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Pina Colada Poke Cake

Piña Colada Poke Cake is made easy by using a butter cake mix poked with cream of coconut. It’s non-alcoholic and topped with cool whip and coconut!

This cake is a fun little spin on the Coconut Cream Poke Cake shared a while back. This cake is so moist because of the glaze that is added to it. Yet, it manages to not taste heavy at all. It tastes so tropical and absolutely scrumptious!


What is Cream of Coconut?

Cream of coconut is like a coconut flavored sweetened condensed milk. It is a sweet and thickened syrup that is often used in mixed drinks. It will either be in a can or a squeeze bottled and can usually be found where the alcohol and drink mixers are in your grocery store?

What if I can’t find cream of coconut?

Just purchase an extra can of sweetened condensed milk and mix it with two teaspoons of coconut extract. Cream of coconut is NOT coconut milk – not even close – so you cannot use coconut milk as a substitute.

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Do I have to use a butter cake mix?

No. You can use a white, yellow or golden cake mix, or even a pineapple or coconut cake mix.

Does this cake need to be kept refrigerated?

Yes. Because of the whipped topping, it does need to be stored in the refrigerator. It will last up to 3 days in the refrigerator. I don’t recommend freezing this cake.


  • 1 box (15.25 oz) yellow cake mix, plus ingredients listed on the box (eggs, oil, water)
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (15 oz) cream of coconut
  • 1 can (20 oz) crushed pineapple, drained
  • 1 cup sweetened shredded coconut
  • 1 container (8 oz) frozen whipped topping, thawed
  • Raspberry and additional shredded coconut, for garnish (optional)



  1. Preheat the oven to the temperature specified on the cake mix box. Grease a 9×13-inch baking dish.
  2. Prepare the yellow cake mix according to the package instructions. Pour the batter into the prepared baking dish and bake according to the package instructions.
  3. While the cake is baking, in a mixing bowl, whisk together the sweetened condensed milk and cream of coconut until well combined.
  4. Once the cake is baked, remove it from the oven and use the handle of a wooden spoon to poke holes all over the top of the cake.
  5. Pour the sweetened condensed milk mixture over the warm cake, making sure to fill the holes.
  6. Spread the drained crushed pineapple over the top of the cake.
  7. Sprinkle the sweetened shredded coconut evenly over the pineapple layer.
  8. Spread the thawed whipped topping over the coconut layer, covering the entire surface of the cake.
  9. If desired, garnish the cake with maraschino cherries and additional shredded coconut.
  10. Refrigerate the cake for at least 4 hours, or overnight, before serving.
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