweetened condensed milk until smooth. I pour this mixture evenly over the cake, ensuring it seeps into the holes.

Chill Cake

I let the cake cool completely at room temperature, then cover and refrigerate for at least 2 hours, or overnight, to set the flavors.

Add Toppings

I spread 1 can drained crushed pineapple evenly over the chilled cake, followed by 1 tub whipped topping, smoothing it with a spatula. I sprinkle 1 cup shredded coconut on top and garnish with maraschino cherries and pineapple wedges if desired.

Serve

I keep the cake refrigerated until serving, slicing into 12 pieces for a refreshing treat.

Nutrition

Prep Time: 20 minutes
Bake Time: 30 minutes
Chill Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 12
Calories: ~400 kcal per serving
Macros per Serving: 58g carbs, 5g protein, 18g fat, 2g fiber

Variations for Piña Colada Poke Cake

Try these twists on Piña Colada Poke Cake:

Boozy Kick: Add 1–2 tbsp dark rum or rum extract to the soak for a cocktail-inspired Summer Dessert.
Coconut Boost: Use coconut-flavored cake mix for extra tropical flavor.
Toasted Coconut: Toast 1 cup shredded coconut at 350°F for 5–8 minutes for a nutty crunch.
Fresh Fruit: Swap canned pineapple for finely chopped, well-drained fresh pineapple.
Dairy-Free: Use coconut whipped topping and dairy-free condensed milk for a plant-based version.

Serving Ideas:

Serve at summer barbecues or luaus for a festive Summer Dessert.
Pair with a chilled piña colada or iced tea for a tropical vibe.
Present with colorful napkins and tiki-themed decor for a party hit.

Storage

I store Piña Colada Poke Cake covered in the refrigerator for up to 5 days, keeping it moist and fresh. For freezing, I wrap the cake (without whipped topping) tightly in plastic wrap and foil for up to 2 months, thawing in the fridge overnight before adding fresh whipped topping and garnishes.

FAQs About Piña Colada Poke Cake

Can I use coconut milk instead of cream of coconut in Piña Colada Poke Cake?
I stick with cream of coconut for its sweet, thick texture in this Summer Dessert; coconut milk is too thin and less flavorful.

Can I make this Summer Dessert a day ahead?
Yes, I chill it overnight for richer flavors, making it perfect for prep-ahead gatherings.

Can I use homemade whipped cream instead of Cool Whip?
I use stabilized homemade whipped cream for a fresh touch, ensuring it holds up in the fridge.

Is Piña Colada Poke Cake alcoholic?
It’s non-alcoholic, but I add rum extract or a splash of rum for a boozy twist if desired.

Can I use fresh pineapple in this recipe?
I finely chop and drain fresh pineapple well to avoid excess moisture in the topping.

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Conclusion

Piña Colada Poke Cake is a dreamy, easy-to-make dessert that’s perfect for summer or anytime you want to bring a bit of the beach to your table. With its moist cake base, creamy coconut filling, and pineapple topping, it’s a crowd-pleaser that’s as fun to make as it is to eat. Make it ahead, chill, and get ready to serve up sunshine in every slice.