Description
The Pina Colada Poke Cake is a delightful dessert that brings the tropical flavors of the classic cocktail right to your table. It features a moist, fluffy cake infused with coconut and pineapple, topped with whipped cream and garnished with cherries.
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 1 cup coconut milk (canned)
- 1 can crushed pineapple (20 oz, drained)
- 1 can sweetened condensed milk (14 oz)
- 1 container whipped topping (8 oz, thawed)
- 1 cup shredded coconut
- Maraschino cherries (for garnish)
- Optional: Toasted shredded coconut, rum extract, fresh fruit, chopped nuts
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan.
- Prepare the yellow cake mix according to package instructions, substituting water with coconut milk.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes.
- Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, poke holes all over the cake using a wooden spoon handle or skewer.
- In a medium bowl, mix the drained crushed pineapple and sweetened condensed milk until well combined.
- Pour the pineapple and condensed milk mixture evenly over the poked cake and let it sit for at least 30 minutes.
- Spread the whipped topping over the cake, sprinkle with shredded coconut, and garnish with maraschino cherries.
Notes
- Choose a quality cake mix for the best results.
- Cover the cake with plastic wrap while chilling to retain moisture.
- Consider adding tropical fruits for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Pina Colada, Poke Cake, Tropical Dessert, Coconut, Pineapple