Piña Colada Poke Cake

There’s something about a piña colada that just screams summer. That creamy, pineapple and coconut concoction that makes you feel like you’re on vacation, even if you’re just lounging in your own backyard. But since I can’t sip on these tropical beauties every day, I say why not turn those flavors into a dessert? And that’s where the piña colada poke cake comes in! It’s like a little slice of island living right on your plate. For all my fellow busy bees looking for that sweet escape without the hassle, this recipe is a tropical breeze to whip up, and it’s a total crowd-pleaser at potlucks and backyard BBQs.

INGREDIENTS

• 1 field of white cake combine (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 overwhelmed pineapple, drained
• 1 (8 oz) bathtub of whipped topping, thawed
• 1/2 cup of shredded coconut, toasted
• Maraschino cherries, for garnish

INSTRUCTIONS

1. Prepare and bake the white cake in a 9×13 inch pan in accordance to the bundle instructions.
2. Once the cake is baked and nevertheless barely warm, use the give up of a timber spoon to poke holes all over the pinnacle of the cake.
3. Mix collectively the sweetened condensed milk and cream of coconut. Pour this combination over the cake, filling the holes.
4. Distribute the beaten pineapple evenly over the pinnacle of the cake.
5. Spread the whipped topping over the pineapple layer, overlaying the cake completely.
6. Sprinkle with toasted coconut and refrigerate for at least four hours, or overnight, to let the cake take in all the flavors.
7. Just earlier than serving, garnish with maraschino cherries. Slice, serve, and watch it disappear!

Enjoy.

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