Indulge in Tropical Bliss with Piña Colada Poke Cake
If you’re craving a taste of the tropics, look no further than our Piña Colada Poke Cake! This delightful dessert combines the flavors of pineapple, coconut, and cream in a moist and luscious cake that’s sure to transport you to a sunny beach paradise. Whether you’re hosting a summer barbecue, a pool party, or simply treating yourself to a sweet indulgence, this cake is the perfect way to satisfy your cravings. Let’s dive into the recipe and discover how to create this irresistible treat!
Ingredients:
- 1 box of white cake mix (plus required oil, eggs, and water as directed on box)
- 1 (14 oz) can of sweetened condensed milk
- 1 (8 oz) can of cream of coconut
- 1 (8 oz) can of crushed pineapple, drained
- 1 (8 oz) tub of whipped topping, thawed
- 1/2 cup of shredded coconut, toasted
- Maraschino cherries, for garnish
Instructions:
- Prepare the Cake: Preheat your oven according to the instructions on the cake mix box. Grease and flour a 9×13-inch baking pan. Prepare the cake batter according to the package instructions, then pour it into the prepared pan.
- Bake the Cake: Place the pan in the preheated oven and bake the cake according to the package instructions, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool slightly.
- Poke Holes in the Cake: Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the cake. Make sure the holes are evenly spaced and go all the way through to the bottom of the pan.
- Prepare the Filling: In a mixing bowl, whisk together the sweetened condensed milk and cream of coconut until well combined. Pour the mixture evenly over the top of the warm cake, allowing it to seep into the holes.
- Add Pineapple: Sprinkle the crushed pineapple over the top of the cake, spreading it out evenly.
- Top with Whipped Topping: Spread the thawed whipped topping over the pineapple layer, covering the entire surface of the cake.
- Toast the Coconut: In a dry skillet over medium heat, toast the shredded coconut until golden brown and fragrant, stirring frequently to prevent burning. Remove from heat and let cool slightly.
- Garnish and Chill: Sprinkle the toasted coconut over the whipped topping layer. Place a maraschino cherry in the center of each serving square, if desired. Cover the cake and refrigerate for at least 4 hours, or until completely chilled and set.
- Serve and Enjoy: Once chilled, slice the cake into squares and serve cold. Store any leftovers in the refrigerator.
Cook Notes and Variations:
- Extra Moisture: For an extra moist cake, poke the holes in the cake while it’s still warm from the oven. This allows the filling to absorb more easily.
- Customize the Toppings: Feel free to get creative with the toppings! You can add additional fresh fruit such as sliced strawberries or kiwi, or sprinkle chopped nuts over the whipped topping for added crunch.
- Alcoholic Version: For an adults-only twist, add a splash of rum to the sweetened condensed milk and cream of coconut mixture before pouring it over the cake.
Keto and Low-Carb Versions:
- Keto Option: To make a keto-friendly version of this cake, you can use a low-carb cake mix or make your own almond flour-based cake. Replace the sweetened condensed milk with a keto-friendly alternative such as sweetened condensed coconut milk, and use a keto-friendly whipped topping made with heavy cream and a sugar substitute.
- Low-Carb Option: For a lower-carb version, you can reduce the amount of sweetened condensed milk used in the recipe or omit it altogether. You can also use unsweetened shredded coconut instead of sweetened coconut to lower the overall sugar content.
Frequently Asked Questions (FAQs):
Q: Can I use fresh pineapple instead of canned? A: Yes, you can use fresh pineapple if you prefer. Simply chop the pineapple into small pieces and use it in place of the canned crushed pineapple.
Q: Can I make this cake ahead of time? A: Yes, you can prepare the cake a day in advance and store it covered in the refrigerator until ready to serve. Just be sure to add the whipped topping and garnishes right before serving for the best texture and appearance.
Q: Can I freeze leftovers? A: While this cake is best enjoyed fresh, you can freeze any leftover slices in an airtight container for up to 1 month. Thaw in the refrigerator before serving.
Indulge your taste buds with the tropical flavors of our Piña Colada Poke Cake! This easy-to-make dessert is perfect for any occasion, from casual family dinners to summer cookouts. With its moist cake, creamy filling, and delightful toppings, it’s sure to be a hit with everyone who tries it. Plus, with the option to customize the toppings and make keto or low-carb versions, it’s a versatile dessert that can accommodate a variety of dietary preferences. So why wait? Gather your ingredients and treat yourself to a slice of paradise today!
