Piña Colada Poke Cake
Piña Colada Poke Cake is a tropical-inspired dessert that combines the flavors of pineapple and coconut in a moist and creamy cake, perfect for summer parties or a sweet getaway in every bite.
Ingredients
- 1 box white or yellow cake mix plus ingredients listed on box
- 1 can 14 oz sweetened condensed milk
- 1 can 20 oz crushed pineapple, drained
- 1/2 cup cream of coconut such as Coco Lopez
- 1 tub 8 oz whipped topping, thawed
- 1/2 cup shredded sweetened coconut
- Maraschino cherries for garnish optional
- Pineapple slices or tidbits for garnish optional
Instructions
- Preheat oven and prepare cake mix according to package instructions. Bake in a 9×13-inch pan.
- Once the cake is done, remove it from the oven and let it cool for about 10 minutes.
- Use the handle of a wooden spoon to poke holes all over the top of the warm cake.
- In a bowl, mix sweetened condensed milk and cream of coconut. Pour the mixture evenly over the cake, making sure it seeps into the holes.
- Evenly spread the drained crushed pineapple over the top of the cake.
- Let the cake cool completely, then spread whipped topping over the pineapple layer.
- Sprinkle shredded coconut on top and garnish with maraschino cherries and pineapple slices if desired.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- For added flavor, lightly toast the shredded coconut before sprinkling on top.
- Ensure the cake is fully cooled before adding the whipped topping to prevent melting.
- This cake tastes even better the next day after the flavors have melded.