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–+ servings

Pina Colada Poke Cake

Heather Baird
The flavors of pineapple, coconut, lime, and rum all come together in this chilled sheet cake. Pineapple cake is soaked with sweet coconut-lime syrup with just a touch of rum. It’s layered with coconut pudding and sweetened whipped cream.
Cream of Coconut, such as Coco Lopez brand, is a sweet syrupy canned coconut product that should not be confused with coconut cream or coconut milk. Be sure to get the right canned coconut! You can most often find it in the cocktail mixers aisle at the grocery store.
As written, this cake does not have alcohol. If you prefer real rum in the soaking syrup, replace the rum extract with 2 tablespoons of rum.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
2 hours chill time 2 hours
Total Time 3 hours 25 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 13x9 baking dish
  • Colorful cocktail umbrella picks (1-2)

Ingredients
 
 

Pineapple Cake

  • Nonstick cooking spray for the baking dish
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine grain salt
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup vegetable oil I like sunflower oil
  • 20 oz. crushed canned pineapple in juice 1 large can

Coconut Soaking Syrup

  • 15 oz. cream of coconut 1 can such as Coco Lopez
  • 3 tablespoons fresh lime juice from 1 lime
  • 1 teaspoon rum extract

Coconut Pudding Layer

  • 3.4 oz. vanilla instant pudding mix 1 small box
  • 1 1/2 cups heavy cream
  • 2 teaspoons coconut extract

Whipped Cream Layer and Garnishes

  • 1 1/2 cups heavy cream
  • 1/3 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 10 maraschino cherries with stems patted dry
  • 1/3 cup thick cut coconut chips or sweetened flake coconut toasted
  • 6 lime slices optional

Instructions
 

Pineapple Cake

  • Preheat the oven to 350F. Lightly spray a 13x9 baking dish with nonstick cooking spray
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, add the sugar, eggs, vanilla extract, and oil. Mix well to combine.
  • Add the flour mixture to the egg mixture in 3 additions, alternating with the canned pineapple in juice. Scrape down the sides and bottom of the bowl and mix again briefly until well combined. Transfer the batter to the prepared pan.
  • Bake the cake for 35-40 minutes, until well browned on top but not yet set in the middle.
  • Tent the cake with a large piece of aluminum foil to prevent over-browning, the bake again for 15 additional minutes, until the cake tests done with a toothpick inserted near the center.
  • Remove the cake from the oven and remove the foil. Poke holes all over the cake using the tines of a fork. Let cool until warm, about 20 minutes.

Coconut Soaking Syrup

  • Place the cream of coconut in a large bowl. If it has separated in the can, stir it together until consistently creamy (a few lumps are okay, or see notes for removing lumps).
  • Add the lime juice and rum extract. Whisk together until well combined.
  • Spoon or pour the syrup over the warm cake slowly, so that the syrup penetrates into the perforations. Set aside.

Coconut Pudding Layer

  • In the large bowl of an electric mixer (I used a hand mixer) add the dry pudding mix and the heavy cream. Beat on low speed until combined, then increase the speed to whip the mixture to soft peaks. Add the coconut extract. Beat again until thick and billowy. (Mixture may appear slightly grainy – this is normal).
  • Immediately scoop the pudding onto the cake and spread evenly. Refrigerate while you prepare the whipped cream topping.

Whipped Cream Topping and Garnishes

  • Place the whipped cream in the large bowl of an electric mixer (again, I used a hand mixer for this). Whip until slightly thickened. Sprinkle in the confectioners’ sugar as you mix. Add the vanilla extract and beat until stiff peaks form.
  • Dollop the whipped cream over the coconut pudding layer and spread evenly, leaving about 1/2 inch of the coconut pudding layer showing around the edges. Chill the cake in the refrigerator until ready to serve.
  • Before serving, add the maraschino cherries and coconut. Arrange the lime slices on top, if using.
  • Add a fun drink umbrella to complete the theme! Serve during warm weather months for picnics and potlucks – or anytime you crave a tropical treat.

Notes

What to Expect: This is a moist, tropical-tasting cake that is twice topped with cold creamy coconut pudding and whipped cream. It tastes fantastic chilled and improves upon refrigeration, so it can be made a couple of days ahead of serving. It has 13x9 pan simplicity and feeds a crowd!
Get the Right Pineapple: Be sure to get the canned crushed pineapple in its own juice, and not in heavy syrup.
Get the Right Coconut: Also, a second reminder to get the right canned coconut product. The Cream of Coconut product is often found in the beverage aisle at the grocery store near the cocktail mixers. It is sweet and syrupy.
Separated Cream of Coconut: Upon opening the can, it may be separated, which is normal separation of fat solids from liquid. Just stir it together before using in this recipe. You may also microwave it for 30 seconds to 1 minute to melt any lumps of fat back into the liquid
Keyword 13x9 cake, butter rum extract, Coco Lopez, coconut whipped cream, cream of coconut, crushed pineapple, fresh lime juice, instant pudding mix, July Fourth desserts, lime slices, maraschino cherries, Memorial Day dessert, pina colada cake, poke cake, summer cake, tropical cake
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