Go Back
–+ servings
Pina Colada Cake | Can't Stay Out of the Kitchen | Best #PinaColada cake ever! This amazing #pokecake uses cream of coconut & sweetened condensed milk to make it exceptionally moist. It's terrific for potlucks, special occasions & #holidays.

Pina Colada Cake

Teresa Ambra
Pina Colada Cake is rich, decadent and divine. This heavenly poke cake recipe is filled with lots of coconut flavor. It's a lovely and festive cake that's moist and delicious and uses sweetened condensed milk and cream of coconut for spectacular flavor. Color the coconut on top with holiday colors, if desired.
4.66 from 20 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 15
Calories 396 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 flexible straw
  • 1 electric mixer
  • 1 wooden spoon
  • measuring cups
  • measuring spoons

Ingredients
  

  • 1 box Yellow cake mix with pudding in batter
  • 1 cup half-and-half as needed instead of water in the cake mix
  • 14 oz. can sweetened condensed milk
  • 1 can cream of coconut NOT coconut milk
  • 12 oz. container cool whip or other non-dairy whipped topping
  • 1/3 cup coconut as desired (you can color it or toast it)
  • 1 flexible straw (to use to poke the cake)

Instructions
 

  • Bake one yellow cake mix with pudding as directed for a 9x13” baking pan, except substitute half-and-half for the water in the recipe.
  • As soon as cake comes from oven, poke holes about every two inches apart throughout the cake with a straw.
  • Pour a can of condensed milk over top, spreading so every hole is filled.
  • Let sit for 10 minutes.
  • Poke more holes in the cake and pour a can of cream of coconut over top.
  • Cool cake completely.
  • Spread a 12-or 16-oz container of cool whip over top, then sprinkle with coconut on top as desired.
  • Refrigerate.

Notes

NOTE: I only had regular cake mix on hand, so I used that and a box of instant vanilla pudding mix.
 
NOTE: I substituted half-and-half for the water in the recipe on the back of the box for richer cake.
 
NOTE: You can usually find Cream of Coconut in the section of the store where they sell Daiquiri mixes and other liqueurs, though there is no alcoholic content in it. Be sure to shake or stir the can really well before pouring over the top as the ingredients settle to the bottom easily.
 
NOTE: During holiday seasons I color the coconut in red and green.
 
NOTE: You CANNOT substitute coconut milk for the cream of coconut in this recipe.
 
NOTE: To make the original cake I used the cake mix, half-and-half, eggs and butter according to the package directions. Some cake mixes call for oil but I used butter instead.
 
NOTE: If desired, you can add a can of drained, crushed pineapple to the cake before you spread it with Cool Whip.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 396kcalCarbohydrates: 69gProtein: 5gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 18mgSodium: 325mgPotassium: 166mgFiber: 2gSugar: 53gVitamin A: 167IUVitamin C: 1mgCalcium: 190mgIron: 1mg
Keyword cake, coconut, dessert, pina colada, pineapple
Tried this recipe?Let us know how it was!