Pina Colada Poke Cake: A Tropical Dessert Recipe

Pina Colada Poke Cake: Just the name conjures up images of sun-drenched beaches, swaying palm trees, and the sweet, tropical breeze, doesn’t it? This isn’t just a cake; it’s a vacation for your taste buds! Imagine sinking your fork into a light, fluffy cake, infused with the irresistible flavors of pineapple and coconut, and topped with a creamy, dreamy frosting.

While poke cakes themselves are a relatively modern invention, gaining popularity in the mid-20th century, the inspiration behind this particular flavor combination is deeply rooted in Caribbean culture. The Piña Colada, a beloved cocktail originating in Puerto Rico, has become synonymous with relaxation and tropical indulgence. We’ve taken that iconic flavor profile and transformed it into a dessert that’s perfect for any occasion.

People adore this Pina Colada Poke Cake for its simplicity and incredible taste. It’s incredibly easy to make, even for novice bakers, and the results are always impressive. The moist, tender crumb, soaked with pineapple juice and coconut cream, is a delightful textural experience. The creamy frosting adds a touch of sweetness and richness that perfectly complements the tropical flavors. Whether you’re hosting a summer barbecue, celebrating a special occasion, or simply craving a taste of paradise, this cake is guaranteed to be a crowd-pleaser. So, grab your ingredients, and let’s bake a Pina Colada Poke Cake that will transport you to a tropical oasis!

this Recipe

Ingredients:

• For the Cake:
• 1 box (13.25 oz) yellow cake mix
• 1 (3.4 oz) package instant vanilla pudding mix
• 1 cup crushed pineapple, undrained
• 1/2 cup vegetable oil
• 4 large eggs
• 1/2 cup rum (optional, or substitute with pineapple juice)
• For the Poke:
• 1 (14 oz) can cream of coconut
• 1 (12 oz) can evaporated milk
• 1/4 cup rum (optional, or substitute with pineapple juice)
• For the Topping:
• 1 (8 oz) container whipped topping, thawed
• 1 cup shredded coconut, toasted
• Maraschino cherries, for garnish
• Pineapple wedges, for garnish (optional)

Preparing the Cake Batter:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to use baking spray with flour already in it – it makes things so much easier! Make sure you get into all the corners to prevent sticking.
2. In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, crushed pineapple (undrained – that juice is key!), vegetable oil, eggs, and rum (or pineapple juice). It’s important to use a large bowl because the batter will be quite voluminous.
3. Using an electric mixer, beat the ingredients together on low speed for about 30 seconds, just until everything starts to come together. Then, increase the speed to medium and beat for 2-3 minutes, until the batter is smooth and well combined. Don’t overmix, though! Overmixing can lead to a tough cake.
4. Pour the batter into the prepared baking pan and spread it evenly. Use a spatula to ensure the batter reaches all corners of the pan.

Baking the Cake:

1. Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep a close eye on it after 30 minutes, as oven temperatures can vary.
2. Once the cake is baked, remove it from the oven and let it cool slightly in the pan for about 10 minutes. This allows the cake to firm up a bit before you start poking holes in it.

Poking and Soaking:

1. While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the cake. Make sure the holes are evenly spaced and go all the way down to the bottom of the pan. The more holes, the more delicious soaking goodness!
2. In a separate bowl, whisk together the cream of coconut, evaporated milk, and rum (or pineapple juice). This is your magical soaking mixture! Make sure everything is well combined.
3. Slowly pour the cream of coconut mixture over the warm cake, making sure to saturate all the holes. Pour evenly so every bite is infused with that amazing flavor. It might seem like a lot of liquid, but the cake will absorb it all.
4. Cover the cake with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the cake to fully absorb the liquid and become incredibly moist and flavorful. Patience is key here!

Toasting the Coconut:

1. While the cake is chilling, you can toast the shredded coconut. This step is optional, but it adds a wonderful nutty flavor and texture to the cake.
2. There are a couple of ways to toast coconut:
   • Oven Method: Preheat your oven to 350°F (175°C). Spread the shredded coconut in a single layer on a baking sheet. Bake for 5-10 minutes, or until the coconut is golden brown, stirring occasionally to prevent burning. Watch it carefully, as it can burn quickly!
   • Stovetop Method: Place the shredded coconut in a dry skillet over medium heat. Cook, stirring constantly, until the coconut is golden brown. This method is faster, but requires more attention to prevent burning.
3. Once the coconut is toasted, remove it from the heat and let it cool completely.

Assembling and Serving:

1. Once the cake has chilled and absorbed the liquid, remove it from the refrigerator.
2. Spread the thawed whipped topping evenly over the top of the cake. Make sure to cover the entire surface.
3. Sprinkle the toasted shredded coconut over the whipped topping.
4. Garnish with maraschino cherries and pineapple wedges (if desired).
5. Cut into squares and serve. Enjoy your delicious Pina Colada Poke Cake! It’s perfect for parties, potlucks, or any occasion where you want to impress your friends and family.

Tips and Variations:

• Rum Extract: If you prefer not to use rum, you can substitute it with rum extract. Start with 1 teaspoon and add more to taste.
• Pineapple Extract: Adding a teaspoon of pineapple extract to the cake batter can enhance the pineapple flavor.
• Coconut Extract: Similarly, adding a teaspoon of coconut extract to the soaking mixture can boost the coconut flavor.
• Different Cake Mix: While yellow cake mix is traditional, you can experiment with other flavors, such as coconut cake mix or pineapple cake mix.
• Fresh Pineapple: Instead of crushed pineapple, you can use fresh pineapple, finely chopped.
• Cream Cheese Frosting: For a richer topping, you can use cream cheese frosting instead of whipped topping.
• Make it a Layer Cake: Bake the cake in two round cake pans and layer with the cream of coconut mixture and whipped topping for a stunning presentation.
• Individual Servings: Bake the cake in a muffin tin for individual servings. Adjust the baking time accordingly.
• Storage: Store leftover cake in the refrigerator for up to 3 days.

Enjoy your baking!

Conclusion:

This Pina Colada Poke Cake is truly a slice of sunshine, and I wholeheartedly believe it deserves a spot on your baking roster. From the incredibly moist cake base soaked in that luscious coconut cream and pineapple juice mixture, to the creamy, dreamy whipped topping and the final flourish of toasted coconut, every bite is an explosion of tropical flavor. It’s the perfect dessert to transport you to a beachside paradise, even if you’re just enjoying it in your own kitchen!

But why is this recipe a must-try? It’s more than just a delicious cake; it’s surprisingly easy to make. The poke cake method is incredibly forgiving, making it a fantastic option for bakers of all skill levels. Plus, the combination of flavors is simply irresistible. The tangy pineapple perfectly complements the sweet coconut, creating a balanced and refreshing dessert that’s not overly heavy. It’s a guaranteed crowd-pleaser, perfect for potlucks, summer barbecues, or even just a special treat for yourself.

And the best part? There are so many ways to customize this Pina Colada Poke Cake to make it your own!

Serving Suggestions and Variations:

* Go all out with the toppings! While toasted coconut is a classic, consider adding maraschino cherries, pineapple chunks, or even a drizzle of rum caramel sauce for an extra touch of indulgence.
* Make it boozy (or not)! For an adult-friendly version, add a splash of rum to the coconut cream mixture or the whipped topping. If you’re serving it to children, simply omit the rum.
* Individual servings: Bake the cake in a 9×13 inch pan as directed, but instead of cutting it into squares, use a cookie cutter to create individual portions. This is a great way to elevate the presentation for a special occasion.
* Mini Poke Cakes: Use cupcake liners and bake as cupcakes. Adjust baking time accordingly.
* Get creative with the cake base: While I love the simplicity of a yellow cake mix, you could also use a coconut cake mix for an even more intense coconut flavor. Or, for a slightly different twist, try a pineapple cake mix.
* Whipped Cream Alternative: If you’re not a fan of whipped topping, you can substitute it with a homemade coconut cream frosting. Just make sure it’s nice and fluffy!
* Make it Vegan: Use a vegan cake mix, coconut cream, and vegan whipped topping to make this recipe accessible to everyone.

I truly hope you give this recipe a try. I’m confident that you’ll love the tropical flavors and the ease of preparation. It’s a guaranteed hit!

Once you’ve made your own version of this delightful Pina Colada Poke Cake, I’d absolutely love to hear about your experience. Did you try any of the variations I suggested? Did you add your own unique twist? Share your photos and stories in the comments below! Let’s create a community of poke cake enthusiasts and inspire each other with our delicious creations. Happy baking! I can’t wait to see what you come up with!