Piña Colada Poke Cake (Print)
Tropical poke cake packed with pineapple and coconut, finished with whipped topping and maraschino cherries.
# Ingredients:
→ Cake Base
01 -
1 box yellow cake mix, plus ingredients required by manufacturer (typically eggs, oil, water)
→ Filling and Toppings
02 -
396 grams sweetened condensed milk
03 -
425 grams cream of coconut
04 -
160 grams sweetened coconut flakes, divided
05 -
567 grams crushed pineapple, drained
06 -
226 grams whipped topping
07 -
283 grams maraschino cherries
# Steps:
01 -
Preheat oven to 190°C. Spread coconut flakes evenly on a baking sheet and toast on the top rack for 5 minutes. Stir, concentrating on the corners, and return to oven, checking every minute, until lightly browned. Cool completely.
02 -
Prepare yellow cake mix according to the package instructions. Bake in a 22 x 33 cm pan. Allow the cake to cool completely in the pan.
03 -
Using the handle of a wooden spoon, create holes approximately 5 cm apart, pressing about three-quarters of the way through without reaching the bottom.
04 -
In a small bowl, combine sweetened condensed milk and cream of coconut until homogeneous.
05 -
Pour the coconut-milk mixture evenly over the cake, using a spoon to spread and fill the holes. Gently pull cake edges from the pan to allow some mixture to seep between the sides.
06 -
Evenly distribute drained crushed pineapple across the surface of the cake.
07 -
Sprinkle half the toasted coconut evenly on top of the pineapple layer.
08 -
Dollop whipped topping over the cake and use the back of a spoon to gently spread in an even layer.
09 -
Cover the cake with plastic wrap and refrigerate for a minimum of 2 hours to allow flavors to meld.
10 -
Before serving, sprinkle remaining toasted coconut on top and arrange maraschino cherries as desired.
# Notes:
01 -
For optimal texture, ensure the cake is thoroughly cooled before adding the filling.
02 -
Monitor coconut flakes closely when toasting to prevent burning.