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Piña Colada Poke Cake

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!

slice of pina colada poke cake with fork

Grandma Lucy’s Piña Colada Cake

Grandma Lucy is my husband’s mom — she’s known for her desserts (like this Christmas Pie and this zucchini bread) and never shows up for a party without one!

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!

close up of piña colada cake with pineapple and whipped cream

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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

fork taking a bite from a piece of piña colada cake

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!

 

top down shot of piña colada sheet cake

Homemade Piña Colada Poke Cake Recipe

If you liked this recipe, please rate it! We’d love to hear your thoughts!

close up of piña colada cake with pineapple and whipped cream

Piña Colada Poke Cake

Stacey
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!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 16
Calories 338 kcal

Equipment

  • 9x13" pan

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Note: Nutrition information is an estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Nutrition

Calories: 338kcalCarbohydrates: 60gProtein: 2gFat: 10gSaturated Fat: 9gCholesterol: 2mgSodium: 292mgPotassium: 116mgFiber: 2gSugar: 44gVitamin A: 42IUVitamin C: 3mgCalcium: 91mgIron: 1mg
Keyword cake, coconut, desserts, easy desserts, pineapple, poke cake, sheet cake
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