This easy pina colada cake is a tropical poke cake made with yellow cake mix, crushed pineapple, and cream of coconut. Topped with pineapple whipped topping and toasted coconut, it's a family favorite for summer cookouts and potlucks.
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 9x13 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
Cream of Coconut: Use cream of coconut, not coconut milk or coconut cream. Stir it well before measuring since it separates in the can.
Tip: Poke plenty of holes while the cake is still warm so the liquid soaks in evenly.
Storage: Cover and refrigerate for up to 4 days.
Make-ahead: Bake the cake and add the soaking liquid the day before. Add the whipped topping and toasted coconut right before serving. The cake tastes even better on day 2 once the soak settles in.
Nutrition
Calories: 434kcal | Carbohydrates: 62g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 319mg | Potassium: 129mg | Fiber: 2g | Sugar: 46g | Vitamin A: 97IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 1mg
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