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Pina Colada Poke Cake
Pina Colada Poke Cake - one fantastic cake with all of the flavors of your favorite Summer drink! Coconut, pineapple and rum make it truly irresistible!
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
2
hours
hrs
35
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
cake
Servings:
15
large slices
Calories:
220
kcal
Author:
Anna
Ingredients
1.5
cup
all-purpose flour
¼
teaspoon
salt
½
cup
granulated sugar
1.5
teaspoon
baking powder
½
teaspoon
baking soda
¾
cup
buttermilk
1
large egg
1
teaspoon
vanilla extract
¼
cup
vegetable oil
1.5
cup
crushed pineapple with juice
¾
cup
cream of coconut
1
cups
tub of Cool Whip OR 1 and ½ of heavy whipping cream
whipped to stiff peaks
2
Tablespoons
rum or 1 teaspoon of rum extract
US Customary
-
Metric
Instructions
to make the cake (if using cake mix - use instructions on the box):
Grease and flour a 13" x 9" baking pan. Set aside.
Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together the dry ingredients (flour, salt, sugar, baking powder, baking soda).
In another mixing bowl, whisk together buttermilk, egg, vanilla and oil.
Add the wet ingredients to the dry ingredients and whisk until smooth. No need for an electric mixer here - I used just a whisk!
Pour the cake batter into the prepared pan and spread evenly. Tap the pan gently against the counter to release any air bubbles.
Bake the cake for 20 to 22 minutes or until golden brown on top and the toothpick inserted in few places comes out clean.
Cool completely in the pan in room temperature.
When the cake is cool, poke the surface with the round end of a wooden spoon or a wooden dowel.
Pour half of the cream of coconut over the cake, spreading all over the top.
Top with crushed pineapple and spread evenly, gently pressing the mixture into the holes.
Top with remaining cream of coconut.
Add rum or rum extract to the whipped cream of Cool Whip and gently stir in. Spread the topping over the cake.
Chill the cake in the fridge for at least 2 hours or even overnight. This cake is better served cold.
Garnish with large coconut flakes or shredded coconut and Maraschino cherries.
Store covered in fridge for up to 3 days.
Notes
The total time includes the chilling time. © 2015, Crunchy Creamy Sweet. Copyright 2014-2015. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. Please ask for my permission if you want to republish this recipe, or any images, and provide a link back to this post for the original recipe.
Nutrition
Calories:
220
kcal
|
Carbohydrates:
37
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
5
g
|
Cholesterol:
13
mg
|
Sodium:
104
mg
|
Potassium:
149
mg
|
Fiber:
1
g
|
Sugar:
26
g
|
Vitamin A:
75
IU
|
Vitamin C:
5.3
mg
|
Calcium:
49
mg
|
Iron:
0.8
mg