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close up of piña colada cake with pineapple and whipped cream
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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!
Course Dessert
Cuisine American
Keyword cake, coconut, desserts, easy desserts, pineapple, poke cake, sheet cake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16
Calories 338kcal
Author Stacey
Cost $6

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: 338kcal | Carbohydrates: 60g | Protein: 2g | Fat: 10g | Saturated Fat: 9g | Cholesterol: 2mg | Sodium: 292mg | Potassium: 116mg | Fiber: 2g | Sugar: 44g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 1mg