Piña colada poke cake is loaded with coconut, pineapple and all the delicious flavors of a virgin pina colada for an easy to make dessert that everyone will love.

Piña Colada Poke Cake

From the recipe collection of Tara Ippolito

Piña colada poke cake is such a fun and delicious dessert to bring to your next summer party.

Nothing says summer quite like a nice big glass of a cold piña colada. it’s vacation in a glass.

This is a really nice way to enjoy all of those delicios flavors in an easy to make dessert.

I made this to take down to my sister and brother in laws beach house in Lavallette, NJ this past week and it was such a huge hit.

It was the perfect summer dessert for a crowd.

The best part about this recipe is that it can and should be made ahead. The longer that sweetened condensed milk and cream of coconut gets to seep into that cake, the better.

A huge plus is that it’s the virgin version, too. So everyone can enjoy it without worrying about alcohol.

So don't worry, this recipe is totally kid friendly. Mine actually happened to love it. I think they just love anything with maraschino cherries on it though to be honest.

I’m just looking for my next opportunity to make this crowd pleasing dessert again. Can't wait for the next BBQ to bring this along.

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

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Other Easy Poke Cake Recipes

If you like super easy to make poke cake recipes like this one, here are some others that I know you’ll love, too.

• Cherry Coke Poke Cake
• Tres Leches Poke Cake
• Boston Cream Poke Cake
• Coconut Cream Poke Cake

Piña Colada Poke Cake Ingredients

• Yellow cake mix (plus the ingredients to make it)
• Sweetened Condensed Milk
• Cream Of Coconut
• Sweet Coconut Flakes
• Crushed Pineapple, drained
• Cool whip
• Maraschino Cherries

Instructions

First, preheat the oven to 375 and spread the coconut flakes out evenly onto a baking sheet and place it on the top rack of the oven for 5 minutes. Toss the coconut flakes around- focusing on the corners because they tend to toast up faster, and place them back in the oven until the coconut flakes are light brown. Keep an eye on them so they don’t burn.

Now, make the cake mix according to the directions on the back of the package and let it cool.

Then, using the back of a wooden spoon, place holes in the cake and put two inches apart about ¾ of the way down.

Next, in a small bowl, mix together the sweetened condensed milk and cream of coconut.

Now, pour the mixture over cake and using the back of a spoon, spread it into the holes. it will look like a lot but trust the process, it will absorb into the cake. You can also push the edges of the cake away from the baking dish to let some of the mixture drip onto the sides.

Then, sprinkle the crushed pineapple evenly onto the top.

Next, sprinkle the toasted coconut on top.

Now, dollop the cool whip on top and carefully spread it out with the back of a spoon. Take your time, the coconut may stick at first but just be patient, you got this.

Next, cover the cake with plastic wrap and place it into the fridge for at least two hours.

Then, right before serving, sprinkle the rest of the toasted coconut evenly onto the top.

Finally, top with maraschino cherries, serve and enjoy!