Tropical Indulgence: Pina Colada Poke Cake Recipe
Escape to a paradise of flavor with this delightful Pina Colada Poke Cake. Inspired by the classic tropical cocktail, this cake is infused with the irresistible combination of pineapple and coconut, creating a dessert that’s both refreshing and indulgent. Perfect for summer gatherings, potlucks, or any occasion when you want to treat yourself to a taste of the tropics, this easy-to-make cake is sure to become a favorite. Follow the simple steps below to create your own slice of paradise and enjoy the blissful flavors of a Pina Colada in cake form!
Ingredients:
1 box (18.25 oz) yellow cake mix (plus ingredients listed on the box, such as eggs, oil, and water)
1 can (14 oz) sweetened condensed milk
1 can (15 oz) cream of coconut
1 container (8 oz) frozen whipped topping, thawed
1 cup shredded coconut
Pineapple chunks and maraschino cherries for garnish (optional)
Instructions:
Prepare the Cake:
Preheat your oven according to the instructions on the cake mix box. Grease and flour a 9×13-inch baking pan.
Prepare the yellow cake mix according to the instructions on the box. Bake the cake in the prepared pan and allow it to cool slightly.
Create the Poke Holes:
In a bowl, mix together the sweetened condensed milk and cream of coconut until well combined.
Use the handle of a wooden spoon to poke holes all over the top of the warm cake.
Fill with Coconut Mixture:
Pour the sweetened condensed milk and cream of coconut mixture over the warm cake, ensuring that it fills the holes and saturates the cake with tropical flavor.
Add Toppings:
Allow the cake to cool completely.
Spread the thawed whipped topping over the cooled cake, creating a creamy layer of goodness.
Sprinkle shredded coconut over the whipped topping, adding texture and enhancing the coconut flavor.
Garnish and Chill:
Optionally, garnish the cake with pineapple chunks and maraschino cherries for a touch of tropical flair.
Refrigerate the cake for at least 4 hours before serving to allow the flavors to meld and the cake to set.
Serve and Enjoy:
Once chilled, slice the cake into squares and serve chilled. Each bite is a burst of tropical paradise, reminiscent of sipping a Pina Colada on a sandy beach.
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Pina Colada Poke Cake
Description
Escape to a paradise of flavor with this delightful Pina Colada Poke Cake. Inspired by the classic tropical cocktail, this cake is infused with the irresistible combination of pineapple and coconut, creating a dessert that’s both refreshing and indulgent.
Ingredients
Scale
- 1 box (18.25 oz) yellow cake mix (plus ingredients listed on the box, such as eggs, oil, and water)
- 1 can (14 oz) sweetened condensed milk
- 1 can (15 oz) cream of coconut
- 1 container (8 oz) frozen whipped topping, thawed
- 1 cup shredded coconut
- Pineapple chunks and maraschino cherries for garnish (optional)
Instructions
- Prepare the Cake:
- Preheat your oven according to the instructions on the cake mix box. Grease and flour a 9×13-inch baking pan.
- Prepare the yellow cake mix according to the instructions on the box. Bake the cake in the prepared pan and allow it to cool slightly.
- Create the Poke Holes:
- In a bowl, mix together the sweetened condensed milk and cream of coconut until well combined.
- Use the handle of a wooden spoon to poke holes all over the top of the warm cake.
- Fill with Coconut Mixture:
- Pour the sweetened condensed milk and cream of coconut mixture over the warm cake, ensuring that it fills the holes and saturates the cake with tropical flavor.
- Add Toppings:
- Allow the cake to cool completely.
- Spread the thawed whipped topping over the cooled cake, creating a creamy layer of goodness.
- Sprinkle shredded coconut over the whipped topping, adding texture and enhancing the coconut flavor.
- Garnish and Chill:
- Optionally, garnish the cake with pineapple chunks and maraschino cherries for a touch of tropical flair.
- Refrigerate the cake for at least 4 hours before serving to allow the flavors to meld and the cake to set.
- Serve and Enjoy:
- Once chilled, slice the cake into squares and serve chilled. Each bite is a burst of tropical paradise, reminiscent of sipping a Pina Colada on a sandy beach.
Serving and Tips:
For an extra burst of pineapple flavor, consider adding crushed pineapple to the cake batter before baking.
Store any leftovers in the refrigerator, tightly covered, for up to several days. The cake tastes even better the next day as the flavors continue to meld.
Variations:
For a boozy twist, you can add a splash of rum to the sweetened condensed milk and cream of coconut mixture.
Experiment with different cake mix flavors, such as pineapple or coconut, to customize the cake to your liking.
FAQ (Frequently Asked Questions):
Can I Use Fresh Coconut Instead of Shredded Coconut?
Yes, you can use fresh coconut if desired. Simply grate the coconut flesh and use it as a topping for the cake.
Can I Make This Cake in Advance?
Yes, this cake can be made a day in advance and stored in the refrigerator until ready to serve. The flavors will continue to develop over time, making it even more delicious.
Conclusion:
With its luscious combination of pineapple, coconut, and creamy sweetness, this Pina Colada Poke Cake is a tropical delight that’s sure to impress. Whether you’re hosting a summer barbecue or simply craving a taste of the tropics, this easy-to-make dessert is the perfect choice. So grab your fork, take a bite, and let the flavors transport you to a sun-drenched beach with every mouthful. Cheers to indulgence and the joy of tropical treats!