The Piña Colada Poke Cake is a dessert that brings the tropical flavors of a classic piña colada cocktail into a delightful and moist cake. Perfect for summer gatherings or any occasion where you want to add a taste of the tropics, this cake combines the sweetness of pineapple, the richness of coconut, and the lightness of whipped topping. Let’s dive into the ingredients, preparation steps, and the story behind this delicious treat.
Ingredients:
| Ingredient | Quantity |
|---|---|
| White cake mix | 1 box |
| Oil, eggs, and water | As directed on the box |
| Sweetened condensed milk | 1 (14 oz) can |
| Cream of coconut | 1 (8 oz) can |
| Crushed pineapple, drained | 1 (8 oz) can |
| Whipped topping, thawed | 1 (8 oz) tub |
| Shredded coconut, toasted | 1/2 cup |
| Maraschino cherries | For garnish |
Instructions:
-
- Prepare and bake the cake:
- Preheat your oven as directed on the cake mix box.
- Mix and bake the white cake in a 9×13 inch pan according to the package instructions.
- Poke holes in the cake:
- Once the cake is baked and still slightly warm, use the end of a wooden spoon to poke holes all over the top of the cake.
- Prepare and bake the cake:
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