A poke cake that has pineapple & coconut! This pina-colada Cake that is super moist. A long time favorite!
I got this recipe from the family I was a nanny for years ago. It is perfect for the warm months ahead because it is a cold cake. You won’t be able to stop with one
piece bite, it’s so addicting!
I used a pineapple cake mix but you can use a yellow or white cake mix as well. Heck, you could even make a homemade yellow or white cake if you have the time. But if you don’t, this cake will get rave reviews either way 🙂
The hardest part about this cake is that you have to let it chill. I know, I know. But if you make it the night before, you could wake up to cake for breakfast. What?! Don’t tell me you have never had cake for breakfast! It can’t be any worse for you than a donut and that is a suitable breakfast food. hehe.
Look at that gooey cake! The milk mixture soaks into the cake making it so moist and delicious!
- 1 (16.5 ounce) pineapple cake mix, made according to package directions
- 1 (14 ounce) can sweetened condensed milk
- 1 (15 ounce) can cream of coconut*
- 1 (8 ounce) can crushed pineapple, optional
- 1 (8 ounce) tub cool whip
- 1 (7 ounce) bag sweetened coconut flakes
- Make the cake according to the package directions & bake in a 9x13" cake pan. While the cake is baking, combine the sweetened condensed milk & cream of coconut in a bowl till combined.
- Poke holes all over the warm cake using the handle of a wooden spoon or a wood skewer. Then pour the condensed milk/cream of coconut mixture over the cake. Cover and place in the refrigerator. Allow the cake to cool completely (overnight is best).
- If you are going to add the crushed pineapple, drain the can and spread the pineapple over the cake. Top with cool whip and then sprinkle with the coconut flakes when ready to serve.
- This cake needs to be kept covered in the fridge.
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