This incredibly moist Piña Colada Poke Cake is always a hit at family gatherings and church events! Sweet pineapple and creamy coconut are infused right into the cake — you’ve got to taste it to believe it! And with only 5 ingredients, it’s practically foolproof!
Grandma Lucy’s Piña Colada Cake
Piña colada cake is another one of Grandma’s go-to desserts. It’s what I’d call semi-homemade because it uses a box cake mix shortcut — that makes it perfect for beginning bakers or if you’re short on time!
However, this cake tastes like you spent all day in the kitchen because it is unbelievably moist and flavorful! There is an abundance of sweet pineapple and coconut in every single bite!
There’s a reason it’s one of Grandma Lucy’s most requested desserts and once you taste it you’ll know why!
You can tell just by looking at the photos how juicy this cake is!
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Piña Colada Sheet Cake Ingredients
- Yellow cake mix — Plus ingredients listed on box
- Coco Lopez cream of coconut — One 15 ounce can
- Shredded coconut — Toasted; you can use either sweetened or unsweetened
- Crushed pineapple — One 20 ounce can
- Cool Whip — You’ll want to use at least the small tub, but if you really like whipped topping you can use the larger size tub.
Kitchen Supplies Used
- Non-slip mixing bowls
- 9 x 13 inch baking pan – This one comes with a handy lid to keep you cake fresher!
What is Coco Lopez?
Coco Lopez is a blend of coconut cream and cane sugar, created by Don Ramon Lopez-Irrizarry over half a century ago in Puerto Rico. It’s been a favorite for making traditional cocktails and desserts for generations!
Can you use coconut milk instead?
Coco Lopez cream of coconut differs from coconut milk in that there are added sugars and other ingredients to get that sweet taste and smooth, creamy texture.
Using coconut milk alone as a substitute would make the cake taste less sweet. If you can’t find Coco Lopez, I’d recommend using sweetened coconut milk or sweetened coconut cream.
Is there alcohol in the cake?
Unlike the cocktail, this piña colada cake recipe does not contain rum. Therefore, it’s perfectly family friendly!
How to Make Piña Colada Poke Cake
Simply mix and bake one box of yellow cake mix according to package directions. When the cake is done baking, remove from the oven and allow to cool to room temperature.
Once cool, use the back of a wooden spoon to poke holes throughout the cake, about 1-2″ apart.
Pour Coco Lopez on top of the cake, making sure to pour into each of the holes you made in the cake. Next, drain your pineapple and pour that on top of the cake too. Spread if needed for even coverage.
Finally, “frost” the cake with Cool Whip or whipped cream and sprinkle with toasted coconut. If you like, you can top with maraschino cherries too!
Homemade Piña Colada Poke Cake Recipe
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Piña Colada Poke Cake
- 9x13" pan
- 1 box yellow cake mix plus ingredients listed on box
- 1 can Coco Lopez cream of coconut 15 oz can
- 7 ounces shredded coconut toasted
- 1 can crushed pineapple 20 oz can
- 1 container Cool Whip
- Mix cake according to directions on box and pour into a prepared 9x13" pan. Bake and allow to cool to room temperature.
- Once cool, use the end of a wooden spoon to poke holes in the cake, about 1-2" apart.
- Pour Coco Lopez evenly across the top of the cake, so that it fills the holes.
- Drain pineapple and spread across the top of the cake.
- Spread Cool Whip on top of cake like frosting. Sprinkle with toasted coconut.
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