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–+ servings
Three slices of Pina Colada Cake side by side. Garnished with cherries, pineapple and toasted coconut.
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5 from 12 votes

Piña Colada Cake

This Piña Colada Cake is a cool, creamy pineapple coconut poke cake made with vanilla cake, cream of coconut, sweetened condensed milk, crushed pineapple, whipped topping, and coconut. It is easy to make ahead and perfect for summer parties, potlucks, and family dinners.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Hawaiian
Keyword: Piña Colada, Poke Cake
Servings: 12
Calories: 343kcal
Author: Erica Walker

Equipment

  • 9x13 inch pan
  • Wooden Spoon
  • Mixing Bowls

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 9x13 baking dish. Let the cake cool for about 10 minutes, then poke holes evenly over the cake using the handle of a wooden spoon.
    Cake in a 9x13 pan with holes poked throughout to make Pina Colada Cake.
  • Whisk together the sweetened condensed milk and cream of coconut until smooth.
    Cream of Coconut and sweetened condensed milk combined in a mixing bowl. Whisk on the side.
  • 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.
    Cake poked with holes in a 9x13 pan with coconut mixture on top.
  • Drain the crushed pineapple well, then spread it evenly over the chilled cake.
    Crushed pineapple spread on top of a 9x13 cake.
  • Fold the shredded coconut into the Cool Whip or whipped cream, then spread it over the pineapple layer.
    Pina Colada Cake in a 9x13 pan with a Cool Whip and coconut frosting.
  • Cover and refrigerate until ready to serve. (Optional: top with cherries or toasted coconut)
    Slice of Pina Colada Cake on a plate. Fresh pineapple, cherries, toasted coconut and pineapple slices on the side.

Video

Notes

  • Use one boxed cake mix for a 9x13 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

Calories: 343kcal | Carbohydrates: 65g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 356mg | Potassium: 238mg | Fiber: 2g | Sugar: 45g | Vitamin A: 139IU | Vitamin C: 4mg | Calcium: 215mg | Iron: 1mg