This Pina Colada Cake is super moist and combines your favorite tropical cocktail into one delicious cake!
I love to make this Pina Colada Cake, especially in the summer when it’s hot and I’m craving something cool and sweet. I keep it in the refrigerator, which keeps it moist and super cold and makes for a delicious, splurge of a snack!
This Pina Colada Cake is a simple poke cake recipe that combines a lot of the ingredients in a Pina Colada, like sweetened condensed coconut cream, crushed pineapple and sweetened coconut. You could always add about 1/4 cup of rum to the cake batter and a tablespoon or so of rum to the coconut cream to give it a truly authentic flavor. I hope you enjoy!
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Pina Colada Cake
- For the cake:
- 1 box vanilla cake mix used: Betty Crocker Butter Recipe Yellow
- 3 eggs
- 1 stick butter softened
- 1 1/4 cup water
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/4 cup coconut rum optional: if using, reduce water by 1/4 cup
- For the Drizzle:
- 1 15 oz can sweetened condensed coconut cream (used: Coco Lopez Cream of Coconut)
- 1 teaspoon coconut rum or coconut extract
- For the Topping:
- 1 8 oz container Cool Whip topping
- 1 8 oz container sour cream
- 1 8 oz can crushed pineapple, drained well
- 1/2 to 1 cup sweetened shredded coconut
- 1/2 cup powdered sugar
- For the Cake: Mix and bake cake according to package directions. Remove cake from oven and let cool for about 5 minutes.
- Poke holed all over cake with the handle of a wooden spoon, skewer or fork.
- For the Drizzle: Combine cream of coconut and rum and mix well. Pour all over cake, allowing it to seep into all the holes and soak in.
- For the topping: After cake has completely cooled, combine Cool Whip, sour cream and powdered sugar and mix well. Fold in well drained pineapple and coconut and spread onto top of cake.
- Cover cake pan with plastic wrap and refrigerate for several hours or overnight before serving.
Mike Marko says
Actually, every recipe that you have is totally great. Thank you for sharing