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Piña colada poke cake brings together pineapple coconut and creamy sweet layers for a dessert that instantly transports you to the tropics even on the busiest weeknight. The coconut toasts up to crunchy perfection while the pineapple adds bright bursts of fruitiness in every bite. This cake is perfect for summer parties or anytime you need something easy cheerful and absolutely delicious.
My family always lights up when they spot this cake at the table. It first appeared on my birthday and now it vanishes within hours whenever I bring it to a picnic or potluck.
Ingredients
- Yellow cake mix: brings a buttery base use a good quality brand for best texture
- Sweetened condensed milk: adds rich creamy sweetness look for cans without any dents
- Cream of coconut: gives real coconut flavor thicker than coconut milk use Coco López if possible
- Sweet coconut flakes: for topping and crunch always go for unsweetened or low-sugar if you prefer less sweetness
- Crushed pineapple: bright tart and juicy drain well so the cake does not get watery
- Cool Whip: the classic creamy finish thaw in the fridge for a smooth spread
- Maraschino cherries: the signature finishing touch choose a bright red jar with firm fruit
Step-by-Step Instructions
- Toast the Coconut:
- Spread coconut flakes evenly on a baking sheet and bake at 375 on the top rack for about five minutes tossing halfway and rotating corners to prevent burning. Watch closely to avoid over-toasting and stop when lightly golden.
- Bake the Cake:
- Prepare yellow cake mix as directed on the package and bake until done. Let cool completely before the next step so the fill does not melt or turn gummy.
- Poke the Cake:
- With the back of a wooden spoon poke holes about two inches apart three-quarters deep into the cake without going all the way through. This helps all the delicious filling soak in.
- Mix and Pour the Coconut Filling:
- Stir together sweetened condensed milk and cream of coconut in a bowl. Pour this mixture evenly over the cake and gently nudge it into the holes using a spoon so every bite soaks up coconut flavor. Let the mixture drip to cake edges as well.
- Add the Pineapple:
- Evenly distribute the drained crushed pineapple over the top pressing gently to help it settle.
- Sprinkle Toasted Coconut:
- Scatter half the toasted coconut over the pineapple. Save the rest for the final garnish.
- Layer on Cool Whip:
- Generously dollop and then gently spread Cool Whip over the whole cake taking care to keep your coconut and pineapple layer in place.
- Chill the Cake:
- Cover with plastic wrap and refrigerate for at least two hours so the flavors soak and merge into the cake.
- Finish and Serve:
- Just before serving sprinkle the remaining toasted coconut all over then top with bright red maraschino cherries for a classic tiki look.
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I am obsessed with the sweet creamy coconut filling because it reminds me of beach vacations from my childhood. My little one insisted on extra cherries and now they are a must for every slice.
Storage Tips
Store leftovers in the fridge in a covered dish and enjoy it within three days for the freshest taste. If you need to keep it longer portions can be frozen and thawed overnight in the refrigerator then topped with extra Cool Whip and coconut to refresh.
Ingredient Substitutions
Try using white cake mix for a lighter flavor or gluten free cake mix if needed. If you cannot find cream of coconut mix coconut milk with extra powdered sugar. Fresh whipped cream works in place of Cool Whip just whip until stiff and use right before serving.
Serving Suggestions
Slice chilled cake and serve with a little extra pineapple or a scoop of vanilla ice cream for major summer vibes. This also shines with tropical fruit salad or alongside coffee at brunch.
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Cultural Context
Poke cakes became popular in the seventies as a playful way to add flavor and moisture to basic cakes. This tropical twist channels the timeless beach cocktail and it is a hit wherever you want a bit of sunshine on your dessert table.
Frequently Asked Questions About Recipes
- → Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be substituted, but make sure to drain excess juice to prevent the cake from getting soggy.
- → How long should the cake chill before serving?
For best flavors and texture, chill for at least two hours, though overnight enhances the taste even more.
- → What is cream of coconut and can I substitute it?
Cream of coconut is sweetened and thicker than coconut milk. If substituting, add sugar to unsweetened coconut milk for similar sweetness and texture.
- → Can I make this dessert in advance?
Absolutely! This cake holds up well when made a day ahead. Add the final coconut and cherries just before serving for freshness.
- → Is it possible to use homemade whipped cream instead of Cool Whip?
Yes, homemade whipped cream can be used. Make sure it’s stabilized for best results and spread gently over the cake.