Are you ready to indulge in a dessert that combines the tropical flavors of a piña colada with the moist, airy goodness of a classic cake? Our Piña Colada Poke Cake is an easy-to-make treat that will transport your taste buds to a sun-soaked beach paradise with every bite. This dessert is perfect for summer parties, potlucks, or simply as a delightful way to end a meal. Whether you’re an experienced baker or a novice in the kitchen, this recipe promises an unforgettable experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 45 minutes (including refrigeration)
- Servings: 12
Ingredients
- 1 box of white cake mix (plus required oil, eggs, and water as directed on the box)
- 1 (14 oz) can of sweetened condensed milk
- 1 (8 oz) can of cream of coconut
- 1 (8 oz) can of crushed pineapple, drained
- 1 (8 oz) tub of whipped topping, thawed
- 1/2 cup of shredded coconut, toasted
- Maraschino cherries, for garnish
Directions
Step 1: Prepare and Bake the Cake
Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking pan. Prepare the white cake mix according to the instructions on the box, adding the required oil, eggs, and water. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 2: Poke Holes in the Cake
While the cake is still slightly warm, take the end of a wooden spoon and gently poke holes all over the top of the cake. The holes should be about 1 inch apart. This step is crucial as it allows the delicious filling to seep into the cake, creating that signature “poke” effect.
Step 3: Create the Tropical Filling
In a mixing bowl, combine the sweetened condensed milk and cream of coconut. Stir until well blended. Slowly pour this luscious mixture over the cake, making sure it seeps into all the holes. The creaminess of the sweetened condensed milk and the rich flavor of the cream of coconut meld together perfectly to infuse the cake with a tropical twist.
Step 4: Add Pineapple
Distribute the drained crushed pineapple evenly over the top of the cake. The pineapple adds a refreshing burst of flavor that complements the creamy filling beautifully.
Step 5: Spread the Whipped Topping
Carefully spread the whipped topping over the pineapple layer, ensuring the entire cake is covered. The whipped topping provides a light, airy finish that contrasts wonderfully with the rich, moist cake beneath.
Step 6: Add the Toasted Coconut
Sprinkle the toasted shredded coconut over the whipped topping. The toasted coconut adds a delightful crunch and a deeper coconut flavor, enhancing the overall tropical experience of the dessert.
Step 7: Refrigerate and Garnish
Refrigerate the cake for at least 4 hours, or overnight if possible. This allows the flavors to meld together and gives the cake time to absorb all the delicious fillings. Just before serving, garnish the cake with maraschino cherries for a pop of color and a touch of classic dessert flair.
Why You’ll Love This Piña Colada Poke Cake
This Piña Colada Poke Cake is not only a feast for the eyes but also a tropical treat for the taste buds. Here’s why you’ll love it:
- Effortless Preparation: With simple ingredients and easy-to-follow steps, this recipe is perfect for both novice and seasoned bakers.
- Tropical Flavor Explosion: Each bite delivers the sweet, tangy, and creamy flavors of a classic piña colada, all in a convenient cake form.
- Make-Ahead Convenience: Ideal for busy hosts, this cake can be prepared a day in advance, allowing you to enjoy more time with your guests.
- Impressive Presentation: The combination of whipped topping, toasted coconut, and maraschino cherries makes this cake not only delicious but also visually stunning.
- Serving Suggestions
Serve this Piña Colada Poke Cake as the star of your next summer gathering or as a delightful treat to end a cozy meal. Pair it with a chilled glass of coconut milk or a fruity cocktail to elevate the tropical experience. For a fun twist, consider adding some fresh fruit slices or a drizzle of caramel sauce on top before serving.
Frequently Asked Questions
Can I use a different cake mix flavor?
Yes! While white cake mix works best for a classic look, you can experiment with other flavors like vanilla or even coconut cake mix for an extra dose of tropical flair.
How can I make this cake ahead of time?
Prepare the cake and let it cool completely before adding the filling and toppings. Refrigerate the assembled cake for up to 2 days before serving.
Can I freeze this cake?
Yes, you can freeze the cake before adding the whipped topping and toasted coconut. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator before adding the final toppings and serving.
What other fruits can I use in this recipe?
Feel free to experiment with other fruits like mango or strawberries. Just be sure to adjust the liquid quantities accordingly to maintain the cake’s texture.
Final Thoughts
Our Piña Colada Poke Cake is more than just a dessert; it’s a tropical escape in every bite. Its creamy texture, sweet pineapple, and toasted coconut make it a standout treat that’s perfect for any occasion. Whether you’re hosting a summer barbecue or simply craving a slice of paradise, this cake is sure to impress. So gather your ingredients, follow the steps, and get ready to enjoy a cake that’s as delightful as a sunny beach day!
Ready to dive into this tropical delight? Grab your ingredients and let’s get baking!