1 pk Yellow cake mix with pudding 16 oz Pina colada mix 1 cn Sweetened condensed milk 8 oz Cool whip Coconut Prepare cake mix according to package directions for 9x13" cake. While cake is baking, combine pina colada mix and sweetened condensed milk. Stir well. After cake has baked, and while still hot, punch holes in cake with handle of wooden spoon. Pour mixture over cake. Allow cake to cool completely. After cake has cooled, top with Cool Whip and sprinkle desired amout of coconut over top of Cool Whip. NOTE: Try with toasted coconut also. Or try some coconut over cake before topping with Cool Whip with additional on top of Cool Whip. -----
How To make Poked Pina Colada Cake's Videos
PINA COLADA CAKE - How to make a moist PINA COLADA CAKE Recipe
If you like PiNA COLADA'S...then you're gonna love this cake!! Fast and easy to make yet moist and delicious to eat!! Recipe below by clicking on SHOW MORE...
PINA COLADA CAKE
1 box butter flavored cake mix 1 14-ounce can sweetened condensed milk 1 15-ounce can cream of coconut 1 15-ounce can crushed pineapple, drained and juice reserved
Topping for cake
2 cups heavy whipping cream 2 to 4 tablespoons powdered sugar 1 teaspoon coconut extract 2 cups sweetened shredded coconut flakes marachino cherries to garnish
1. Bake cake according to box directions in a 9 by 13 pan.
2. In a medium mixing bowl whisk together cream of coconut, sweetened condensed milk and reserved pineapple juice. Set aside.
3. Poke holes in top of cake with the end of a wooden spoon or spatula. Slowly pour cream of coconut mixture over the top of the warm cake. Make sure the mixture fills poked holes. The cake will appear saturated, but will absorbed by the cake.
4. Spread drained crushed pineapple, evenly, over top of cake.
5. Cover cake with tin foil or plastic wrap and refrigerate overnight.
6. Before removing cake from refrigerator. In a large mixing bowl add the heavy whipped cream and coconut extract. With a hand mixer, on high speed, whip for 3 minutes, or until stiff peaks form, while gradually adding 1 tablespoon of powder sugar at a time. Spread evenly over the top of chilled cake.
7. Evenly add coconut flake to the top of whipped cream. Add a cherry to the top of each serving of cake.
TIPS: Stores in the refrigerator, wrapped well, for up to 3 days. May freeze for up to 3 months in an airtight container. Slowly thaw cake, overnight, in refrigerator.
Music by Kevin MacLeon (
Piña Colada Poke Cake
INGREDIENTS FOR CAKE 1 box yellow cake mix 1/2 c. water 1/2 c. pineapple juice 1/3 c. vegetable oil 3 large eggs FOR FILLING 1 (14-oz.) can sweetened condensed milk 1 (15-oz.) can coconut cream 1/4 c. white rum FOR TOPPING 2 c. whipped topping 1 1/2 c. sweetened coconut, toasted 1 c. pineapple wedges, for topping 12 maraschino cherries, for topping
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Pina Colada Cake Recipe
Looking for the perfect summer dessert? This cool, moist, flavorful, tropical pina colada poke cake is the perfect choice! Get the full recipe and all the details on the blog:
Pina Colada Poke Sheet Cake
For the full recipe:
Tropical Poke Cake Recipe
This tropical poke cake recipe is SO good! Perfect Spring cake to make at Easter time or during the Summer. Super moist and topped with pineapple, oranges and coconut. Recipe here:
How to Make Pina Colada Poke Cake | The Girl Who Ate Everything | 2023
Pina Colada Poke Cake - drizzled with cream of coconut and crushed pineapple and topped with coconut whipped cream and cherries! FULL RECIPE:
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