The Piña Colada Poke Cake is a dessert that brings the tropical flavors of a classic piña colada cocktail into a delightful and moist cake. Perfect for summer gatherings or any occasion where you want to add a taste of the tropics, this cake combines the sweetness of pineapple, the richness of coconut, and the lightness of whipped topping. Let’s dive into the ingredients, preparation steps, and the story behind this delicious treat.
Ingredients:
| Ingredient | Quantity |
|---|---|
| White cake mix | 1 box |
| Oil, eggs, and water | As directed on the box |
| Sweetened condensed milk | 1 (14 oz) can |
| Cream of coconut | 1 (8 oz) can |
| Crushed pineapple, drained | 1 (8 oz) can |
| Whipped topping, thawed | 1 (8 oz) tub |
| Shredded coconut, toasted | 1/2 cup |
| Maraschino cherries | For garnish |
Instructions:
- Prepare and bake the cake:
- Preheat your oven as directed on the cake mix box.
- Mix and bake the white cake in a 9×13 inch pan according to the package instructions.
- Poke holes in the cake:
- Once the cake is baked and still slightly warm, use the end of a wooden spoon to poke holes all over the top of the cake.
- Add the creamy mixture:
- Mix together the sweetened condensed milk and cream of coconut.
- Pour this mixture over the cake, filling the holes.
- Add the pineapple:
- Distribute the crushed pineapple evenly over the top of the cake.
- Top with whipped topping:
- Spread the whipped topping over the pineapple layer, covering the cake completely.
- Toast the coconut:
- Sprinkle the toasted coconut over the whipped topping.
- Refrigerate:
- Refrigerate the cake for at least 4 hours, or overnight, to let the cake absorb all the flavors.
- Garnish and serve:
- Just before serving, garnish with maraschino cherries.
- Slice, serve, and enjoy!