Pineapple Colada Poke Cake

The tantalizing aroma of rich coconut and sweet pineapple envelops your kitchen, inviting everyone to indulge. The Pineapple Colada Poke Cake brings the essence of tropical paradise straight to your table, taking about 2.5 hours to prepare and chill. This recipe works wonderfully because it allows the cake to soak up a decadent coconut and rum mixture, creating a moist and flavorful dessert.

This delightful cake is perfect for gatherings, summer parties, or when you’re craving something refreshing. You can make it a day in advance, ensuring the flavors deepen and meld beautifully.

Why You’ll Love This Recipe

• The cake is incredibly moist from the pineapple and coconut soak.
• Whipping the cream creates a light and airy topping.
• The presentation is stunning with vibrant cherries and shredded coconut.
• It’s an easy make-ahead dessert, perfect for busy hosts.

What You’ll Need

Gather the following ingredients for this delightful poke cake:

For the Cake

• 1 box yellow cake mix
• 1 can (20 oz) crushed pineapple, drained
• 1 can (15 oz) cream of coconut
• 1/2 cup white rum (or rum extract)

For the Topping

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 cup shredded coconut
• Maraschino cherries for garnish

Note: Use coconut milk as a dairy-free alternative for the whipped topping.

Substitutions & Swaps

• Swap yellow cake mix for a gluten-free variety.
• Use coconut cream for a richer flavor.
• Replace white rum with coconut extract for a non-alcoholic version.
• Try sweetened flaked coconut for extra sweetness.

How to Make It

Time to bring this dessert to life with these straightforward steps.

1. Prepare the cake

Prepare the yellow cake mix according to package instructions and bake in a 9×13 inch pan.

2. Poke holes

Allow the cake to cool for about 10 minutes, then poke holes all over the cake using a fork.

3. Mix the soaking liquid

In a bowl, mix the drained crushed pineapple, cream of coconut, and rum (or extract). Pour this mixture over the cake, ensuring it fills the holes.

4. Chill the cake

Refrigerate the cake for at least 2 hours to allow the flavors to meld.

5. Whip the cream

In a medium bowl, whip the heavy cream and powdered sugar until soft peaks form.

6. Spread the cream

Spread the whipped cream over the cooled cake.

7. Garnish

Sprinkle shredded coconut on top and add Maraschino cherries as desired.

8. Serve

Serve chilled and enjoy!

How to Store It

Fridge: Store covered for up to 5 days.
Freezer: No, it will affect texture and taste.
Reheat: N/A, serve chilled.

Tips for Best Results

• Ensure the cake is completely cool before soaking to avoid sogginess.
• Use freshly drained pineapple for optimal flavor.
• Chill the cake overnight for the best flavor infusion.
• Don’t skip the whipped cream; it adds a delightful lightness.

Serving Suggestions

• Pair with a scoop of vanilla ice cream for added indulgence.
• Serve alongside tropical fruit skewers for a complete theme.
• Perfect for a summer barbecue or beach-themed party.