Pina Colada Poke Cake
Description
This has got to be the best poke cake ever! It's a pina colada that everyone can enjoy in cake form. Make it your go to dessert to serve or bring to those spring and summer get togethers.
Ingredients
Cake:
1 box butter cake mix, plus ingredients to make cake
14 oz. can sweetened condensed milk
15 oz. can cream of coconut (NOT coconut milk), usually found in the drinks/mixers aisle of grocery store
15.25 oz. can crushed pineapple, drained and juice reserved
Topping:
2 c. heavy whipping cream
2 - 4 T. powdered sugar
1 t. coconut extract
shredded coconut and maraschino cherries, for garnish
Directions
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Prepare and bake cake in a 9 x 13 pan according to package directions.
While cake is baking, mix together the reserved pineapple juice, sweetened condensed milk and cream of coconut until smooth.
Immediately after removing cake from the oven, use the end of a wooden spoon to poke holes all over the top of the cake. Pour milk mixture over the top of the warm cake, making sure to get it down into the holes. The cake will be very saturated, but that's fine. Evenly spread the reserved crushed pineapple over the top. Cover the cake with plastic wrap. Refrigerate overnight.
Topping:
Beat cream vigorously by hand with a whisk or using the whisk attachment of a stand mixer. When the cream starts to thicken, add in the powdered sugar and coconut extract; continue beating until soft peaks form. (You may use Cool Whip, if desired.)
Garnish cake with shredded coconut and maraschino cherries.
Cake can be kept in the refrigerator covered for up to 3 days.