Piña Colada Cake
This Piña Colada Cake is a tropical poke cake made with white cake and a creamy topping for ultimate moisture and flavor. It’s easy to make, best when chilled overnight, and perfect for summer parties or make-ahead desserts!
Servings: 12
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.
