Description
A delicious and creamy tropical dessert that combines the flavors of piña colada with a moist poke cake.
Ingredients
- 1 box (15.25 oz) white or yellow cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 cup pineapple juice
- ½ cup crushed pineapple, drained
- 1 can (14 oz) sweetened condensed milk
- 1 cup cream of coconut
- ½ cup pineapple juice
- 1 container (8 oz) whipped topping, thawed
- 1 cup sweetened shredded coconut, toasted
- ½ cup crushed pineapple, well drained
- Maraschino cherries, for garnish
Instructions
- Preheat oven to 350°F. Grease a 9 × 13-inch baking dish.
- Prepare the cake mix with eggs, oil, pineapple juice, and crushed pineapple. Bake according to the package directions, usually 25–30 minutes.
- Let the cake cool for about 10–15 minutes.
- Using the handle of a wooden spoon or a large straw, poke holes evenly throughout the cake.
- Whisk together the sweetened condensed milk, cream of coconut, and pineapple juice until smooth.
- Slowly pour the mixture over the cake, making sure it gets into the holes. Spread any remaining mixture evenly over the surface.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Spread whipped topping over the chilled cake. Sprinkle with toasted coconut and drained crushed pineapple.
- Add maraschino cherries before serving.
- Slice chilled and enjoy this creamy, tropical dessert.
Notes
- For best results, refrigerate overnight to allow the flavors to meld.
- Make sure to drain the crushed pineapple well to avoid excess moisture.
- To toast coconut, bake in a preheated oven at 350°F for about 5-7 minutes, stirring frequently.
- 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: 50mg