Tropical Pina Colada Poke Cake Recipe

My First Taste of Sunshine

I first tried a cake like this years ago. My friend Betty brought it to a summer picnic. One bite took me straight to a beach. I still laugh at that.

It tasted like a vacation. I knew I had to make my own. This recipe is my happy version. It is very simple to put together.

Why This Cake is Special

This is a “poke” cake. You bake it, then poke holes all over the top. This matters because the holes are little tunnels. They let the sweet pineapple juice soak deep inside.

Every slice is moist and full of flavor. The cake mix does the hard work for you. You just add the sunshine. What is your favorite summer flavor? Tell me in the comments.

Making Your Tropical Treat

Bake your cake as the box says. Let it cool just a bit. Then, take a wooden spoon handle. Poke holes all over the warm cake. Doesn’t that smell amazing?

Mix the crushed pineapple with cream of coconut. Pour this over the cake. Spread it into all those holes. This step matters. It makes the cake incredibly tender and sweet.

The Fun Part: Toppings!

After it chills, spread on the whipped topping. Then, sprinkle the shredded coconut everywhere. I like to make little designs with cherries and pineapple rings. It just looks happy.

Fun fact: The cream of coconut is not the same as coconut milk. It is sweet and thick, like the heart of the drink. Have you ever had a real piña colada?

A Cake for Sharing

This cake is best shared with friends. It is sweet, cold, and feels like a party. It reminds us to enjoy simple, bright moments.

Would you make this for a birthday or a picnic? I think it is perfect for both. Please share a picture if you make it. I would love to see your creation.

Ingredients:

Ingredient	Amount	Notes
Cake mix	15 ounces	Yellow, white or coconut; plus ingredients called for on box
Crushed pineapple	20 ounces	Do not drain
Cream of coconut	1 cup
Whipped topping	8 ounces	Thawed
Shredded coconut	2 cups
Maraschino cherries & pineapple rings	For garnish

My Tropical Pina Colada Poke Cake

Hello, dear! Come sit at my kitchen table. Let’s bake a memory. This cake tastes like a sunny beach vacation. It’s wonderfully easy and so fun to make. I first tried it for a summer potluck years ago. My friend Betty took one bite and closed her eyes. She said she could hear the ocean. I still laugh at that. Doesn’t that smell amazing already? Let’s begin.

Step 1: First, bake your cake mix in a 9×13 pan. Just follow the box directions. Let it cool on the counter for a bit. You want it just warm, not hot. This is the cake’s little nap before the fun part. (My hard-learned tip: Grease your pan well. A sticky cake is a sad cake.)

Step 2: Now, take a wooden spoon handle. Poke holes all over your cake! Make lots of them. My grandson calls this “giving the cake polka dots.” In a bowl, mix the crushed pineapple and cream of coconut. Pour this sweet, juicy mixture right over the top. Gently spread it so every hole gets some love.

Step 3: Cover the pan and put it in the fridge. Let it chill for a few hours. This lets all that tropical flavor soak deep down. Patience is the secret ingredient here. What kitchen tool makes the best holes for our poke cake? Share below!

Step 4: Time for the fluffy finish! Spread the whipped topping over the cold cake. Then, sprinkle on all that shredded coconut. It looks like a snowy beach. Finally, add your cherry and pineapple ring garnish. I always make a little flower pattern. It just makes me smile.

Cook Time: 1-2 hours (chilling)
Total Time: About 3 hours
Yield: 12 servings
Category: Dessert

Three Fun Twists to Try

This cake is like a favorite song. You can sing it different ways! Here are three ideas. Toasted Coconut Twist: Toast your coconut in a pan first. It adds a warm, nutty flavor that’s just wonderful. Rum Flavor Fun: Add a teaspoon of rum extract to the pineapple mix. It gives that classic grown-up taste. Berry Beach Mix: Fold fresh raspberries into the whipped topping. The little tart bites are so good. Which one would you try first? Comment below!

Serving It With Style

This cake is a star all by itself. But I love making a moment special. Serve it on a bright blue plate to look like the sea. A little extra pineapple on the side is nice. For drinks, a cold glass of milk is perfect for kids. Grown-ups might like a real iced pina colada with theirs. The flavors will dance together. Which would you choose tonight?

Keeping Your Tropical Cake Fresh

This cake loves the fridge. Cover it well with plastic wrap. It will stay happy for about four days. You can also freeze slices for a month.

Wrap slices tightly in plastic, then foil. Thaw them in the fridge overnight. I once froze a whole cake for my grandson’s surprise visit. It tasted just like sunshine when we ate it.

Storing it right matters. It keeps every bite moist and delicious. You can make it a day ahead, too. The flavors get even better together overnight.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Troubles

Is your cake too soggy? You might have poked holes that are too big. Use the end of a wooden spoon. Pour the pineapple mix slowly so it soaks in evenly.

Is the topping sliding off? Make sure the cake is completely cold first. I remember when my topping melted into a puddle. I was too impatient to wait.

Is the shredded coconut not sticking? Gently press it into the whipped topping. This little step makes a big difference. It gives you a perfect bite every time.

Fixing small issues builds your kitchen confidence. It also makes the flavors just right. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Just use a gluten-free cake mix. Check all your other labels, too.

Q: How far ahead can I make it? A: It’s perfect for making the day before. The fridge time lets the flavors blend.

Q: I don’t have cream of coconut. A: You can use coconut milk mixed with a little sugar. The texture will be a bit thinner.

Q: Can I make a smaller cake? A: Sure. Just use a smaller cake mix box. Adjust the other ingredients down by half.

Q: Any fun extras? A: Try adding a sprinkle of toasted coconut on top. Toasting coconut brings out its nutty, warm flavor. Which tip will you try first?

Thank You for Baking With Me

I hope this cake brings a taste of the tropics to your table. Baking is about sharing joy and sweet memories. I love hearing about your kitchen adventures.

Please tell me all about it. Did your family love it? Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. I would love to see your creation.

Happy cooking! —Anna Whitmore.