If you love the tropical flavor of a Piña Colada, then this Piña Colada Cake is a must-try! Perfect for spring and summer gatherings, this moist and flavorful dessert brings together all the coconut goodness in one irresistible bite. It’s a classic poke cake recipe, which means the creamy filling soaks into every layer—making it even better after resting overnight. Don’t be fooled by its simple look; one bite and you’ll be hooked. This cake is easy to make, perfect to prep ahead, and always a crowd favorite!
This cake may look plain...but it is the yummiest, most flavorful, moistest cake you will make ALL SUMMER! It is THAT good!
Another great summer recipe to try is my Berries And Stars!
Ingredients
- box white cake mix
- ingredients for cake mix
- Sweetened Condensed Milk
- Cream of Coconut
- Extra Creamy Cool Whip topping
- *optional: sweetened flake coconut for garnish
See exact measurements in recipe card below!
Instructions
Mix cake according to package directions, except substitute the milk for the water. While cake is cooking mix together condensed milk and cream of coconut in a pourable bowl. When cake is hot out of the oven poke holes with a chop stick or wooden spoon all over the top. Make small slits all around edges with a knife.
The entire cake should have holes. Doing this quickly will make the difference. Do not let the cake cool first.
Then pour the milk mixture over entire cake, spreading out so every bit of cake is covered. Cover and set in fridge over night. Before serving spread with cool whip all over the top and garnish with coconut if using. Watch the video below for all the tricks!
Tips
Don't shy away from poking that cake all over! Watch the video above to see what I mean! Making slits with a knife around all the edges also helps get that glorious coconut flavoring all around that cake and moisten the edges.
Stir together the cream of coconut and condensed milk ahead of time before pouring onto the cake.
Coconut garnish on top is totally optional. I have a son who loves Pina Colada flavor but hates coconut flakes. So I leave them off most times.
Equipment
A kitchen with quality tools is a kitchen that is easier to bake and cook in! Trust me! A good cake pan is essential to baking evenly. Here is a LINK to one of my favorites!
Desserts to Try
Piña Colada Cake
Ingredients
- 14.25 oz box white cake mix
- Ingredients called for on cake mix (sub milk for water)
- 14 oz can Sweetened Condensed Milk
- 15 oz can Cream of Coconut
- 8 oz Extra Creamy Cool Whip topping
- *optional: sweetened flake coconut for garnish
Instructions
- Prepare cake mix according to package directions. I like to substitute milk for the water. Pour batter into a greased 9x13 pan and bake according to package. While cake is cooking, mix together condensed milk and cream of coconut in a pourable bowl. When cake is HOT out of the oven poke holes with a chop stick or wooden spoon all over. Make small slits all around edges with a knife. The entire cake should have holes. Then pour milk mixture over entire cake, spreading out so every bit of cake is covered. Cover and set in fridge over night. Before serving spread with cool whip and top with coconut if using.
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