Irresistible Pineapple Coconut Poke Cake (Your New Pina Colada Cake!)
Table of Contents
Introduction
Sink your fork into paradise! Imagine ultra-moist vanilla cake soaked in sweet-tart pineapple & creamy coconut nectar, topped with fluffy cream, crunchy toasted coconut, and juicy pineapple. That’s our Pineapple Coconut Poke Cake – your dream pina colada cake made simple! Forget fussy layers; this effortless dessert delivers maximum tropical flavor with minimal effort. Hooked on poke cakes after a potluck years ago, this tropical twist became my go-to. If you loved our Banana Pudding Poke Cake, prepare to fall for this upgrade. Ready to bake beach vibes? Let’s make this dreamy pina colada cake!
What is Pina Colada Cake?
Why call this a pina colada cake? Simple! Just like the beloved tropical cocktail, this cake is a delicious duet of sweet pineapple and creamy coconut. Think of it as the spoonable, non-boozy (unless you add a splash of rum!) cousin of that beachside sipper. Saying “Pineapple Coconut Poke Cake” is a mouthful, but “pina colada cake” instantly whisks you away to island time. They say the way to someone’s heart is through their stomach – serve this slice of sunshine, and you’ll win hearts instantly! Ready to capture those vacation vibes?
Why You’ll Love This Pina Colada Cake
This pina colada cake is your shortcut to dessert paradise. Here’s why it’s magic:
- Pure Tropical Bliss: Fluffy vanilla cake soaked in pineapple-coconut nectar, topped with creamy vanilla pudding, whipped cream, toasted coconut, and pineapple bits. Every bite bursts with authentic flavor and amazing texture!
- Easy & Budget-Friendly: Uses simple ingredients (hello, boxed cake mix!) for maximum flavor with minimal effort and cost. Impress without the bakery price tag.
- Crowd-Pleasing Guarantee: Universally loved, perfect for potlucks, parties, or just because. It’s moist, flavorful, and visually stunning. If you liked our Classic Tres Leches Cake, you’ll adore this tropical poke version.
Ready to bake sunshine? Let’s go!
How to Make Pina Colada Cake
● Quick Overview
4 simple steps: Bake a vanilla cake, poke holes, pour over pineapple-coconut sauce, chill. Top with whipped cream, toasted coconut & pineapple. Result? Incredibly moist, flavorful pina colada cake! Active prep is quick (15 mins!), chilling is key. Beginner-friendly & impressive.
● Key Ingredients
(Image: Yellow cake mix, crushed pineapple (in juice), cream of coconut (Coco Lopez), vanilla pudding mix, milk, whipped topping/topping cream, shredded coconut, (optional cherries).)
- Cake: 1 box (15.25 oz) Yellow Cake Mix + ingredients listed (eggs, oil, water).
- Poke Mix: 1 can (20 oz) Crushed Pineapple (undrained!), 1/2 cup Cream of Coconut (Coco Lopez).
- Pudding Layer: 1 box (3.4 oz) Instant Vanilla Pudding, 1 cup Cold Milk.
- Topping: 8 oz Whipped Topping (thawed) or 1.5 cups Heavy Cream + 2 tbsp powdered sugar, 1/2 cup Toasted Sweetened Coconut, 1/4 cup Drained Crushed Pineapple or Cherries (optional).
● Step-by-Step Instructions
- Bake: Prep cake mix as directed. Bake in greased 9×13″ pan per box time. Cool in pan 15-20 mins (warm, not hot).
- Poke & Soak: Poke deep holes all over warm cake (use spoon handle/straw). Whisk undrained pineapple & cream of coconut. Pour slowly over cake, letting it soak in. Wait 10 mins.
- Pudding Layer: Whisk pudding mix & cold milk 2 mins until thick. Quickly spread evenly over cake.
- Chill & Top: Cover, refrigerate MINIMUM 4 hours (overnight best!). Before serving: Spread whipped topping. Sprinkle with toasted coconut & pineapple/cherries. Slice & enjoy!
What to Serve With Your Pina Colada Cake
- Drinks: Real Pina Colada (virgin or not!), coconut water, pineapple juice, iced coffee, Prosecco.
- Scoop: Tangy passionfruit, mango, or lime sorbet.
- Light Mains: Grilled chicken/fish with pineapple salsa, citrus salad.
- Simple: Coffee or cold milk.
Top Tips for Perfect Pina Colada Cake
- Warm Cake: Essential for best absorption. Cool 15-20 mins before poking.
- Poke Generously: More holes = more flavor! Don’t poke through the bottom.
- Cream of Coconut: MUST use sweetened, thick type (Coco Lopez), NOT coconut milk. Shake can well!
- Toast Coconut: Spread on baking sheet @ 350°F for 5-8 mins (stir once!) until golden. HUGE flavor boost!
- Thicken Pudding: Whisk full 2 mins until noticeably thick.
- Chill Time is Crucial: Minimum 4 hours, overnight ideal. Sets layers & melds flavors.
- Fresh Whipped Cream: Whip 1.5 cups cold heavy cream + 2 tbsp powdered sugar. Add 1 tsp coconut extract if desired!
- Rum Option: Add 1-2 tbsp dark or coconut rum to the pineapple poke mix for adults.
Storing and Reheating Tips
- Fridge: Cover tightly (press wrap on topping). Stays fresh 3-4 days.
- Freeze (Base Only): Freeze before topping/garnish. Wrap soaked+pudding-topped cake VERY well in plastic + foil. Freeze up to 2 months. Thaw fridge overnight, then add topping/garnish.
- Serving: Serve cold! Let sit out 10-15 mins before serving for best topping texture. No reheating needed.
- Leftover Garnish: Store toasted coconut airtight at room temp (few days) or freeze.
There you have it! Your easy path to tropical dessert heaven with this Pineapple Coconut Poke Cake – the ultimate homemade pina colada cake. Simple, stunning, and bursting with flavor. Bake some sunshine today! Tag us in your pics! Happy baking!
