Piña Colada Poke Cake
Piña colada poke cake is loaded with coconut, pineapple and all the delicious flavors of a virgin pina colada for an easy to make dessert that everyone will love.
Ingredients
- 1 Box Yellow cake mix (plus the ingredients to make it)
- 14 Oz Can Sweetened Condensed Milk
- 15 Oz Can Cream Of Coconut
- 2 Cups Sweet Coconut Flakes (divided)
- 20 Oz Can Crushed Pineapple, drained
- 8 Oz Container Cool Whip
- 10 Oz Jar Maraschino Cherries
Instructions
- Preheat the oven to 375 and spread the coconut flakes out evenly onto a baking sheet and place it on the top rack of the oven for 5 minutes. Toss the coconut flakes around- focusing on the corners because they tend to toast up faster, and place them back in the oven until the coconut flakes are light brown. Keep an eye on them so they don’t burn. Check on them every minute.
- Make the cake mix according to the directions on the back of the package and let it cool. Then, using the back of a wooden spoon, place holes in the cake about two inches apart ¾ of the way down. Try not to push through to the bottom.
- In a small bowl, mix together the sweetened condensed milk and cream of coconut. Pour the mixture over cake and using the back of a spoon, spread it into the holes. iI will look like a lot but trust the process, it will absorb into the cake. You can also push the edges of the cake away from the baking dish to let some of the mixture drip onto the sides.
- Spread the crushed pineapple evenly onto the top.
- Sprinkle half the toasted coconut evenly on top.
- Dollop the cool whip on top and carefully spread it out with the back of a spoon. Take your time, the coconut may stick at first but just be patient, you got this.
- Cover the cake with plastic wrap and place it into the fridge for at least two hours to let everything really seep into the cake.
- Right before serving, sprinkle the rest of the toasted coconut evenly onto the top.
- Finally, top with maraschino cherries, serve and enjoy!