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This Piña Colada Cake is a cool, creamy, pineapple coconut poke cake that tastes like summer in every bite. It starts with a simple vanilla cake mix, then gets soaked with sweet cream of coconut and sweetened condensed milk before being topped with crushed pineapple, whipped topping, and coconut. It is easy, make-ahead friendly, and so good served cold.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This tastes like Hawaii in a cake. So easy, yet super impressive my guests devoured it.” – Krystle
“The flavor is amazing in this cake! So moist too!” – Ashley
“The flavor of this cake is spot on! This one was a huge hit with my whole family!” – Wilhelmina
Why I Love This Cake
I love poke cakes because they are so simple, but they taste like you spent way more time on them than you actually did. This Piña Colada Cake is one of those desserts that gets better as it chills, which makes it perfect for summer parties, BBQs, potlucks, and family get-togethers.
The pineapple and coconut flavors soak right into the cake, so every bite is moist and sweet without feeling too heavy. I especially love serving it after it has chilled for several hours, or even overnight, because the cake gets nice and cold all the way through. It has all the flavors of a classic piña colada, but in an easy 9×13 dessert that everyone can enjoy.
🩷 Erica
Ingredients You’ll Need
- Vanilla cake mix: A simple boxed vanilla cake mix makes this recipe easy and gives the pineapple coconut filling a soft, sweet base.
- Cake mix ingredients: Use the eggs, oil, and water called for on the box so the cake bakes up properly in a 9×13 pan.
- Sweetened condensed milk: This adds rich sweetness and helps the filling soak into the cake.
- Cream of coconut: This is the sweet coconut syrup used in piña coladas, not coconut milk or unsweetened coconut cream.
- Crushed pineapple: Drain it well before spreading it over the cake so the topping does not get watery.
- Cool Whip or whipped cream: This makes the topping light and creamy. Make sure Cool Whip is thawed before using.
- Sweetened shredded coconut: Stirred into the topping for extra coconut flavor and texture.
- Optional garnishes: Toasted coconut, pineapple slices, and maraschino cherries make each slice look pretty for serving.
Ingredient Additions and Substitutions
- Cake mix: Vanilla is my favorite, but white, yellow, butter, pineapple, or coconut cake mix will also work.
- Rum extract: Add a teaspoon of rum extract to the cake mix or filling if you want a stronger piña colada flavor without adding alcohol.
- Real rum: For an adults-only version, you can add a small splash of light, dark, or spiced rum to the filling.
- Whipped cream: Homemade whipped cream can be used instead of Cool Whip, but the cake is usually a little sturdier with Cool Whip.
- Cream of coconut substitute: If you cannot find cream of coconut, you can use extra sweetened condensed milk with a little coconut extract, but the coconut flavor will be slightly different.
- Toasted coconut: Toast the shredded coconut before adding it to the top for more color and a deeper coconut flavor.
- Macadamia nuts: Sprinkle chopped macadamia nuts over the top right before serving for a little crunch.
- Maraschino cherries: Add one cherry to each slice for a classic piña colada look.
- Gluten-free option: Use your favorite gluten-free vanilla cake mix and check all labels on the whipped topping, cream of coconut, and coconut.
How to Make Piña Colada Cake
- Bake the cake. Prepare the vanilla cake mix according to the box directions in a 9×13 baking dish. Let the cake cool for about 10 minutes after baking.
- Poke the holes. Use the handle of a wooden spoon to poke holes evenly all over the warm cake. Try to space the holes across the whole cake so the filling soaks in evenly.
- Add the coconut filling. Whisk together the sweetened condensed milk and cream of coconut until smooth. Pour it slowly over the cake, making sure it runs down into the holes.
- Chill the cake. Cover the cake and refrigerate for at least 4 hours. Overnight is even better because the cake gets cold, moist, and full of pineapple coconut flavor.
- Add the pineapple. Drain the crushed pineapple well, then spread it evenly over the chilled cake.
- Top and serve. Fold the shredded coconut into the Cool Whip or whipped cream, then spread it over the pineapple layer. Keep the cake chilled until ready to serve.
Recipe Tips
- Do not use coconut milk. Cream of coconut is sweet and thick. Coconut milk is much thinner and will not give the same flavor or texture.
- Whisk the cream of coconut well. Cream of coconut can separate in the can, so whisk it until smooth before pouring it over the cake.
- Poke deep holes: The holes should go most of the way through the cake so the filling can soak in.
- Pour slowly. Pour the coconut mixture over the cake a little at a time so it has a chance to sink into the holes instead of pooling on top.
- Drain the pineapple well. Too much pineapple juice in the topping can make the cake watery.
- Chill before topping. The cake tastes best after the filling has had time to soak in and the cake is cold all the way through.
- Serve cold. This is not a room temperature cake. Keep it refrigerated until you are ready to slice and serve.
- Toast coconut carefully. Coconut can burn quickly, so watch it closely if you toast it for garnish.
Frequently Asked Questions
Piña colada is a pineapple and coconut flavor. The classic drink is usually made with pineapple juice, coconut, and rum. This cake keeps the pineapple coconut flavor, but the recipe itself is non-alcoholic unless you choose to add rum or rum extract.
Cream of coconut is usually near the drink mixers or cocktail ingredients at the grocery store. Coco Lopez is a common brand, but there are other brands too. Look for cream of coconut, not coconut milk or unsweetened coconut cream.
No, I would not use coconut milk for this recipe. Cream of coconut is sweet, thick, and syrupy, while coconut milk is much thinner and not nearly as sweet. Coconut milk will change the flavor and texture of the cake.
Yes, you can use homemade whipped cream instead of Cool Whip. Just know that Cool Whip holds up a little better for make-ahead desserts, especially if the cake will sit in the fridge for a day or two.
No, this recipe does not have alcohol as written. If you want a stronger piña colada flavor, you can add a little rum extract. For an adults-only version, you can add a small amount of rum to the filling.
Yes. Vanilla, white, yellow, butter, pineapple, or coconut cake mix can all work well. Vanilla keeps the flavor balanced and lets the coconut and pineapple stand out.
The cake is supposed to be very moist, but it should not be watery. Make sure the pineapple is drained well before adding it to the top, and do not add extra liquid unless you are adjusting the recipe carefully.
Yes! Maraschino cherries, pineapple pieces, and toasted coconut are all great toppings. I like adding them right before serving so they look fresh.
Make Ahead and Storage
Make Ahead: This cake is a great make-ahead dessert. Bake the cake, poke the holes, add the coconut filling, cover, and refrigerate for at least 4 hours or overnight. Add the pineapple and whipped topping before serving, or add the full topping ahead if you need the dessert completely ready to go.
Storing: Keep Piña Colada Cake covered in the refrigerator until ready to serve. Store leftovers in the fridge for up to 3 to 4 days.
Freezing: I do not recommend freezing the fully assembled cake because the pineapple and whipped topping can change texture after thawing. If you want to prep ahead, bake and cool the cake, then wrap it tightly and freeze the plain cake. Thaw it before adding the filling and topping.
Serving: This cake is best served cold. Keep it chilled until just before slicing.
Pairing Ideas
This Piña Colada Cake is perfect after grilled summer dinners, Hawaiian-style meals, BBQ chicken, homemade burgers, pulled pork, or fresh fruit salads. It also pairs well with other tropical recipes like Hawaiian Teriyaki Chicken, Hawaiian Macaroni Salad, Kalua Pork Sandwiches, Spam Musubi, or Grilled Fruit Kabobs.
More Delicious Summer Desserts
This Piña Colada Cake is cold, creamy, full of pineapple coconut flavor, and so easy to make ahead. It is one of those simple 9×13 desserts that always disappears fast. If you try this cake, leave a comment and rating below. I would love to hear what you think! 💛🍍🥥
Piña Colada Cake
Video
Ingredients
- 1 vanilla cake mix, prepared according to box directions
- 14 ounces sweetened condensed milk, 1 can
- 10 ounces cream of coconut, (see notes above)
For the Topping:
- 15 ounces crushed pineapple, 1 can
- 8 ounces Cool Whip, or Whipped Cream
- 1 cup coconut, shredded, sweetened
Instructions
- Prepare cake mix according to box directions for a 9×13 baking dish. Let the cake cool for about 10 minutes, then poke holes evenly over the cake using the handle of a wooden spoon.
- Whisk together the sweetened condensed milk and cream of coconut until smooth.
- Slowly pour the mixture evenly over the cake, making sure it soaks into the holes. Cover and refrigerate for at least 4 hours, or overnight for best results.
- Drain the crushed pineapple well, then spread it evenly over the chilled cake.
- Fold the shredded coconut into the Cool Whip or whipped cream, then spread it over the pineapple layer.
- Cover and refrigerate until ready to serve. (Optional: top with cherries or toasted coconut)
Equipment
- 9×13 inch pan
- Wooden Spoon
- Mixing Bowls
Notes
- Use one boxed cake mix for a 9×13 pan.
- Cream of coconut is not the same as coconut milk or unsweetened coconut cream.
- Whisk the cream of coconut well before mixing it with the sweetened condensed milk.
- Poke holes evenly over the warm cake so the filling soaks in all over.
- Chill the cake for at least 4 hours, but overnight is best.
- Drain the crushed pineapple well before spreading it over the cake.
- Keep the cake refrigerated until ready to serve.
- Add toasted coconut, pineapple slices, or maraschino cherries right before serving for a pretty finish.
- The fully assembled cake does not freeze well, but the plain baked cake can be frozen before adding the filling and topping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Lo haré,y espero me quedé delicioso 😋, muchas gracias,por la receta
This tastes like Hawaii in a cake. So easy, yet super impressive my guests devoured it.
The flavor is amazing in this cake! So moist too!
The flavor of this cake is spot on! This one was a huge hit with my whole family!
I love pina colada flavors and this cake was so good. Easy too!
What do they mean by 10 Cream of Coconut? Is that supposed to be 10 oz?
Yes it is 10 ounces. Thank you for catching that! I just edited the recipe.
This looks ah-mazing! I love how light and easy this cake is! I can see myself putting some maraschino cherries on top and serving it at a festive holiday cake.