🍍 Piña Colada Poke Cake (Dessert Version of the Drink)
Ingredients
1 box white or yellow cake mix (plus eggs, oil, water as directed)
1 can (400 ml) coconut milk
1 can (400 g) sweetened condensed milk
1 can (450–500 g) crushed pineapple (with juice)
1 tub whipped topping (or 2 cups whipped cream)
1/2 cup shredded coconut (toasted if you like)
Maraschino cherries (optional, for garnish)
Instructions
Bake the cake
Prepare the cake mix according to package instructions in a 9×13-inch pan. Let it cool slightly.
Poke holes
Use the handle of a spoon or a fork to poke holes all over the cake.
Make the soak mixture
In a bowl, mix:
coconut milk
sweetened condensed milk
crushed pineapple (with juice)
Pour over cake
Slowly pour the mixture over the cake, letting it soak into the holes.
Chill
Refrigerate for at least 2–4 hours (overnight is even better).
Add topping
Spread whipped topping evenly over the cake.
Garnish
Sprinkle shredded coconut and add cherries on top.
🍹 Why it tastes like the drink
Coconut milk = creamy tropical flavor
Pineapple = sweet, tangy punch
Together = that classic piña colada taste (just without alcohol)
Optional twist (for adults only)
You can brush or drizzle a little rum over the cake before adding the topping—but skip this if serving younger guests.
