Best Pina Colada Poke Cake Recipes

PINA COLADA POKE CAKE

Steps:

• Spray a 9-by-13-inch baking dish with nonstick cooking spray.
• Prepare the cake mix in a bowl according to the package instructions. Pour into the prepared baking dish and bake according to the instructions. Let cool for 10 minutes.
• Combine the heavy cream, sugar and coconut extract in a chilled metal bowl. Whip the cream with a whisk or electric hand mixer until soft peaks form. Refrigerate.
• Using the handle of a wooden spoon, poke holes in the cake, 6 across in each of 4 rows, to make 24 holes. Press a cherry into each hole.
• In a medium bowl, whisk together the cream of coconut, crushed pineapple and rum. Slowly pour and spread over the cake and let stand until the liquid is absorbed into the holes, about 10 minutes.
• Spread the whipped cream over the top of the cake, sprinkle with toasted coconut and garnish with the leftover maraschino cherries.

PINA COLADA POKE CAKE

Steps:

• Bake the prepared cake mix in a 9x13" pan, per instructions on the box.
• While the cake is baking, combine the pina colada mix and sweetened condensed milk in a bowl and mix well.
• Once the cake is removed from the oven, keep the cake in it's pan and poke holes all over the top of the cake with a wooden spoon handle.
• While the cake is still hot, pour the pina colada mixture over the top of the cake evenly.
• Use a rubber spatula to spread the mixture, if needed.
• Set cake aside to cool completely.
• Once cake is completely cooled, spread Cool Whip or whipped cream over the top, sprinkle with toasted coconut, and decorate with pineapple chunks and maraschino cherries, if desired.

PINA COLADA POKE CAKE RECIPE - (4.4/5)

Steps:

• Prepare and bake cake in a 9x13-inch pan according to package directions. While your cake is baking, mix together the reserved pineapple juice, sweetened condensed milk and cream of coconut until smooth. Immediately after removing your cake from the oven, use the end of a wooden spoon to poke holes all over the top of the cake. Pour the milk mixture over the top of the warm cake, making sure to get it down into the holes. The cake will appear very saturated, but that's okay. Evenly spread the reserved crushed pineapple all over the top. Cover the cake with plastic wrap and refrigerate overnight. Topping: Beat cream vigorously by hand with a whisk or using the whisk attachment of a stand mixer. When the cream starts to thicken, add in the powdered sugar and coconut extract. Continue beating until soft peaks form. You may also use Cool Whip if you wish. Garnish cake with shredded coconut and maraschino cherries. Keep cake covered in refrigerator for up to 3 days.

PINA COLADA POKE CAKE

Steps:

• 1. Preheat oven to 350-degrees
• 2. Place dry cake mix in large mixing bowl
• 3. Add the 3 eggs, 1/3 c. oil and 1 c. of the coconut milk. (ADD the 1 tsp. optional coconut extract to mixture if you choose to use it). Using a hand mixer, beat for about two minutes until all ingredients are mixed well. Pour mixture into a 9x13 inch cake pan greased with spray oil (I use butter flavored store brand). Bake at 350-degrees per cake mix directions, about 25 to 35 minutes. Test for doneness by inserting a toothpick in the center of the cake.
• 4. When done, remove cake from oven and poke holes in it using the handle of a wooden spoon or chop stick while still warm.
• 5. Mix the remaining coconut milk, Eagle Brand and crushed pineapple together then pour over top of the cake while it's still warm. Set cake in refrigerator to cool.
• 6. Once cooled, mix the coconut cream instant pudding according to package directions. Spread over top of the cake and return to refrigerator while mixing the topping.
• 7. Toast the shredded coconut in a pan over medium-high heat, stirring continuously until coconut begins to turn a light golden color, about 3 to 5 minutes. Remove from heat and set aside to cool before final step.
• 8. Just before serving, mix together the Cool Whip and marshmallow Fluff until well-combined and creamy smooth. Spread on top of the cake. Top with coconut and serve chilled. Store in refrigerator. The longer this cake sits, the more moist and tasty it becomes.

PINA COLADA POKE CAKE RECIPE - (4.5/5)

Steps:

• Prepare butter cake according to package directions. While cake is baking, drain crushed pineapple into a bowl. We need that juice for the cake. In a separate bowl, whisk together cream of coconut, sweetened condensed milk and pineapple juice. When you open the can of cream of coconut, you will probably see that some of the coconut oil and cream have separated so it's really important that you whisk this mixture so you get it combined and get most of the lumps out. Once combined, mixture will be thin. Note: The sweetened condensed milk is totally optional in this. I often make my Coconut Cream Poke Cake without the sweetened condensed milk and just use the Cream of Coconut since it is pretty sweet already. I'll leave that up to you. Once cake is done, take it out of the oven. While cake is still warm, begin poking holes in the top. I have found that this little carving fork that came with my knife set works great for poking holes quickly. Do knife sets even come with these anymore? If you don't have one, just use a fork or similar size utensil. Then pour cream of coconut mixture evenly over cake. It will look pretty saturated. But don't worry the cake is going to soak it all up. After about 30 minutes it will look like this. Once cake is completely cooled. Top it with crushed pineapple. Then spread Cool Whip on top. Then sprinkle shredded coconut on top of the Cool Whip. (You can toast your shredded coconut if you like) This cake needs to be kept refrigerated. Make sure you cover it with some plastic wrap or a lid. And serve. So good!! Enjoy!