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pina colada poke cake

(1)
julesbai avatar
Blue Ribbon Recipe by
Julie Bailey
@julesbai
Durham, NC

This is one of those cakes that is perfect to carry to potluck dinners, cookouts, or family outings. It is full of flavor and has a moist texture that keeps people coming back for seconds. And, it's easy to make! Make it once and you'll find it will become a family favorite with your crew just as it has with mine.

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Blue Ribbon Recipe

Poke cakes are a good dessert option for potluck dinners or cookouts and will quickly become a family favorite. Coconut milk and a touch of extract are added to the cake to enhance the coconut flavor. Once baked, holes are created in the cake to absorb a tropical sauce made from coconut milk, sweetened condensed milk, and crushed pineapple. Then, it's topped with a gooey coconut pudding that drips from the cake. Next, there's a light, creamy, fluffy frosting and a sprinkle of toasted shredded coconut. This cake is perfect for any coconut lover.

— The Test Kitchen @kitchencrew
(1)
yield 12 serving(s)
prep time 1 Hr
cook time 40 Min
method Bake

Ingredients For pina colada poke cake

  • 1 box
    yellow or white cake mix
  • 3 lg
    eggs
  • 1/3 c
    canola or vegetable oil
  • 1 can
    coconut milk, divided (such as Coco Lopez; 13.5 oz)
  • 1 tsp
    coconut extract, optional
  • 1 can
    sweetened condensed milk (14 oz)
  • 1 can
    crushed pineapple (20 oz)
  • 1 box
    small box instant coconut cream pudding (3.14 oz)
  • 2 c
    milk
  • 1 c
    shredded coconut
  • 8 oz
    extra creamy Cool Whip
  • 1 c
    marshmallow fluff

How To Make pina colada poke cake

  • Mix cake mix, eggs, oil, coconut milk, and coconut extract.
    1
    Preheat oven to 350 degrees F. Place dry cake mix in a large mixing bowl. Add 3 eggs, 1/3 cup oil, and 1 cup of coconut milk. Add the optional 1 tsp coconut extract if using.
  • Beat for 2 minutes.
    2
    Using a hand mixer, beat for about two minutes until all ingredients are mixed well.
  • Pour cake batter into a greased pan.
    3
    Grease a 9x13-inch cake pan. Pour cake batter into the pan.
  • Bake for 25 - 35 minutes.
    4
    Bake at 350 degrees per cake box directions; about 25 to 35 minutes. Test for doneness by inserting a toothpick in the center of the cake.
  • Poke holes into the cooked cake.
    5
    When done, remove the cake from the oven and poke holes in it using the handle of a wooden spoon, straw, or chopstick while still warm.
  • Mix the remaining coconut milk, sweetened condensed milk, and crushed pineapple.
    6
    Mix the remaining coconut milk, sweetened condensed milk, and crushed pineapple.
  • Pour over the top of the warm cake.
    7
    Then pour over the top of the cake while it's still warm.
  • Place the cake in the fridge to cool.
    8
    Set the cake in the refrigerator to cool.
  • Mix the coconut cream instant pudding and milk.
    9
    Once cooled, mix the coconut cream instant pudding and milk according to package directions.
  • Spread pudding over the cake and chill.
    10
    Spread over the top of the cake and return to the refrigerator while mixing the topping.
  • Add the coconut to a skillet to toast.
    11
    Toast the shredded coconut in a pan over medium-high heat.
  • Stir until toasted.
    12
    Stir continuously until the coconut turns a light golden color; about 3 to 5 minutes. Remove from heat and set aside to cool.
  • Mix Cool Whip and marshmallow fluff.
    13
    Just before serving, mix the Cool Whip and marshmallow fluff.
  • Mix until creamy and smooth.
    14
    Mix until well combined and creamy smooth.
  • Spread onto the cake.
    15
    Spread on top of the cake.
  • Top with toasted coconut.
    16
    Top with coconut and serve chilled. Store in refrigerator. The longer this cake sits, the more moist and tasty it becomes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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