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Creamy Piña Colada Poke Cake Recipe with Easy Tropical Coconut Frosting

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A tropical-inspired poke cake featuring a moist yellow cake soaked with a creamy piña colada mixture and topped with a fluffy tropical coconut frosting. Perfect for summer gatherings or anytime you want a sweet escape.

Ingredients

Scale
  • Yellow cake mix (15.25 oz box)
  • 1 cup water (240 ml)
  • 1/3 cup vegetable oil (80 ml)
  • 3 large eggs, room temperature
  • 1 cup cream of coconut (240 ml)
  • 1 cup crushed pineapple, drained (240 ml)
  • 1/2 cup sweetened condensed milk (120 ml)
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, softened (115 g)
  • 4 cups powdered sugar, sifted (480 g)
  • 3 tablespoons heavy cream (45 ml)
  • 1 cup shredded sweetened coconut (80 g), toasted optional
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan with butter or non-stick spray.
  2. In a large bowl, combine yellow cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
  3. Pour batter evenly into prepared pan. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  4. While cake is warm (not hot), poke holes all over the surface about 1 inch apart using a wooden skewer or wooden spoon handle.
  5. In a medium bowl, mix cream of coconut, crushed pineapple (drained), sweetened condensed milk, and vanilla extract until creamy and pourable.
  6. Slowly pour the piña colada cream over the cake, making sure it seeps into the holes. Let cake cool completely at room temperature, about 1 hour.
  7. In a large bowl, beat softened butter on medium speed until creamy. Gradually add sifted powdered sugar alternating with heavy cream. Beat until light and fluffy.
  8. Stir in vanilla extract and fold in shredded sweetened coconut. Optionally, toast the coconut at 350°F (175°C) for 5 minutes before folding in.
  9. Spread the coconut frosting evenly over the cooled cake. Sprinkle extra toasted coconut flakes on top if desired.
  10. Refrigerate the cake for at least 30 minutes before slicing to set frosting and meld flavors.

Notes

Drain crushed pineapple thoroughly to avoid soggy cake. Poke cake while warm but not hot for best absorption. Sift powdered sugar for smooth frosting. Toast shredded coconut carefully to avoid burning. Frosting can be adjusted with heavy cream for consistency. Cake and frosting can be made a day ahead and refrigerated separately.

Nutrition

Keywords: piña colada poke cake, tropical cake, coconut frosting, pineapple cake, easy poke cake, summer dessert, creamy cake

Find it online: https://emmaoven.com/creamy-pi-n-a-colada-poke-cake-recipe-with-easy-tropical-coconut-frosting/