One recipe for piña colada cake is the piña colada poke cake from Kitchen Meets Girl. It is made using a box of cake mix, coconut, pineapple and a coconut cream topping.
To make piña colada poke cake, prepare and bake a 9-by-13-inch butter cake according to the instructions on the box. While the cake is baking, mix the juice from 1 15.25-ounce can of crushed pineapple, 1 14-ounce can of sweetened condensed milk and 1 15-ounce can of cream of coconut (not coconut milk) until smooth. As soon as the cake comes out of the oven, use the end of a wooden spoon to poke holes across the top. Pour the milk mixture over the top of the cake while it is still warm, allowing liquid to fill all of the holes completely. It is normal for the cake to look very saturated at this point.
Spread the crushed pineapple over the top of the cake, cover it with plastic wrap and refrigerate overnight before frosting. To make the frosting, beat 2 cups of heavy whipping cream until it starts to thicken. Then add 2 to 4 tablespoons of powdered sugar to taste and 1 teaspoon of coconut extract. Keep beating the mixture until soft peaks form. Garnish the finished cake with maraschino cherries and shredded coconut.