Oh my goodness, let me tell you about the *pina colada poke cake*! This cake is like a mini vacation on a plate, bursting with those delightful tropical flavors that whisk you away to a sunny beach, even if you’re just sitting in your kitchen. Seriously, it’s so unique as a dessert—it’s moist, sweet, and has that irresistible coconut and pineapple combo that just screams summer!
I remember the first time I made this cake for a family gathering. Everyone was raving about it! The way it looks, with its fluffy whipped topping and a sprinkle of shredded coconut, is just as inviting as it tastes. Trust me, when you poke those holes in the cake and let the creamy coconut mixture soak in, it transforms into something magical. It’s a dessert that brings people together, and I can’t wait for you to try it at your next gathering! You’ll be the star of the show, and it’s so easy to whip up. Let’s dive into how to make this tropical delight!
Ingredients for Pina Colada Poke Cake
Before we get started on this deliciousness, let’s gather our ingredients! Here’s what you’ll need:
- 1 box yellow cake mix: This is the base of our cake, creating that perfect moist texture.
- 1 cup coconut milk: This adds a creamy richness and enhances the tropical flavor.
- 1/2 cup pineapple juice: For that sweet and tangy kick that pairs beautifully with the coconut.
- 1/4 cup vegetable oil: This keeps our cake super moist and tender.
- 3 large eggs: Essential for binding everything together and adding fluffiness.
- 1 cup sweetened shredded coconut: This gives our cake that lovely coconut texture and sweetness!
- 1 cup crushed pineapple, drained: Adds juicy bursts of pineapple flavor throughout the cake.
- 1 cup whipped topping: For that light and airy finish that makes it all come together.
- 1/2 cup cream of coconut: This is the magic ingredient that soaks into the cake for that signature pina colada flavor.
Gather these goodies, and you’re already on your way to creating a cake that will have everyone dreaming of paradise!
How to Prepare Pina Colada Poke Cake
Alright, let’s get our hands a little messy, shall we? Making this *pina colada poke cake* is a fun process, and I’m here to walk you through it step by step. You’ll have that tropical goodness ready in no time!
Preheat and Prepare
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because it ensures that your cake bakes evenly. While that’s warming up, grab your mixing bowl and prepare the cake mix according to the package instructions. Remember to switch things up by using coconut milk instead of regular milk, and mix in the pineapple juice, vegetable oil, and eggs. Trust me, this little tweak will take your cake to a whole new level of tropical yumminess!
Baking the Cake
Once your batter is all mixed up and looking fabulous, pour it into a greased 9×13 inch baking pan. Pop that beauty into your preheated oven and let it bake for about 25-30 minutes. Keep an eye on it, and when you think it’s ready, insert a toothpick in the center. If it comes out clean, you’re golden! If not, give it a few more minutes and check again.
Creating the Poke
When the cake is done baking, let it cool for about 10 minutes. This is where the magic happens! Take a fork and poke holes all over the top of the cake. Don’t be shy—make those holes nice and deep! This step is crucial because it allows the creamy coconut mixture to seep in and infuse all that delicious flavor into the cake.
Adding the Toppings
Now, let’s make that topping! In a bowl, mix together the cream of coconut and the drained crushed pineapple until well combined. Then, pour this delightful mixture all over the poked cake, making sure to coat it evenly. The cake will soak up all that goodness, and you’ll be left with a moist, flavor-packed dessert!
Chilling and Serving
Refrigerate the cake for at least 2 hours to let all those flavors meld together and chill out. Just before serving, top it off with the whipped topping and sprinkle some sweetened shredded coconut over the top for that beautiful finishing touch. And there you have it—a stunning and irresistible *pina colada poke cake* ready to impress your friends and family. Enjoy every bite of this tropical treat!
Nutritional Information
Now, I know we all love a delicious dessert, but it’s also nice to have a little insight into what we’re indulging in, right? Here’s the typical nutritional information for one slice of this delightful *pina colada poke cake*. Keep in mind that these values are estimates and can vary based on the specific ingredients you use:
- Calories: 320
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 200mg
- Carbohydrates: 42g
- Sugars: 24g
- Fiber: 1g
- Protein: 3g
This cake is definitely a treat, so enjoy it in moderation, and feel free to share it with friends and family—it’s way more fun that way!
Why You’ll Love This Recipe
- Quick Preparation: With simple steps and just a few ingredients, you can whip this up in no time—perfect for those last-minute gatherings!
- Tropical Flavor: The combination of coconut and pineapple creates a delightful burst of flavor that will transport you straight to a beach paradise.
- Perfect for Gatherings: This cake serves a crowd, making it an ideal dessert for parties, potlucks, or family get-togethers.
- Make-Ahead Option: You can prepare it in advance and let it chill, freeing you up to enjoy your time with guests.
- Customizable: Feel free to add your favorite fruits or toppings for a personalized twist on this tropical classic!
- Visually Stunning: The fluffy whipped topping and coconut garnish make this cake not just delicious, but also a showstopper on any dessert table.
Tips for Success
Alright, let’s talk about making your *pina colada poke cake* absolutely perfect! I’ve got some tried-and-true tips that’ll help you nail this dessert every time.
- Use Room Temperature Ingredients: This is key! Make sure your eggs and coconut milk are at room temperature before mixing. It helps the batter come together smoothly and results in a fluffier cake.
- Don’t Skip the Cooling Time: After baking, let your cake cool for the full 10 minutes before poking holes. If you poke too soon, it might crumble apart and you won’t get that delightful soaking action! Patience pays off here.
- Make Deep Holes: When you poke holes in the cake, don’t be shy! Use a fork to make those holes deep and evenly spaced. This allows the cream of coconut to seep in and infuse every bite with that amazing flavor.
- Chill It Well: I know the waiting is hard, but refrigerating your cake for at least 2 hours is essential. This allows all the flavors to meld beautifully, and it makes the cake nice and refreshing when you serve it!
- Top It Right Before Serving: For the best texture, add the whipped topping and shredded coconut right before serving. This keeps everything light and fluffy rather than soggy.
- Taste as You Go: Don’t hesitate to sneak a taste of the cream of coconut and pineapple mixture before pouring it over the cake! A little taste test can help you adjust flavors if needed.
Following these tips will make your *pina colada poke cake* even more delightful! Enjoy the process and have fun with it—baking should always be an adventure!
Variations on Pina Colada Poke Cake
If you’re feeling adventurous or just want to mix things up a bit, there are so many fun variations you can try with this *pina colada poke cake*! Here are some ideas that’ll keep your taste buds dancing:
- Berry Bliss: Swap out the crushed pineapple for crushed strawberries or blueberries. The bright flavors will add a fresh twist to your tropical cake!
- Banana Coconut: Add mashed ripe bananas into the batter for an extra layer of flavor. It’ll make everything even more moist and delicious!
- Mango Madness: Incorporate fresh or canned diced mango into the cream of coconut mixture. The sweetness of the mango pairs beautifully with coconut and pineapple.
- Nutty Twist: Sprinkle some chopped macadamia nuts or toasted almonds on top of the whipped topping for a crunchy contrast that adds a delightful texture.
- Chocolate Delight: Drizzle some chocolate syrup over the whipped topping or mix in mini chocolate chips into the batter for a rich and indulgent twist!
- Caribbean Style: Add a splash of rum extract to the batter for that authentic piña colada flavor. Just a little bit goes a long way in bringing the tropics to your kitchen!
- Vegan Option: Use a vegan cake mix and substitute the eggs with flaxseed meal or applesauce. For the cream of coconut, make sure it’s dairy-free to keep it vegan-friendly!
Feel free to experiment with these variations, or come up with your own! The beauty of this *pina colada poke cake* is its versatility. No matter how you choose to customize it, the end result is sure to be a hit! Happy baking!
Storage & Reheating Instructions
Now that you’ve got this delicious *pina colada poke cake* ready to share, let’s talk about how to store any leftovers (if there are any, right?). Proper storage will keep your cake fresh and tasty for days!
First, make sure the cake is completely cool before covering it. You can cover the pan with plastic wrap or transfer the slices to an airtight container. This will help keep it moist and prevent it from absorbing any odors from the fridge. Stored correctly, your cake will stay delicious for up to 3 days in the refrigerator.
If you want to keep it for longer, you can freeze the cake! Just slice it up, wrap each piece tightly in plastic wrap, and then place them in a freezer-safe bag. It can last in the freezer for about 2 months. When you’re ready to enjoy a slice, just take it out and let it thaw in the fridge overnight. No reheating is necessary; it’s delightful served chilled!
And there you have it—simple storage and reheating tips to ensure you get to enjoy every last bite of your *pina colada poke cake* whenever you want. Happy indulging!
Print
Pina Colada Poke Cake: 7 Steps to Tropical Bliss
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Description
A delicious poke cake infused with the tropical flavors of pina colada.
Ingredients
- 1 box yellow cake mix
- 1 cup coconut milk
- 1/2 cup pineapple juice
- 1/4 cup vegetable oil
- 3 large eggs
- 1 cup sweetened shredded coconut
- 1 cup crushed pineapple, drained
- 1 cup whipped topping
- 1/2 cup cream of coconut
Instructions
- Preheat oven to 350°F (175°C).
- Prepare the cake mix according to package instructions using coconut milk, pineapple juice, vegetable oil, and eggs.
- Pour the batter into a greased 9×13 inch baking pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes.
- Poke holes into the cake using a fork.
- Mix the cream of coconut and crushed pineapple, then pour over the cake.
- Refrigerate for at least 2 hours.
- Top with whipped topping and shredded coconut before serving.
Notes
- Serve chilled for best flavor.
- Can be stored in the fridge for up to 3 days.
- Garnish with fresh pineapple if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: pina colada poke cake, tropical cake, dessert recipe