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How to Make Piña Colada Poke Cake
- Bake the Cake: Prepare your cake mix according to the package instructions and bake in a 9×13 pan.
- Poke the Cake: Once baked and slightly cooled, use the handle of a wooden spoon or a skewer to poke holes all over the cake.
- Pour the Tropical Mixture: Mix pineapple juice, crushed pineapple, coconut cream, and rum extract, then pour evenly over the cake so it soaks into the holes.
- Chill: Refrigerate for several hours or overnight to let the flavors meld and the cake absorb the liquid.
- Frost and Garnish: Spread whipped topping or cream cheese frosting over the top and sprinkle with toasted coconut flakes before serving.
Tips for the Best Piña Colada Poke Cake
- For extra coconut flavor, add shredded coconut to the frosting.
- Use full-fat coconut milk or cream for richer texture.
- To keep it kid-friendly, skip the rum extract or use a non-alcoholic version.
- Toast coconut flakes in a dry skillet until golden for best flavor.
This Piña Colada Poke Cake is a tropical paradise you can bake at home — moist, flavorful, and topped with creamy sweetness. It’s a perfect way to bring a bit of island sunshine to your dessert table any time of year.
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