Get ready to be transported to a tropical beach, friends! 🌴 This Piña Colada Poke Cake is like summer vacation in dessert form, and it’s about to become your new favorite way to bring the island vibes home! I created this recipe during the dead of winter when I was desperately craving some sunshine and tropical flavors, and let me tell you – it was like sunshine breaking through the clouds!
Picture this: a tender, moist coconut-infused cake soaked with creamy coconut milk and crushed pineapple, topped with billowy whipped cream and toasted coconut. Each bite is a perfect balance of tropical flavors that’ll make you want to put on your favorite Hawaiian shirt and do the hula! The best part? It’s so easy to make that you’ll feel like you’re on vacation while making it too!
I first served this cake at my sister’s pool party last summer, and it caused such a sensation that three people asked for the recipe before they’d even finished their first slice! Even my uncle, who swears he doesn’t like coconut, went back for seconds (and thirds – I saw you, Uncle Bob! 😉).
What makes this cake truly special isn’t just its incredible flavor – it’s how the cream of coconut and pineapple juice soak into every inch of the cake, creating this amazing texture that’s somehow both rich and light at the same time. Plus, it’s one of those magical desserts that actually gets better after a day in the fridge!
Why You’ll Love This Tropical Dream
No complicated techniques required
Perfect make-ahead dessert
Tastes like an island vacation
Stays moist for days
Always gets rave reviews
Can I use fresh pineapple instead of canned?
While fresh pineapple is amazing, I actually recommend sticking with canned for this recipe. Here’s why: canned pineapple provides a consistent sweetness and juice content that’s perfect for soaking. Plus, it’s already the right consistency! If you do use fresh, make sure to cook it down with a bit of sugar first to create that syrupy goodness we need for perfect poke cake magic.
Why did my whipped topping get runny?
Let me save your topping troubles! The key is temperature control. Make sure your heavy cream is COLD (I even chill my mixing bowl and beaters!). Think of it like building a sandcastle – you need the right conditions for success! Also, don’t overbeat your cream; stop when you see stiff peaks form, or you’ll end up with sweet butter instead of whipped cream!
What’s the difference between cream of coconut and coconut milk?
This is SO important, y’all! Cream of coconut (like Coco López) is sweetened and thicker than coconut milk – it’s what gives this cake its amazing texture and sweetness. Using regular coconut milk would be like using water instead of syrup in your coffee – just not the same! Look for cream of coconut in the mixer section of your grocery store, where they keep cocktail supplies.
Time Breakdown
Prep Time: 15 minutes
Bake Time: 30 minutes
Chill Time: 4 hours
Total Time: About 5 hours
Serves: 12-15 happy people
Ingredients:
For the Cake:
- 1 box white cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
For the Poke Filling:
- 1 can (15 oz) cream of coconut
- 1 can (20 oz) crushed pineapple
- 1/4 cup coconut rum (optional but recommended!)
For the Topping:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut, toasted
- Fresh pineapple wedges for garnish
Instructions:
- Preheat your oven to 350°F. Grease a 9×13 inch baking pan like you’re buttering toast for your favorite person!
- Mix up your cake according to my ingredient list above (not the box directions). The coconut extract is our secret weapon here!
- Bake until a toothpick comes out clean (about 30 minutes). Your kitchen should smell like a tropical paradise!
- While the cake is still warm, poke holes all over using a wooden spoon handle. Think polka dots!
- Mix your cream of coconut with drained crushed pineapple (save that juice!) and coconut rum if using.
Instructions:
- Toast your coconut before you start anything else – it needs time to cool!
- Room temperature eggs blend better in your cake mix.
- Don’t make your poke holes too close together, or the cake might get too soggy.
- Save the pineapple juice to brush on the cake before adding the filling.
- Chill your mixing bowl and beaters for perfect whipped cream.
- Let the cake chill completely before adding the topping.
Storage and Serving Suggestions:
This tropical beauty will keep in the fridge for up to 5 days (if it lasts that long!). Keep it covered to prevent it from absorbing other fridge flavors.
Serve it:
- With a fresh pineapple garnish
- Alongside coconut ice cream
- With a drizzle of caramel sauce
- With extra toasted coconut on top
- With a tiny paper umbrella for fun!
- Slightly chilled for best flavor
Pro tip: Make it a day ahead – the flavors get even better overnight!
