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close up of piña colada cake with pineapple and whipped cream

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


  • 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.


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


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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