Yumminess! 6 years later, this is still a favorite! I always get asked to make this
Welcome to the world of irresistible desserts! If you’re craving a taste of the tropics, look no further than Piña Colada Poke Cake. This delightful dessert combines the flavors of pineapple, coconut, and creamy goodness in every bite. In this article, we’ll explore the step-by-step process of creating this delectable treat, along with tips and tricks to make it a standout dish at your next gathering.
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Ingredients:
| INGREDIENTS | AMOUNT |
|---|---|
| White cake mix | 1 box |
| Sweetened condensed milk | 1 can (14 oz) |
| Cream of coconut | 1 can (8 oz) |
| Crushed pineapple, drained | 1 can (8 oz) |
| Whipped topping, thawed | 1 tub (8 oz) |
| Shredded coconut, toasted | 1/2 cup |
| Maraschino cherries, for garnish | As needed |
Instructions:
- Prepare the Cake: Follow the instructions on the white cake mix box to prepare and bake the cake in a 9×13 inch pan.
- Poke Holes: Once the cake is baked and still warm, use the end of a wooden spoon to poke holes all over the top of the cake.
- Prepare the Filling: In a bowl, mix together the sweetened condensed milk and cream of coconut until well combined. Pour this mixture over the cake, ensuring it fills the holes.
- Add Pineapple: Distribute the crushed pineapple evenly over the top of the cake.
- Top with Whipped Cream: Spread the whipped topping over the pineapple layer, covering the cake completely.
- Add Coconut: Sprinkle the toasted coconut over the whipped topping.
- Chill and Garnish: Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld. Just before serving, garnish with maraschino cherries.
