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.