Pina Colada Poke Cake
Transport yourself to the islands! Check out this easy Pina Colada Poke Cake that is the perfect, tropical dessert for any summer gathering.
Equipment
- 9x13 baking pan
- Mixing Bowl
- hand mixer
Ingredients
- 1 box yellow cake mix plus ingredients called for on the box
- 1 tsp pure vanilla extract
- 2 tsp coconut extract
- 1 can cream of coconut 13.5 oz
- 1 can crushed pineapple plus juice
- 1 box instant cream of coconut pudding 3.4 oz
- 1 tub whipped topping 8 oz
- 1 cup toasted shredded coconut toasted or plain
Instructions
- Preheat oven as specified on box.
- Spray baking pan with baking spray with flour and set aside.
- Prepare the cake mix according to package instructions. Add in vanilla and coconut extracts.
- Pour the batter into the prepared baking pan and bake according to package instructions. Roughly 35-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool for 10 minutes.
- Use the back of a wooden spoon and poke holes approximately 1 inch apart all over the cake.
- In a mixing bowl, add coconut cream, use a hand mixer and beat until smooth if chunky. Slowly pour the mixture over the entire cake, making sure to fill all the holes.
- In a mixing bowl, add the whipped topping, the can of crushed pineapple (plus the juice), and instant cream of coconut pudding. Use a hand mixer and beat on medium speed for 2 minutes. Spread the topping evenly over the cake using a spatula to create a smooth, even finish.
- For the finishing touch, sprinkle shredded coconut over the top of the whipped topping. You can use plain shredded coconut for a soft, chewy texture, or toast it lightly for a nutty, golden-brown crunch. To toast: spread coconut in an even layer on a baking sheet and place it under the broiler. Toss occasionally and keep an eye out as it will toast quickly.
- Add some maraschino cherries to the topping for a fun and bright presentation.
- Place in the refrigerator for at least 1 hour before serving.
- Cut into squares, serve and enjoy!