Pina Colada Cake
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This Pina Colada Cake is an easy tropical poke cake loaded with pineapple and coconut flavor. It’s topped with whipped pineapple frosting, a sprinkle of toasted coconut, and a cherry on top. Perfect for summer parties, cookouts, and luau-themed get-togethers.
This piña colada cake recipe takes everything you love about the classic tropical cocktail and turns it into an easy poke cake. Start with a moist yellow cake baked with crushed pineapple right in the batter. Then soak it in a mix of cream of coconut and pineapple juice, and finish with fluffy pineapple whipped topping and a sprinkle of toasted coconut.
If you love easy poke cakes like Strawberry Jello Poke Cake, this one belongs on your list too. There’s no rum in this version (and you won’t miss it), but it has all the sunny, tropical flavor of a Frozen Pina Colada, so everyone at the table can enjoy it.
Why you’ll love this recipe
- Easy cake mix base. Starts with a boxed cake mix, so it is simple enough for any skill level.
- Tropical flavor. Pineapple in both the batter and the topping, with creamy coconut in every bite.
- Make-ahead friendly. It tastes even better after chilling, so you can make it the day before.
- Kid-friendly. No rum required.
Ingredients for Hawaiian Poke Cake
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Yellow cake mix: I use Duncan Hines, but Pillsbury works well too. Crushed pineapple goes right into the batter to bump up the flavor.
- Crushed pineapple in juice: One can does double duty. Some goes into the batter along with its juice, and the rest gets drained and folded into the whipped topping.
- Eggs and vegetable oil: The usual add-ins for a boxed cake mix.
- Cream of coconut: I use Coco Lopez, but any brand works. Stir it before measuring since it tends to separate in the can. Make sure you grab cream of coconut, not coconut milk or coconut cream. They are not interchangeable.
- Whipped topping: Such as Cool Whip, thawed.
- Toasted coconut: Buy it pre-toasted, or toast plain sweetened coconut yourself at home. Toasting directions are below.
How to Make Pina Colada Cake
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: In a large bowl, combine the cake mix, some of the undrained crushed pineapple, eggs, and oil. Beat on low speed for 30 seconds and then increase to medium speed to beat for a couple of minutes until smooth.
Step 2: Pour the cake batter into a prepared 9×13 baking pan and bake the cake for 28-34 minutes. Start checking at the 28-minute mark (insert a toothpick to see if it comes out clean!).
Step 3: While the cake is still warm, use the end of a wooden spoon, a skewer, or the tines of a large fork to poke holes all over the top, going about 3/4 of the way through. If using a fork, be extra generous with the holes.
Step 4: Drain the juice from the rest of the pineapple into a small bowl. Set aside the pineapple and whisk the juice with the cream of coconut until combined. Drizzle the mixture evenly over the entire cake, making sure to cover every inch.
Pro Tip:
Stir the cream of coconut well before measuring. It separates in the can, and the thicker portion at the bottom needs to be incorporated.
Step 5: Once the Hawaiian pineapple coconut cake has cooled completely, set it in the fridge for at least 1 hour.
Step 6: Fold the drained pineapple into the thawed Cool Whip and spread the topping evenly over the chilled cake. Sprinkle with toasted shredded coconut and garnish each slice with a pineapple chunk and a maraschino cherry if desired.
Storage
Refrigerator: Cover the Hawaiian coconut cake and store it in the fridge for up to 4 days. This cake actually tastes better on day 2, once everything has had more time to soak together.
Freezer: You can also freeze the cake without the whipped topping for up to 3 months. Wrap tightly in plastic wrap, then a layer of foil. Thaw overnight in the fridge, then add the whipped topping and toasted coconut flakes to the top of the cake just before serving.
How to Toast Coconut
Spread shredded coconut in a thin layer on a rimmed baking sheet and place it in a preheated 325°F oven for about 5 minutes, stirring occasionally until golden. Watch carefully as to not let it burn!
Additions and Variations
- Add rum. For an adult version, swap 2 to 3 tablespoons of the cream of coconut for coconut rum, or stir in a little rum extract. For more boozy cake inspiration, try my Rum Cake with Cake Mix.
- Swap the cake mix flavor. A white or coconut cake mix works just as well as yellow. White cake gives you a slightly lighter, more delicate crumb.
- Add macadamia nuts. Sprinkle a handful of chopped macadamia nuts over the toasted coconut for extra Hawaiian-inspired crunch.
- Use fresh pineapple. When pineapple is in season, you can fold finely diced fresh pineapple into the whipped topping instead of canned. You’ll need a little pineapple juice on the side for the soak, since the fresh fruit doesn’t come with any. One thing to know: fresh pineapple has an enzyme that breaks down whipped topping over time, so stir it in no more than a few hours before serving.
More Easy Cake Recipes
Pina Colada Cake
Equipment
Ingredients
- 15.25 oz yellow cake mix
- 20 oz crushed pineapple in juice, divided
- 3 large eggs
- ½ cup vegetable oil
- 1 cup cream of coconut
- 8 oz whipped topping
- ¾ cup sweetened toasted shredded coconut
Instructions
- Preheat the oven to 350°F. Coat a 9×13 baking pan with non-stick spray and set aside.
- In a large bowl, add the cake mix, 1 cup of undrained crushed pineapple, eggs, and vegetable oil. Beat on low for 30 seconds, then on medium speed for 2 minutes.
- Pour the batter into the prepared pan and bake for 28-34 minutes, or until a toothpick inserted in the center comes out clean.
- Using a skewer or the tines of a large fork, poke holes all over the top of the cake. Do not go all the way through the cake, just about ¾ of the way down.
- Drain the remaining crushed pineapple, reserving the juice. Set the drained pineapple aside in the fridge for later.
- In a small bowl, whisk to combine the pineapple juice and cream of coconut.
- Drizzle the mixture evenly over the top of the cake. Let the cake come to room temperature, then refrigerate for at least an hour.
- Before serving, fold the drained pineapple into the whipped topping. Spread evenly over the top of the cake.
- Sprinkle the top of the cake with toasted coconut. Garnish each slice with a pineapple chunk and/or maraschino cherry, if desired.
Notes
Nutrition
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