How To make Poked Pina Colada Cake

Piña Colada Cake - Easy Puerto Rican Recipe

Welcome summer! Who does not love sipping on a piña colada on a hot summer day? Well, today we are sharing the perfect dessert that you can enjoy on that hot summer day! This cake recipe was inspired by our tres leches cake recipe, but we are adding a summer flavor to it! It's super easy to make ahead and you are going to love that perfect combination of airy spongy cake soaked in piña colada flavors. Enjoy!

Ingredients:
Cake:
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
5 large eggs
1 cup sugar divided into 3/4 and 1/4 cups
½ tsp vanilla extract
½ tsp coconut extract
1/3 cup buttermilk

Pina Colada Syrup:
1 cup pineapple juice
½ cup coconut milk (select the one with the highest fat content)
¼ cup sweetened condensed milk

Frosting:
2 cups heavy whipping cream
½ cup powdered sugar
Maraschino cherries to garnish, optional
Pineapple chunks to garnish, optional
Toasted coconut to garnish, optional

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Southern Coconut Pineapple Cake Recipe - Fluffy Coconut & Pineapple REALNESS | Cooking With Carolyn

How to Make Real Fluffy Southern Coconut and Pineapple Cake Recipe
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Piña Colada Poke Cake

INGREDIENTS
FOR CAKE
1 box yellow cake mix
1/2 c. water
1/2 c. pineapple juice
1/3 c. vegetable oil
3 large eggs
FOR FILLING
1 (14-oz.) can sweetened condensed milk
1 (15-oz.) can coconut cream
1/4 c. white rum
FOR TOPPING
2 c. whipped topping
1 1/2 c. sweetened coconut, toasted
1 c. pineapple wedges, for topping
12 maraschino cherries, for topping

Instagram :

The Perfect Summer Cake Recipe: Coconut Pineapple Poke Cake

Coconut cake with pineapple Better-known as Pina Colada poke cake
is a moist, fruity, tropical cake that you will find this poke cake irresistibly delicious . It has a wonderful flavor, is a tender cake, and you will get the texture of the pineapple in each bite

Ingredients

1 yellow cake mix ingredients needed to make cake as directed, soft butter, eggs and water

20 ounce can crushed pineapple no sugar added

1 cup sugar

3.4 ounces vanilla instant pudding 1 box

8 ounces Cool whip topping thawed

14 ounce bag coconut

Frosting

• 8 oz whipped topping Cool Whip or similar

• 1 box instant vanilla pudding small box, 3.4 oz

• 10 oz crushed pineapple with juice

Toasted coconut
Preheat to 325
Line baking sheet with parchment paper
Spread coconut thin layer
Toast 10-15 mins stirring every few mins till the coconut is toasted evenly

Instructions

The first thing we need to do is prepare the cake mix. You’ll follow the directions on the back of the box. They can vary slightly between brands so just follow the directions for whichever type you bought! Baked your cake.

The next thing we need to do is boil the 1/2 of the 20oz can crushed pineapple with the sugar for about 2 or 3 minutes. You’ll pour this over the still warm cake after you have finished simmering it for a few minutes. You can prepare this during the last 10 or so minutes of bake time on your cake if you like!


Next, take the cake from the oven and use a wooden spoon to carefully poke holes in the cake. You can do it randomly or go in rows like I do, either way will work. Do this while the cake is still warm.

Pour the warm pineapple sugar mixture over poked cake.

Next up we have the whipped topping.
Start by mixing the other 1/2 can of pineapple with the vanilla pudding stir till the pudding is dissolved. Add 8oz of cool whip and fold until ingredients are mixed well.

Add whipped topping on cooled cake

Finally, top all of that with toasted coconut! It looks incredible and you’ll want to dive right in but you should let the cake get nice and cold before serving…trust me the flavors all need just a little bit of time to come together!

Refrigerate the cake and let it get nice and cold before serving. Enjoy!!

Pina Colada Poke Cake | The Recipe Critic

Pina Colada Cake is a little slice of tropical paradise on a plate! Rich in flavor this is a light fluffy cake everyone is going to love!

If you don't like COCONUT CAKE this recipe will change your mind! Moist coconut cake recipe

RECIPE:
SHOP:

So I just thought that I wasn’t a huge coconut cake fan, BUT this recipe CHANGED MY MIND! So much so that I would consider this coconut cake to be one of my new favourites – it’s that good!

This recipe consists of super soft and moist coconut cake layers, topped with an incredibly delicious coconut cream cheese frosting. It’s finished off with shredded coconut added to the outside of the cake which adds amazing texture to the cake – YUM!

INGREDIENTS:

Coconut Cake
- 2¼ cups (280 g) flour - regular, all purpose
- ¼ cup (30 g) cornstarch - also known as cornflour
- 1 tbsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temp
- 3 tbsp unflavoured vegetable oil - I use canola oil
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract (see note 1)
- 1¼ cups (275 g) canned coconut milk
- 1 cup (80 g) shredded coconut - dried, also called threaded coconut

Bake at 160 °C (320°F) with the fan on for 33 minutes, or until a toothpick comes out clean. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F) ????

Coconut Cream Cheese Frosting
- 1 cup (225 g) unsalted butter - room temperature
- 4½ cups (570 g) icing sugar - also called powdered/confectioners sugar
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2)
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract (see note 1)
- 1½ cups (120 g) shredded coconut - dried, for decorating (recommended for texture - see note 8). Also called threaded coconut

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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -

NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -

CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -

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