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Pina Colada Poke Cake

Hey guys, it’s me, Adell, from Baked in Arizona!  How are you all doing? I don’t know about you but I’m getting excited for summer (heat and all!) This is the perfect poke cake to bring to a pot luck or BBQ!

coconut poke cake

I got this recipe from the family I was a nanny for years ago. It is perfect for the warm months ahead because it is a cold cake. You won’t be able to stop with one piece bite, it’s so addicting!

pina Colada poke cake

I used a pineapple cake mix but you can use a yellow or white cake mix as well. Heck, you could even make a homemade yellow or white cake if you have the time. But if you don’t, this cake will get rave reviews either way 🙂

coconut poke cake fork

The hardest part about this cake is that you have to let it chill. I know, I know. But if you make it the night before, you could wake up to cake for breakfast. What?! Don’t tell me you have never had cake for breakfast! It can’t be any worse for you than a donut and that is a suitable breakfast food. hehe.

pineapple & coconut poke cake

Look at that gooey cake! The milk mixture soaks into the cake making it so moist and delicious! This cake would also be great for mothers day. Your kids or husband should be able to whip this up. So if you are a coconut lover, save this recipe and request it for you’re special day.

poke cake

Pina Colada Poke Cake

Ingredients:

  • 1 (16.5 ounce) pineapple cake mix, made according to package directions
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (15 ounce) can cream of coconut*
  • 1 (8 ounce) can crushed pineapple, optional
  • 1 (8 ounce) tub cool whip
  • 1 (7 ounce) bag sweetened coconut flakes

Directions:

  1. Make the cake according to the package directions & bake in a 9×13″ cake pan. While the cake is baking, combine the sweetened condensed milk & cream of coconut in a bowl till combined.
  2. Poke holes all over the warm cake using the handle of a wooden spoon or a wood skewer. Then pour the condensed milk/cream of coconut mixture over the cake. Cover and place in the refrigerator. Allow the cake to cool completely (overnight is best).
  3. If you are going to add the crushed pineapple, drain the can and spread the pineapple over the cake. Top with cool whip and then sprinkle with the coconut flakes when ready to serve.
  4. This cake needs to be kept covered in the fridge.
  5. NOTES: *The can of cream of coconut is usually found in the liquor aisle of the store (there is no alcohol in it however). Do not use coconut milk or it won’t work. There are lots of variations you can do with this recipe. You can use a white or yellow cake mix instead of the pineapple flavored mix for just a coconut version. You can also make homemade sweetened whipped cream if you prefer that over cool whip.

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2 Comments

  • Reply
    maria felicia magno
    April 15, 2015 at 10:01 am

    delicous..thanks for sharing..this cake looks so good
    maria felicia magno recently posted…OUTFIT: BLUE BLAZER, PRINTED SHIRT AND A YELLOW BAGMy Profile

  • Reply
    judy henry
    March 20, 2016 at 11:44 pm

    I made this cake several years ago and it was very good.

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